Description
A classic Italian pasta dish featuring creamy spaghetti tossed with crispy pancetta, Parmigiano Reggiano cheese, and a rich egg-based sauce, seasoned with black pepper. This easy-to-make Spaghetti Carbonara delivers comforting flavors in just 30 minutes.
Ingredients
Scale
Meat
- 4 ounces Pancetta (or Guanciale or Bacon)
Dairy & Eggs
- 1 cup Parmigiano Reggiano (or Pecorino Romano, freshly grated)
- 3 large Egg Yolks
- 1 large Egg
Pasta & Grains
- 12 ounces Spaghetti
Seasonings & Liquids
- 1/4 teaspoon Black Pepper
- 1/2 cup Pasta Water (reserved from cooking spaghetti)
- Salt (for pasta water, amount as needed)
Instructions
- Boil Pasta: Bring 6 quarts of water to a boil over high heat. Add a generous amount of salt to the water, then stir in the spaghetti. Cook according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- Cook Pancetta: While pasta cooks, heat a pan over medium heat and cook the pancetta, guanciale, or bacon until crispy and cooked through. Drain excess fat on a paper towel-lined plate.
- Mix Egg and Cheese: In a bowl, whisk together the egg yolks, the whole egg, and the freshly grated Parmigiano Reggiano cheese until well combined. Stir in the black pepper.
- Combine Pasta and Pancetta: Drain the cooked spaghetti and immediately toss it with the crispy pancetta (or guanciale).
- Make Sauce: Gradually add the egg and cheese mixture to the pasta, stirring quickly to prevent scrambling. If the sauce is too thick, stir in up to 1/2 cup of reserved pasta water a little at a time until the sauce evenly coats the pasta.
- Serve: Plate the carbonara and garnish with freshly cracked black pepper and additional grated Parmigiano Reggiano cheese, if desired. Serve immediately for best texture and flavor.
Notes
- Use freshly grated cheese for the best flavor and texture; pre-grated cheese may not melt properly.
- Work quickly when adding the egg mixture to hot pasta to create a creamy sauce without scrambling the eggs.
- Reserve pasta water as it contains starch that helps bind the sauce and pasta together.
- For authentic results, use guanciale instead of pancetta or bacon if available.
- This recipe is best served immediately to enjoy the creamy texture of the carbonara sauce.
