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Roman Spaghetti Carbonaraitalian
PlateMap recipe · #02

Roman Spaghetti Carbonara

Spaghetti coated in a creamy sauce made only from eggs, grated cheese, crisp pancetta and starchy pasta water, with no cream.

25minutes
4Servings
mediumDifficulty
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Execution guide

Method

Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.

Shows the steps one at a time, with a timer for each timed step.

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Set up your tools

Heavy skillet, Sharp knife and board

Before the heat goes on

Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.

  1. 01

    Pasta

    10 minutesHigh heat

    Bring 4 liters of water to a boil with 1 tablespoon of salt. Cook the spaghetti 2 minutes less than the package time, then keep 1 cup of the cooking water.

    Success cue

    The pasta bends but still has a firm center.

  2. 02

    Pancetta

    7 minutesLow heat

    Cook the diced pancetta in a wide dry skillet over medium-low heat for 6 to 8 minutes, until crisp and the fat has melted.

    Success cue

    The pancetta is golden and crisp.

  3. 03

    Egg and cheese

    3 minutes

    Whisk the eggs with the grated Parmesan (or Pecorino Romano, the Roman original) and the black pepper into a thick paste.

    Success cue

    The mixture is thick and smooth, with no dry cheese.

  4. 04

    Combine

    1 minuteLow heat

    Move the hot spaghetti into the skillet with a quarter cup of the cooking water and toss for 1 minute over low heat.

    Success cue

    Every strand is coated with a thin, shiny layer of fat.

  5. 05

    Sauce

    1 minute

    Take the skillet off the heat and wait 30 seconds. Add the egg mixture and toss quickly for 1 minute, adding a splash of cooking water if the sauce is too thick.

    Success cue

    The sauce is creamy and glossy, with no scrambled bits.

    Watch out

    If the pan is still very hot, the eggs will scramble.

Cooking tips

Extra tip

Starchy pasta water binds pork fat and egg proteins into a glossy emulsion.

  • • Do not add cream; the eggs and pasta water make the sauce.
  • • Take the skillet off the heat before adding the egg mixture.

Potential allergens

Milk, Egg, Wheat / gluten

Compound ingredients vary by product; check labels and possible cross-contact.

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