Breakfast Carbonara with Crispy Pancetta and Soft-Scrambled Egg Yolks

How to Make Breakfast Carbonara with Crispy Pancetta and Soft-Scrambled Egg Yolks

1. 1

   Step 1: Cook the pasta

   Bring a large pot of water to a rolling boil and add the kosher salt. Cook the spaghetti until just al dente according to package directions, then reserve about 1 cup (240 ml) of the pasta cooking water and drain the pasta. Return the drained pasta to the still-warm pot to keep it hot while you prepare the other elements.

   For this step

   • 12 ozSpaghetti (dry)
   • 1 tbspKosher salt
   
2. 2

   Step 2: Crisp the pancetta

   While the pasta cooks, heat the olive oil in a large skillet over medium heat and add the diced pancetta. Cook, stirring occasionally, until the pancetta is golden-brown and crisp and the fat has rendered, about 6–8 minutes, then remove from heat and leave the rendered fat in the pan. Transfer the pancetta to a plate lined with paper towel and set aside, keeping the pan and fat for finishing the pasta.

   For this step

   • 8 ozPancetta, diced
   • 1 tbspExtra-virgin olive oil
   
3. 3

   Step 3: Make the egg-and-cheese sauce and combine

   In a medium bowl, whisk the whole eggs with the grated Pecorino and freshly ground black pepper until smooth and slightly frothy. Add the hot drained pasta to the skillet with the reserved pancetta fat over very low heat (or off the heat) and pour the egg-and-cheese mixture over the pasta, tossing constantly and adding reserved pasta water a splash at a time to create a silky, clingy sauce. Fold in the crispy pancetta, adjust seasoning with more pepper if desired, and keep warm while you make the yolk topping.

   For this step

   • 2 largeWhole eggs (for sauce)
   • 1 cupPecorino Romano, finely grated
   • 1 tspFreshly ground black pepper
   
4. 4

   Step 4: Prepare the soft-scrambled egg yolks

   Warm a nonstick skillet over very low heat and add the butter, swirling until melted but not browned. Add the extra egg yolks and gently stir continuously with a spatula until they just begin to thicken into a custardy, soft-scrambled texture—avoid overcooking so they remain silky and spoonable. Season lightly with a pinch of salt and remove from heat immediately.

   For this step

   • 4 largeExtra egg yolks (for soft-scramble topping)
   • 2 tbspUnsalted butter
   
5. 5

   Step 5: Plate and finish

   Divide the carbonara among warm bowls and spoon soft-scrambled yolks over each portion, allowing them to mingle with the sauce. Finish with an extra sprinkle of Pecorino and more freshly ground black pepper, then serve immediately so the yolks stay luxuriously soft.
   

1. Bring a large pot of water to a rolling boil and add the kosher salt. Cook the spaghetti until just al dente according to package directions, then reserve about 1 cup (240 ml) of the pasta cooking water and drain the pasta. Return the drained pasta to the still-warm pot to keep it hot while you prepare the other elements.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat and add the diced pancetta. Cook, stirring occasionally, until the pancetta is golden-brown and crisp and the fat has rendered, about 6–8 minutes, then remove from heat and leave the rendered fat in the pan. Transfer the pancetta to a plate lined with paper towel and set aside, keeping the pan and fat for finishing the pasta.
3. In a medium bowl, whisk the whole eggs with the grated Pecorino and freshly ground black pepper until smooth and slightly frothy. Add the hot drained pasta to the skillet with the reserved pancetta fat over very low heat (or off the heat) and pour the egg-and-cheese mixture over the pasta, tossing constantly and adding reserved pasta water a splash at a time to create a silky, clingy sauce. Fold in the crispy pancetta, adjust seasoning with more pepper if desired, and keep warm while you make the yolk topping.
4. Warm a nonstick skillet over very low heat and add the butter, swirling until melted but not browned. Add the extra egg yolks and gently stir continuously with a spatula until they just begin to thicken into a custardy, soft-scrambled texture—avoid overcooking so they remain silky and spoonable. Season lightly with a pinch of salt and remove from heat immediately.
5. Divide the carbonara among warm bowls and spoon soft-scrambled yolks over each portion, allowing them to mingle with the sauce. Finish with an extra sprinkle of Pecorino and more freshly ground black pepper, then serve immediately so the yolks stay luxuriously soft.