Description
Stanley Tucci’s Pasta Carbonara is a classic Italian dish featuring creamy, egg-based sauce combined with crispy pancetta and Pecorino Romano cheese, delivered on perfectly al dente spaghetti. This quick and flavorful recipe is perfect for a comforting yet elegant meal in just 25 minutes.
Ingredients
Scale
Pasta and Meat
- 12 ounces spaghetti (top-quality preferred)
- 4 ounces pancetta or guanciale (use guanciale for traditional taste)
Sauce
- 4 large eggs (use pasteurized eggs for safety if desired)
- 1 ⅓ cups Pecorino Romano cheese, freshly grated
- Teaspoons crushed red pepper flakes, to taste
Seasonings and Others
- Freshly ground black pepper, to taste (used generously)
- 1 tablespoon fresh thyme (optional)
- Salt (for pasta water)
Instructions
- Boil Pasta: Fill a large pot with salted water and bring it to a rolling boil. Add the spaghetti and cook until al dente, about 8-10 minutes. Reserve 1 cup of pasta water before draining the spaghetti.
- Cook Pancetta: While pasta cooks, dice the pancetta. Heat a medium skillet over medium heat and cook the pancetta for 5-7 minutes until it turns golden and crispy.
- Prepare Egg Mixture: In a mixing bowl, whisk together the 4 large eggs, 1 ⅓ cups freshly grated Pecorino Romano cheese, and crushed red pepper flakes until the mixture is smooth and well combined.
- Toss Pasta with Pancetta: Add the drained spaghetti to the skillet with the crispy pancetta. Toss well to coat the pasta evenly with the rendered fat and pancetta.
- Create the Sauce: Remove the skillet from heat. Quickly pour in the egg and cheese mixture, tossing vigorously and continuously to prevent the eggs from scrambling. Gradually incorporate the reserved pasta water a little at a time until the sauce achieves a creamy and silky consistency.
- Season and Serve: Sprinkle additional Pecorino Romano cheese and freshly ground black pepper on top to your liking. Optionally, garnish with fresh thyme. Serve immediately while warm and creamy.
Notes
- Use guanciale instead of pancetta for a more authentic Roman carbonara flavor.
- Be cautious when adding the egg mixture to avoid scrambling; tossing off the heat is key.
- Reserve pasta water to adjust sauce consistency and help emulsify the sauce.
- Pasteurized eggs can be used for food safety when serving carbonara.
- Freshly grated Pecorino Romano cheese delivers the best flavor and texture.
