---
title: Carbonara Pasta
description: The real Roman carbonara — egg yolks, golden pancetta and parmesan, no cream.
author: Floriana
servings: 4
image: carbonara.jpg
tags: pasta, italy, main course
prep time: 15 minutes
cook time: 20 minutes
source: Slate.fr — La vraie recette italienne des pâtes à la carbonara
---

Bring a large volume of water to the boil in a covered #large pot{}, with no salt or oil: the pasta needs room to dance.

Crack the @eggs{5}(1 per person, plus 1 for the dish) and separate the whites from the yolks; keep only the yolks. Add a little @salt{}, some @pepper{} and the @parmigiano reggiano{100%g}(freshly grated), then beat at length until you get a creamy, almost frothy mixture.

Roughly slice the @pancetta{150%g}(or guanciale) and brown it in a little @olive oil{}. Set aside off the heat.

When the water boils, throw in a large handful of @coarse salt{}, then the @spaghetti{400%g}(or any long Italian pasta). Cook al dente: take one minute off the time given on the packet, timer in hand.

While the pasta cooks, loosen the egg-and-parmesan mixture with one or two tablespoons of the pasta cooking water.

Drain the pasta without waiting and pour it straight onto the egg-and-parmesan mixture. Stir gently, add the pancetta, mix again.

Serve in deep plates, with a little freshly grated parmesan on top.

> No cream, no onions, no shrink-wrapped bacon bits: nothing else goes into a carbonara. The egg whites go off to the fridge for meringues.