Spaghetti Carbonara Recipe
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.
Main Ingredients
Method
Cooking Instructions
- 1
Cook the Pasta
In a large pot of boiling salted water, cook the spaghetti according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the spaghetti.
- 2
Prepare the Pancetta
While the pasta is cooking, heat a large skillet over medium heat. Add the pancetta or guanciale and cook until crispy and golden brown, about 4-5 minutes. Remove from heat and set aside.
- 3
Make the Sauce
In a mixing bowl, whisk together the eggs, grated Parmesan cheese, and black pepper until well combined.
- 4
Combine Pasta and Pancetta
Once the spaghetti is drained, add it to the skillet with the crispy pancetta. Toss to combine, allowing the heat from the pasta to warm the pancetta.
- 5
Add the Sauce
Remove the skillet from the heat and quickly pour the egg and cheese mixture over the pasta, tossing continuously. The residual heat will cook the eggs gently, creating a creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- 6
Serve
Season with additional black pepper and salt to taste. Serve immediately garnished with extra Parmesan cheese if desired.