Spaghetti Carbonara Recipe

Time30m

Serves4

Classic Roman pasta dish with eggs, cheese, pancetta, and pepper

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Ingredients

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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, usually about 8-10 minutes. Reserve about 1 cup of pasta water, then drain the pasta.
2
Prepare the Sauce
In a mixing bowl, whisk together the eggs, grated Parmesan, grated Pecorino Romano, and black pepper until well combined. Set aside.

3
Cook the Pancetta
While the pasta cooks, heat a large skillet over medium heat. Add the pancetta or guanciale and cook until crispy, about 5-7 minutes. Remove from heat.
4
Combine Pasta and Meat
Once the spaghetti is cooked and drained, add it directly to the skillet with the pancetta. Toss to combine, ensuring the pasta is coated in the rendered fat.
5
Add the Sauce
Slowly pour the egg and cheese mixture over the hot pasta while tossing quickly to avoid scrambling the eggs. The heat from the pasta will cook the eggs and create a creamy sauce. If the sauce is too thick, add a little reserved pasta water until desired consistency.

6
Garnish and Serve
Serve immediately, garnished with additional grated cheese, freshly cracked black pepper, and chopped parsley if desired.