Carbonara Pasta With Raw Egg Yolk
A classic Roman pasta dish featuring spaghetti tossed with crispy pancetta, a creamy egg and cheese sauce, and topped with a raw egg yolk for extra richness.
- Total time
- 25 min
- Servings
- 2
- Calories
- 650
- Protein
- 25g
Ingredients
- 200 g spaghetti
- 100 g pancetta
- 3 large egg yolks
- 50 g Parmesan cheese
- 1 tsp black pepper
- 1 tsp salt
- 1 tbsp olive oil
Instructions
- 1
Cook spaghetti in salted boiling water until al dente, then reserve 1 cup pasta water.
- 2
In a skillet, cook pancetta with olive oil over medium heat until crispy, about 5 minutes.
- 3
Whisk egg yolks with grated Parmesan and black pepper in a bowl.
- 4
Add hot spaghetti to the skillet with pancetta, toss to coat.
- 5
Remove from heat and quickly stir in egg mixture, adding pasta water to create a creamy sauce.
- 6
Serve immediately, topping each plate with an extra raw egg yolk and more cheese.
Tools you’ll need
- large pot
- skillet
- mixing bowl
- whisk
- colander
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