Crispy Pancetta Carbonara – An Italian Classic, Done Right
Carbonara is one of Italy’s most famous pasta dishes — and one of the easiest to get wrong. Done right, it’s creamy (without any cream), rich, and full of flavour thanks to quality pancetta and sharp pecorino romano.
Here’s how to make a proper Italian carbonara at home with ingredients from Affetto Italiano.
Ingredients (Serves 2):
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200g spaghetti or rigatoni
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100g pancetta (from Affetto Italiano), cubed
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2 egg yolks
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40g grated pecorino romano
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Black pepper, to taste
Instructions:
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Cook the pasta in salted boiling water until al dente. Reserve a little cooking water before draining.
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While the pasta cooks, fry the pancetta in a dry pan over medium heat until crispy. Remove from heat.
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In a bowl, whisk the egg yolks and grated pecorino together. Add a grind of black pepper.
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Add the hot pasta to the pancetta pan (off the heat), and then stir in the egg and cheese mixture quickly to create a creamy sauce. Use pasta water to loosen if needed.
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Serve immediately with extra pecorino and pepper on top.
Tip: The key to success is timing and temperature. The eggs should cook with the heat of the pasta, not direct flame.
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