Spaghetti Carbonara
A classic Italian pasta dish that achieves a luxurious, creamy sauce using only eggs and aged cheese, without a drop of cream.
Ingredients
- •1 lb (450g) high-quality spaghetti
- •4 large eggs
- •1.5 cups (150g) freshly grated Pecorino Romano cheese
- •1 tablespoon freshly cracked black pepper
- •2 tablespoons extra virgin olive oil
- •1/2 cup reserved pasta cooking water
- •Salt for the pasta water
Instructions
- 1
Bring a large pot of salted water to a boil and cook the spaghetti until al dente according to the package instructions.
- 2
While the pasta cooks, whisk the eggs, grated Pecorino Romano, and cracked black pepper together in a medium bowl until a thick paste forms.
- 3
Heat the olive oil in a large skillet over medium heat.
- 4
Just before the pasta is finished, reserve half a cup of the starchy pasta cooking water.
- 5
Drain the pasta and immediately add it to the skillet with the olive oil, tossing for 30 seconds to coat.
- 6
Remove the skillet from the heat entirely; this is crucial to prevent the eggs from scrambling.
- 7
Pour the egg and cheese mixture over the pasta, adding a splash of the reserved pasta water, and toss vigorously and continuously until the sauce emulsifies into a glossy, creamy coating.
- 8
Adjust the consistency with more pasta water if needed and serve immediately with an extra sprinkle of cheese and black pepper.
💡 Chef tips
- Always remove the pan from the heat before adding the egg mixture to ensure a silky sauce rather than scrambled eggs.
- Use high-quality Pecorino Romano rather than pre-grated cheese for the best melt and authentic salty profile.
- If you want a deeper flavor, toast the cracked black pepper in the olive oil for a few seconds before adding the pasta.
✅ How it should turn out
The finished dish should feature perfectly al dente pasta coated in a rich, glossy, and velvety sauce with a sharp, savory cheese flavor and a bold, peppery finish.