Classic Spaghetti Carbonara
A rich and creamy Italian pasta dish made with eggs, cheese, pancetta, and black pepper. This authentic Roman recipe is surprisingly simple yet incredibly satisfying.
Prep
15 min
Cook
20 min
Servings
4
Calories
650
Difficulty
Medium
Cuisine
Italian
Ingredients
- • 400g spaghetti
- • 200g pancetta or guanciale
- • 4 large egg yolks
- • 1 cup freshly grated Pecorino Romano
- • 1/2 cup freshly grated Parmesan
- • Freshly ground black pepper
- • Salt to taste
Instructions
- Step 1: Bring a large pot of salted water to boil. Cook spaghetti according to package directions until al dente.
- Step 2: While pasta cooks, cut pancetta into small cubes and cook in a large skillet over medium heat until crispy, about 8 minutes.
- Step 3: In a bowl, whisk together egg yolks, Pecorino Romano, Parmesan, and plenty of black pepper.
- Step 4: When pasta is done, reserve 1 cup of pasta water, then drain and add spaghetti to the skillet with pancetta. Remove from heat.
- Step 5: Quickly pour the egg mixture over the hot pasta, tossing vigorously to coat. The residual heat will cook the eggs into a creamy sauce.
- Step 6: Add pasta water as needed to achieve desired consistency. Serve immediately with extra cheese and pepper.