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Spaghetti Carbonara

A traditional Italian pasta dish made with eggs, cheese, pancetta, and pepper.

Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 550

Pasta and Sauce Ingredients

400 grams spaghetti Type of pasta used.
150 grams pancetta Can also use guanciale or unsmoked bacon.
3 large eggs Use fresh eggs for better flavor.
100 grams Parmesan cheese Grated for mixing into the sauce.
50 grams Pecorino Romano cheese Grated, optional but recommended for authenticity.
to taste black pepper Freshly ground for the best flavor.

Preparation

Boil a large pot of salted water and cook the spaghetti according to package directions until al dente.
In a separate pan, cook the pancetta over medium heat until crispy.

Mixing Sauce

In a bowl, whisk together the eggs, grated Parmesan, and Pecorino Romano until well combined.
Add freshly ground black pepper to the egg mixture.

Combining

Once the spaghetti is cooked, reserve some pasta water and drain the rest.
While the pasta is still hot, add it to the pan with the pancetta and remove from heat.
Quickly pour in the egg and cheese mixture and toss until the sauce is creamy. Add reserved pasta water as needed to achieve desired consistency.

Serving

Serve with a side of garlic bread for a complete meal. Avoid reheating leftovers as egg sauce can become rubbery.

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