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š·ļø Italianš Medium
Authentic Spaghetti Carbonara
The classic Roman pasta dish with eggs, cheese, pancetta, and black pepper. No cream needed!
ā4.8(342 reviews)
šØāš³by Chef Marco Romano
ā²ļø 30 min
Total Time
10m prep + 20m cook
š„ 4
Servings
š Medium
Difficulty
Perfect for medium cooks
Calories
Click for nutrition info
š Ingredients
1
Spaghetti400g
š” Use high-quality pasta
2
Pancetta150g
š” Diced, or use guanciale if available
3
Large eggs3 whole + 2 yolks
š” Room temperature
4
Pecorino Romano100g
š” Freshly grated
5
Black pepper2 tsp
š” Freshly ground
6
SaltTo taste
š” For pasta water
šØāš³ Instructions
1
Prepare the pasta water
ā±ļø 5 minBring a large pot of salted water to boil. The water should taste like seawater.
š” Pro Tip: Use plenty of water to prevent pasta from sticking
2
Cook the pancetta
ā±ļø 7 minIn a large skillet, cook pancetta over medium heat until crispy and golden, about 5-7 minutes.
š” Pro Tip: Don't add oil - pancetta will render its own fat
3
Mix eggs and cheese
ā±ļø 2 minIn a bowl, whisk together eggs, egg yolks, grated Pecorino Romano, and plenty of black pepper.
š” Pro Tip: Make sure eggs are at room temperature to prevent scrambling
4
Cook the spaghetti
ā±ļø 8-10 minAdd spaghetti to boiling water and cook until al dente, usually 1-2 minutes less than package directions.
š” Pro Tip: Reserve 1 cup of pasta water before draining
5
Combine everything
ā±ļø 2 minRemove skillet from heat. Add drained pasta to pancetta, then quickly stir in egg mixture with pasta water.
š” Pro Tip: Work quickly and off the heat to create a creamy sauce without scrambling eggs
6
Serve immediately
ā±ļø 1 minDivide among warm bowls, top with extra cheese and black pepper. Serve immediately.
š” Pro Tip: Carbonara waits for no one - serve immediately for best texture
š·ļø Recipe Tags
#pasta#italian#quick#authentic#eggs#cheese
