Creamy Pancetta Carbonara
Spaghetti tossed with crisp pancetta and a silky sauce of egg yolks, Parmesan, and black pepper.
Equipment
- Large pot
- Large skillet
- Whisk
Ingredients
Main Ingredients
- 12 oz spaghetti dry
- 1 tbsp salt for the pasta water
- 6 oz pancetta diced
- 4 large egg yolks
- 1 large egg
- 1 cup grated Parmesan cheese plus extra for serving
- ½ tsp black pepper
- 2 tbsp chopped parsley for garnish
Instructions
Cooking
- Boil. Cook the spaghetti until al dente, save 1 cup of water, and drain.
- Crisp. Cook the pancetta 8 minutes until golden.
- Whisk. Beat the yolks, egg, Parmesan, and pepper together.
- Toss. Add the pasta to the pan off the heat, pour in the egg mixture, and toss with pasta water until creamy.
- Serve. Top with Parmesan and parsley and serve at once.
Notes
Substitutions: Use thick cut bacon for the pancetta.
Tips: Work off the heat and add pasta water slowly.
Storage: Refrigerate up to 2 days. Not recommended for freezing.
Nutrition is calculated for 1 of 4 servings.