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Spaghetti Carbonara

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A classic Italian pasta dish made with eggs, cheese, pancetta, and pepper. It’s rich, creamy (without cream), and incredibly comforting.

Ingredients

Scale
  • 400g (14 oz) spaghetti
  • 150g (5 oz) pancetta or guanciale, diced
  • 2 whole eggs
  • 2 egg yolks
  • 60g (2 oz) Pecorino Romano cheese, grated
  • 60g (2 oz) Parmesan cheese, grated
  • Freshly ground black pepper, to taste
  • Salt, to taste

Instructions

  1. Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Reserve 1 cup of pasta water and then drain.
  2. While the pasta cooks, sauté the pancetta in a large skillet over medium heat until crispy, about 5-7 minutes. Remove from heat.
  3. In a bowl, whisk together the eggs, egg yolks, Pecorino Romano, Parmesan, and a generous amount of black pepper.
  4. Quickly add the hot, drained pasta to the skillet with pancetta (off the heat) and toss to combine.
  5. Pour the egg and cheese mixture over the pasta, stirring quickly to create a creamy sauce. Add reserved pasta water a little at a time if needed to loosen the sauce.
  6. Serve immediately, topped with extra cheese and black pepper if desired.

Notes

  • Make sure the skillet is off the heat before adding the egg mixture to avoid scrambling the eggs.
  • Use guanciale for a more authentic flavor if available.
  • No cream is used in traditional carbonara.
  • Work quickly to ensure the sauce emulsifies properly.

Nutrition

Keywords: spaghetti carbonara, Italian pasta, creamy carbonara, pancetta, quick dinner

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