I Made The Most Viral Carbonara Recipe

Ingredients

• 400 g Spaghetti (spaghettoni) (dry, broken into two portions for easier handling)
• 20 g Salt (about 1 tablespoon, for the pasta water (10 g per litre))
• 1 tbsp Olive Oil (extra‑virgin, for the pan)
• 150 g Pancetta (cut into ½‑inch cubes; can substitute guanciale or thick bacon)
• 4 large Egg Yolks (room‑temperature, only yolks for richness)
• 50 g Pecorino Romano (finely grated)
• 50 g Parmesan Cheese (finely grated; can use aged Parmesan)
• 1 tsp Black Pepper (freshly ground, added at the end)

Instructions

1. Boil Water and Salt It

   Fill a large pot with 2 L of water, add 20 g (≈1 tbsp) salt, and bring to a rolling boil.

   Time: PT10M

   Temperature: 100°C

2. Cook the Spaghetti

   Add the spaghettoni to the boiling water and cook until al dente, about 10 minutes. Stir occasionally.

   Time: PT10M

   Temperature: 100°C

3. Prep the Pancetta

   While the pasta cooks, cut the pancetta into ½‑inch cubes.

   Time: PT5M

4. Render Pancetta Fat

   Heat 1 tbsp olive oil in a cold cast‑iron skillet, add the pancetta cubes, and cook over medium‑high heat until the fat melts and the pieces turn golden, about 5 minutes.

   Time: PT5M

5. Grate Cheeses

   Finely grate Pecorino Romano and Parmesan into a mixing bowl.

   Time: PT2M

6. Make the Egg‑Cheese Mixture

   Add the 4 egg yolks to the bowl with the grated cheeses and whisk until smooth and homogenous.

   Time: PT2M

7. Drain Pasta

   When the pasta is al dente, drain using a colander, keeping the reserved hot pasta water aside.

   Time: PT1M

8. Combine Pasta and Pancetta

   Return the drained pasta to the pot (off the heat). Add the rendered pancetta with its rendered fat and toss to combine.

   Time: PT1M

9. Create the Carbonara Sauce

   Quickly pour the egg‑cheese mixture over the hot pasta, tossing vigorously. Add a splash of reserved pasta water (≈½ cup) to achieve a silky, creamy coating. Continue tossing until the sauce thickens without scrambling the eggs.

   Time: PT2M

10. Finish and Serve

    Season generously with freshly ground black pepper and extra grated Pecorino/Parmesan if desired. Plate immediately.

    Time: PT1M

Nutrition Facts

Calories

875

Protein

30 g

Carbohydrates

80 g

Fat

45 g

Fiber

4 g

Ingredient Substitutions

• Instead of Spaghetti (spaghettoni): linguine, fettuccine
• Instead of Salt: sea salt
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Pancetta: guanciale, thick-cut bacon
• Instead of Egg Yolks: whole eggs (use 4 eggs, but texture changes)
• Instead of Pecorino Romano: Grana Padano
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Black Pepper: white pepper

Equipment Needed

• Large Pot
• Colander
• Cast Iron Skillet
• Mixing Bowl
• Whisk
• Fine Mesh Grater
• Tongs
• Ladle (optional)

Critical Steps — Do Not Skip

• Remove the pan from heat before adding the egg‑cheese mixture to prevent scrambling.
• Work quickly when tossing the pasta with the egg mixture; the residual heat should gently cook the yolks.
• Reserve enough hot pasta water to adjust sauce consistency.

Chef Tips from the Video

• Use only egg yolks for a richer, silkier sauce; whole eggs make it too fluffy.
• Pecorino Romano provides the traditional sharp, tangy flavor; blend with Parmesan for depth.
• Reserve at least 1 cup of pasta water; the starch is essential for emulsifying the sauce.
• Serve immediately; the sauce continues to thicken as it sits.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 1 day. Reheat gently on low heat with a splash of water.

Freezer: Not recommended; freezing changes the texture of the sauce.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Grate the cheeses and store in a sealed container in the fridge for up to 3 days.
• Whisk the egg yolks with cheese and keep refrigerated; bring to room temperature before using.
• Pancetta can be pre‑cut and kept in a sealed bag for 2 days.

Frequently Asked Questions