Spaghetti Carbonara Recipe

Inspired by Cinghiale

Time30m

Serves4

Spaghetti with pancetta, egg, and Parmesan cheese.

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
Boil Water
In a large pot, bring 4-5 liters of salted water to a boil.
2
Cook Spaghetti
Add the spaghetti to the boiling water and cook according to the package instructions until al dente, usually about 8-10 minutes.
3
Reserve Pasta Water
Before draining, reserve about 1 cup of the pasta cooking water. Then drain the spaghetti and set aside.

4
Cook Pancetta
In a large skillet over medium heat, add the pancetta and cook until crispy, about 5-7 minutes. Remove from heat and set aside.
5
Prepare Egg Mixture
In a bowl, whisk together the eggs, grated Parmesan cheese, and black pepper until well combined.

6
Combine Pasta and Pancetta
Add the drained spaghetti to the skillet with the pancetta. Toss to combine, allowing the residual heat to warm the pasta.
7
Add Egg Mixture
Remove the skillet from heat and quickly pour the egg and cheese mixture over the spaghetti. Toss vigorously to coat the pasta, adding reserved pasta water as needed to create a creamy sauce.
8
Season and Serve
Season with salt to taste. Serve immediately, garnished with fresh parsley if desired.