Spaghetti Carbonara Recipe

Introduction

Spaghetti Carbonara is a classic Italian pasta dish known for its creamy, cheesy sauce made without cream. With crispy pancetta, rich egg yolks, and sharp Pecorino Romano, this recipe delivers comfort and elegance in every bite.

Ingredients

• 12 oz. pancetta or guanciale, cut into 1/4″ pieces
• 1 tbsp. kosher salt
• 1 lb. spaghetti
• 5 large egg yolks
• 1 large egg
• 4 oz. Pecorino Romano, finely grated (about 2 cups)
• Freshly ground black pepper

Instructions

1. Step 1: In a medium skillet over medium-low heat, cook the pancetta, stirring occasionally, until it is golden brown and crispy, about 20 to 25 minutes. Transfer the pancetta to a paper towel-lined plate to drain.
2. Step 2: Meanwhile, bring 10 cups of water and the kosher salt to a boil in a large pot. Add the spaghetti and cook according to package instructions until al dente, stirring occasionally. Reserve 1/2 cup of the pasta cooking water before draining.
3. Step 3: When the pasta is almost ready, whisk together the egg yolks, whole egg, and grated Pecorino Romano in a large heatproof bowl until just combined.
4. Step 4: Immediately transfer the hot spaghetti to the egg and cheese mixture. Add the crispy pancetta and 1/4 cup of the reserved pasta water. Stir vigorously, adding 2 to 4 tablespoons more pasta water if needed, until the cheese melts and the sauce becomes smooth and glossy. Season generously with freshly ground black pepper before serving.

Tips & Variations

• Use guanciale instead of pancetta for a more authentic flavor and richer fat content.
• Work quickly when combining hot pasta with eggs to prevent scrambling; the residual heat cooks the eggs gently, creating a creamy sauce.
• For a milder taste, substitute Pecorino Romano with Parmesan cheese or use a blend of both.
• If you prefer a creamier consistency, add a splash of reserved pasta water gradually while stirring.

Storage

Store leftover Carbonara in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a skillet over low heat, adding a little water or broth to loosen the sauce and prevent it from drying out. Avoid microwaving directly to keep the sauce creamy without scrambling the eggs.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bacon instead of pancetta or guanciale?

Yes, bacon can be used as a substitute in a pinch, though it will impart a smokier flavor compared to the traditional pork cheeks.

Is it necessary to reserve pasta water?

Yes, the starchy pasta water helps loosen the sauce, making it silky and allowing the cheese to melt evenly without clumping.

Spaghetti Carbonara Recipe

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★★★★★

4.6 from 144 reviews

Classic Italian Spaghetti Carbonara featuring crispy pancetta, creamy egg and Pecorino Romano cheese sauce, tossed with perfectly cooked al dente spaghetti. This rich and comforting pasta dish is quick to prepare and delivers authentic Roman flavors.

• Author: zara
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Pasta and Seasoning

• 1 tbsp. kosher salt
• 1 lb. spaghetti

Protein

• 12 oz. pancetta or guanciale, cut into 1/4” pieces

Sauce

• 5 large egg yolks
• 1 large egg
• 4 oz. Pecorino Romano, finely grated (about 2 cups)
• Freshly ground black pepper, to taste

Instructions

1. Cook the Pancetta: In a medium skillet over medium-low heat, cook the pancetta, stirring occasionally, until it turns golden brown and becomes crispy, about 20 to 25 minutes. Once cooked, transfer the pancetta to a paper towel-lined plate to drain excess fat.
2. Cook the Spaghetti: In a large pot, bring 10 cups of water with the kosher salt to a boil. Add the spaghetti and cook according to package instructions until al dente, stirring occasionally. Before draining, reserve ½ cup of the pasta cooking water.
3. Prepare the Egg and Cheese Mixture: While the pasta is cooking, whisk together the egg yolks, whole egg, and finely grated Pecorino Romano cheese in a large heatproof bowl until just combined, creating a creamy base for the sauce.
4. Combine Pasta and Sauce: Immediately transfer the hot drained spaghetti into the bowl with the egg and cheese mixture. Add the crispy pancetta and ¼ cup of the reserved pasta water. Stir vigorously, adding additional pasta water (2 to 4 tablespoons) as needed, until the cheese melts and the sauce becomes smooth, glossy, and coats the pasta evenly. Finish by seasoning with freshly ground black pepper to taste.

Notes

• Be sure to use a heatproof bowl when mixing the hot pasta with eggs to prevent scrambling.
• Reserve some pasta water as it helps create a silky sauce texture by loosening the mixture.
• Use guanciale if available for a more authentic flavor; pancetta works well as a substitute.
• Work quickly when mixing pasta with eggs to ensure a creamy sauce rather than scrambled eggs.
• Freshly grated Pecorino Romano cheese is essential for the characteristic tangy and salty flavor.

Keywords: Spaghetti Carbonara, Italian pasta, pancetta pasta, creamy carbonara, traditional carbonara recipe