How To Make The Easiest Carbonara

Ingredients

• 5 oz Bacon (sliced into 1/2-inch strips; can substitute guanciale or pancetta)
• 2 tbsp Extra Virgin Olive Oil (for cooking bacon)
• 2 large Eggs (room temperature)
• 5 large Egg Yolks (separated from whites)
• 1 oz Parmigiano-Reggiano (freshly grated)
• 1 oz Pecorino Romano (freshly grated)
• 1 lb Spaghetti (any good quality dried spaghetti)
• to taste Salt (generously season pasta water)
• to taste Black Pepper (freshly cracked)
• 0.5 cup Pasta Water (reserved from cooking pasta for emulsifying)

Instructions

1. Boil Pasta Water

   Fill a large pot with 4–5 quarts of water, add a generous pinch of salt, cover, and bring to a rolling boil.

   Time: PT8M

   Temperature: 100°C

2. Slice Bacon

   Slice the 5 oz of bacon (or guanciale/pancetta) into half‑inch wide strips.

   Time: PT5M

3. Render Bacon

   Heat 2 tbsp olive oil in a large skillet over medium heat, add the bacon strips, and stir occasionally until the fat is rendered and the pieces are crisp, about 6 minutes.

   Time: PT6M

   Temperature: medium

4. Prepare Egg‑Cheese Mixture

   In a medium mixing bowl whisk together 2 whole eggs, 5 egg yolks, 1 oz grated Parmigiano‑Reggiano, 1 oz grated Pecorino Romano, and a generous amount of freshly cracked black pepper.

   Time: PT2M

5. Cook Spaghetti

   Add the 1 lb spaghetti to the boiling water, stir, and cook 11–15 minutes until al dente (12 minutes is ideal).

   Time: PT12M

   Temperature: 100°C

6. Reserve Pasta Water

   Before draining, scoop out about ¾ cup of the hot pasta water and set aside in a heat‑proof measuring cup.

   Time: PT1M

7. Drain Pasta

   Drain the spaghetti in a colander and return it to the warm skillet (off the heat).

   Time: PT1M

8. Combine Pasta and Bacon Fat

   Toss the hot spaghetti in the skillet with the rendered bacon fat and olive oil until evenly coated.

   Time: PT1M

9. Add Egg‑Cheese and Pasta Water

   Remove the skillet from heat. Quickly pour the egg‑cheese mixture over the pasta, then drizzle in ½ cup reserved pasta water while tossing continuously until a silky, creamy sauce forms.

   Time: PT2M

10. Finish and Plate

    Taste and adjust salt if needed, plate the carbonara, and garnish with extra grated Parmigiano‑Reggiano and freshly cracked black pepper.

    Time: PT1M

Nutrition Facts

Calories

640

Protein

25 g

Carbohydrates

45 g

Fat

30 g

Fiber

2 g