Perfect Recipe pasta alla Carbonara

Authentic Pasta Carbonara Recipe – No Cream, Just Tradition

Bring a large pot of water to a boil. Add salt immediately. The pot should be spacious to prevent the spaghetti from sticking together. Once the water starts boiling, add the spaghetti (Photo 1). Cook the pasta half of the time indicated on the package.
While the spaghetti is cooking, dice the pancetta into small cubes or strips, depending on its original shape.Heat a small amount of olive oil in a pan and add the pancetta. Sauté until the edges turn golden brown (Photo 2).
In a separate deep bowl, whisk 1 whole egg and 2 egg yolks.Add the grated Pecorino and season with a pinch of salt and freshly ground black pepper (Photo 3).Mix well, then slowly add half a ladle of the hot pasta water, stirring constantly to create a smooth, creamy consistency.
Once the pasta is al dente, drain it using a colander (Photo 4).Important: Reserve one cup of the pasta water—it will be useful for adjusting the consistency.Transfer the spaghetti to the pan with the pancetta and sauté for about 2 minutes (Photo 5).If the pasta starts sticking, add a bit more of the reserved pasta water (Photo 6).Move the pasta from the pan back into the warm pot where it was cooked.Pour in the egg and cheese mixture, stirring quickly until the sauce evenly coats the spaghetti. The residual heat will gently cook the eggs, creating a silky sauce.

Serve immediately, topping with freshly ground black pepper and more grated Parmesan.