Description
Spaghetti Carbonara is a classic Roman pasta dish made with eggs, Pecorino Romano or Parmesan cheese, crispy pancetta, and black pepper, creating a rich and creamy sauce without using cream.
Ingredients
- 12 oz spaghetti
- 4 oz pancetta or guanciale, diced
- 2 large eggs
- 1 large egg yolk
- 3/4 cup grated Pecorino Romano or Parmesan cheese
- 2 cloves garlic, peeled (optional)
- 1 tsp freshly ground black pepper
- Salt to taste
Instructions
- Bring a large pot of salted water to a boil and cook spaghetti until al dente.
- While pasta cooks, sauté pancetta in a skillet over medium heat until crispy. Add garlic if using, then remove and discard garlic.
- In a bowl, whisk together eggs, egg yolk, grated cheese, and black pepper.
- Reserve 1 cup of pasta cooking water, then drain spaghetti.
- Add hot spaghetti to the skillet with pancetta (off the heat).
- Quickly stir in the egg mixture, tossing vigorously to create a creamy sauce.
- Add reserved pasta water a little at a time if needed to loosen the sauce.
- Season with salt if necessary and serve immediately with extra cheese and pepper.
Notes
- Remove the pan from heat before adding eggs to prevent scrambling.
- Guanciale is traditional, but pancetta is a common substitute.
- Serve immediately for best texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling & Sautéing
- Cuisine: Italian