Description
A foolproof, authentic Italian carbonara recipe that uses no cream, relying instead on eggs, Pecorino Romano, crispy pancetta, and black pepper for a silky, rich sauce ready in just 20 minutes.
Ingredients
Scale
- 1 pound (450g) Spaghetti
- 8 ounces (225g) Pancetta (smoked or unsmoked), cut into small cubes
- 4 large Egg Yolks
- 1 cup (100g) Pecorino Romano, freshly grated
- 1 teaspoon Black Pepper, freshly cracked
- 1 tablespoon Salt (for pasta water)
- 1 teaspoon Olive Oil (optional, if pancetta is lean)
- Reserved Pasta Water (approx. 1 cup)
Instructions
- Prep ingredients: Cut pancetta into cubes, grate Pecorino, and whisk egg yolks with cheese and black pepper until thick and paste-like. Set aside.
- Render pancetta: Place pancetta in a cold large skillet over medium heat. Cook slowly for 8-10 minutes until golden and crispy, stirring occasionally. Remove pancetta with a slotted spoon, leaving rendered fat in the pan.
- Toast pepper: Add cracked black pepper to the hot fat in the skillet. Stir for 30-60 seconds until fragrant, then remove skillet from heat.
- Cook pasta: Bring a large pot of heavily salted water to a boil. Cook spaghetti until al dente (8-10 minutes). Before draining, reserve 1 cup of starchy pasta water. Drain pasta without rinsing.
- Temper eggs: Pour a small ladle of hot fat from the skillet into the egg mixture while whisking constantly to warm the eggs gradually.
- Combine: Add drained pasta to the skillet with the pepper-infused fat. Toss to coat. Pour the tempered egg mixture over the pasta and toss vigorously. The residual heat will cook the eggs into a creamy sauce. Add pasta water splash if needed to reach desired consistency.
- Serve: Stir in the crispy pancetta. Plate immediately and top with extra Pecorino and black pepper.
Notes
Do not use cream for authentic carbonara. Ensure the pan is off the heat when adding the egg mixture to prevent scrambling. Use freshly grated Pecorino Romano, not pre-grated, to avoid a grainy sauce. Pasta water is essential for emulsifying the sauce.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate per person
- Calories: 650
- Sugar: 2
- Sodium: 800
- Fat: 28
- Saturated Fat: 12
- Carbohydrates: 70
- Fiber: 3
- Protein: 25
Keywords: Italian carbonara, authentic carbonara, pancetta pasta, egg pasta, quick dinner, weeknight meals, no cream carbonara, crispy pancetta