Pasta Carbonara

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.

Bring a large stock pot of water to a boil and salt it well.

Add 1 pound of spaghetti to the boiling salted water and set a timer.

In a large skillet, add pancetta and cook until the fat is rendered and it's almost crispy.

In a bowl, combine 2 whole eggs, 2 egg yolks, and grated Pecorino Romano and Parmigiano-Reggiano cheese, whisking until well combined.

Taste the pasta to check for doneness, looking for a tiny white part in the noodle to indicate it needs more time.

Drain off excess fat from the pancetta, leaving about 3 tablespoons in the pan.

Remove 1 cup of pasta water and whisk half a cup into the egg and cheese mixture slowly to temper it.

Drain the spaghetti and transfer it back to the skillet with the pancetta.

Add the egg and cheese mixture along with the tempered pasta water to the skillet and toss everything together.

Add reserved pasta water as needed to achieve a creamy sauce.

Finish with chopped fresh parsley and freshly ground black pepper, tossing everything together before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens