Classic Carbonara Recipe
Must be enjoyed right away, otherwise the quality of the dish diminishes.
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
Pork
Garnish
Method
Preparation
- 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, stirring occasionally.
- 2
Prepare the Sauce
In a mixing bowl, whisk together the eggs, grated Parmesan cheese, and black pepper until well combined. Set aside.
- 3
Cook the Pork
While the pasta is cooking, cut the guanciale or pancetta into small strips. In a large skillet over medium heat, cook the pork until it becomes crispy and golden brown, about 5-7 minutes. Remove from heat and set aside.
Combining Ingredients
- 4
Combine Pasta and Pork
Once the pasta is cooked, reserve about 1 cup of pasta water, then drain the spaghetti. Immediately add the hot spaghetti to the skillet with the cooked pork, tossing to combine.
- 5
Add the Sauce
Remove the skillet from heat and quickly pour the egg and cheese mixture over the pasta, tossing vigorously to ensure the eggs cook gently with the residual heat of the pasta. If the mixture is too thick, add reserved pasta water a little at a time until you reach the desired creamy consistency.
Serving
- 6
Plate the Carbonara
Serve immediately on warm plates, garnishing with fresh chopped parsley and extra Parmesan cheese and black pepper as desired.