Ingredients
Method
Prepare Ingredients:
- Grate the Parmigiano Reggiano finely using the smallest side of a grater.
- Slice the bacon into ½-inch pieces and set aside.
Make the Sauce Base:
- In a large mixing bowl, whisk two whole eggs and two egg yolks until smooth.
- Add the grated cheese and black pepper, stirring to form a thick paste. Set aside.
Cook the Bacon:
- Heat a large skillet over medium-high heat and cook the bacon for about 5 minutes until crispy on the outside and tender inside.
- Transfer cooked bacon to a paper towel-lined plate to drain. Reserve 1–2 tablespoons of the bacon fat, letting it cool slightly.
Boil the Spaghetti:
- Bring 4 quarts of water to a boil in a large pot. Add 4 tablespoons of salt.
- Cook the spaghetti until al dente, following the package instructions (about 10–11 minutes).
- Before draining, reserve ½ cup of the pasta water.
Combine the Ingredients:
- Add the cooled bacon and reserved bacon fat to the egg and cheese mixture. Stir well.
- Immediately toss the hot spaghetti into the bowl with the egg mixture. Use tongs or a wooden spoon to mix vigorously, allowing the residual heat from the pasta to gently cook the eggs and create a creamy sauce.
Adjust Consistency:
- If the sauce feels too thick, gradually add 1–2 tablespoons of reserved pasta water, stirring until the desired consistency is achieved.
Serve:
- Divide the carbonara into serving bowls. Garnish with extra bacon pieces and a sprinkle of Parmigiano Reggiano if desired. Serve immediately.
Notes
-
- Fresh Cheese is Key: Avoid pre-grated cheese, as it doesn’t melt as smoothly.
- Quick Mixing: Work quickly when tossing the hot pasta with the egg mixture to ensure a creamy sauce without scrambling the eggs.
- Variations: Substitute guanciale or pancetta for bacon for a traditional twist.