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carbonara

The Best Carbonara

  • Total Time: :30

Ingredients

Scale
  • Kosher salt
  • 4 large eggs, plus 2 large yolks
  • 1 cup freshly grated Parmesan, plus more for sprinkling
  • 1/2 cup freshly grated Pecorino Romano
  • 1 tablespoon freshly ground black pepper
  • 2 tablespoons unsalted butter, at room temperature (optional)
  • 1 pound spaghetti
  • One 12-ounce piece pancetta, cut into matchsticks

Instructions

  1. Bring a large pot of salted water to a boil over high heat.
  2. Whisk together the eggs, yolks, Parmesan, Pecorino, pepper and butter if using in a large bowl until well combined.
  3. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain the pasta.
  4. Meanwhile, cook the pancetta in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Add the spaghetti and half the reserved pasta cooking water to the skillet and toss to combine.
  5. Add the egg mixture and toss to coat. Cook, tossing continuously to avoid scrambling the eggs, until the sauce is creamy, thinning it with the remaining pasta water if it becomes too thick (it should be saucy but not watery), about 1 minute.
  6. Divide the pasta among plates and sprinkle with more grated Parmesan.

Notes

How to Make Creamy Carbonara Without Cream
The secret to creamy spaghetti carbonara is combining the eggs, cheese, hot pasta, and starchy pasta water at the right temperature.

Whisk the eggs, additional yolks, Parmesan, Pecorino Romano, black pepper, and optional softened butter in a large bowl.

Cook the pancetta until crisp, then toss it with the drained spaghetti and some reserved pasta water.

Remove the skillet from direct heat before adding the egg mixture. Toss continuously until the pasta is coated in a smooth, glossy sauce.

If the sauce is too thick, add reserved pasta water a tablespoon or two at a time. If it needs further thickening, return it to very gentle heat while stirring constantly.

Avoid high heat, which can cause the eggs to scramble.

Tips for Perfect Spaghetti Carbonara

Use freshly grated cheese: Finely grated Parmesan and Pecorino Romano blend more smoothly into the sauce.

Save the pasta water: Reserve at least one cup before draining the spaghetti. Its starch helps create a creamy sauce.

Control the heat: Take the skillet off direct heat before incorporating the egg mixture.

Toss continuously: Keep the pasta moving to distribute the sauce evenly and reduce the risk of scrambled eggs.

Adjust the consistency: Add reserved pasta water gradually until the sauce is silky and coats the spaghetti.

Serve immediately: Carbonara tastes best fresh, while the sauce is warm and creamy.

  • Author: Food Network Kitchen
  • Prep Time: :10
  • Cook Time: :20
  • Category: Entree
  • Method: Stove Top
  • Cuisine: Italian

Find it online: https://goingmywayz.com/easy-carbonara/