Classic Spaghetti Carbonara

Carbonara has a reputation for being fussy, but it’s really just four ingredients and good timing. The classic Roman version uses no cream at all; the sauce is nothing more than eggs and cheese emulsified with hot pasta and a little of its cooking water.

The one moment that matters is when the eggs hit the pasta. Do it off the heat, toss fast, and you’ll get a glossy, restaurant-quality sauce that clings to every strand.

Ingredients

• 1 lb spaghetti
• 6 oz bacon or pancetta, diced
• 3 eggs
• 1 cup parmesan cheese, finely grated
• Black pepper, to taste
• Salt, to taste

Instructions

1. Bring a large pot of well-salted water to a boil and cook the spaghetti until al dente.
2. While the pasta cooks, fry the diced bacon or pancetta over medium heat until crisp, then turn off the heat.
3. In a bowl, beat the eggs together with the grated parmesan and a generous amount of black pepper.
4. Reserve 1 cup of pasta water, then drain the spaghetti.
5. Add the hot pasta to the pan with the pork and toss to coat in the rendered fat.
6. Off the heat, quickly pour in the egg-and-cheese mixture, tossing constantly so it turns into a glossy sauce instead of scrambling.
7. Loosen with a splash of the reserved pasta water until silky.
8. Taste, adjust salt and pepper, and serve immediately.

Equipment

• Large pot
• Skillet
• Mixing bowl