Pasta Carbonara Recipe
spaghetti, egg, pecorino, house pancetta
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.
Ingredients
Method
Directions
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta.
- 2
Cook the Pancetta
In a large skillet over medium heat, cook the diced pancetta until crispy, about 5-7 minutes. Remove from heat and set aside.
- 3
- 4
Combine Pasta and Sauce
Add the hot drained spaghetti to the skillet with the pancetta and toss to combine. Quickly pour the egg mixture over the pasta, using tongs to toss the spaghetti continuously until the sauce thickens and coats the pasta, adding reserved pasta water as needed to achieve a creamy consistency.
- 5
Serve
Serve immediately with additional grated Pecorino Romano cheese and more black pepper on top, if desired.
