Description
This Classic Spaghetti Carbonara recipe delivers a rich and creamy Italian pasta dish made with crispy pancetta, eggs, Pecorino Romano cheese, and freshly ground black pepper. Perfectly cooked spaghetti is tossed with a luscious, velvety sauce that comes together off the heat, ensuring the eggs create a smooth, silky coating without scrambling. A simple yet elegant meal ideal for a quick weeknight dinner or special occasion.
Ingredients
Scale
Ingredients
- 12 oz spaghetti
- 4 oz pancetta or guanciale, diced
- 2 large eggs
- 2 large egg yolks
- 1 cup freshly grated Pecorino Romano cheese
- 1/2 tsp freshly ground black pepper
- Salt to taste
Instructions
- Cook the spaghetti: Bring a large pot of salted water to a boil and cook the spaghetti until al dente according to the package instructions. This usually takes about 8 to 10 minutes depending on the brand.
- Fry the pancetta or guanciale: While the pasta cooks, heat a large skillet over medium heat and cook the diced pancetta or guanciale until it becomes crispy and golden, about 5 to 7 minutes. Remove the skillet from heat and set aside.
- Prepare the sauce mixture: In a medium bowl, whisk together the whole eggs, egg yolks, freshly grated Pecorino Romano cheese, and black pepper until smooth and well combined.
- Reserve pasta water and drain pasta: Before draining the spaghetti, scoop out 1 cup of the hot pasta water and set it aside. Then drain the pasta thoroughly.
- Toss pasta with pancetta off heat: Immediately return the hot drained spaghetti to the pot or skillet containing the crispy pancetta, making sure the heat is off to prevent scrambling the eggs.
- Add egg and cheese mixture: Quickly pour the egg and cheese mixture over the pasta and stir vigorously. The residual heat will gently cook the eggs, turning them into a creamy sauce that coats the pasta evenly.
- Adjust sauce consistency: Add the reserved pasta water a little at a time while tossing to loosen the sauce as needed, ensuring a silky and smooth texture.
- Serve: Serve immediately with extra grated Pecorino Romano and a sprinkle of freshly ground black pepper for garnish, if desired.
Notes
- Use guanciale instead of pancetta for a more authentic and richer flavor.
- Mix the egg and cheese sauce off the heat to avoid scrambling the eggs and to ensure a creamy texture.
- If the sauce seems too thick, gradually add more reserved pasta water until the desired consistency is reached.
- This dish is best enjoyed fresh; avoid reheating as it may cause the sauce to separate.
