Classic Spaghetti Carbonara
Authentic Italian pasta with creamy egg sauce, crispy 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 to taste
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: In a large skillet, cook the diced pancetta over medium heat until crispy. Add minced garlic and sauté for 30 seconds, then remove from heat.
Prepare the sauce: In a bowl, whisk together eggs, grated Pecorino Romano, Parmesan, and a generous amount of black pepper.
Combine pasta and pancetta: Add the drained spaghetti to the skillet with pancetta. Toss well to coat the pasta in the rendered fat.
Add the egg mixture: Remove the skillet from heat. Quickly pour the egg and cheese mixture over the pasta, stirring continuously to create a creamy sauce. If needed, add reserved pasta water a little at a time to adjust consistency.
Serve immediately: Plate the pasta, garnish with extra grated cheese and black pepper. Enjoy hot!
Chef's Tips
- No Cream: Authentic Carbonara doesn’t use cream—the sauce comes from eggs and cheese.
- Timing is Key: Toss the pasta with the egg mixture off the heat to avoid scrambling the eggs.
- Pasta Water: The starchy pasta water helps bind the sauce and adds silkiness.
- Cheese Substitute: If Pecorino Romano is unavailable, use all Parmesan.
- Vegetarian Option: Replace pancetta with sautéed mushrooms for a meat-free version.
