To make a simple spaghetti carbonara, you'll need quality ingredients such as guanciale (or a substitute like pancetta or thick-cut bacon), good cheese (Pecorino Romano or Parmigiano Reggiano), eggs (specifically the yolks for the sauce), bronze-cut spaghetti, and black pepper. You'll also need to reserve a good amount of pasta cooking liquid.

Here are some key tips for preparation:

• Pork: Use fatty, flavorful meat, traditionally guanciale. If unavailable, pancetta or thick-cut American bacon are fine substitutes. For non-pork eaters, turkey prosciutto or beef bacon can be used.
• Sauce: The luscious texture and golden hue of the sauce come from egg yolks. To avoid scrambled eggs, remove the pan from the heat before adding the egg and cheese mixture. Gently toss the hot pasta with tongs or a pasta fork while pouring in the egg mixture and a splash of reserved pasta water.
• Cheese: Pecorino Romano and Parmigiano Reggiano are recommended. A combination of both can offer the best of both worlds (sharper and saltier from Pecorino, nutty from Parmesan). Other cheeses like Grana Padano, Piave, and Asiago can be used but will change the intended flavor.
• Pasta Water: Reserve at least ¾ cup of the salty, starchy pasta cooking liquid. About ¼ cup of this water should be mixed into the egg mixture before tossing with the pasta. For the remaining ½ cup, add it a splash at a time (1–2 Tbsp.) until the spaghetti is coated in a smooth, creamy, emulsified sauce that is glossy but not watery.

The dish is typically made in under 30 minutes, emphasizing the importance of timing and following the order of operations.

To make a simple carbonara, you will need eggs (mostly yolks for creaminess), freshly grated Parmesan or Pecorino cheese, pancetta or bacon (guanciale is traditional), salt, and pepper. You can also optionally use 1 tablespoon of butter or cream, and a clove of garlic for infusing flavor.

Here are the steps to make it:

1. Salt the pasta water and cook your spaghetti.
2. While the pasta is cooking, add pancetta or bacon to a pan. You can optionally add a tablespoon of butter and a clove of garlic to infuse the pancetta with flavor. Cook the pancetta until ready, then remove the garlic before adding the pasta.
3. Prepare the egg and cheese mixture, using mostly egg yolks for a creamier sauce.
4. Once the pasta is cooked, add the hot pasta directly to the pan with the cooked pancetta.
5. Add some pasta water to the pan. The starch in the cooking water will help thicken the sauce.
6. Remove the pan from the burner.
7. Pour the egg and cheese mixture over the spaghetti while continuously tossing the pasta. This gentle heat from the hot pasta will cook the egg without curdling it and ensure the sauce coats the pasta evenly.
8. Finally, add more freshly grated Parmesan cheese, salt, and pepper to taste.

Tips for success:

• Use pancetta, guanciale, or thick-cut bacon if available.
• Take the pan off the heat before adding the egg and cheese mixture to prevent the eggs from scrambling. The heat from the pasta is sufficient.
• If you're concerned about scrambling the eggs, use only egg yolks.
• Always use freshly grated Parmesan or Pecorino Romano cheese, as pre-grated cheese often has additives and less flavor.
• Finish the dish with a good grating of black pepper.

To make a simple carbonara, you will need the following ingredients:

• 4 quarts water
• 1 tablespoon salt
• 1 tablespoon olive oil
• 8 ounces dried spaghetti
• 6 slices chopped thick-cut bacon
• 5 minced garlic cloves
• ½ cup fresh or frozen peas
• 2 large eggs
• 1 cup freshly grated Parmesan cheese (plus more for garnish)
• 2 teaspoons minced parsley

Follow these steps to prepare the carbonara:

1. Bring 4 quarts of water and 1 tablespoon of salt to a boil in a large pot. Add 8 ounces of dried spaghetti to the boiling salted water and cook until al dente, approximately 10 to 12 minutes. Reserve the hot pasta water.
2. In a large skillet over medium-high heat, add 1 tablespoon of olive oil. Once hot, add 6 slices of chopped thick-cut bacon and cook until crispy, about 5-6 minutes. Remove the bacon with a slotted spoon and set aside on a plate. Drain off excess bacon grease, adding back 2 tablespoons of grease to the pan.
3. Heat the pan over medium-high heat, add 5 minced garlic cloves and cook until fragrant, about 1 minute. Add ½ cup of fresh or frozen peas to the pan and cook for 30 seconds, stirring to combine. Turn off the heat and set aside until the pasta is ready.
4. Heat the pan with bacon and peas over medium heat. Add the hot pasta straight from the boiling water into the pan, reserving the pasta water. Toss the pasta with the bacon and peas for about 2 minutes. Turn off the heat.
5. In a large metal mixing bowl, beat 2 large eggs and 1 cup of freshly grated Parmesan cheese together with a whisk. Add the pasta mixture to the egg mixture and stir to combine until the noodles are coated with the sauce.
6. Very gradually add and mix ¼ cup of pasta water to the noodles. Stir constantly to combine until a lightly thickened sauce is created that coats the pasta.
7. Place the bowl of pasta over the pot with the boiling pasta water. Ensure that the bowl does not touch the water, discarding some water as needed.
8. Toss and stir the pasta frequently until the sauce thickens, looks creamy, and coats the spaghetti, about 1 to 2 minutes. Make sure to stir and incorporate the sauce on the bottom of the bowl so it does not curdle.
9. Taste the pasta and season with salt and pepper as desired. Serve immediately topped with 2 teaspoons of minced parsley, Parmesan cheese, and freshly cracked black pepper.

To make a simple pasta carbonara, you will need the following ingredients:

• 4 slices of bacon, cut into pieces
• 1 large egg PLUS 1 egg yolk, well-whisked
• 1 oz parmesan cheese, freshly grated (about 1/3 cup packed), plus more for serving
• Sea salt and freshly cracked pepper, to taste
• 6 oz spaghetti noodles (reserve 1 cup of the cooking water)

Here are the steps to make it:

1. Cook the bacon bits in a large skillet over medium-high heat until the fat has rendered and the bacon is crispy and browned (about 5-7 minutes).
2. Remove the bacon to a paper towel to drain the grease. Remove all but 1 tablespoon of bacon fat from the skillet; set aside.
3. Whisk together the egg, egg yolk, freshly grated parmesan cheese, sea salt, and freshly cracked pepper to taste in a small bowl until well combined; set aside.
4. Meanwhile, cook the pasta in well-salted boiling water according to package instructions until al dente; drain, making sure to reserve 1 cup of the cooking water.
5. Add the drained pasta to the large skillet over low heat and stir for a minute or two.
6. Whisk in the egg/cheese mixture, adding some reserved pasta water as needed for creaminess.
7. Toss the pasta with the sauce for 2 minutes, until creamy.
8. Add the bacon pieces and toss to mix evenly. Taste and add sea salt, if needed.
9. Pour the pasta carbonara into a warm serving bowl and top with freshly grated parmesan and lots of freshly cracked black pepper.
10. Serve immediately.

Side Note: This pasta is best when served in warm bowls! Fill serving bowls with boiling water and set aside until needed. Drain and dry right before serving.

To make a simple carbonara, you will need the following ingredients and steps:

Ingredients:

• Spaghetti noodles (cooked to al dente)
• Eggs (whisked)
• Parmesan (grated, or Pecorino Romano)
• Bacon OR pancetta
• Garlic (minced, optional)
• Fresh parsley (minced)
• Salt + freshly ground black pepper (to taste)

Instructions:

1. Bring a large pot of salted water to a boil. Stir in your spaghetti noodles and cook to al dente, stirring occasionally.
2. While the spaghetti is cooking, crack the eggs into a medium bowl, whisk them, and stir in the Parmesan until well combined.
3. Use kitchen shears to snip the bacon into small pieces directly into a large skillet, pot, or Dutch oven (or dice pancetta with a knife). Cook over medium to medium-high heat, stirring frequently, for about 5 minutes or until the bacon (or pancetta) is brown and crispy.
4. Add the minced garlic and stir for a minute until golden and fragrant.
5. Drain most of the grease from the pot and discard, leaving a tablespoon or so remaining with the bacon/pancetta and garlic.
6. When the spaghetti is done cooking, pour at least 1 cup of the hot pasta water into a heat-safe cup or bowl and set aside.
7. Drain the remaining spaghetti and add it to the pot of cooked bacon/pancetta.
8. Pour the egg/Parmesan mixture over the spaghetti. Immediately and quickly stir to combine all of the ingredients in the pot. Stir in a few tablespoons of pasta water, adding more as you vigorously stir until the sauce is smooth and your desired consistency is reached.
9. Stir in half of the minced parsley and season with salt (if needed) and freshly ground black pepper, to taste.

Serve immediately, garnished with the remaining parsley.

To make a simple carbonara according to the webpage, you will need the following ingredients and follow these steps:

Ingredients:

• Spaghetti: Traditional, simple, and the starches help create the glossy, emulsified sauce. Bucatini can also be used for a chewier bite.
• Guanciale or Pancetta: Guanciale (cured pork cheek) is the soul of carbonara, providing intense, fatty, porky flavor. Pancetta (from pork belly) is the next best substitute. Thick-cut, unsmoked bacon can be used but will alter the flavor.
• Eggs: Fresh, high-quality eggs are key for the entire sauce. The recipe uses 3 large eggs for a rich, silky texture.
• Pecorino Romano Cheese: This hard, aged sheep's milk cheese is saltier and sharper than Parmesan, providing a strong, tangy bite. Look for DOP labeled if possible. Parmesan can be substituted, but you may need to add more salt.
• Freshly Ground Black Pepper: A major flavor component, bringing warm, spicy depth. Go heavy-handed.
• Salt: Use sparingly, mainly for pasta water, as Pecorino Romano and guanciale are already salty.
• Pasta Water: The secret ingredient; its starch helps bind and silkify the sauce. Reserve at least 1 cup.

Instructions:

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente (about 1 minute less than package instructions).
2. Crisp the Guanciale or Pancetta: While the pasta cooks, heat a large skillet over medium heat. Add diced pancetta or guanciale and cook for 5-7 minutes until crispy and golden.
3. Prepare the Sauce: In a mixing bowl, whisk together the eggs, Pecorino Romano cheese, and a generous amount of black pepper.
4. Combine Everything: Once the pasta is al dente, reserve about a cup of the pasta water, then drain the pasta. Immediately add the hot pasta to the skillet with the crispy pancetta/guanciale, tossing quickly to coat it in the rendered fat.
5. Create the Sauce: Remove the skillet from the heat. Pour in the egg and cheese mixture, tossing everything swiftly. The residual heat from the pasta will gently cook the egg into a silky, creamy sauce. If the sauce looks too thick, loosen it with a splash of the reserved pasta water.
6. Serve Immediately: Carbonara is best served hot and fresh. Dish it up, sprinkle with more cheese and black pepper.

Tips to avoid scrambled eggs:

• Ensure the pan is off the heat when adding the egg mixture.
• Toss fast enough to ensure the residual heat cooks the eggs gently into a creamy sauce, not scrambled.
• Timing is everything: Move quickly once the pasta is drained, as the pasta's heat is crucial for emulsifying the sauce. If the pasta cools too much, the sauce won't emulsify properly.

To make a simple carbonara, you will need:

Ingredients:

• 1 tablespoon extra virgin olive oil or unsalted butter
• 1/2 pound pancetta or thick cut bacon, diced
• 1 to 2 garlic cloves, minced, about 1 teaspoon (optional)
• 3 to 4 whole eggs
• 1 cup grated Parmesan or pecorino cheese
• 1 pound spaghetti (or bucatini or fettuccine)
• Kosher salt and freshly ground black pepper to taste

Method:

1. Heat the pasta water: Put a large pot of salted water on to boil (1 tablespoon salt for every 2 quarts of water).
2. Sauté the pancetta or bacon and garlic: While the water is coming to a boil, heat the olive oil or butter in a large sauté pan over medium heat. Add the bacon or pancetta and cook slowly until crispy. If using, add the garlic and cook another minute, then turn off the heat and put the pancetta and garlic into a large bowl.
3. Beat the eggs and half of the cheese: In a small bowl, beat the eggs and mix in about half of the cheese.
4. Cook the pasta: Once the water has reached a rolling boil, add the dry pasta and cook, uncovered, at a rolling boil until al dente.
5. Toss the pasta with pancetta or bacon: When the pasta is al dente, use tongs to move it to the bowl with the bacon and garlic. Let it be dripping wet. Reserve some of the pasta water. Move the pasta from the pot to the bowl quickly, as the heat of the pasta will heat the eggs sufficiently to create a creamy sauce. Toss everything to combine, allowing the pasta to cool just enough so that it doesn't make the eggs curdle when you mix them in.
6. Add the beaten egg mixture: Add the beaten eggs with cheese and toss quickly to combine once more. Add salt to taste. Add some reserved pasta water back to the pasta to keep it from drying out. Serve at once with the rest of the Parmesan and freshly ground black pepper. You can also sprinkle with a little fresh chopped parsley if desired.

To make ultimate spaghetti carbonara, you will need the following ingredients:

• 100g pancetta
• 50g pecorino cheese
• 50g parmesan
• 3 large eggs
• 350g spaghetti
• 2 plump garlic cloves, peeled and left whole
• 50g unsalted butter
• Sea salt and freshly ground black pepper

Here's how to make it:

1. Put a large saucepan of water on to boil.
2. Finely chop the 100g pancetta, removing any rind. Finely grate 50g pecorino cheese and 50g parmesan and mix them together.
3. Beat the 3 large eggs in a medium bowl and season with a little freshly grated black pepper. Set everything aside.
4. Add 1 tsp salt to the boiling water, add 350g spaghetti, and cook at a constant simmer, covered, for 10 minutes or until al dente.
5. Squash 2 peeled plump garlic cloves with the blade of a knife to bruise them.
6. While the spaghetti is cooking, drop 50g unsalted butter into a large frying pan or wok. As soon as it melts, add the pancetta and garlic.
7. Cook on a medium heat for about 5 minutes, stirring often, until the pancetta is golden and crisp. Remove and discard the garlic.
8. Keep the heat under the pancetta on low. When the pasta is ready, lift it from the water with a pasta fork or tongs and put it in the frying pan with the pancetta. Don't throw away the pasta water yet.
9. Mix most of the cheese in with the eggs, reserving a small handful for sprinkling later.
10. Take the pan of spaghetti and pancetta off the heat. Quickly pour in the eggs and cheese. Using tongs or a long fork, lift up the spaghetti to mix it with the egg mixture until everything is coated and the sauce thickens but doesn’t scramble.
11. Add several tablespoons of extra pasta cooking water to keep it saucy and moist. Season with a little salt, if needed.
12. Twist the pasta onto a serving plate or bowl with a long-pronged fork. Serve immediately with a sprinkling of the remaining cheese and a grating of black pepper. If the dish gets dry, splash in some more hot pasta water to revive its glossy sauciness.

To make a simple spaghetti carbonara, you will need the following ingredients:

• Salt
• 2 large eggs and 2 large yolks, room temperature
• 1 ounce (about ⅓ packed cup) grated pecorino Romano, plus additional for serving
• 1 ounce (about ⅓ packed cup) grated Parmesan
• Coarsely ground black pepper
• 1 tablespoon olive oil
• 3½ ounces of slab guanciale (or pancetta or bacon), sliced into pieces about ¼ inch thick by ⅓ inch square
• 12 ounces spaghetti (about ¾ box)

Here are the preparation steps:

1. Place a large pot of lightly salted water (no more than 1 tablespoon salt) over high heat, and bring to a boil. Fill a large bowl with hot water for serving, and set aside.
2. In a mixing bowl, whisk together the eggs, yolks, pecorino, and Parmesan. Season with a pinch of salt and generous black pepper.
3. Set the water to boil. Meanwhile, heat oil in a large skillet over medium heat, add the pork, and sauté until the fat just renders, on the edge of crispness but not hard. Remove from heat and set aside.
4. Add pasta to the water and boil until a bit firmer than al dente. Just before pasta is ready, reheat guanciale in the skillet, if needed. Reserve 1 cup of pasta water, then drain pasta and add to the skillet over low heat. Stir for a minute or so.
5. Empty the serving bowl of hot water. Dry it and add the hot pasta mixture. Stir in the cheese mixture, adding some reserved pasta water if needed for creaminess. Serve immediately, dressing it with a bit of additional grated pecorino and pepper.

It is important to use room temperature eggs and remove the pasta from the heat before stirring in the sauce to prevent the eggs from scrambling and ensure a creamy sauce.

To make a simple spaghetti carbonara, you'll need the following ingredients and steps:

Ingredients

• 3 Tbsp. Diamond Crystal or 1 Tbsp. plus 2¼ tsp. Morton kosher salt, plus more
• 4 oz. guanciale (salt-cured pork jowl), pancetta (Italian bacon), or bacon
• 2 oz. Parmesan or Pecorino Romano
• 2 large eggs plus 3 large egg yolks
• Freshly ground black pepper
• 2 Tbsp. extra-virgin olive oil
• 12 oz. spaghetti

Preparation

1. Heat 6 qt. water in a large pot over high heat. When water starts to steam, add the kosher salt and cover the pot with a lid to bring it to a boil faster.
2. While waiting for the water, slice the guanciale, pancetta, or bacon into about 1x¼" strips. Finely grate the Parmesan or Pecorino Romano, setting aside a quarter of the cheese for later.
3. Whisk the eggs and egg yolks in a medium bowl until no streaks remain, then stir in the bulk of the grated cheese. Add several cranks of freshly ground black pepper and set aside.
4. Working next to the pot of water, heat the extra-virgin olive oil in a large Dutch oven or other heavy pot over medium. Add the sliced pork and cook, stirring occasionally, until crisp around the edges (7–10 minutes).
5. Remove the pot from the heat. Using a wooden spoon, scoop out the pork and transfer it to a small bowl. Pour the rendered fat into a heatproof measuring cup, then add 3 Tbsp. of fat back to the Dutch oven.
6. Cook the spaghetti in the salted boiling water, stirring occasionally, 2 minutes shy of package instructions. Just before the pasta is finished, scoop out 1¾ cups of pasta cooking liquid with the same heatproof measuring cup.
7. Add 1 cup of the reserved pasta cooking liquid to the Dutch oven and bring to a boil over medium-high. Drain the spaghetti in a colander, then transfer it to the Dutch oven.
8. Cook the pasta, stirring constantly and vigorously, until al dente and the water is reduced by about half (about 2 minutes). Remove the pot from the heat.
9. Whisk ¼ cup of the reserved pasta water into the egg mixture, then very slowly stream it into the Dutch oven, stirring constantly, until the cheese is melted and the egg is thickened to form a glossy sauce. Season with kosher salt, if needed. Thin the sauce with the remaining ½ cup pasta cooking liquid, adding a tablespoonful at a time, until it's the consistency of heavy cream (you most likely won’t use all of it).
10. Mix in the cooked pork and divide the pasta among bowls. Top with pepper and the reserved cheese.

Timing and temperature are critical; be sure to add ingredients in the order indicated and remove the pot from the heat before incorporating the raw egg mixture. The hot pasta will help cook the yolks while stirring, emulsifying the cheese, eggs, and pasta water into a velvety sauce.