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