Pasta Carbonara Recipe
Pasta tossed in a creamy sauce with pancetta and parmesan.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- 2
Prepare Pancetta
In a large skillet, heat olive oil over medium heat. Add diced pancetta and minced garlic, cooking until the pancetta is crispy and the garlic is fragrant, about 5-7 minutes.
- 3
Make the Sauce
In a bowl, whisk together eggs, grated Parmesan cheese, and black pepper. Set aside.
- 4
Combine Pasta and Sauce
Add the hot drained spaghetti to the skillet with pancetta. Remove from heat and quickly pour the egg and cheese mixture over the pasta, tossing rapidly to coat the spaghetti without scrambling the eggs. If the sauce is too thick, add reserved pasta water a little at a time until you reach the desired consistency.
- 5
Season and Serve
Taste and adjust seasoning with salt and more black pepper if desired. Serve immediately with additional grated Parmesan cheese on top.