First: a true carbonara has no cream, no bacon (pancetta instead) and it can be a bit tricky in its execution. The secret is to add and thoroughly mix the pasta off the heat with the cheese and egg sauce, and a bit of pasta water, to create a creamy but not too thick sauce. photos coco zordan
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Authentic Spaghetti alla Carbonara
cakeThe Recipe
Servings
4
Prep time
5-10
Cooking time
10 min.
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Ingredients
- 4 servings
1 pound spaghetti
8 ounces pancetta (or extra-thick cut bacon)
3 large eggs
1/3 cup freshly grated pecorino
1/3 cup freshly grated parmigiano
freshly ground black pepper
Directions
Note: if you can’t find the pancetta, buy an extra-thick cut bacon.
Bring about 6 quarts of salted water to a boil. Add the spaghetti and cook for 8 to 10 minutes or until al dente. When the pasta is done, reserve 1/2 cup of the water, then drain.
While pasta is cooking, heat a large skillet over medium heat. Add pancetta and sauté for about 3-5 minutes, or until it’s crispy and golden and has rendered its fat. Turn off the heat.
In a small bowl whisk eggs, cheeses and some pepper until well-combined.
Return the pancetta pan to medium heat, and stir. Toss in the spaghetti and stir over the heat for a few seconds. Add half of the reserved pasta water to the pan.Much of the water will be absorbed by the sauce.
Remove the pan from the heat and add the egg mixture and stir quickly to prevent the eggs from scrambling. If the sauce seems too thick, thin it out with a little bit more of the reserved pasta water.
Season liberally with freshly ground black pepper. Taste for seasoning; depending on the kind of pork used, it may not need any salt. Serve immediately.
