Spaghetti Carbonara Recipe

Cooking Instructions

1. 1

   Cook the Pasta

   Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, usually about 8-10 minutes. Reserve about 1 cup of pasta water before draining the pasta.

2. 2

   Prepare the Pancetta

   While the pasta is cooking, cut the pancetta (or guanciale) into small cubes. In a large skillet over medium heat, add the pancetta and cook until crispy and golden, about 4-5 minutes. Remove from heat and set aside, keeping the fat in the skillet.

3. 3

   Mix the Egg and Cheese

   In a mixing bowl, whisk together the eggs, grated Pecorino Romano cheese, and black pepper until well combined. This mixture will create the creamy sauce.

4. 4

   Combine Pasta and Pancetta

   Once the pasta is cooked and drained, immediately add it to the skillet with the pancetta. Toss to combine and ensure the pasta is coated with the pancetta fat.

5. 5

   Create the Carbonara Sauce

   Remove the skillet from heat to prevent the eggs from scrambling. Quickly pour the egg and cheese mixture over the hot pasta, tossing continuously to combine. The residual heat from the pasta will cook the eggs and create a creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

6. 6

   Serve

   Serve immediately with additional grated Pecorino Romano cheese and freshly cracked black pepper on top.