Stanley Tucci Pasta Carbonara Recipe
Stanley Tucci pasta carbonara recipe brings authentic Italian flavors to your kitchen. This creamy, silky dish combines simple ingredients to create restaurant-quality results.
Equipment
- Large pot for boiling pasta
- Heavy-bottomed pan or skillet
- Mixing bowl
- Whisk
- Tongs
- Fine grater
- Measuring cups
- Colander
Ingredients
- 12 oz spaghetti
- 6 oz pancetta diced
- 4 large egg yolks
- 1 whole egg
- 1 cup Pecorino Romano cheese grated
- 1/2 cup Parmesan cheese grated
- Fresh black pepper
- Salt for pasta water
Instructions
- Boil salted water in large pot.
- Cook spaghetti until al dente texture.
- Dice pancetta into small uniform pieces.
- Cook pancetta until golden and crispy.
- Whisk eggs and egg yolks together.
- Add grated cheeses to egg mixture.
- Season with fresh black pepper generously.
- Reserve one cup hot pasta water.
- Drain pasta but keep it hot.
- Remove pancetta pan from direct heat.
- Add hot pasta to pancetta pan.
- Toss pasta with rendered pancetta fat.
- Slowly add egg mixture while tossing.
- Add pasta water gradually for creaminess.
- Toss continuously until sauce coats pasta.
Notes
- Use room temperature eggs for better emulsion
- Never add cream to authentic carbonara
- Reserve pasta water before draining completely
- Work quickly to prevent eggs from scrambling
- Freshly grated cheese melts better than pre-grated
- Cook pancetta until crispy but not burnt