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Spaghetti Carbonara

A rich and creamy pasta dish made with eggs, cheese, pancetta, and pepper, typical of Roman cuisine.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 600

Ingredients Method Notes

Ingredients

  

Pasta Ingredients

• 400 grams spaghetti You can substitute with any other long pasta.
• 100 grams pancetta or guanciale Use diced pancetta or guanciale for authentic flavor.
• 3 large eggs Room temperature eggs work best.
• 50 grams Parmesan cheese Freshly grated for best results.
• 50 grams Pecorino Romano cheese Alternatively, you can use just Parmesan.
• Salt to taste Use sparingly as pancetta is salty.
• Black pepper freshly ground, to taste Cracked black pepper enhances the flavor.

Method

 

Preparation

1. Bring a large pot of salted water to a boil and cook spaghetti according to package instructions until al dente.
2. While the pasta cooks, heat a pan over medium heat and add pancetta or guanciale. Cook until crispy, about 4-5 minutes.
3. In a bowl, whisk together the eggs, Parmesan, Pecorino Romano, and freshly ground black pepper. Set aside.

Assembly

1. Drain the spaghetti, reserving about ½ cup of the pasta water.
2. Add the hot spaghetti to the pan with the pancetta, remove from heat and quickly pour the egg mixture over the pasta, tossing well to combine. The heat from the pasta will cook the eggs.
3. Add reserved pasta water a little at a time if necessary to create a creamy sauce.
4. Serve immediately with additional cheese and black pepper on top.

Notes

Carbonara is best served fresh. Leftovers can be stored in the fridge for up to 2 days but may not reheat well. For variations, you can add peas or mushrooms for a twist.