A classic Italian dish featuring al dente spaghetti tossed in a creamy sauce made from eggs, Pecorino Romano cheese, crispy pancetta, and a hint of black pepper for a rich and savory experience.

In a large pot, bring salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti.

Cook the Spaghetti

While the pasta is cooking, whisk together the eggs, grated Parmesan cheese, and black pepper in a bowl until well combined. Set aside.

Prepare the Sauce

In a large skillet over medium heat, add the diced pancetta or guanciale. Cook until crispy and golden, about 4-6 minutes. Remove from heat.

Cook the Pancetta

Add the drained spaghetti to the skillet with the pancetta. Quickly pour the egg and cheese mixture over the hot pasta, tossing rapidly to combine. The heat from the pasta will cook the eggs gently, creating a creamy sauce. If the mixture seems too thick, add reserved pasta water a little at a time until desired consistency is reached.

Combine Pasta and Sauce

Taste and adjust seasoning with salt and more black pepper if desired. Serve immediately with additional grated Parmesan on top.

spaghetti carbonara*

Recipe information

Get This Recipe In Your Inbox

Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!