Spaghetti Carbonara Recipe

Time30m

Serves4

Spaghetti with pancetta, egg, and parmesan cheese.

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.

1
Boil Water
Fill a large pot with water and add a generous pinch of salt. Bring to a rolling boil.
2
Cook Spaghetti
Add the spaghetti to the boiling water and cook according to package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
3
Reserve Pasta Water
Before draining, reserve about 1 cup of the pasta cooking water. Drain the spaghetti and set aside.

4
Cook Pancetta
In a large skillet, cook the pancetta over medium heat until crispy, about 5-7 minutes. Remove from heat and set aside.
5
Mix Eggs and Cheese
In a bowl, whisk together the eggs and grated Parmesan cheese until well combined. Add black pepper and mix again.
6
Combine Pasta and Pancetta
Add the drained spaghetti to the skillet with pancetta, and toss to combine, ensuring the spaghetti is coated with the pancetta fat.
7
Add Egg Mixture
Remove the skillet from the heat. Quickly pour the egg and cheese mixture over the hot pasta, tossing continuously to create a creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
8
Season
Taste the dish and adjust seasoning with additional salt and black pepper if needed.

9
Plate the Dish
Serve the spaghetti carbonara immediately, garnished with chopped fresh parsley.