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Spaghetti Carbonara

Yields4 ServingsPrep Time10 minsCook Time15 minsTotal Time25 mins

Spaghetti Carbonara is a traditional Roman pasta dish known for its creamy texture and rich flavor, achieved without using cream. Made with crispy pancetta, eggs, Parmesan cheese, and freshly cracked black pepper, it’s a quick and indulgent meal perfect for any occasion.

Spaghetti Carbonara

For the Pasta
 12 oz spaghetti
 2 large eggs
 2 large egg yolks
 1 cup grated Parmesan cheese (or Pecorino Romano for a sharper flavor)
 4 oz pancetta or guanciale (diced)
 2 cloves garlic (optional, for flavoring the oil)
 1 tsp freshly ground black pepper (plus extra for garnish)
 1 tbsp olive oil (if needed for cooking pancetta)
 Salt (for pasta water)
For Garnish
 Extra Parmesan cheese
 Fresh parsley (chopped, optional)
Cook the Pasta
1

 

  1. Boil Water:
    • Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, following package instructions (about 8-10 minutes).
  2. Reserve Pasta Water:
    • Before draining, reserve 1 cup of pasta water to use for the sauce. Drain the spaghetti and set aside.
Prepare the Egg Mixture
2

 

  1. Whisk Eggs:
    • In a mixing bowl, whisk together the eggs, egg yolks, grated Parmesan cheese, and freshly ground black pepper. Set aside.
Cook the Pancetta
3

 

  1. Render Fat:
    • In a large skillet or frying pan, cook the pancetta over medium heat until crispy and golden, about 5-7 minutes. If the pancetta is lean, add a drizzle of olive oil to help it crisp up.
  2. Optional Garlic:
    • Add the garlic cloves to the pan during the last minute of cooking to infuse flavor, then remove them before proceeding.
Combine and Toss
4

 

  1. Reheat Pasta:
    • Add the drained spaghetti to the skillet with the pancetta. Toss to coat the pasta in the rendered fat.
  2. Add Egg Mixture:
    • Remove the pan from heat to prevent scrambling the eggs. Quickly pour the egg and cheese mixture over the pasta, tossing vigorously to create a creamy sauce.
  3. Adjust Consistency:
    • Add reserved pasta water, 1 tablespoon at a time, until the sauce reaches your desired consistency.
Serving Suggestions
5

 

  1. Plate the Pasta:
    • Divide the carbonara among plates or bowls.
  2. Garnish:
    • Top with extra grated Parmesan, a sprinkle of freshly ground black pepper, and chopped parsley if desired.
Pro Tips
6

 

  • Keep It Creamy: Work quickly when tossing the egg mixture with the hot pasta to ensure the sauce emulsifies without curdling.
  • Authentic Flavor: Use guanciale (cured pork cheek) for a traditional taste, but pancetta works as a great substitute.
  • Extra Richness: Save some extra cheese and pasta water to adjust the sauce after plating, if necessary.

Nutrition Facts

0 servings

Serving size