Save My roommate in college used to make this at 2 am during exam week, and the smell would wake everyone up. We started taking turns adding our own twists until we found the perfect balance. This version is the result of those late night experiments and hungry debates over technique.
I once made this for a date who claimed to hate carbonara because they had only had heavy restaurant versions with cream. Watching their face light up with that first silky bite was better than any compliment. They asked for the recipe before even finishing their plate.
Ingredients
- 200 g dried spaghetti: The thin strands catch the sauce perfectly and cook quickly for weeknight speed
- 2 large eggs: Room temperature eggs blend more smoothly into the hot pasta without scrambling
- 40 g freshly grated Parmesan: Pre grated cheese has anti caking agents that prevent proper melting
- 1/4 tsp freshly ground black pepper: The heat of freshly cracked pepper wakes up the entire dish
- 100 g bacon or pancetta: Diced small so it crisps quickly and distributes throughout every bite
Instructions
- Cook the pasta:
- Boil salted water and cook spaghetti until al dente then save 1/3 cup of that starchy pasta water before draining
- Mix the sauce:
- Whisk eggs Parmesan and black pepper in a bowl until it forms a thick paste
- Crisp the bacon:
- Cook diced bacon in a large skillet over medium heat until golden and fragrant then turn off the heat completely
- Combine everything:
- Add drained pasta to the skillet pour in egg mixture and toss vigorously while adding pasta water until silky
- Plate and serve:
- Divide between bowls immediately and top with extra Parmesan and pepper while piping hot
Save This became our go to celebration meal after finishing big projects or surviving tough weeks. Something about twirling those silky noodles feels like a proper reward.
Timing Is Everything
Have everything measured and ready before the pasta hits the water. The window between draining pasta and adding eggs is maybe thirty seconds so misplacing your whisk or hunting for pepper can ruin everything. I set up my station like a surgeon now.
The Perfect Consistency
Your sauce should look glossy and coat each strand without pooling in the bottom of the skillet. If it appears dry add another tablespoon of pasta water and keep tossing. The residual heat from the pasta gently cooks the eggs into a velvety embrace.
Serving Suggestions
A crisp green salad with lemon vinaigrette cuts through the richness beautifully. Crusty bread soaks up any sauce clinging to the sides of your bowl. A glass of dry white wine like Pinot Grigio balances the savory bacon.
- Grate extra cheese at the table so people can control their own intensity
- Keep red pepper flakes handy for heat lovers who want more kick
- Never attempt to reheat carbonara the eggs will not forgive you
Save There is something magical about ingredients transforming into luxury in minutes. This dish taught me that simple ingredients treated with respect can outshine complicated recipes every time.
Recipe FAQs
- → How do I prevent the eggs from scrambling?
Toss the pasta off the heat with the egg and cheese mixture while adding reserved pasta water gradually to create a silky sauce without scrambling the eggs.
- → Can I substitute pancetta for the bacon?
Yes, pancetta works well and delivers a similar savory flavor with a crisp texture when fried.
- → What type of cheese is best for this dish?
Freshly grated Parmesan is traditional, but Pecorino Romano offers a sharper, authentic taste.
- → Is it important to reserve pasta water?
Absolutely. The starchy pasta water helps to emulsify the sauce, giving it a creamy, smooth consistency.
- → Can garlic be added for extra flavor?
Yes, adding a minced clove of garlic to the bacon while frying infuses the dish. Remove the garlic before tossing pasta to avoid overpowering the balance.