Description
A classic Italian pasta dish, Spaghetti Carbonara combines perfectly cooked spaghetti with crispy pancetta, a rich egg and cheese sauce made from Pecorino Romano and Parmesan, and a touch of black pepper. This creamy, comforting main course is quick and simple to prepare on the stovetop, making it an ideal weeknight dinner with authentic flavors.
Ingredients
Scale
Pasta
- 12 ounces spaghetti
Protein
- 4 ounces pancetta or guanciale, diced
Cheese & Eggs
- 2 large eggs
- 1 large egg yolk
- 1 cup freshly grated Pecorino Romano cheese
- 1/2 cup freshly grated Parmesan cheese
Flavorings
- 2 cloves garlic, minced
- 1 teaspoon freshly ground black pepper
- Salt to taste
- 1-2 tablespoons pasta cooking water (reserved)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to package instructions, usually about 8-10 minutes.
- Prepare the pancetta: While the pasta cooks, heat a large skillet over medium heat. Add the diced pancetta or guanciale and cook for 5-7 minutes until crispy and golden brown.
- Sauté the garlic: Add the minced garlic to the skillet with the pancetta and sauté for about 1 minute until fragrant. Remove the skillet from heat to avoid burning the garlic.
- Make the egg and cheese mixture: In a bowl, whisk together the whole eggs, egg yolk, Pecorino Romano, Parmesan cheese, and freshly ground black pepper until well combined.
- Combine pasta and pancetta: Drain the spaghetti, reserving about 1/2 cup of pasta cooking water. Immediately add the hot pasta to the skillet with the pancetta and garlic. Toss well to combine, ensuring the pasta is coated with rendered fat.
- Create the creamy sauce: Pour the egg and cheese mixture over the hot pasta and quickly toss or stir vigorously to coat the pasta evenly. The heat from the pasta gently cooks the eggs, creating a creamy sauce without scrambling them.
- Adjust consistency: Gradually add reserved pasta water a tablespoon at a time while tossing until the sauce reaches your desired creaminess and consistency.
- Serve: Plate the carbonara immediately. Garnish with extra Pecorino Romano cheese and freshly ground black pepper for added flavor.
Notes
- For authentic flavor, use guanciale instead of pancetta if available.
- Do not add cream; the creaminess of carbonara comes from the eggs and cheese.
- Work quickly when combining the hot pasta with the egg mixture to prevent the eggs from curdling or scrambling.
- Reserve pasta water carefully as it helps to emulsify the sauce and achieve desired creaminess.
