Perfect Pasta Carbonara

Classic Italian comfort food made with eggs, cheese, pancetta, and black pepper. A timeless recipe perfected by AI analysis of traditional techniques.

Total Time

20 mins

Servings

2 people

Calories

650 per serving

Difficulty

Medium

ItalianClassicComfort FoodQuickTraditional

Ingredients

8 oz spaghetti or linguine

4 oz pancetta or guancialediced

3 large egg yolks

1 whole egg

1 cup Parmigiano-Reggianofreshly grated

1 tsp freshly ground black pepper

1/2 tsp salt

2 tbsp dry white wineoptional

Cooking Instructions

Bring a large pot of salted water to boil. Add pasta and cook according to package directions until al dente.

8-10 mins

Tip: Save 1 cup of pasta water before draining

While pasta cooks, place pancetta in a large skillet over medium heat. Cook until crispy and golden.

5-7 mins

Tip: Don't add oil - pancetta will render its own fat

In a bowl, whisk together egg yolks, whole egg, grated cheese, and black pepper until well combined.

2 mins

Tip: Use room temperature eggs for better mixing

Add wine to pancetta if using, let it bubble for 30 seconds. Remove pan from heat.

1 min

Add hot, drained pasta to the pancetta pan. Toss quickly to combine and coat with rendered fat.

1 min

Tip: Work quickly while pasta is very hot

Remove from heat completely. Add egg mixture and toss vigorously, adding pasta water gradually until creamy.

2-3 mins

Tip: The residual heat will cook the eggs - don't return to heat or eggs will scramble

Serve immediately with additional cheese and black pepper. Garnish with fresh parsley if desired.

1 min

Tip: Carbonara waits for no one - serve immediately for best texture