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Spaghetti Carbonara
Italian pasta with creamy egg-based sauce, crispy pancetta, and black pepper—simple and comforting.
Ingredients
- 200g spaghetti
- 100g pancetta or guanciale, diced
- 2 large eggs
- 50g Pecorino Romano cheese, grated
- 50g Parmigiano Reggiano, grated
- 2 cloves garlic, minced (optional)
- Freshly ground black pepper
- Salt for pasta water
Seasoning
- Freshly ground black pepper (generous amount)
- Sea salt
- Extra virgin olive oil (optional)
Instructions
Bring a large pot of salted water to a boil and cook spaghetti according to package instructions until al dente.
While pasta is cooking, heat a large skillet over medium heat. Add pancetta and cook until crispy, about 5 minutes.
In a bowl, whisk together eggs, grated cheeses, and plenty of black pepper.
Reserve 1/2 cup of pasta water before draining the cooked pasta.
Working quickly, add hot pasta to the skillet with pancetta, remove from heat.
Immediately pour in the egg and cheese mixture, tossing constantly with tongs. The residual heat will cook the eggs into a creamy sauce.
Add a splash of reserved pasta water as needed to achieve a silky consistency.
Serve immediately with extra grated cheese and freshly ground black pepper.
Chef Tips
Never add cream to authentic carbonara - the creaminess comes from the eggs and cheese alone.
The key to avoiding scrambled eggs is removing the pan from heat before adding the egg mixture.
Guanciale (cured pork jowl) is traditional, but pancetta or even thick-cut bacon can work as substitutes.
Save some pasta water - its starchiness helps create a silky sauce that clings to the pasta.