Spaghetti alla Carbonara
A classic Italian dish made with spaghetti, bacon, eggs, and Pecorino cheese — simple yet incredibly delicious. A silky creamy sauce made without cream, prepared right in the pan, makes this pasta unforgettable.
Ingredients
- 320 g Spaghetti
- 6 pcs Egg yolks
- 150 g Bacon
- 50 g Pecorino cheese
- 50 g Butter
- to taste Salt
- to taste Black ground pepper
Instructions
- Place a large pot of water on the heat and bring to a boil.
- Finely chop the bacon, removing the rind beforehand. Grate the Pecorino cheese on a fine grater.
- In a medium bowl, crack the egg yolks and season with freshly ground black pepper. Set aside.
- Add salt to the boiling water, then add the spaghetti. Once the water returns to a boil, cook over medium heat for about 10 minutes until al dente (the pasta remains slightly firm).
- While the spaghetti cooks, melt the butter in a large skillet over medium heat. Add the chopped bacon and fry for 5 minutes, stirring frequently, until the bacon becomes golden and crispy.
- Lower the heat under the skillet with bacon to minimum. When the spaghetti is done, carefully transfer it to the skillet with the bacon using tongs or a fork. A little pasta water that falls into the skillet is fine. Do not discard the remaining water from the pot.
- Quickly pour the egg mixture over the spaghetti and bacon. Lift the pasta with tongs or a long fork, tossing well so the egg does not curdle into scrambled eggs but forms a silky creamy sauce coating each strand of pasta.
- Add a few tablespoons of pasta water to make the dish juicy but not wet. Season with salt and pepper to taste.
- Immediately divide the spaghetti among plates, twirling it with a fork. Serve with the remaining Pecorino and a generous amount of black pepper. If the dish dries out slightly, add a little more hot pasta water — the sauce will regain its glossy appearance.