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Spaghetti Carbonara

by Melissa Gaman

Spaghetti Carbonara
Time to complete
25 minutes
Serving size
2
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Ingredients

Preparation

Spaghetti Carbonara is the best, most satisfying pasta to make when you are short on time and ingredients but need something hearty. Once the water is boiling, the pasta will be ready in 20 minutes or less and is best enjoyed piping hot while silky and luscious. Make sure you have all the ingredients on hand and are ready to eat before starting since you prepare the egg and cheese mixture while the pancetta and spaghetti cook. Butter may not be a classic Italian addition, but it adds an extra bit of indulgence to the sauce that is delicious.

  1. Bring a HexClad 7.5 Litre Hybrid Stock Pot of water to a boil. Add a generous amount of salt and then the spaghetti. Cook as the label directs for al-dente, stirring occasionally, 10 to 12 minutes. Meanwhile, add the pancetta to a 30 cm HexClad Hybrid Fry Pan and turn the heat to medium. Cook, stirring frequently, until crisp, about 8 minutes, lowering the heat if the pancetta starts to get too dark. Reduce the heat to low and stir in the pepper to toast. If the spaghetti is not ready, turn off the heat under the pan. 
  2. Reserve 250 ml cooking water and drain the pasta. If necessary, return the HexClad 30CM Hybrid Fry Pan to low heat until sizzling and then add the spaghetti and butter, tossing well to coat. Turn off the heat.   
  3. Whisk the egg, egg yolks, Parmesan, and Pecorino in a medium bowl until well combined and thick. Add 2 tablespoons cooking water to the fry pan and then gradually pour the egg mixture over the pasta, vigorously tossing with tongs, until the spaghetti is well coated in a smooth sauce. Add more cooking water, 1 tablespoon at a time, if the sauce is too thick. The spaghetti should be well coated, but not swimming in sauce. Too much water will dull the flavor. Season with salt, if needed and top with a sprinkle of black pepper and more grated cheese, if desired. Serve immediately.