Pasta Carbonara With Pancetta

"There's no debating pasta carbonara's standing in the pantheon of Italian pasta recipes. A Roman classic, its glossy sauce is built from eggs, hard cheese, cured pork, and black pepper-no cream required. This version relies on egg yolks, finely grated Parmesan cheese, rendered pancetta fat, and starchy pasta water-nothing more. As the pancetta cooks, its savory, aromatic drippings become the backbone of the dish, while a generous amount of freshly ground black pepper keeps the richness in check."

"The key is timing. The eggs and cheese are whisked together off heat, then gently tossed with hot pasta until silky and emulsified, never scrambled. Traditionalists can swap pancetta for guanciale or Parmesan for Pecorino Romano, but the result remains the same: a spare but luxurious, deeply satisfying pasta carbonara that's ready in about 25 minutes. Tips & FAQs for the best pasta carbonara"

Carbonara's glossy sauce comes from eggs, hard cheese, cured pork, and black pepper, with no cream. Egg yolks, finely grated Parmesan, rendered pancetta fat, and starchy pasta water combine to form a silky emulsion. Pancetta drippings provide savory backbone while freshly ground black pepper balances richness. Timing is crucial: eggs and cheese are whisked off heat and then gently tossed with hot pasta until emulsified and never scrambled. Traditional substitutions include guanciale for pancetta or Pecorino Romano for Parmesan. The recipe finishes in about 25 minutes and benefits from tempering eggs with warm pasta water.

Read at Epicurious