Stanley Tucci Pasta Carbonara (Print-Friendly Format)

Classic Italian carbonara with eggs, pancetta, and Pecorino Romano for pure comfort in every bite.

# Ingredients You’ll Need:

→ Pasta

01 - 450 g high-quality spaghetti

→ Egg & Cheese Mixture

02 - 5 large eggs

03 - 135 g Pecorino Romano cheese, finely grated

04 - 2 tablespoons Pecorino Romano cheese, coarsely grated, for topping

→ Meat

05 - 285 g pancetta or guanciale, diced

→ Aromatics & Seasonings

06 - 1 teaspoon finely chopped fresh thyme

07 - 0.5 teaspoon crushed red pepper flakes

08 - Freshly ground black pepper, to taste

# How to Make It:

01 - Fill a large pot with salted water and bring to a rolling boil. Add the spaghetti and cook for 8–10 minutes until al dente. Reserve 240 ml pasta water before draining.

02 - Heat a large skillet over medium heat. Add the diced pancetta and cook for 5–7 minutes, stirring often, until it turns crispy and golden.

03 - In a mixing bowl, whisk together the eggs, 135 g finely grated Pecorino Romano, and crushed red pepper flakes until fully combined and smooth.

04 - Transfer the drained spaghetti directly into the skillet with pancetta and toss thoroughly to coat the pasta with rendered fat.

05 - Remove the skillet from heat. Pour in the egg and cheese mixture, tossing vigorously to allow the residual heat to cook the sauce until creamy. Gradually add reserved pasta water, one tablespoon at a time, to adjust consistency if needed.

06 - Sprinkle with 2 tablespoons coarsely grated Pecorino Romano and a generous amount of freshly ground black pepper. Serve immediately while hot.

# Extra Tips:

01 - Authentic preparation uses guanciale instead of pancetta if available.

02 - Do not add cream; the creamy sauce develops from eggs, cheese, and pasta water.

03 - Adjust crushed red pepper flakes to taste for preferred spice level.

04 - Immediate serving ensures optimal creamy texture.

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