Print the recipe for Pasta Carbonara

Click the button below or select 'File > Print...'

Pasta Carbonara

Creamy pasta carbonara topped with crispy pancetta and freshly grated Parmesan, garnished with black pepper and flaky salt
  • Serves:  4
  • Prep Time:  15 min
  • Cook Time:  10 min

Ingredients

  • 12 ounces spaghetti, bucatini, or fettuccine
  • 5 large egg yolks, room temperature
  • 1 cup freshly grated Parmesan or Pecorino Romano, plus more for serving
  • ½ teaspoon freshly cracked black pepper, plus more for serving
  • 2 tablespoons extra-virgin olive oil
  • 4 ounces diced guanciale, pancetta, or bacon
  • Flaky salt, for serving (optional)

Method

  1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente according to the package instructions. Reserve 2 cups of the liquid and drain the pasta.
  2. Meanwhile, in a medium bowl, beat the egg yolks until smooth. Whisk in the Parmesan and pepper. Gradually whisk in ¼ cup of the reserved pasta water until combined.
  3. Heat the oil in a large skillet over medium heat. Once the oil is glistening, add the guanciale and cook, stirring occasionally, until crispy and fat is rendered, about 5 minutes. Using a slotted spoon, transfer the guanciale to a paper towel-lined plate, reserving the rendered fat in the skillet.
  4. Carefully add 1 cup of the remaining reserved pasta cooking water to the skillet with the reserved fat and bring to a simmer over medium heat. Add the pasta and cook, stirring constantly, until the water is reduced by half, about 2 minutes. Remove the pan from the heat.
  5. While stirring, pour the egg yolk mixture into the pasta. Continue stirring until a creamy sauce forms, about 3 minutes. If needed, stir in remaining reserved pasta water 1 tablespoon at a time.
  6. Add the guanciale and toss to combine. Serve topped with Parmesan, pepper, and flaky salt, if using.