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How to Make Spaghetti Carbonara, the Speedy, Cheesy, Beloved Roman Pasta
Ingredients
  • 1 large egg, at room temperature (see NOTE)
  • 1 large egg yolk, at room temperature (see NOTE)
  • 2 tablespoons freshly grated Parmigiano-Reggiano
  • 2 tablespoons freshly grated pecorino Romano
  • 1 tablespoon finely chopped fresh parsley (optional)
  • Fine salt
  • Freshly ground black pepper
  • 50 to 100g pancetta, diced (may substitute guanciale or bacon)
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 3 tablespoons dry white wine
  • 227g dried spaghetti
Steps
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