Spaghetti Carbonara Recipe
Classic Italian pasta dish with egg, cheese, pancetta, and pepper.
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Ingredients
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Ingredients
Method
Directions
- 1
Cook the Spaghetti
In a large pot, bring salted water to a boil. Once boiling, add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti.
- 2
Cook the Pancetta
While the spaghetti is cooking, heat a large skillet over medium heat. Add the pancetta (or guanciale) and cook until crispy and golden brown, about 5-7 minutes. Remove from heat and set aside, leaving the fat in the skillet.
- 3
Prepare the Carbonara Sauce
In a mixing bowl, whisk together the eggs, grated Parmesan cheese, and Pecorino Romano cheese until well combined. Season with a generous amount of freshly cracked black pepper.
- 4
Combine Ingredients
Once the spaghetti is drained, add it directly to the skillet with the pancetta (off the heat). Quickly pour the egg and cheese mixture over the hot pasta, tossing quickly to coat the spaghetti evenly. The residual heat will cook the eggs, creating a creamy sauce. If needed, add reserved pasta water a little at a time to reach desired creaminess.
- 5
Season and Serve
Taste the pasta and adjust seasoning with salt and more black pepper as needed. Serve immediately with extra cheese and black pepper on top if desired.
