Pasta Carbonara: The Quintessential Roman Pasta

guanciale

🥗Healthier: pancetta

💰Cheaper: bacon

Pancetta is more accessible, while bacon offers a budget-friendly option.

Pecorino Romano cheese

🥗Healthier: Parmesan cheese

💰Cheaper: Grana Padano

Parmesan is a lower-fat alternative, and Grana Padano is often less expensive.

Heat a pan over medium heat and add 8 ounces of pancetta to render the fat.

Bring a pot of salted water to a boil and add 450 grams of spaghetti, cooking until al dente.

While the pasta cooks, whisk together 5 eggs and 4 cups of grated Pecorino Romano cheese in a bowl.

Add a generous amount of black pepper to the egg and cheese mixture.

Once the pancetta is crispy, turn off the heat and add a ladle of pasta cooking water to the pancetta.

Combine the cooked spaghetti with the pancetta, tossing to coat in the fat.

Quickly pour the egg and cheese mixture over the pasta, stirring vigorously to prevent scrambling.

If needed, add more pasta water to achieve a creamy sauce.

Serve immediately with additional black pepper and grated cheese on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens