If you’ve never had a classic Roman carbonara before, be ready for a new obsession. The pasta used is typically spaghetti or bucatini, but I had some ziti I had to use up so that’s what is pictured above. The egg yolks in the recipe act as a thickener instead of a flour-based roux making the sauce silky and rich without being heavy.
This is one of those dishes that is quick and easy enough to be a weeknight meal, but it’s also elegant enough to serve for guests. I love the versatility of this recipe.
4 slices pancetta, chopped
- 6 ounces pasta (bucatini, spaghetti, fettuccine)
1 cup half-n-half
3/4 cup freshly grated Parmigiano-Reggiano
3 large egg yolks
Salt and freshly ground black pepper
2 Tbsp. green onions, chopped
- Fry pancetta in heavy skillet over medium heat until browned. Transfer to paper towel. Set aside.
- Whisk together half-n-half, egg yolks, and parmesan cheese. Season with salt and pepper.
- Bring a large pot of salted water to a boil over high heat and cook according to package instructions until al dente. Strain pasta in colander, reserving 1/4 cup of boiling water.
- Immediately toss hot pasta with egg yolk mixture until cheese is melted and mixture coats pasta. Add bacon to pasta and thin with reserved boiling water if necessary.
- Garnish pasta with chopped green onions and freshly ground black pepper.