Classic Spaghetti Carbonara
Authentic Italian spaghetti carbonara with creamy egg sauce, pancetta, and Parmesan cheese.
10 mins
Prep Time
15 mins
Cook Time
2
Servings
Ingredients
- 200g spaghetti
- 100g pancetta or guanciale, diced
- 2 large eggs
- 50g Pecorino Romano cheese, grated
- 50g Parmesan cheese, grated
- 1 clove garlic, minced
- Freshly ground black pepper
- Salt
- 1 tbsp olive oil
Nutrition Facts
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Instructions
Boil the pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
Cook the pancetta: Heat olive oil in a large pan over medium heat. Add the diced pancetta and cook until crispy, about 5-7 minutes. Add minced garlic and sauté for 30 seconds.
Prepare the egg mixture: In a bowl, whisk together the eggs, grated Pecorino Romano, Parmesan, and a generous amount of black pepper.
Combine pasta and pancetta: Add the drained spaghetti to the pan with the pancetta. Toss well to coat the pasta with the rendered fat.
Add the egg mixture: Remove the pan from heat. Quickly pour the egg mixture over the pasta, stirring continuously to create a creamy sauce. If needed, add a splash of reserved pasta water to loosen the sauce.
Serve immediately: Plate the pasta and garnish with extra grated Parmesan and black pepper. Enjoy hot!
Chef's Tips
- Egg Safety: To avoid scrambling the eggs, ensure the pan is off the heat when adding the egg mixture.
- Cheese Choice: Authentic carbonara uses Pecorino Romano, but Parmesan can be substituted if needed.
- Pancetta Substitute: If pancetta is unavailable, use thick-cut bacon as an alternative.
- Pasta Water: Always reserve pasta water—it helps bind the sauce and adjust consistency.
- No Cream: Traditional carbonara does not include cream; the sauce is made creamy by the eggs and cheese.
