Classic Spaghetti Carbonara

🕒 Prep: 5 min
🔥 Cook: 10 min
🍽 Serves: 2
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Classic Spaghetti Carbonara is the ultimate comfort food that brings together the creamy, savory flavors of Italy in under 30 minutes. This dish is perfect for a cozy dinner at home, offering a genuine taste of Rome's culinary magic.

Ingredients for Classic Spaghetti Carbonara

The star of the show is spaghetti, serving as the perfect vehicle for the creamy, cheesy sauce. Pancetta adds a deliciously salty, crispy bite — you can substitute with bacon if needed, but pancetta is the traditional choice. The eggs create that signature creamy texture, while pecorino romano cheese brings a sharp, tangy flavor that complements the other ingredients beautifully. A good amount of freshly ground black pepper adds a gentle heat and depth to the dish, and a pinch of salt brings all the flavors together.

Tips & Tricks

  • Ensure the pasta is hot when you mix in the egg mixture; the heat is what makes the sauce creamy.
  • Use freshly grated cheese for the best texture and flavor.
  • If the sauce is too thick, add more pasta water a tablespoon at a time until it's just right.

Serving Suggestions

Spaghetti Carbonara pairs wonderfully with a simple green salad dressed with lemon vinaigrette. A side of crusty garlic bread also complements the meal perfectly, allowing you to scoop up every last bit of that delicious sauce. For a complete Italian experience, serve with a glass of crisp white wine like Pinot Grigio.

Frequently Asked Questions

Can I use bacon instead of pancetta?
Yes, bacon is a common substitute. It will add a slightly smokier flavor.
What can I do if my sauce turns out too thick?
Simply add more reserved pasta water, a tablespoon at a time, until the sauce reaches the desired consistency.
Is it safe to use raw eggs?
The heat from the pasta cooks the eggs gently, making them safe to eat while creating a creamy sauce.

Classic Spaghetti Carbonara Recipe Walkthrough

Start by bringing a large pot of salted water to a boil. This is essential because the pasta needs room to cook evenly. Once boiling, add the spaghetti and cook it until it's al dente, which usually takes about 8–10 minutes. Meanwhile, as the pasta cooks, grab a skillet and place it over medium heat. Toss in the pancetta and let it cook until it's nice and crispy, roughly 5 minutes. When done, take it off the heat and set it aside.

While the pancetta is cooling, crack the eggs into a bowl. Add the pecorino romano cheese and black pepper, then whisk it all together until it's well combined. This mixture is the heart of your sauce, so make sure it's smooth and ready to go.

Once the pasta is done, reserve about a cup of the starchy pasta water before draining it. You'll see why this is crucial in a moment. Return the hot spaghetti to the pot, then add the crispy pancetta. Quickly pour in the egg and cheese mixture, stirring vigorously to prevent the eggs from scrambling. The heat from the pasta will gently cook the eggs, creating a silky sauce. Gradually add the reserved pasta water, a little at a time, until the sauce reaches your desired creaminess and clings beautifully to the spaghetti.

Finally, taste and season with salt if necessary. Serve immediately with a sprinkle of extra grated cheese and a dash more black pepper if you like.

Why You'll Love This Recipe

  • Quick and easy, perfect for busy weeknights.
  • Authentic taste with simple ingredients.
  • No cream needed — the sauce is naturally creamy.
  • A delightful balance of salty, cheesy, and peppery flavors.

Ingredients

8 oz spaghetti
4 oz pancetta, diced
2 large eggs
1 cup freshly grated pecorino romano cheese
1 tsp freshly ground black pepper
Salt, to taste

Step-by-step Instructions

1. Boil a large pot of salted water and cook the spaghetti until al dente, about 8-10 minutes.
2. While the spaghetti cooks, heat a pan over medium heat and add the pancetta. Cook until crispy, about 5 minutes. Remove from heat and set aside.
3. In a bowl, whisk together the eggs, pecorino romano cheese, and black pepper until well combined.
4. Once the spaghetti is cooked, reserve 1 cup of pasta water and then drain the spaghetti.
5. Return the hot spaghetti to the pot, add the cooked pancetta, and quickly pour in the egg and cheese mixture, stirring vigorously to prevent the eggs from scrambling. Add reserved pasta water a little at a time until the sauce is creamy and clings to the pasta.
6. Season with salt, to taste, and serve immediately with extra grated cheese and black pepper on top.

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