Description
Stanley Tucci’s Pasta Carbonara is a classic Italian dish featuring creamy, cheesy sauce made from eggs and Pecorino Romano cheese, combined with crispy pancetta and perfectly cooked spaghetti. This quick and flavorful recipe delivers a rich and comforting meal in just 25 minutes, perfect for a weeknight dinner or an elegant supper.
Ingredients
Scale
Egg Mixture
- 4 large eggs (pasteurized if preferred for safety)
- 1 ⅓ cups Pecorino Romano cheese, freshly grated
- Teaspoons crushed red pepper flakes, to taste
Pasta
- 12 ounces spaghetti, top-quality
- 1 cup reserved pasta water (from cooking spaghetti)
Meat and Seasoning
- 4 ounces pancetta or guanciale, diced
- Freshly ground black pepper, generously to taste
- 1 tablespoon fresh thyme (optional)
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, approximately 8-10 minutes. Before draining, reserve 1 cup of the pasta water for the sauce.
- Cook Pancetta: In a medium skillet over medium heat, cook the diced pancetta for 5-7 minutes until it turns golden and crispy. This will render the fat and add flavor to the dish.
- Prepare Egg Mixture: While the pancetta cooks, whisk together the eggs, freshly grated Pecorino Romano cheese, and crushed red pepper flakes in a mixing bowl until smooth and combined.
- Combine Spaghetti and Pancetta: Add the drained spaghetti to the skillet with the crispy pancetta and toss thoroughly to coat the pasta with the flavorful fat. Remove the skillet from the heat to prevent the eggs from scrambling.
- Add Egg Mixture: Quickly pour the egg and cheese mixture into the skillet with the pasta. Toss vigorously and continuously to create a creamy sauce without curdling the eggs.
- Adjust Sauce Consistency: Gradually incorporate the reserved pasta water, adding just enough to achieve a silky and smooth sauce that clings perfectly to the spaghetti.
- Finish and Serve: Sprinkle additional Pecorino Romano cheese and freshly ground black pepper on top. Add fresh thyme if desired. Serve immediately for the best texture and flavor.
Notes
- Use guanciale instead of pancetta for a more authentic traditional Carbonara flavor.
- Be careful to remove the skillet from heat before adding the egg mixture to avoid scrambling the eggs.
- Reserve pasta water is essential for adjusting sauce consistency and making it creamy.
- Freshly grated Pecorino Romano cheese significantly improves taste compared to pre-grated cheese.
- Adjust crushed red pepper flakes to control the spice level according to your preference.
