Spaghetti Carbonara Recipe
Classic Italian pasta dish with eggs, cheese, and pancetta.
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Ingredients
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Pasta
Sauce
Method
Preparation
Cook 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. Reserve about 1 cup of the pasta cooking water, then drain the spaghetti.
Prepare Pancetta
While the pasta is cooking, dice the pancetta (or guanciale) into small pieces. In a large skillet over medium heat, cook the pancetta until crispy, about 5-7 minutes. Remove from heat and set aside but keep the fat in the skillet.
Mix the Sauce
In a bowl, whisk together the eggs, grated Parmesan cheese, and a generous amount of black pepper until well combined.
Combining
Combine Pasta and Pancetta
Add the drained spaghetti to the skillet with the pancetta and toss to coat the pasta with the rendered fat.
Create the Carbonara Sauce
Remove the skillet from the heat and quickly pour in the egg and cheese mixture, using tongs to toss the spaghetti continuously. The residual heat from the pasta will gently cook the eggs and create a creamy sauce. If the sauce is too thick, add the reserved pasta water a little at a time until you reach your desired consistency.
Serve
Plate the spaghetti carbonara and top with additional grated Parmesan cheese and freshly cracked black pepper to taste. Serve immediately.
