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Spaghetti Carbonara

Picture this: a warm bowl of creamy pasta, glistening with pancetta and a sprinkle of cheese, that instantly transports you to a cozy Italian bistro. Spaghetti Carbonara combines rich flavors with a comforting texture and is quick to whip up, making any weeknight feel special with minimal effort.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 12 ounces spaghetti
  • 4 ounces pancetta or guanciale diced
  • 2 large eggs
  • 1 cup grated Pecorino Romano cheese
  • Freshly cracked black pepper to taste
  • Salt for pasta water

Equipment

  • Large pot for boiling pasta
  • Skillet for cooking pancetta
  • Mixing bowl for the sauce
  • Whisk
  • Measuring cups and spoons
  • Serving tongs

Method
 

  1. Bring a large pot of salted water to a rolling boil over high heat.
  2. Add the spaghetti and cook until al dente, about 8-10 minutes, reserving 1/2 cup of pasta water before draining.
  3. Meanwhile, heat a skillet over medium heat and sauté the pancetta or guanciale until crispy, about 5-7 minutes.
  4. In a mixing bowl, whisk together the eggs and grated Pecorino Romano cheese until well combined.
  5. Add the drained spaghetti to the skillet with pancetta, ensuring the pan is off the heat.
  6. Immediately pour in the egg and cheese mixture, tossing quickly to coat the pasta and prevent the eggs from scrambling.
  7. If the sauce is too thick, add reserved pasta water a tablespoon at a time until desired creaminess is reached.
  8. Season generously with freshly cracked black pepper and taste for salt.
  9. Serve immediately, garnished with additional Pecorino Romano cheese and black pepper if desired.

Notes

Always mix the egg and cheese off the heat to avoid scrambling the eggs.