Classic Spaghetti Carbonara

Yield

4

Prep time

10 minutes

Cook time

15 minutes

Total time

25 minutes

Ingredients

• 400 g dry spaghetti
• 150 g smoked beef, diced
• 2 large eggs, preferably pasteurized
• 100 g finely grated Parmesan cheese, divided
• Sea salt, to taste
• Freshly ground black pepper, to taste
• Chopped fresh parsley, optional, for serving

Method

1. Bring a large pot of lightly salted water to a boil. Cook the spaghetti according to the package directions until al dente.
2. Meanwhile, beat the eggs with 90 g of the Parmesan and a generous amount of black pepper until evenly combined. Reserve the remaining cheese for serving.
3. Place the smoked beef in a large skillet over medium heat. Cook, stirring occasionally, until heated through and lightly browned at the edges. Follow any additional cooking instructions on its package.
4. Reserve approximately 1 cup of pasta cooking water, then drain the spaghetti.
5. Add the hot spaghetti to the skillet and toss with the smoked beef and any rendered fat. Remove the skillet from the heat and let vigorous sizzling subside.
6. Gradually whisk 2 tablespoons of warm pasta water into the egg mixture. Pour over the spaghetti while tossing continuously with tongs.
7. Add more pasta water a little at a time, tossing until the sauce lightly coats the strands. Keep the pan off direct heat while incorporating the eggs to avoid scrambling them.
8. Taste before adding salt, since the smoked beef and Parmesan are salty. Divide among four plates and finish with the reserved Parmesan, additional black pepper, and optional parsley. Serve immediately.

Kitchen notes

Timing guide:
Prep time: About 10 minutes
Cook time: About 15 minutes
Total time: About 25 minutes

Practical Woman's Secret
Have the egg mixture ready before draining the pasta. Keep the spaghetti hot but remove the skillet from direct heat before adding the eggs, then toss continuously and add pasta water gradually for a smooth coating.

Serving and Storage
Serve immediately while the sauce is silky. Refrigerate leftovers in a shallow, airtight container within 2 hours and use within 3 days. Reheat gently with a little water until the center reaches 165°F; the egg sauce may become firmer and less smooth during reheating.