Classic Pasta Carbonara

Classic Pasta Carbonara
Photo by Scott Phillips


  • 4 oz. finely grated Parmigiano-Reggiano (about 3-½ cups using a rasp grater)
  • 1 lb. dried spaghetti, linguine, or bucatini (preferably imported from Italy)
  • Freshly ground black pepper
  • 2 Tbs. extra-virgin olive oil
  • 3 large eggs, at room temperature
  • Kosher salt
  • ½ lb. guanciale or pancetta, cut into ¼-inch dice

Bring an 8-quart pot of water to a boil. Add the pasta and 2 Tbs. salt and cook until al dente, about 1 minute less than the package directions, stirring often to prevent sticking. Reserve 1 cup of the water and then drain the pasta. Meanwhile, put the guanciale or pancetta and olive oil in a 12...

View full recipe at Fine Cooking


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