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These Carbs Don't Count
These Carbs Don't CountVerified

May 13, 2025

8 Ingredients
MEDIUM

This Classic Pasta Carbonara is a rich and silky Roman favorite made with simple ingredients done right. Creamy without using cream, the sauce is created by emulsifying egg yolks with starchy pasta water and plenty of cheese. Crispy pancetta or guanciale brings depth and texture, while fresh black pepper adds just the right amount of heat. Perfect for a comforting yet refined meal, this dish showcases the magic of technique and quality ingredients.

Classic Pasta Carbonara
Classic Pasta Carbonara
Classic Pasta Carbonara
Classic Pasta Carbonara cover
From the Cook
From the Cook
From the Cook
1/4

Classic Pasta Carbonara

By
These Carbs Don't Count
These Carbs Don't CountVerified

Ingredients

plates
Milk and 5 other allergens identified

Instructions

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Instructions

1
|
Cook spaghetti in well-salted boiling water until al dente. Reserve 1 cup of the pasta water before draining.
2
|
In a mixing bowl, whisk together egg yolks, Pecorino Romano, and Parmesan to form a thick paste.
3
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Add a spoonful of rendered fat from the pancetta/guanciale and a generous amount of black pepper to the egg and cheese mixture. Mix well.
4
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In a cold pan, add pancetta or guanciale and cook over medium heat until crispy and browned. Remove some fat if needed, then set meat aside.
5
|
Remove pan from heat and let cool slightly. Add cooked pasta to the pan (still off heat).
6
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Quickly pour in the egg mixture along with a dash of reserved pasta water. Mix vigorously until the sauce emulsifies and becomes creamy—avoid scrambling the eggs.
7
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Stir in additional cheese and pasta water as needed to reach desired consistency. Fold in the cooked pancetta/guanciale.
8
|
Serve immediately topped with more black pepper and grated cheese.
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My Calorie Intake

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Tips & Tricks (5)

  • Tempering Technique 🥚
    Slowly temper egg yolks by whisking in a small amount of hot pasta water before combining with pasta to prevent scrambling and ensure a silky smooth sauce.
  • Cheese Grating Hack 🧀
    Grate Pecorino Romano and Parmesan fresh and at room temperature for maximum melting potential and more even incorporation into the sauce.
  • Guanciale Crisp Master 🥓
    Render guanciale or pancetta slowly over medium-low heat to maximize crispy texture and render out maximum fat for flavor infusion.
  • Pasta Water Magic 💧
    Reserve at least 1 cup of starchy pasta water before draining - it's the secret weapon for creating a perfectly emulsified, creamy carbonara sauce.
  • Black Pepper Bloom 🖤
    Freshly crack black pepper and toast it briefly in the pan with guanciale to release its essential oils and maximize its aromatic potential.

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About the Cook

These Carbs Don't Count

These Carbs Don't Count

Verified

Hi! I’m Angela and if you’re reading this you probably love carbs & pasta and you’ve come to the right place. I’m so excited to share delicious recipes, cooking tips, gluten free life & restaurant recs! Welcome carbies and subscribe for more content! Link above :)

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