Ingredients (~6 servings)
- 12 oz spaghetti
- 6 oz parmigiano reggiano, finely grated (NOT pre-grated)
- 8 oz thick cut bacon (or guanciale if you can find it)
- 3 whole eggs
- 3 egg yolks
- 3/4 tsp black pepper
- 3/4 cup reserved pasta water
- 1 1/2 Tbsp reserved bacon fat
- 6 quarts water
- 1/3 cup salt
Grate the Cheese and Prep the Bacon
Use the finest side of your grater for the parmigiano – the pre-grated stuff from a container won’t melt properly into the sauce.
Cut the bacon into 1/2 inch pieces; they’ll shrink as they cook.
Make the Egg and Cheese Mixture
In a large mixing bowl, whisk the 3 whole eggs and 3 egg yolks together.
Add the grated cheese and black pepper; mix until it forms a thick paste.
This paste is what becomes your sauce, so make sure it’s well combined.
Cook the Bacon
Place the bacon in a large pan over medium-high heat.
Cook for ~5 minutes until the edges are crispy but the center is still chewy.
The fat should be well rendered but the bacon shouldn’t be completely crispy.
Transfer to a paper towel-lined plate and let cool for a few minutes.
Reserve about 1 1/2 Tbsp of the bacon fat in a small bowl and let it cool slightly.
Add Bacon and Fat to the Egg Mixture
Once the bacon and fat have cooled for a few minutes, stir both into the bowl with the egg and cheese mixture.
The bacon fat helps create the silky texture, but if it’s too hot it’ll cook the eggs prematurely.
Cook the Pasta
Bring 6 quarts of water to a boil with 1/3 cup salt.
Cook the spaghetti until al dente according to package directions, usually ~10-11 minutes.
Before draining, reserve 3/4 cup of the starchy pasta water – this is crucial for the sauce.
Combine Everything Quickly
Drain the pasta and immediately transfer it to the mixing bowl with the egg mixture.
Stir rapidly with tongs for ~30 seconds to 1 minute until the sauce becomes creamy and coats the pasta.
The residual heat from the pasta cooks the eggs gently without scrambling them.
If the sauce seems too thick, add pasta water 1 Tbsp at a time until it’s silky and coats the noodles.
Serve immediately in warm bowls with extra cheese if desired.
Pasta Carbonara
Ingredients
~6 servings
- 12 oz spaghetti
- 6 oz parmigiano reggiano NOT pre-grated, finely grated
- 8 oz thick cut bacon or guanciale if you can find it
- 3 whole eggs
- 3 egg yolks
- 3/4 tsp black pepper
- 3/4 cup reserved pasta water
- 1 1/2 Tbsp reserved bacon fat
- 6 quarts water
- 1/3 cup salt
Instructions
- Grate parmigiano reggiano finely using the smallest grater side.
- Cut bacon into 1/2 inch pieces.
- Whisk 3 whole eggs and 3 egg yolks in a large bowl.
- Add grated cheese and black pepper; mix into a thick paste.
- Cook bacon in pan over medium-high heat for 5 minutes until edges are crispy.
- Reserve 1 1/2 Tbsp bacon fat and let cool slightly.
- Stir bacon and fat into egg mixture.
- Boil 6 quarts water with 1/3 cup salt.
- Cook spaghetti until al dente, about 10-11 minutes.
- Reserve 3/4 cup pasta water before draining.
- Transfer pasta to egg mixture immediately.
- Stir rapidly with tongs for 30-60 seconds until sauce is creamy.
- Add pasta water if sauce is too thick.
- Serve in warm bowls with extra cheese.
