| Level: | Intermediate |
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 pound dry spaghetti
- 2 tablespoons extra-virgin olive oil
- 4 ounces pancetta or slab bacon, cubed or sliced into small strips
- 4 garlic cloves, finely chopped
- 2 large eggs
- 1 cup freshly grated Parmigiano-Reggiano, plus more for serving
- Freshly ground black pepper
- 1 handful fresh flat-leaf parsley, chopped
Instructions
- Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.
- Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian “al dente.”) Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish.
- Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften.
- Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more cheese around the table.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 525 |
| Total Fat | 21 g |
| Saturated Fat | 8 g |
| Carbohydrates | 59 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 23 g |
| Cholesterol | 91 mg |
| Sodium | 496 mg |
Reviews
I have been cooking since I was 8 years old…my mother was severely injured in a car accident in the 1960’s. I had to become the cook of the family. And so…Cooking is my passion. I’ve followed Chef Florence since his show “Food 911.” It has been such a joy and pleasure to see him learn and evolve into a very seasoned, well rounded, and experienced gourmet chef. This recipe is proof. Compared to his original “Ultimate Pasta Carbonara,” this recipe is elegant, silky, and just rich enough. Thank you, Chef Florence! Your recipes and techniques bring much joy to home cooks and their families and guests. Keep up the great work!
Not very flavorful. Wouldn’t make this again.
Made it true to the recipe. It was soooo good that I woke up next morning with it on my mind. Nom nom nom.
So simple, and delicious! I wish I found out about this recipe years ago. We added in chopped onion (right before the garlic), and added red pepper flakes just before serving.
This is one of my favorite dishes. My roommate begs for it and my daughter loves it as well. Thanks Tyler!
I’ve made good Spaghetti alla Carbonara many times. This was the best and easiest recipe I’ve tried. Tyler has the best recipes!
I’ve made this many times and it never disappoints. Recipe is perfect!
This is the easiest and quickest meal to prepare ever! Minimal ingredients and preparation. Tastes great. Added some pasta water, which made the dish a little creamier.
This turned out great! It’s easy to make and is very tasty. Family loved it too. Will make it again!
Traditional carbonara calls for guanciale instead of bacon. I think that bacon is too smokey so I use pancetta, since it is easier to obtain. I also use four eggs instead of two to give it a little more sauciness.