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🍝 30-Minute Pasta Carbonara (Creamy & Authentic!)
Silky egg sauce, crispy pancetta, and a peppery kick—just like in Rome, but ready in half an hour!
📝 Ingredients (for 4 servings)
- 12 oz (340g) spaghetti or bucatini
- 4 oz (115g) pancetta or guanciale, diced (or thick-cut bacon)
- 2 large eggs + 2 egg yolks (room temp)
- 1 cup (100g) grated Pecorino Romano (or Parmigiano-Reggiano)
- 1 tsp freshly cracked black pepper (plus extra to taste)
- 1/2 tsp salt (adjust to taste)
- 1/2 cup (120ml) reserved pasta water
👩🍳 Instructions
1. Cook the Pasta
- Boil spaghetti in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
2. Crisp the Pancetta
- In a skillet, cook pancetta over medium heat until golden (5-6 mins). Remove from heat.
3. Make the Sauce
- In a bowl, whisk eggs, egg yolks, cheese, pepper, and salt.
- Temper the eggs: Slowly drizzle in 2 tbsp hot pasta water while whisking (prevents scrambling).
4. Combine Everything
- Toss hot pasta with pancetta and its fat.
- Off heat, pour in egg mixture, stirring rapidly. Add reserved pasta water as needed for creaminess.
✨ Pro Tips
✔ No curdling! Ensure the pan is off the heat when adding eggs.
✔ Extra richness? Add 1 tbsp butter at the end.
✔ Vegetarian? Swap pancetta for sautéed mushrooms.
Serve immediately with extra cheese and pepper! 🧀🔥
Pair with: A crisp Italian white wine (e.g., Pecorino or Vermentino). Buon appetito! 🍷
