Spaghetti Carbonara Recipe

Time30m

Serves4

Traditional Roman pasta with eggs, cheese, pancetta, and pepper.

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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. Reserve about 1 cup of the pasta cooking water before draining.
2
Prepare the Pancetta
While the pasta cooks, dice the pancetta or guanciale into small pieces. In a large skillet over medium heat, add the diced meat and cook until it becomes crispy, about 5-7 minutes. Remove from heat and set aside.

3
Mix the Sauce Ingredients
In a mixing bowl, whisk together the eggs, grated Pecorino Romano cheese, and black pepper until well combined. Set aside.

4
Combine Pasta and Sauce
Once the spaghetti is cooked and drained, add it to the skillet with the crispy pancetta. Toss well to combine.
5
Add Egg Mixture
Remove the skillet from heat and quickly pour the egg and cheese mixture over the hot pasta, tossing continuously to 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
Serve
Plate the carbonara and garnish with additional Pecorino Romano cheese and freshly cracked black pepper to taste. Serve immediately.