Pasta Carbonara Recipe

Time30m

Serves4

Pasta with pancetta, egg, and cheese in a creamy sauce.

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

4
Cook the Pancetta
In a large skillet over medium heat, add the diced pancetta and cook until crispy, about 4-5 minutes.
5
Prepare the Egg Mixture
In a bowl, whisk together the eggs, grated Parmesan cheese, and a generous amount of black pepper until well combined.
6
Combine Pasta and Pancetta
Add the drained spaghetti to the skillet with the crispy pancetta, tossing to combine and coat the pasta in the fat.
7
Create the Creamy Sauce
Remove the skillet from heat; quickly pour the egg and cheese mixture over the pasta, tossing vigorously to create a creamy sauce. Add reserved pasta water a little at a time to reach desired consistency.

8
Garnish and Serve
Serve the pasta carbonara warm, garnished with chopped fresh parsley and additional Parmesan cheese, if desired.