Save The first time I made carbonara, I was cramming for finals and needed something fast but comforting. My Italian roommate had just come back from Rome and watched me stir the eggs off heat, nodding like a proud parent. That night, standing over the stove with steam fogging my glasses, I learned that the best dishes are often the simplest ones.
I once served this to skeptical friends who claimed they didnt like egg based pasta sauces. After one bite, they were scraping their plates and asking for seconds. Now its my go to when I want to impress without spending hours in the kitchen.
Ingredients
- 200 g dried spaghetti: The thin shape grabs the silky sauce perfectly, dont go for thicker pasta here
- 2 large eggs: Room temperature eggs mix more smoothly with the cheese
- 40 g freshly grated Parmesan: Pre grated cheese has anti caking agents that make the sauce grainy
- 1/4 tsp freshly ground black pepper: Freshly cracked gives you that warming backbone
- 100 g bacon or pancetta: Pancetta is traditional but bacon works beautifully too
Instructions
- Cook the pasta:
- Boil salted water and cook spaghetti until al dente, saving that pasta water before draining, its liquid gold
- Mix the sauce:
- Whisk eggs, Parmesan, and pepper until you have a smooth yellow paste
- Crisp the bacon:
- Cook the diced meat in a large skillet until golden and fragrant, then kill the heat completely
- Bring it together:
- Toss hot pasta into the skillet, pour in the egg mixture, and stir furiously while splashing in pasta water until glossy
- Plate it up:
- Serve immediately while the sauce is still clinging to every strand
Save My friend Marco taught me to reserve pasta water by just pulling the noodles out with tongs. Less mess, less to remember. That tiny trick saved me from countless soupy carbonaras before I learned better.
Getting The Sauce Right
The residual heat from the pasta is enough to cook the eggs into a glossy coating. If the sauce seems too thick, add more pasta water, a tablespoon at a time. Practice makes perfect here.
Cheese Choices
Parmesan is milder and sweeter, while Pecorino Romano brings a sharp salty punch. Sometimes I use half and half for the best of both worlds. Grate it fresh or youre fighting a losing battle.
Timing Is Everything
Have everything measured and ready before the pasta hits the water. The final toss happens fast, and you cannot pause mid step. Prep your mise en place first, always.
- Dont use extra virgin olive oil, it overpowers the delicate flavors
- Thin spaghetti works better than thick spaghetti or linguine
- Eat this straight from the pan, it does not reheat well
Save Carbonara is proof that luxury does not require complexity, just good ingredients and respect for technique.
Common Recipe Questions
- → How do I prevent the eggs from scrambling in the sauce?
Quickly toss the hot pasta with the egg and cheese mixture off the heat, adding reserved pasta water gradually to create a creamy sauce without scrambling.
- → Can I substitute bacon with pancetta?
Yes, pancetta works excellently and adds an authentic touch, crisping up nicely while cooking.
- → What type of cheese is best for this dish?
Freshly grated Parmesan is traditional, but Pecorino Romano can be used for a sharper flavor.
- → Should I add garlic to the sauce?
For extra flavor, briefly add a minced garlic clove while frying the bacon and remove before combining with pasta.
- → How much pasta water should I reserve?
Reserve about 1/3 cup (80 ml) of pasta water to help achieve the perfect silky sauce consistency.