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Easy Weeknight: Spaghetti alla Carbonara

It's a classic for a reason!


1 lb spaghetti or fresh bucatini
3 egg yolks
1 egg
1 cup pancetta, cut into thin strips or small chunks
3/4 cup grated gouda (or parmesan)
2 t freshly ground black pepper

Put a large, salty pot of water on to boil for the pasta.

In a pan large enough to hold the spaghetti, cook the pancetta until it is golden brown.

When the pancetta is cooked, remove the pan from the heat.

Whisk together the egg yolks and egg, and then whisk in the grated cheese until everything is creamy.

When the pasta is just al dente, use tongs or a spider strainer to add it to the pan with the pancetta, and mix until the noodles are coated with the fat.

Scoop a cup of pasta water out of the pot, then place your pan with pasta and pancetta on top of the steaming pasta water pot.

Add a tablespoon or 2 of the pasta water to the egg mixture and whisk.

Pour the now-tempered egg mixture quickly over the pasta, mixing while you do so.

Add more pasta water and keep mixing until you have a creamy sauce and well-coated pasta.

Add the black pepper, mix, and enjoy!