Spaghetti Carbonara
30 minutes
4 servings
A classic Italian pasta dish featuring creamy eggs, crispy pancetta, and sharp Pecorino cheese.
Ingredients
Spaghetti
12 oz
Pancetta (or guanciale)
6 oz (diced)
Eggs
3 large
Pecorino Romano
1 cup (finely grated)
Black pepper
some (freshly ground)
Salt
pinch
Garlic (optional)
1 clove (smashed)
Instructions
1. Cook the spaghetti in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water before draining.
2. While the pasta cooks, heat a skillet over medium heat and sauté the pancetta until crispy (add garlic for flavor, then discard if desired).
3. In a mixing bowl, whisk together eggs, Pecorino Romano, and black pepper until smooth.
4. Add the hot, drained spaghetti to the skillet with the pancetta, tossing to combine.
5. Remove the skillet from heat and quickly mix in the egg and cheese mixture, tossing to coat the pasta evenly. Add reserved pasta water a little at a time to create a silky sauce.
6. Adjust seasoning with salt and more black pepper as needed.
7. Serve immediately, topped with extra Pecorino and a sprinkling of black pepper.
Notes
For authenticity, use guanciale instead of pancetta if available.
Work quickly when adding the egg mixture to avoid scrambling.
Avoid cream in carbonara—it’s not traditional!
Pair with a crisp white wine or sparkling water with lemon.