Spaghetti Carbonara Recipe
Classic Roman pasta dish with eggs, cheese, pancetta, and pepper.
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Ingredients
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Pasta
Sauce
Pancetta
Method
Pasta Preparation
- 1
Boil the Water
In a large pot, bring water to a boil. Add 1 tablespoon of salt to the boiling water.
- 2
Cook the Spaghetti
Add 400 grams of spaghetti to the boiling water and cook according to package instructions until al dente, usually around 8-10 minutes. Reserve 1 cup of pasta water before draining.
Sauce Preparation
- 3
Prepare the Sauce
In a mixing bowl, whisk together 4 large eggs, and 100 grams of grated Pecorino Romano cheese until well combined. Add black pepper to taste.
Pancetta Cooking
- 4
Cook the Pancetta
In a large skillet, cook 150 grams of pancetta or guanciale over medium heat until crispy, about 5-7 minutes. Make sure to stir occasionally to avoid burning.
Combining Ingredients
- 5
Combine Everything
Once the spaghetti is cooked and drained, add it to the skillet with the pancetta. Remove from heat and quickly pour in the egg and cheese mixture. Toss everything together vigorously to create a creamy sauce. If the mixture is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- 6
Serve
Plate the spaghetti carbonara and sprinkle additional Pecorino Romano cheese and black pepper on top before serving.
