The Ultimate Carbonara

Ingredients

• 6eggs
• 300 gstreaky smoked bacon
• 75 gPecorino Romano
• 75 gParmesan
• 500 gspaghetti
• 2 clovesgarlic
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Grate the cheeses

   Grate the Parmesan and Pecorino into a bowl, reserving a pinch to sprinkle over the finished pasta.

2. 2

   Mix the egg sauce

   Separate the yolks from the whites and add the yolks to the cheese. Whisk in a very generous amount of black pepper, then set the mixture aside. The whites can be frozen for another use.

3. 3

   Cook the bacon

   Cut the smoked bacon into small pieces and put them in a frying pan over a medium heat.

4. 4

   Boil the spaghetti

   As the bacon starts to brown, cook the spaghetti in a large pan of boiling water. Salt the water generously.

5. 5

   Add the garlic

   When the bacon is crisp, add the sliced garlic and let it soften. If the bacon or garlic starts to catch, add small spoonfuls of starchy pasta water.

6. 6

   Save pasta water

   When the spaghetti is one minute short of ready and still quite al dente, ladle about 1½ ladles of pasta water per person into a bowl and set it aside.

7. 7

   Toss with bacon

   Drain the pasta and add it to the pan with the bacon and garlic. Pour in about ½ a ladle of pasta water per person and cook over a medium heat until the water has evaporated and the pasta looks silky. Take the pan off the heat.

8. 8

   Finish the sauce

   Leave the pasta to cool for 1 minute, then add the egg-and-cheese mixture and about ½ a ladle of pasta water per person. Mix everything together.

9. 9

   Adjust and serve

   If the sauce seems too thick, add a little more pasta water until it is silky and smooth. Serve with the reserved cheese and a few more twists of black pepper.

What is carbonara?

Carbonara is an Italian pasta dish usually made by coating hot pasta with eggs, cheese and cured pork, rather than cream. Its precise origins are debated, but it is closely associated with Rome and the surrounding region.

This version uses smoked streaky bacon, Pecorino Romano, Parmesan and plenty of black pepper. The egg-and-cheese mixture and reserved pasta water make the sauce cling to the spaghetti.

Nutrition and macros by portion

The nutrition label shows one serving as written: 950 calories, 48g protein, 79g carbs, 49g fat.

Most of the carbohydrates come from the spaghetti, while the bacon, egg yolks and cheeses contribute much of the fat and protein. Serve a moderate portion with salad or vegetables to add a fresh, lighter contrast to the plate.

Why use two cheeses?

Pecorino Romano: this sheep’s-milk cheese brings a savoury, salty edge, so taste before adding extra salt.

Parmesan: its rounded, nutty flavour balances the Pecorino. Grating both finely helps them blend smoothly with the yolks.

Crisp the bacon gently

Bacon: starting the pieces in a medium-heated pan gives them time to render and brown without rushing. Wait until they are crisp before adding the garlic.

Garlic: slice it and let it soften in the bacon fat, keeping an eye on the pan so it does not catch. A small spoonful of pasta water can loosen any browned bits.

Keep the egg sauce silky

Off the heat: the pan needs a brief pause after the pasta is tossed with the bacon. Cooling for 1 minute helps the yolks coat the spaghetti without scrambling.

Pasta water: add it gradually as you mix. Its starch helps bring the cheese and egg together into a glossy coating; add more a little at a time if the sauce is too thick.

Aim for al dente pasta

Timing: begin cooking the spaghetti when the bacon starts to brown, so the two components are ready around the same time. Take the pasta out of its boiling water one minute before it is ready, as it will cook further in the pan.

Doneness: the strands should still have a little bite before they go into the bacon pan. Reserve the pasta water before draining, as it is harder to adjust the sauce without it.

Serve it straight away

Carbonara is at its silkiest just after the sauce is mixed, so bring it to the table promptly. A green salad or simply cooked vegetables make a fresh contrast to the salty, rich pasta.

Finish with the reserved cheese and more black pepper. Keep extra pasta water nearby in case the sauce tightens while serving.

Recipe notes & tips

• Grate the cheeses finely so they combine readily with the egg yolks.
• Use a large pan of boiling water so the spaghetti has room to cook evenly.
• Reserve the pasta water before draining, and keep it close by while finishing the sauce.
• Add water in small amounts rather than all at once, so the sauce stays coating rather than watery.
• Keep the pan over medium heat for the bacon, then take it off the heat before adding the egg mixture.
• Use plenty of black pepper for the bold, peppery flavour described in this recipe.

Variations

• Use guanciale: swap in diced guanciale for a more traditional cured-pork flavour.
• Try pancetta: use diced pancetta in place of the smoked bacon for a less smoky finish.
• Add extra pepper: grind more over each serving for a sharper peppery kick.
• Use a different pasta: choose bucatini or rigatoni and cook it until one minute short of ready.
• Omit the garlic: leave it out for a version without the recipe’s optional twist.

Common mistakes to avoid

• Scrambling the eggs: take the pan off the heat and let it cool for 1 minute before mixing in the egg sauce.
• Skipping the pasta water: reserve it before draining so you can loosen and bind the sauce.
• Overcooking the spaghetti: stop boiling it one minute before it is ready, as it cooks on in the pan.
• Burning the garlic: add it only once the bacon is crisp and let it soften rather than brown deeply.
• Making the sauce too thick: mix in a little more reserved pasta water until it turns silky.
• Adding too much salt: remember that the bacon and cheeses are already salty, and season the water generously but judiciously.

How to store

Refrigerate leftovers in an airtight container and eat within 2 days. Reheat gently in a pan with a splash of water, stirring until hot; avoid high heat, which can make the egg sauce clump.

Frequently asked questions