Recipe byThe ZestyPlate Kitchen
The classic Roman pasta: spaghetti tossed with crisp pancetta, egg and pecorino into a silky sauce, finished with black pepper.
Real Roman carbonara has no cream in it. The glossy sauce comes entirely from egg, hard cheese and a splash of the starchy pasta water, whisked together off the heat so it turns silky instead of scrambling. With crisp cured pork and a heavy hand of black pepper, it is on the table in the time it takes to boil spaghetti.
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Prep 10 min
Cook 15 min
Total 25 min
Medium
Scale:
- 320g Spaghetti
- 6 Egg Yolks
- As required Salt
- 150g Bacon
- 50g Pecorino
- As required Black Pepper
Nutrition (per serving)
575
kcal
24g
Protein
61g
Carbs
25g
Fat
Estimated per serving. How we calculate this.
Tags:
Pasta BBQ Breakfast
Preparation
- Put a large pan of water on to boil.
- Finely chop the pancetta, removing any rind first. Finely grate the pecorino and parmesan and mix them together.
- Beat the eggs in a medium bowl, season with a little freshly grated black pepper, and set everything aside.
- Add 1 tsp salt to the boiling water, drop in the spaghetti, and once it returns to the boil cook at a steady simmer, covered, for 10 minutes or until al dente.
- Flatten the peeled garlic cloves with the blade of a knife, just to bruise them.
- As the spaghetti cooks, melt the butter in a large frying pan or wok and, the moment it has melted, add the pancetta and garlic.
- Cook over a medium heat for about 5 minutes, stirring often, until the pancetta is golden and crisp, then fish out the garlic with a slotted spoon and discard it.
- Turn the heat under the pancetta to low. When the pasta is ready, lift it straight into the pan with a pasta fork or tongs. A little pasta water dripping in is fine, and do not throw the rest away yet.
- Stir most of the cheese into the eggs, holding back a small handful for sprinkling.
- Take the pan off the heat and quickly pour in the eggs and cheese. Using tongs or a long fork, lift and toss the spaghetti so it mixes evenly with the egg, which thickens but does not scramble, coating everything.
- Loosen with extra pasta water until saucy; a few tablespoons should do. You want it moist, not wet. Season with a little salt if it needs it.
- Twist onto plates and serve at once with the reserved cheese and a grating of black pepper. If it tightens up, a splash of hot pasta water brings the gloss back.
Tips from the ZestyPlate Kitchen
- Pull the pan off the heat before the eggs go in. The residual warmth thickens them into a sauce; direct heat scrambles them.
- Keep back a mugful of starchy pasta water; it is what loosens the eggs and cheese into something glossy.
- Use a sharp hard cheese, pecorino or parmesan, and be generous with the black pepper.
- Toss it constantly and quickly so every strand gets coated before the egg sets.
Frequently Asked Questions
No. The creaminess comes from eggs, cheese and starchy pasta water emulsified together. No cream goes anywhere near it.
Take the pan off the heat before you add the egg mix and toss fast. The leftover heat is enough to thicken it without curdling.
Guanciale, made from cured pork cheek, is the classic. Pancetta or good streaky bacon both do the job too.
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