This classic Roman pasta dish requires just a few top-quality ingredients to create a creamy, savory masterpiece. The key is to work quickly so the eggs cook gently in the residual heat of the pasta, creating a sauce without scrambling.
Chef's Tip: Never add cream to authentic Carbonara! The creaminess comes solely from the emulsion of eggs, cheese, and pasta water.
- Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente.
- Meanwhile, cut the pancetta into lardons and fry in a large skillet until crisp and golden. Remove from heat.
- In a bowl, whisk together the eggs and grated Parmesan cheese. Season generously with freshly ground black pepper.
- Drain the pasta, reserving a cup of pasta water. Add the hot pasta directly to the skillet with the pancetta.
- Pour the egg and cheese mixture over the pasta, tossing vigorously to create a creamy sauce. Add a splash of pasta water if needed to loosen the sauce.
- Serve immediately with extra cheese and pepper.