Pasta Carbonara Recipe

Time30m

Serves4

Spaghetti with pancetta, eggs, and pecorino 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 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.
2
Reserve Pasta Water
Before draining the pasta, reserve about 1 cup of pasta water for later use.
3
Drain the Pasta
Drain the spaghetti and set aside, preserving the reserved pasta water.

4
Cook the Pancetta
In a large skillet over medium heat, cook the pancetta until crispy, about 4-5 minutes. Remove from heat and set aside.
5
Whisk Eggs and Cheese
In a bowl, whisk together the eggs, grated Pecorino Romano cheese, and black pepper until well combined.

6
Mix Pasta and Pancetta
Add the hot drained spaghetti to the skillet with the pancetta. Toss to combine, ensuring the pasta is coated with the pancetta fat.
7
Add Egg Mixture
Quickly pour the egg and cheese mixture over the spaghetti. Toss vigorously to combine, using reserved pasta water as needed to create a creamy sauce. Start with a few tablespoons of pasta water and add more if necessary.
8
Season and Garnish
Taste and adjust seasoning with salt and additional black pepper if desired. Serve immediately, garnished with fresh parsley if using.