Spaghetti alla Carbonara

Name: Spaghetti alla Carbonara
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 320g Spaghetti; 6 Egg Yolks; As required Salt; 150g Bacon; 50g Pecorino; As required Black Pepper

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Serves 4 612 kcal per serving Prep 15 min Cook 20 min

Ingredients

320g Spaghetti
6 Egg Yolks
As required Salt
150g Bacon
50g Pecorino
As required Black Pepper

Instructions

Bring a large pot of water to a rolling boil and season generously with salt.
Finely chop the bacon after removing any rind. Grate the cheese. In a bowl, mix the egg yolks with most of the cheese and plenty of freshly ground black pepper. Set aside.
Cook the spaghetti in the boiling water until al dente, following the packet instructions.
Lightly crush the garlic cloves. Melt the butter in a wide pan over medium heat, add the bacon and garlic, and cook until the bacon is golden and crisp. Remove and discard the garlic.
Reduce the heat to low. Transfer the cooked spaghetti directly into the pan with the bacon, reserving the pasta cooking water.
Remove the pan from the heat. Immediately add the egg and cheese mixture and toss quickly so the sauce thickens gently from the residual heat without scrambling.
Add a little hot pasta water as needed to loosen the sauce to a creamy, glossy consistency. Season with salt if required.
Serve immediately, finished with the remaining cheese and extra black pepper.

Tips

Never use cream; the creamy texture comes entirely from the emulsion of egg yolks, cheese, and starchy pasta water.
Temper the egg and cheese mixture by adding a little pasta water to it before tossing with the noodles to prevent scrambling.
Use Guanciale (cured pork jowl) if you can find it; its high fat content and peppery flavor are essential for an authentic taste.

Variations

Pancetta Carbonara: If guanciale is unavailable, unsmoked pancetta is the next best traditional substitute.
Vegetarian: Use smoked salt and sautéed mushrooms or sun-dried tomatoes to mimic the savory depth of the pork.

Storage

Carbonara must be eaten immediately. Reheating will scramble the eggs and cause the sauce to lose its creamy emulsion.

Serving Suggestions

Serve in warmed bowls with an extra grating of Pecorino Romano and a generous crack of black pepper.
Pair with a glass of crisp, dry Italian white wine like Frascati.