Spaghetti Carbonara
Prep: 10 min
Cook: 20 min
Medium
Ingredients
400 g spaghetti
150 g pancetta or guanciale
4 egg yolks
50 g Pecorino Romano (grated)
50 g Parmesan (grated)
1 tsp black pepper
Salt
The Story
Carbonara is Rome's gift to the world. The authentic recipe contains no cream — the silky texture comes from the perfect emulsification of egg yolks and aged cheese. It is believed to have evolved into its modern form after American soldiers near Rome in 1944 combined army-issued bacon with local pasta-making traditions.
Instructions
- Cook spaghetti al dente in salted water; reserve 1 cup of pasta water.
- Fry pancetta in a dry pan until crispy.
- Whisk egg yolks with both cheeses and pepper.
- Off the heat, add hot drained pasta to the pan; pour egg mixture and toss quickly.
- Add pasta water gradually to achieve a silky sauce. Serve immediately.