bonappetit5.0
Pasta Carbonara With Pancetta
This mostly classic pasta carbonara recipe uses easier-to-find pancetta instead of guanciale, for a richly flavored, silky sauce that’s ready in 20 minutes.
👥 4 Servings👤 Inés Anguiano📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
- ●whisk
- ●pot
📝 Preparation Steps
1
Cook 2 garlic cloves, smashed, and 4 oz. pancetta (Italian bacon), cut into ½” pieces, in a dry large skillet over medium heat, stirring often, until garlic is fragrant and browned in spots and pancetta is beginning to crisp, about ⏱️ 4 minutes. (It's okay that the garlic will be cooking in a dry skillet before the fat renders from the pancetta.) Set a fine-mesh sieve over a small bowl and scrape pancetta mixture into sieve to drain. Pluck out and discard garlic. Transfer pancetta to a small bowl and let cool. Set fat from pancetta aside.
. pancetta (Italian bacon), cut into ½” pieces4 oz
2
Whisk together 6 large egg yolks and 1 large egg in a medium bowl. Add 3 oz. Parmesan, finely grated (about 2 cups), and whisk to combine.
large egg yolks6large egg1. Parmesan, finely grated (about 2 cups)3 oz
3
Meanwhile, cook 12 oz. mezze rigatoni in a large pot of boiling salted water, stirring occasionally, until very al dente, about ⏱️ 1 minute less than package directions. Drain, reserving 1 cup pasta cooking liquid. Reserve pot.
. mezze rigatoni12 oz
4
Stir 1 Tbsp. reserved pancetta fat and ¼ cup warm pasta cooking liquid into egg mixture. Combine egg mixture, pancetta, pasta, and another ¼ cup pasta cooking liquid in reserved pot and place over low heat. Cook, stirring constantly and adding more pasta cooking liquid as needed (up to remaining ½ cup), until sauce thickens and coats pasta in a glossy sheen, about ⏱️ 3 minutes. Remove pasta from heat, add 2 tsp. freshly ground black pepper, and season with kosher salt. Divide pasta among shallow bowls to serve.
large egg yolks6large egg1. freshly ground black pepper2 tspKosher salt
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