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Spaghetti Carbonara

Recipe courtesy of Swide & La Cucina Italiana


4/6 people
Prep. Time
20 min


  • Fine sea salt
  • 7 ounces thick-sliced flat pancetta or bacon
  • 3 large egg yolks
  • 1 cup freshly grated Pecorino Romano cheese plus more for sprinkling
  • 3/4 cup freshly grated Grana Padano or Parmigiano-Reggiano cheese
  • Freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 1 pound spaghetti


  • Bring a large pot of salted water to a boil. Meanwhile, cut pancetta into ¼-inch batons. In a medium bowl, whisk together egg yolks, grated cheeses, 1/3 cup water, and generous pinch salt and pepper. In a medium nonstick skillet, combine pancetta and oil; cook over medium heat, stirring frequently, until browned, about 15 minutes.
  • About halfway through pancetta cooking time, cook pasta in the boiling water until al dente (ideally pancetta and pasta will be ready at about the same time). Reserving ¼ cup of the pasta cooking liquid, drain pasta and return to pot. Add pancetta and its rendered fat; toss to combine. Immediately add egg mixture and 2 tablespoons pasta cooking liquid; quickly stir to combine. Moisten with additional pasta cooking liquid, if desired. Serve immediately, passing cheese and pepper at the table.