Spaghetti Carbonara
A classic Italian dish that is rich, creamy, and satisfying, perfect for any pasta night.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pasta Cooking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 12 ounces spaghetti
- 4 ounces pancetta or guanciale
- 3 large eggs
- 1 cup grated Pecorino Romano cheese
- Freshly cracked black pepper
- Salt
Instructions
- Boil the pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve about 1 cup of pasta water before draining.
- Cook the pancetta: While the pasta cooks, heat a large skillet over medium heat. Add the pancetta and cook until crispy, about 4 to 5 minutes. Remove from heat but keep warm.
- Prepare the sauce: In a separate bowl, whisk together the eggs, grated Pecorino Romano, and a generous amount of black pepper until well combined.
- Combine pasta and pancetta: Once the pasta is cooked and drained, add the hot pasta to the skillet with pancetta. Toss well to coat and keep the skillet over low heat.
- Create the creamy sauce: Quickly pour the egg mixture over the hot pasta, tossing continuously to combine while removing the skillet from the heat. The heat from the pasta will cook the eggs gently, creating a creamy sauce. If it looks too thick, add reserved pasta water a little at a time until you reach the desired consistency.
- Serve immediately: Plate the carbonara and top with additional Pecorino Romano and black pepper to taste.
Notes
Be sure to remove the skillet from the heat before adding the egg mixture to prevent the eggs from scrambling. Use high-quality cheese for the best flavor.