Spaghetti Carbonara with Pancetta and Cracked Black Pepper

Steps

1. Step 1

   Bring a large pot of water to a boil and salt it well (about 1 tablespoon salt). Don't add the pasta yet.

   8 min

   • salt, for the pasta water
2. Step 2

   While the water heats, put the pancetta and olive oil in a large skillet over medium heat. Cook, stirring now and then, until the fat has rendered and the pancetta is golden and crisp, 6 to 8 minutes. Turn off the heat and leave the pancetta in its fat.

   8 min

   • 6 oz pancetta
   • 1 tbsp olive oil
3. Step 3

   In a large bowl, whisk together the eggs, egg yolks, Pecorino Romano, Parmesan and cracked black pepper until it forms a thick, smooth paste. Set aside.

   3 min

   • 3 eggs
   • 2 egg yolks
   • 3/4 cup Pecorino Romano
   • 1/2 cup Parmesan
   • 1 1/2 tsp black pepper
4. Step 4

   Add the spaghetti to the boiling water and cook until just al dente, usually 1 minute less than the package says. Before draining, scoop out about 2 cups of the starchy pasta water, then drain the pasta.

   9 min

   • 1 lb spaghetti
5. Step 5

   Slowly whisk about 1/2 cup of the hot pasta water into the egg and cheese mixture, a little at a time, so the eggs warm up gently without scrambling.

   1 min

6. Step 6

   Add the drained spaghetti to the skillet with the pancetta (heat still off) and toss to coat in the fat. Pour the egg mixture over the pasta and toss quickly and constantly with tongs until the sauce turns glossy and clings to the strands, about 1 minute. If it looks thick or clumpy, add more pasta water a splash at a time until silky.

   2 min

7. Step 7

   Serve right away in warm bowls, topped with the remaining Pecorino and plenty more cracked black pepper.

   • 1/4 cup Pecorino Romano
   • the rest of the black pepper

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026