Spaghetti Carbonara
Classic Italian pasta with eggs, cheese, pancetta, and black pepper.
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 Parmigiano-Reggiano cheese, grated
- Freshly ground black pepper
- Salt
- 1 clove garlic (optional)
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, about 5-7 minutes. If using garlic, add it for the last minute of cooking, then remove.
Prepare the egg mixture: In a bowl, whisk the eggs, then mix in the grated Pecorino and Parmigiano cheeses and a generous amount of black pepper.
Combine pasta and pancetta: Add the drained spaghetti to the skillet with the pancetta. Toss well to coat the pasta with the rendered fat.
Add the egg mixture: Remove the skillet from heat. Quickly pour the egg and cheese mixture over the pasta, stirring vigorously to create a creamy sauce. Add reserved pasta water as needed to adjust consistency.
Serve immediately: Plate the carbonara and garnish with extra grated cheese and black pepper. Enjoy hot.
Chef's Tips
- Egg Safety: Use fresh eggs since they will be partially cooked by the heat of the pasta.
- No Cream: Authentic carbonara does not include cream—the sauce comes from eggs and cheese.
- Pasta Water: The starchy pasta water helps bind the sauce and adjust thickness.
- Timing: Work quickly when adding the egg mixture to prevent scrambling.
- Cheese Substitute: If Pecorino is unavailable, use all Parmigiano-Reggiano.
- Vegetarian Option: Replace pancetta with sautéed mushrooms for a meat-free version.
