Pasta Carbonara Recipe
Classic Roman pasta with eggs, cheese, pancetta, and pepper.
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 Pasta
- 1
Boil Water
In a large pot, bring salted water to a boil.
- 2
Cook 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 cooking water. Then drain the pasta and set aside.
Preparing the Sauce
- 4
Cook Pancetta
In a large skillet over medium heat, add the pancetta and cook until crispy, about 5-7 minutes. Remove from heat and set aside.
- 5
Whisk Eggs and Cheese
In a bowl, whisk together the eggs, grated Parmesan cheese, and black pepper until well combined.
Combining Ingredients
- 6
Combine Pasta and Pancetta
Add the drained spaghetti to the skillet with the pancetta and mix well to combine.
- 7
Add Egg Mixture
Quickly pour the egg and cheese mixture over the hot pasta, tossing vigorously to coat the strands evenly. The heat from the pasta will cook the eggs gently.
- 8
Adjust Consistency
If the sauce is too thick, add reserved pasta water a little at a time until the desired creamy consistency is reached.
Serving
- 9
Plate and Serve
Serve immediately with extra Parmesan cheese and a sprinkle of black pepper on top.