Pasta Carbonara

⏱ 30 min · Serves 6

A silky Roman-style pasta where hot noodles, beaten eggs and a generous handful of cheese come together into a creamy sauce with no cream at all. Crisp pancetta and lots of cracked pepper do the rest.

Per serving: 610 kcal · 28.0g protein · 59.0g carbs · 28.0g fat

Ingredients

• 1 tablespoon extra virgin olive oil or unsalted butter
• 1/2 pound pancetta or thick cut bacon, diced
• 1-2 garlic cloves, minced, about 1 teaspoon (optional)
• 3-4 whole eggs
• 1 cup grated parmesan or pecorino cheese
• 1 pound spaghetti (or bucatini or fettuccine)
• Salt and black pepper to taste

Method

1. Bring a large pot of well-salted water to the boil (about 1 tablespoon salt per 2 quarts).
2. Meanwhile, warm the olive oil or butter in a wide skillet over medium heat. Add the diced pancetta or bacon and let it render slowly until browned and crisp.
3. Stir in the minced garlic, if using, for just a minute until fragrant, then take the pan off the heat and scrape the pancetta and garlic into a large serving bowl.
4. In a small bowl, whisk the eggs with roughly half the grated parmesan or pecorino.
5. Drop the spaghetti into the boiling water and cook uncovered, at a lively boil, until al dente with a bit of bite left.
6. Using tongs, lift the very hot, still-dripping pasta straight into the bowl with the pancetta, saving a mugful of the cooking water. Toss well to coat.
7. Pour in the egg and cheese mixture and toss briskly so the residual heat thickens it into a glossy sauce rather than scrambling it.
8. Loosen with splashes of reserved pasta water until creamy, season with salt and plenty of black pepper, and serve right away topped with the remaining cheese.