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
Classic Spaghetti Carbonara - Dinner recipe

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

  1. Step 1: Bring a large pot of salted water to boil. Cook spaghetti according to package directions until al dente.
  2. Step 2: While pasta cooks, cut pancetta into small cubes and cook in a large skillet over medium heat until crispy, about 8 minutes.
  3. Step 3: In a bowl, whisk together egg yolks, Pecorino Romano, Parmesan, and plenty of black pepper.
  4. 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.
  5. 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.
  6. Step 6: Add pasta water as needed to achieve desired consistency. Serve immediately with extra cheese and pepper.

👨‍🍳 Chef's Notes

💡 Pro Tips

  • • Never rinse pasta after cooking — the starch on the surface helps the sauce cling.
  • • Remove the pan from heat before adding the egg mixture; direct heat scrambles eggs instead of creating a silky sauce.
  • • Reserve more pasta water than you think you need — it's your best tool for adjusting the sauce consistency.
  • • Use room-temperature eggs so they blend more smoothly and cook evenly from the residual heat.

🔄 Variations

  • • Guanciale (cured pork cheek) is the traditional Roman choice — use it instead of pancetta for a richer, more authentic flavour.
  • • Add a small handful of fresh peas in spring for a pop of colour and sweetness.
  • • For a non-pork version, try diced smoked salmon or crispy shiitake mushrooms in place of the pancetta.

📦 Storage

Best eaten immediately. Leftovers can be refrigerated for up to 2 days; reheat gently in a pan with a splash of water, stirring to loosen the sauce. Do not microwave — it will scramble the eggs.

🍽️ Serving Suggestions

  • • Serve with a simple arugula salad dressed with lemon and olive oil.
  • • A glass of dry white wine such as Pinot Grigio complements the richness perfectly.
  • • Finish with a generous extra grating of Pecorino Romano and coarsely cracked black pepper at the table.