Classic Spaghetti Carbonara
Creamy, rich, and packed with savory flavor, this classic Spaghetti Carbonara is an Italian favorite made with just a few quality ingredients—eggs, cheese, pancetta, and pasta. No cream needed, just authentic, comforting deliciousness in every bite.
Equipment
- Large pot
- - Large skillet
- - Mixing bowl
- - Tongs or pasta fork
- - Measuring cups and spoons
- - Whisk
Ingredients
- * 12 oz spaghetti
- * 4 oz pancetta or guanciale diced (or thick-cut bacon as a substitute)
- * 2 large eggs
- * 2 large egg yolks
- * 1 cup freshly grated Pecorino Romano or Parmesan cheese
- * 2 cloves garlic optional, for added flavor
- * Salt to taste
- * Freshly ground black pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Reserve 1 cup of pasta water, then drain.
- While the pasta cooks, heat a skillet over medium heat. Add pancetta and cook until crispy, about 5–6 minutes. Optionally add garlic for 1 minute, then remove and discard.
- In a bowl, whisk together eggs, yolks, and grated cheese until smooth.
- Add the hot, drained spaghetti to the skillet with pancetta (off the heat). Toss to combine.
- Slowly pour the egg and cheese mixture into the pasta, tossing quickly to coat and create a creamy sauce. Add reserved pasta water a little at a time to loosen the sauce, if needed.
- Season generously with freshly cracked black pepper and more cheese, if desired.
- Serve immediately.