Spaghetti Carbonara Recipe

Time30m

Serves4

Spaghetti with pancetta, egg, and cheese.

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Ingredients

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1
Boil the Spaghetti
In a large pot, bring 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 the pasta cooking water to adjust the sauce later.
3
Drain the Pasta
Drain the spaghetti and set it aside. Do not rinse the pasta as you want to keep the starch that helps the sauce adhere.

4
Cook the Pancetta
In a large skillet over medium heat, add the diced pancetta and cook until crispy, about 4-5 minutes. Stir occasionally to ensure even cooking.
5
Prepare the Egg Mixture
In a medium bowl, whisk together the eggs, grated Pecorino Romano cheese, and black pepper until well combined.

6
Combine Pasta and Pancetta
Add the drained spaghetti to the skillet with the cooked pancetta. Toss together to coat the pasta in the pancetta fat.
7
Add Egg Mixture
Remove the skillet from heat. Quickly pour the egg and cheese mixture over the pasta, tossing continuously to create a creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached.
8
Season and Serve
Taste the carbonara and season with salt if necessary. Serve immediately, garnished with additional cheese and black pepper if desired.