Creamy Italian Carbonara with Pancetta & Egg Yolk Sauce
This Creamy Italian Carbonara with Pancetta & Egg Yolk Sauce is a classic Italian pasta dish made with spaghetti, pancetta, egg yolks, and Parmigiano Reggiano.
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Ingredients
- 400 g 14 oz of spaghetti
- 150 g 5 oz of pancetta
- 4 egg yolks
- 1 cup grated Parmigiano Reggiano
- Black crushed pepper to taste
- 1 tbsp Salt
Instructions
- Start by boiling a large pot of salted water according to the instructions on the pasta package.
- Once boiling, add the spaghetti and cook it according to the package's instructions until it reaches al dente texture.
- Before draining, remember to reserve about 1 cup of the pasta cooking water for later use, then drain the pasta and set it aside.
- While the pasta is cooking, cut the pancetta or guanciale into small, 1/4 inch thick pieces.
- Heat a large skillet over medium heat, and add the diced meat.
- Cook, stirring occasionally, until the pieces are nicely crispy and golden.
- Remove the crispy pieces from the skillet with a slotted spoon, setting them aside on a paper towel-lined plate. Keep the rendered fat in the skillet.
- In a bowl, separate the egg yolks from the whites (the whites can be saved for another recipe or discarded).
- Add the majority of the freshly grated cheese to the yolks (reserve a small amount for serving), and whisk them together vigorously.
- Season this mixture with a generous amount of freshly cracked black pepper.
- Transfer the drained, still-hot pasta directly into the skillet with the rendered fat over low heat. Toss the pasta to ensure it's thoroughly coated in the fat.
- Then, remove the skillet from the heat to prevent the eggs from scrambling in the next step.
- Quickly pour the egg and cheese mixture over the pasta, tossing continuously to coat the pasta strands evenly and create a smooth, creamy sauce.more.
- If the sauce appears too thick, gradually add the reserved pasta cooking water until you reach your desired consistency.
- Finally, add the crispy pancetta (or guanciale) pieces back into the skillet and toss everything together once
- Dish out the carbonara immediately after mixing, garnishing each serving with the remaining grated cheese and an extra sprinkle of black pepper to taste.
Servings: 4
Calories: 650kcal