Pasta Carbonara
This is the only way to make carbonara without scrambling your eggs - mixing the cream with the yolks first creates a buffer that keeps everything smooth. The pancetta should get properly golden like bacon, not just warmed through.
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.
Notes
Pull pan off heat before adding eggs to prevent scrambling. Pancetta and cheeses are salty, so adjust seasoning carefully.
Did you make this recipe?Let me know how you liked it below!