Pork · Italian
Classic Spaghetti Carbonara
Real carbonara has no cream: just crisp pork, eggs, Pecorino and plenty of black pepper, tossed into a silky sauce. With only a handful of ingredients, quality is everything, and organic bacon plus rich, golden organic eggs make all the difference.
- Prep10 min
- Cook15 min
- Total25 min
- Servings4
Ingredients
- 400 g spaghetti
- 200 g organic natural bacon, cut into thick strips $320
- 4 organic egg yolks plus 1 whole organic egg $90
- 80 g Pecorino Romano, finely grated (or half Parmesan)
- Freshly ground black pepper
- Salt for the pasta water
Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti until al dente.
- Meanwhile, cook the bacon in a wide skillet over medium heat until golden and crisp. Turn off the heat.
- Whisk the yolks, whole egg, most of the Pecorino and lots of black pepper in a bowl.
- Reserve a cup of pasta water, then drain the spaghetti and add it to the skillet with the bacon and its fat. Toss.
- Let the pan cool for 30 seconds, then pour in the egg mixture and toss quickly, adding splashes of pasta water until creamy and glossy.
- Serve immediately with the remaining cheese and more black pepper.
Tips
- Work off the heat so the eggs turn creamy, not scrambled.
- Use the freshest eggs you can find; the yolks are the sauce.
