Spaghetti alla Carbonara

Ingredients · 4 servings

• 400 gSpaghetti
• 120 gPancetta
• 200 gEggs
• 100 gParmesan cheese
• 40 gButter
• 100 mlCream

Equipment

stovetop, chef knife, colander, cutting board, large pot, mixing bowl, nonstick pan, skillet, slotted spoon, tongs, whisk, wooden spoon

Instructions

1. 1
   Prep and boil pasta

   Gather all ingredients and tools, then bring a large pot of water to a rolling boil for the spaghetti. · 5 min

   What to look for: water at a rolling boil

2. 2
   Cook spaghetti

   Add the spaghetti to the boiling water and cook until al dente, then drain thoroughly in a colander. · 10 min

   What to look for: spaghetti tender with a slight bite

3. 3
   Crisp pancetta

   Dice the pancetta and fry it in a skillet over medium heat until the pieces are crisp and golden. · 6 min

   What to look for: golden and crisp edges

4. 4
   Set pancetta aside

   Remove the crisp pancetta from the skillet and set it aside off the heat to stop further cooking. · 3 min

   What to look for: Butter fully melted without browning

5. 5
   Mix egg sauce

   Whisk the eggs, grated Parmesan cheese, and cream in a bowl until smooth and well combined. · 2 min

   What to look for: smooth and pale mixture

6. 6
   Melt butter

   Melt the butter gently in a nonstick pan over low heat without letting it brown. · 3 min

   What to look for: butter fully melted and foamy

7. 7
   Combine and serve

   Add the egg mixture to the pan and stir gently, then quickly add the spaghetti and pancetta, toss to coat, and serve hot. · 1 min

   When it is done: Eggs are gently cooked when the sauce thickens and steams without scrambling.