Pasta Carbonara Recipe
Pasta 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.
Pasta
Sauce
Method
Cooking the Pasta
- 1
Boil Water
Fill a large pot with water, add salt, and bring to a boil over high heat.
- 2
Cook Spaghetti
Add spaghetti to the boiling water and cook according to package instructions until al dente, usually about 8-10 minutes.
- 3
Reserve Pasta Water
Before draining the pasta, reserve about 1 cup of the pasta cooking water. Then, drain the pasta in a colander.
Preparing the Sauce
- 4
Cook Pancetta
In a large skillet over medium heat, add the pancetta or guanciale. Cook until crispy, about 5-7 minutes. Remove from heat and set aside.
- 5
Whisk Eggs and Cheese
In a mixing bowl, whisk together the eggs and grated Parmesan cheese until well combined. Add a generous amount of black pepper.
Combining Ingredients
- 6
Combine Spaghetti and Pancetta
Return the cooked spaghetti to the skillet with the pancetta, ensuring it is still warm.
- 7
Add Egg Mixture
Quickly pour the egg and cheese mixture over the spaghetti while tossing quickly to create a creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached.
- 8
Serve
Serve immediately with extra Parmesan and black pepper on top.