Ingredients
• 12 oz (340g) spaghetti or bucatini pasta
• 4 large eggs
• 1 cup (100g) freshly grated Parmesan cheese, plus more for serving
• 4 oz (115g) guanciale or pancetta, diced
• 2 garlic cloves, minced
• 1/4 teaspoon freshly ground black pepper, plus more to taste
• 1/4 teaspoon kosher salt, plus more to taste
Instructions
- Prepare the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti or bucatini and cook according to the package instructions, until al dente. Reserve 1 cup of the starchy cooking water before draining the pasta.
- Cook the Guanciale: In a large skillet, cook the guanciale or pancetta over medium heat until crispy, about 5-7 minutes. Remove the cooked pork from the pan and set aside, leaving the rendered fat in the skillet.
- Temper the Eggs: In a medium bowl, whisk together the eggs and Parmesan cheese until well combined. Slowly drizzle in 1/4 cup of the hot pasta cooking water while whisking constantly to temper the eggs and prevent them from scrambling.
- Toss and Serve: Add the cooked pasta to the skillet with the rendered pork fat. Reduce the heat to low and pour in the tempered egg mixture, tossing the pasta continuously with tongs to coat evenly. Add more of the reserved pasta water as needed to create a creamy, silky sauce. Stir in the garlic and season with salt and pepper to taste. Serve immediately, topped with the crispy guanciale or pancetta and additional Parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Cuisine: Americans
Keywords: The Best Pasta Carbonara Recipe