Spaghetti Carbonara Recipe

Time30m

Serves4

Pancetta, Parmigiano Reggiano, Pecorino Romano, Egg, Cream

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.

1
Cook the Spaghetti
Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2
Prepare the Pancetta
In a large skillet over medium heat, cook the pancetta until crispy. Remove from heat and set aside, leaving the rendered fat in the pan.
3
Mix the Sauce
In a bowl, whisk together the eggs, heavy cream, Parmigiano Reggiano, and Pecorino Romano until well combined. Season with salt and black pepper.
4
Combine Pasta and Sauce
Add the drained spaghetti to the skillet with pancetta. Pour the egg and cheese mixture over the pasta and quickly toss to combine, adding reserved pasta water as needed to create a creamy sauce.
5
Serve
Serve immediately, garnished with additional cheese and black pepper if desired.