Classic Italian Spaghetti Carbonara

Rich, creamy and fast

This authentic Roman classic uses just a handful of ingredients and no cream to create a silky sauce that coats the pasta perfectly.

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Fill a large pot with water, add 2 tbsp of salt, and bring it to a rapid boil on high heat.

1 min
In a wide shallow bowl, whisk the eggs and egg yolks until they look smooth and creamy.

2 min
Add the grated pecorino romano to the eggs and stir until it forms a thick, grainy paste.

1 min
Heat a large frying pan over medium heat and cook the chopped bacon until it is deeply golden.

3 min
Pour the spaghetti into the boiling water and cook it for 2 minutes less than the package instructions.

2 min
Transfer the pasta to the bacon pan using tongs, reserving a generous half-cup of the starchy cooking water.

1 min
Turn the heat off completely, then quickly whisk the egg mixture into the hot pasta.

2 min
Stir vigorously, adding splashes of the reserved pasta water to create a silky, loose sauce.

1 min
Season the pasta with a heavy crack of black pepper and a final sprinkle of pecorino.

1 min

T-15 min: Bring a large pot of water to a rolling boil and salt it heavily.
T-14 min: Whisk the egg mixture in a wide bowl and grate the pecorino.
T-10 min: Add the spaghetti to the boiling water and cook until just under al dente.
T-0 min: Drain the pasta and immediately mix it with the pan juices and egg mixture.

Always temper the eggs with pasta water to prevent them from scrambling into curds.
Keep the heat off or very low when combining the eggs with the hot pasta.
Use the water reserved from boiling the pasta to thin the sauce to the right consistency.

Bacon to Guanciale: Swap the bacon for cubed guanciale to achieve a truer, richer Italian flavour.
Parmesan to Pecorino: Replace Parmesan with grated Pecorino Romano for the classic sharp saltiness.
Spaghetti to Rigatoni: Use short, thick rigatoni or penne if you prefer shapes that hold the sauce well.

Approximate, per serving.