Carbonara is a Roman pasta dish that relies on simple ingredients —eggs , cheese , black pepper , and guanciale or pancetta —to create a velvety sauce that clings to every strand of spaghetti. There’s no cream, garlic, or onions here: just perfectly emulsified pasta water and yolky richness with a peppery bite and salty, crispy pancetta.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 10 minsCook Time 20 minsTotal Time 30 minsFor the Pasta
12 oz spaghetti
2 large eggs
2 large egg yolks
1 cup finely grated Pecorino Romano (or Parmesan, or a blend)
4 oz pancetta or guanciale, diced
1 ½ tsp freshly cracked black pepper
Salt (for the pasta water)
Optional Garnish
Extra grated cheese
Extra black pepper
Chopped parsley (non-traditional, but fresh)
Prep the Sauce Base
1
In a mixing bowl, whisk together:
Set aside at room temperature (this will become your sauce—no heat needed).
Cook the Pasta
2
Bring a large pot of well-salted water to a boil.
Add spaghetti and cook until al dente , reserving 1 cup of pasta water before draining.
Cook the Pancetta
3
While the pasta cooks, heat a large skillet over medium heat.
Add pancetta and cook until golden and crispy, about 5–7 minutes .
Remove from heat just before it gets too crunchy. Leave the rendered fat in the pan.
Combine Pasta & Sauce
4
Add hot, drained pasta directly into the skillet with pancetta.
Toss to coat in the fat. Let cool for 30–60 seconds so the eggs don’t scramble.
Pour in the egg-cheese mixture while tossing constantly (use tongs or a spatula).
Add reserved pasta water , a splash at a time, until the sauce is glossy and coats the pasta (usually about ½ cup).
Finish & Serve
5
Plate immediately.
Top with extra cheese , freshly ground black pepper , and optional herbs.
Serve hot—Carbonara waits for no one.
Tips for Success
6
Don’t overheat after adding the egg mixture—residual heat does the work.
Use high-quality Pecorino and fresh eggs —they’re the stars.
The pepper matters : freshly cracked = flavor explosion.
Variations
7
Swap pancetta with smoky bacon in a pinch (less traditional but tasty).
Use bucatini or rigatoni instead of spaghetti for variety.
Make it vegetarian with mushrooms sautéed in butter and a touch of soy sauce (umami substitute).
Suggested Pairings
8
Serve with: Bitter greens (like arugula salad), roasted asparagus
Drink: Dry Italian white (like Frascati) or a light Pinot Noir
Occasion: Date night, dinner party, elevated weeknight meal
Ingredients For the Pasta
12 oz spaghetti
2 large eggs
2 large egg yolks
1 cup finely grated Pecorino Romano (or Parmesan, or a blend)
4 oz pancetta or guanciale, diced
1 ½ tsp freshly cracked black pepper
Salt (for the pasta water)
Optional Garnish
Extra grated cheese
Extra black pepper
Chopped parsley (non-traditional, but fresh)
Directions Prep the Sauce Base
1
In a mixing bowl, whisk together:
Set aside at room temperature (this will become your sauce—no heat needed).
Cook the Pasta
2
Bring a large pot of well-salted water to a boil.
Add spaghetti and cook until al dente , reserving 1 cup of pasta water before draining.
Cook the Pancetta
3
While the pasta cooks, heat a large skillet over medium heat.
Add pancetta and cook until golden and crispy, about 5–7 minutes .
Remove from heat just before it gets too crunchy. Leave the rendered fat in the pan.
Combine Pasta & Sauce
4
Add hot, drained pasta directly into the skillet with pancetta.
Toss to coat in the fat. Let cool for 30–60 seconds so the eggs don’t scramble.
Pour in the egg-cheese mixture while tossing constantly (use tongs or a spatula).
Add reserved pasta water , a splash at a time, until the sauce is glossy and coats the pasta (usually about ½ cup).
Finish & Serve
5
Plate immediately.
Top with extra cheese , freshly ground black pepper , and optional herbs.
Serve hot—Carbonara waits for no one.
Tips for Success
6
Don’t overheat after adding the egg mixture—residual heat does the work.
Use high-quality Pecorino and fresh eggs —they’re the stars.
The pepper matters : freshly cracked = flavor explosion.
Variations
7
Swap pancetta with smoky bacon in a pinch (less traditional but tasty).
Use bucatini or rigatoni instead of spaghetti for variety.
Make it vegetarian with mushrooms sautéed in butter and a touch of soy sauce (umami substitute).
Suggested Pairings
8
Serve with: Bitter greens (like arugula salad), roasted asparagus
Drink: Dry Italian white (like Frascati) or a light Pinot Noir
Occasion: Date night, dinner party, elevated weeknight meal
Spaghetti Carbonara with Crispy Pancetta & Black Pepper
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