Description
Classic Italian Spaghetti Carbonara featuring crispy pancetta, a creamy egg and cheese sauce, and perfectly cooked spaghetti tossed together for a rich and flavorful dish. Ready in just 30 minutes and serving four, this recipe balances savory pancetta with the sharpness of Parmigiano Reggiano and a hint of black pepper.
Ingredients
Scale
Meats
- 4 ounces Pancetta (or Guanciale or Bacon)
Dairy & Eggs
- 1 cup Parmigiano Reggiano, freshly grated (or Pecorino Romano)
- 3 large Egg Yolks
- 1 large Egg
Dry Goods
- 12 ounces Spaghetti
- 1/4 teaspoon Black Pepper
Liquids
- 1/2 cup Pasta Water (reserved from cooking)
Instructions
- Boil Pasta: Bring 6 quarts of water to a rolling boil over high heat. Generously salt the boiling water, then add the spaghetti. Cook according to package instructions until al dente. Reserve 1 cup of the starchy pasta water before draining.
- Cook Pancetta: While pasta cooks, fry the pancetta, guanciale, or bacon in a skillet over medium heat until crisp and browned. Transfer to a paper towel-lined plate to drain excess fat.
- Mix Egg and Cheese: In a bowl, whisk together the egg yolks, whole egg, and freshly grated Parmigiano Reggiano cheese until smooth. Stir in black pepper evenly to season the mixture.
- Toss Pasta: Return the drained spaghetti to a large bowl or skillet, and toss with the cooked pancetta. Slowly ladle in the egg and cheese mixture, stirring constantly to create a creamy coating on the pasta without scrambling the eggs. Add up to 1/2 cup of reserved pasta water as needed to achieve a silky sauce that clings to the spaghetti.
- Serve: Plate the carbonara immediately, garnishing with freshly cracked black pepper and an extra sprinkling of grated cheese for added flavor and presentation.
Notes
- Use guanciale for a more authentic Roman flavor instead of pancetta or bacon.
- Be sure to stir the egg and cheese mixture into the pasta quickly off the heat to avoid scrambling the eggs.
- Reserve pasta water is key to adjusting sauce consistency, use it gradually.
- Serve immediately for the best texture and flavor.
- You can substitute Pecorino Romano for Parmigiano Reggiano if preferred.
