Spaghetti Carbonara: A Simplified Take on the Roman Classic — Rich, Creamy, and Ready in Mnutes

This quick and comforting dish uses just a handful of ingredients but delivers bold, satisfying flavor. Spaghetti Carbonara traditionally skips the cream in favor of a velvety sauce made from egg yolks, Parmesan, and starchy pasta water. Crisp bacon adds salt and texture, while freshly cracked black pepper brings a final flourish of heat.

Ingredients

• 3 egg yolks
• ½ cup grated Parmesan cheese (plus extra for garnish)
• 8 slices of bacon, finely chopped (or use pancetta for a traditional touch)
• 14 ounces of spaghetti
• Freshly ground black pepper

Directions

1. Make the sauce:
   In a medium bowl, whisk together the egg yolks and Parmesan cheese until smooth. Set aside.
2. Cook the bacon:
   In a large frying pan over medium-high heat, cook the chopped bacon until crispy. Remove from the heat, but leave the bacon and rendered fat in the pan.
3. Boil the pasta:
   In a large pot of boiling, salted water, cook the spaghetti according to the package instructions until al dente.

Do not drain the pasta water! You’ll need it to create the sauce.

1. Combine and toss:
   Using tongs, transfer the cooked pasta directly into the frying pan with the bacon. Turn off the heat. Quickly add the egg and cheese mixture, tossing vigorously to coat the noodles.
   Add a few tablespoons of pasta water as needed to loosen the sauce and make it creamy. The residual heat will gently cook the eggs, creating a silky texture.
2. Finish and serve:
   Top generously with freshly ground black pepper and extra Parmesan, if desired.
   Serve immediately — carbonara waits for no one!

Tips for Success

• Work quickly: The key to carbonara is using the heat from the pasta to cook the eggs gently — not scramble them. Toss immediately and continuously after adding the egg mixture.
• Use good cheese: Parmesan or Pecorino Romano are traditional and pack plenty of flavor.
• No cream necessary: The egg yolks and pasta water create the creamy texture naturally.