Carbonara

Instructions

1. 1

   In a large saucepan, cook the pasta according to the package directions until al dente. Editor's Tip: Remember to season your pasta water with salt. It adds savory notes to the pasta and the pasta water, some of which you'll use for the sauce.

2. 2

   While the pasta is cooking, whisk the eggs and Parmesan together in a large bowl. Set aside. Editor's Tip: Using room-temperature eggs helps them mix into the cheese better to create a smooth sauce.

3. 3

   In a large skillet, heat the oil over medium heat. Add the pancetta and cook until crispy, five to six minutes. Add the garlic and cook one minute longer.

4. 4

   Drain the spaghetti, reserving 3/4 cup pasta water. Add the spaghetti to the skillet and toss to coat. Editor's Tip: Adding the spaghetti to the hot skillet first will reduce the heat in the pan before introducing the egg mixture. For best results, remove the skillet from the heat before adding the pasta to ensure the temperature stays just right; otherwise, you may end up with scrambled eggs. Slowly add the egg mixture, stirring constantly. Add salt, pepper and enough pasta water for the sauce to reach the desired consistency. Sprinkle with parsley and Parmesan to finish the dish.

Tips

• •

  Use room-temperature eggs and whisk them thoroughly with Parmesan before adding to pasta—this creates an emulsion that coats the noodles smoothly. The critical technique is removing the skillet from heat before adding the egg mixture, then stirring constantly while slowly pouring it in. This prevents scrambled eggs by keeping the temperature just warm enough to cook the eggs gently through residual heat.

• •

  Reserve 3/4 cup of starchy pasta water before draining, and add it gradually while stirring—the starch is essential for creating a silky sauce. Start with small amounts (2-3 tablespoons) and adjust until you reach creamy consistency, since pasta water varies in starchiness depending on pasta type and cooking time.

• •

  Cook pancetta until fully crispy (5-6 minutes over medium heat), which renders the fat and prevents chewy bits in the final dish. If pancetta is unavailable, guanciale (cured pork jowl) is more authentic, or use bacon as a last resort—avoid ham or prosciutto as they won't crisp properly.

• •

  Don't make this ahead or reheat it—carbonara must be served immediately while the sauce is creamy and hot. The emulsion breaks down quickly when cooled or reheated. If needed, you can prep components separately (cook pancetta, whisk eggs, cook pasta) up to 30 minutes before assembly, but combine and serve within 2-3 minutes.

• •

  Avoid adding cream, which is not traditional and makes the sauce heavy and masks delicate flavors. The sauce should be silky from the egg-cheese emulsion and pasta starch alone. If your sauce breaks and becomes grainy, it's already scrambled—serve immediately and use it as a learning opportunity for next time (lower heat, faster stirring).