Spaghetti Carbonara Recipe

Inspired by bar Vetti

Time30m

Serves4

Pasta with pancetta, egg, and cheese.

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Ingredients

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1
Cook the spaghetti
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, usually about 9-11 minutes.
2
Reserve pasta water
Before draining the spaghetti, reserve about 1 cup of the pasta cooking water. Drain the spaghetti and set aside.

3
Cook the pancetta
In a large skillet over medium heat, add the pancetta. Cook for about 4-5 minutes until crispy, stirring occasionally.
4
Beat the eggs and cheese
In a separate bowl, whisk together the eggs, grated Parmesan cheese, and black pepper until well combined.
5
Combine pasta and pancetta
Once the pancetta is crispy, add the drained spaghetti to the skillet. Toss to coat the spaghetti in the pancetta fat.
6
Add the egg mixture
Remove the skillet from the heat. Quickly pour the egg and cheese mixture over the spaghetti, tossing continuously to create a creamy sauce. If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
7
Season
Taste and season with salt and additional black pepper as needed.

8
Garnish
Serve the spaghetti carbonara in bowls, garnished with fresh parsley and extra Parmesan cheese if desired.