Carbonara Garlic Cream Sauce

How to Make Carbonara Garlic Cream Sauce

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 (usually 8–10 minutes). Before draining, reserve about 1 cup (240 ml) of the pasta cooking water, then drain the pasta and set aside.

   For this step

   • 12 ozSpaghetti
   • 1 tbspKosher salt (for pasta water)
   
2. 2

   Step 2: Render the pancetta and garlic

   While the pasta cooks, heat a large skillet over medium heat and add the olive oil. Add the diced pancetta (or guanciale) and cook until browned and crisp, about 6–8 minutes. Add the minced garlic in the last 30–45 seconds and sauté until fragrant — do not burn. Remove the pan from heat and keep the pancetta in the pan.

   For this step

   • 6 ozPancetta or guanciale, diced
   • 1 tbspOlive oil
   • 3 clovesGarlic, minced
   
3. 3

   Step 3: Whisk the egg-cream mixture

   In a medium bowl, whisk together the heavy cream, whole eggs, egg yolk, and grated Parmesan until smooth. Add the freshly ground black pepper and whisk until combined. This mixture will form the silky sauce when tempered with pasta heat.

   For this step

   • 1/2 cupHeavy cream
   • 2 largeLarge eggs
   • 1 yolkEgg yolk
   • 1 cupFreshly grated Parmesan
   • 1 tspFreshly ground black pepper
   
4. 4

   Step 4: Combine pasta and sauce off the heat

   Add the drained spaghetti to the skillet with the pancetta off the direct heat (pan warm, not hot). Immediately pour the egg-cream-Parmesan mixture over the pasta and toss vigorously with tongs to coat. Add reserved pasta water a few tablespoons at a time as you toss to loosen and emulsify into a glossy, creamy sauce. Keep tossing until the sauce thickens and clings to the strands—about 1–2 minutes; avoid returning the pan to high heat or you may scramble the eggs.
   
5. 5

   Step 5: Finish and serve

   Taste and adjust seasoning with a little more black pepper or salt if needed. Divide among 4 plates and sprinkle extra grated Parmesan and an extra crack of black pepper on each. Serve immediately while the sauce is silky and warm.
   

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 (usually 8–10 minutes). Before draining, reserve about 1 cup (240 ml) of the pasta cooking water, then drain the pasta and set aside.
2. While the pasta cooks, heat a large skillet over medium heat and add the olive oil. Add the diced pancetta (or guanciale) and cook until browned and crisp, about 6–8 minutes. Add the minced garlic in the last 30–45 seconds and sauté until fragrant — do not burn. Remove the pan from heat and keep the pancetta in the pan.
3. In a medium bowl, whisk together the heavy cream, whole eggs, egg yolk, and grated Parmesan until smooth. Add the freshly ground black pepper and whisk until combined. This mixture will form the silky sauce when tempered with pasta heat.
4. Add the drained spaghetti to the skillet with the pancetta off the direct heat (pan warm, not hot). Immediately pour the egg-cream-Parmesan mixture over the pasta and toss vigorously with tongs to coat. Add reserved pasta water a few tablespoons at a time as you toss to loosen and emulsify into a glossy, creamy sauce. Keep tossing until the sauce thickens and clings to the strands—about 1–2 minutes; avoid returning the pan to high heat or you may scramble the eggs.
5. Taste and adjust seasoning with a little more black pepper or salt if needed. Divide among 4 plates and sprinkle extra grated Parmesan and an extra crack of black pepper on each. Serve immediately while the sauce is silky and warm.