Classic Spaghetti Carbonara
Classic Italian pasta with creamy egg sauce, crispy pancetta, Pecorino Romano, and black pepper. Quick, rich, and irresistibly delicious.
Nutrition
Calories: 500kcalCarbohydrates: 60gProtein: 22gFat: 20gSodium: 450mgFiber: 3g
Ingredients
- 12 oz (340g) spaghetti
- 4 oz (115g) pancetta or bacon, diced
- 2 large eggs
- 1 large egg yolk
- 1/2 cup (50g) grated Pecorino Romano or Parmesan cheese
- 2 cloves garlic minced (optional)
- 1/2 tsp black pepper freshly ground
- Salt for boiling pasta
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti until al dente (about 8-10 minutes). Reserve 1 cup of pasta water, then drain the pasta,
- While pasta is cooking, heat a pan over medium heat.
- Add diced pancetta or bacon and cook until crispy and the fat has rendered, about 5-7 minutes. If using garlic, add it in the last 30 seconds. Turn off the heat.
- In a bowl, whisk together eggs, egg yolk, cheese, and black pepper.
- Add drained pasta to the pan with the pancetta (off heat) and toss to coat in the rendered fat.
- Quickly mix in the egg-cheese mixture, stirring continuously to create a creamy sauce.
- If the sauce is too thick, add a splash of the reserved pasta water (a few tablespoons at a time) to loosen.
- Plate immediately and sprinkle extra cheese and black pepper on top. Enjoy!
Notes
- Use Pecorino Romano for authentic flavor, but Parmesan works too.
- Adjust consistency with pasta water if needed.
- Work quickly when mixing the sauce to prevent scrambled eggs.
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