Spaghetti Carbonara Recipe

Inspired by Luna Rossa

Time30m

Serves4

Pasta with eggs, cheese, pancetta, and pepper.

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Ingredients

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1
Boil 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 about 8-10 minutes.
2
Reserve Pasta Water
Before draining the pasta, reserve about 1 cup of pasta cooking water. This will be used to adjust the sauce consistency.
3
Drain the Pasta
Drain the spaghetti in a colander and set aside.

4
Mix Eggs and Cheese
In a mixing bowl, beat the eggs and then mix in the grated Pecorino Romano cheese and black pepper until well combined. Set aside.

5
Cook Pancetta
In a large skillet over medium heat, cook the diced pancetta until crispy, about 5-7 minutes. Remove from heat and set aside, but leave the fat in the skillet.

6
Combine Pasta and Pancetta
Add the drained spaghetti to the skillet with the pancetta fat. Toss to coat the spaghetti in the fat.
7
Add Egg Mixture
Remove the skillet from the heat. Quickly pour the egg and cheese mixture over the hot spaghetti and toss vigorously to combine, adding reserved pasta water a little at a time until the sauce reaches the desired creaminess.
8
Season and Garnish
Adjust seasoning with additional black pepper and garnish with chopped fresh parsley before serving.