Spaghetti Carbonara is a beloved Italian pasta dish originating from Rome, known for its creamy egg-based sauce without cream.
This recipe uses simple, high-quality ingredients like pancetta, pecorino cheese, fresh eggs, and black pepper to create a rich, satisfying dish.
With step-by-step instructions, you’ll make perfectly cooked pasta tossed in a silky carbonara sauce in just about 20 minutes.
Why You’ll Love This Recipe
- Using the pasta water helps emulsify the sauce, creating a creamy texture without cream.
- Cooking pancetta until crisp adds a savory, textured element that contrasts beautifully with the silky sauce.
- Tempering eggs off the heat followed by tossing quickly with pasta prevents scrambling, achieving a smooth sauce.
Classic Spaghetti Carbonara with Pancetta and Pecorino
Enjoy a traditional Italian Spaghetti Carbonara made with crispy pancetta, aged pecorino cheese, and a creamy egg-based sauce for a rich and comforting meal.
- Prep time
- 10 minutes
- Cook time
- 15 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 12 ounces (340 g) spaghetti
- 4 ounces (115 g) pancetta, diced
- 3 large eggs
- 1 large egg yolk
- 1 cup (100 g) grated Pecorino Romano cheese
- Freshly ground black pepper, to taste
- 1 teaspoon olive oil
- Salt, for pasta water
Instructions
- Prepare Pasta and Pancetta Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente according to package instructions. Reserve 1 cup (240 ml) pasta water before draining. While pasta cooks, heat olive oil in a large skillet over medium heat. Add diced pancetta and cook, stirring occasionally, until crispy, about 5-7 minutes. Remove from heat.
- Make Carbonara Sauce In a mixing bowl, whisk together eggs, egg yolk, and grated Pecorino Romano cheese until smooth. Add a generous amount of freshly ground black pepper.
- Combine Pasta and Sauce Add drained spaghetti to the skillet with pancetta (off the heat to avoid scrambling eggs). Slowly pour the egg and cheese mixture over the pasta while tossing quickly to combine. Add reserved pasta water a little at a time as needed to achieve a creamy sauce consistency.
- Serve Immediately Divide the pasta among warm plates and garnish with extra Pecorino and black pepper if desired. Serve immediately for best texture and flavor.
Helpful Tips
- Use freshly grated Pecorino Romano cheese for the best flavor and smooth sauce texture.
- Make sure to toss the pasta and sauce off the heat to prevent the eggs from scrambling; residual heat will cook the eggs safely.
- Reserve some pasta water to loosen the sauce and create a luscious, silky texture.
- This recipe contains eggs and cheese; it is not suitable for those with dairy or egg allergies.
Storage and Make-Ahead
Serve immediately; Carbonara is best enjoyed fresh and does not reheat well as the sauce may separate.
If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day.
To reheat, gently warm in a skillet over low heat and stir in a splash of water to help loosen the sauce, but do so cautiously to avoid scrambling the eggs.
Frequently Asked Questions
Can I use bacon instead of pancetta?
Yes, bacon can be used as a substitute for pancetta, though pancetta is preferred for its authentic flavor. Use unsmoked bacon if possible.
Is this recipe safe considering it uses raw eggs?
The eggs are gently cooked by the heat of the freshly cooked pasta and pancetta. To ensure safety, use pasteurized eggs and serve immediately.
Can I make this dairy-free?
Traditional Carbonara requires cheese for the signature flavor and texture, so it is not suitable for a dairy-free diet without altering the dish significantly.
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