Ingredients (~6 servings)
- 1 lb spaghetti or long pasta
- 1 1/2 cups reserved pasta water
- 1 Tbsp butter
- 1 Tbsp olive oil
- ~5 oz pancetta, cut into small cubes
- 3 garlic cloves, minced
- 2 Tbsp fresh parsley, finely chopped
- 9 egg yolks
- 3/4 cup heavy cream, room temperature
- ~3 oz Pecorino Romano, finely grated
- ~3 oz Parmigiano Reggiano, finely grated
- Salt & pepper to taste
- Lemon zest for finishing (optional)
Get the Pasta Water Going
Bring a large pot of well-salted water to a boil and add the 1 lb of spaghetti.
Cook according to the box directions – usually ~8-10 minutes for al dente.
Before you drain anything, reserve 1 1/2 cups of the starchy pasta water; you’ll need this to get the sauce consistency right.
Make the Egg Mixture While Pasta Cooks
In a small bowl, whisk together the 3/4 cup heavy cream, 9 egg yolks, and 2 Tbsp chopped parsley until completely smooth.
The cream here is what prevents the eggs from scrambling when they hit the hot pasta.
Set this aside – you’ll add it to the pan once the pasta goes in.
Cook the Pancetta Until Golden
In a large pan, heat the 1 Tbsp butter with 1 Tbsp olive oil over medium heat.
Add the 5 oz of cubed pancetta and cook until it starts turning golden brown – this usually takes ~5-6 minutes.
You want it to look like crispy bacon, not just warmed through.
Add the 3 minced garlic cloves and continue cooking for another ~1-2 minutes until fragrant.
The garlic should smell good but not burn.
Combine Everything Off the Heat
Pull the pan off the heat completely – this is important to avoid scrambling.
Add the drained pasta to the pan and toss until well coated with the pancetta fat.
Pour in the cream and egg mixture and toss quickly and thoroughly; the residual heat from the pasta should warm the sauce enough to thicken it slightly.
Add Cheese and Pasta Water to Get the Right Consistency
Add both grated cheeses (the ~3 oz each of Pecorino Romano and Parmigiano Reggiano) and toss to combine.
Now add the reserved pasta water in small splashes, tossing constantly, until the sauce becomes creamy and glossy.
You’re looking for a consistency that coats the pasta but isn’t thick or gloppy – it should be loose enough to easily move the pasta around.
If the sauce seems too loose, you can put the pan back on low heat for ~30 seconds while tossing, but watch it carefully so the eggs don’t scramble.
Season and Serve
Taste and add salt and pepper as needed.
The pancetta and cheeses are already salty, so you might not need much.
Serve immediately topped with extra parmesan, more parsley, and a light grating of lemon zest if you like that brightness.
Pasta Carbonara
Ingredients
Ingredients (~6 servings)
- 1 lb spaghetti or long pasta
- 1 1/2 cups reserved pasta water
- 1 Tbsp butter
- 1 Tbsp olive oil
- ~5 oz pancetta cut into small cubes
- 3 garlic cloves minced
- 2 Tbsp fresh parsley finely chopped
- 9 egg yolks
- 3/4 cup heavy cream room temperature
- ~3 oz Pecorino Romano finely grated
- ~3 oz Parmigiano Reggiano finely grated
- Salt & pepper to taste
- Lemon zest for finishing optional
Instructions
- Bring a large pot of well-salted water to a boil and cook 1 lb spaghetti for 8-10 minutes until al dente.
- Reserve 1 1/2 cups pasta water before draining.
- While pasta cooks, whisk together 3/4 cup heavy cream, 9 egg yolks, and 2 Tbsp chopped parsley until smooth and set aside.
- Heat 1 Tbsp butter and 1 Tbsp olive oil in a large pan over medium heat.
- Add 5 oz cubed pancetta and cook 5-6 minutes until golden brown and crispy.
- Add 3 minced garlic cloves and cook 1-2 minutes until fragrant.
- Remove pan from heat completely.
- Add drained pasta to pan and toss to coat with pancetta fat.
- Pour in cream and egg mixture and toss quickly and thoroughly.
- Add 3 oz grated Pecorino Romano and 3 oz grated Parmigiano Reggiano and toss to combine.
- Add reserved pasta water in small splashes while tossing constantly until sauce is creamy and glossy.
- Season with salt and pepper to taste.
- Serve immediately topped with extra parmesan, parsley, and optional lemon zest.
