Spaghetti Carbonara Recipe
Classic Roman pasta with pancetta, egg, and Parmesan.
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Ingredients
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Pasta
Sauce
Garnish
Method
Preparing the Pasta
- 1
Cook the spaghetti
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, usually around 8-10 minutes.
- 2
Reserve pasta water
Before draining the spaghetti, reserve about 1 cup of the pasta cooking water. Set aside.
Making the Sauce
- 3
Cook the pancetta
In a large skillet over medium heat, cook the pancetta (or guanciale) until crispy, about 5-7 minutes. Remove from heat and set aside.
- 4
Prepare the egg mixture
In a mixing bowl, whisk together the eggs, grated Parmesan cheese, and black pepper until well combined.
Combining and Serving
- 5
Combine pasta and pancetta
Once the spaghetti is cooked and drained, add it to the skillet with the crispy pancetta. Toss to combine, allowing the heat of the pasta to warm the pancetta.
- 6
Add the egg mixture
Quickly pour the egg and cheese mixture over the hot pasta, stirring vigorously to create a creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- 7
Season and garnish
Taste the pasta and add salt if needed. Serve immediately, garnished with extra Parmesan cheese and chopped fresh parsley if desired.