Spaghetti Carbonara Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
Find it online: https://zarameals.com/spaghetti-carbonara-recipe/
