Spaghetti Carbonara with Pancetta and Pecorino
Spaghetti tossed with crisp pancetta, pasteurized egg, Pecorino Romano and black pepper.
Carbonara is a quick pasta dish made creamy by emulsifying eggs and cheese with hot pasta water, not by adding cream. The source lists bacon or pancetta, eggs and hard cheese but gives no method; this version uses pancetta and pasteurized eggs for a safer home preparation. Keep the pan off direct heat when adding the egg mixture, then stir briskly with splashes of hot pasta water until glossy. The sauce should coat the spaghetti without scrambling. Serve at once with plenty of black pepper. Whisk pasteurized eggs and yolk with grated cheese and black pepper until thick. Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Reserve 250 ml pasta water, then drain.
Recipe card
Spaghetti Carbonara with Pancetta and Pecorino
Equipment: Large pasta pot, skillet, mixing bowl, whisk, tongs
Ingredients
Instructions
Mix egg sauce
Whisk pasteurized eggs and yolk with grated cheese and black pepper until thick.
Cook pasta
Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Reserve 250 ml pasta water, then drain.
Cook pancetta
While pasta cooks, warm pancetta in a large skillet over medium heat until browned and crisp, 6 to 8 minutes. Turn off heat.
Emulsify
Add hot spaghetti to skillet and toss with pancetta. Remove from heat fully. Add egg mixture, tossing continuously; add hot pasta water a tablespoon at a time until a glossy sauce forms.
Serve
Taste before adding salt, then serve immediately with extra cheese and pepper.
How to tell when it is ready
Pasta is al dente; sauce is glossy and coats strands without scrambling.
Tips
- Use finely grated cheese.
- Reserve pasta water before draining.
- Remove the pan from heat before adding egg.
- Toss briskly and serve immediately.
Troubleshooting
- If the mixture is too thick, add liquid a little at a time.
- If cooking too quickly, lower the heat and check doneness.
Substitutions
- Use a similar neutral cooking oil.
- Choose a suitable alternative that preserves the recipe’s texture.
Variations
- Adjust the seasoning to taste.
- Add a seasonal ingredient that suits the cooking time.
Serving suggestions
- Serve with a crisp green salad.
- Add warm focaccia.
- Offer extra Pecorino and black pepper.
- Pair with roasted asparagus.
Make ahead
Prepare suitable components ahead and store them safely. Best served immediately. Refrigerate leftovers promptly and use within 2 days; reheat gently.
Storage
Best served immediately. Refrigerate leftovers promptly and use within 2 days; reheat gently.
Food safety
Contains eggs and dairy; use pasteurized eggs as specified. Keep raw egg mixture separate from ready-to-eat food and serve the finished pasta immediately.
Frequently asked questions
Can I prepare this ahead?
Prepare suitable components in advance and store them safely as described.
How should I store spaghetti carbonara?
Best served immediately. Refrigerate leftovers promptly and use within 2 days; reheat gently.
Serve with a crisp green salad. Best served immediately. Refrigerate leftovers promptly and use within 2 days; reheat gently.
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