Spaghetti Carbonara Recipe

/ Continental / By

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Spaghetti Carbonara is a classic Italian pasta dish that balances creamy texture with rich, savory flavors. Unlike some creamy pasta recipes, the creaminess comes naturally from eggs and cheese—no heavy cream needed. This recipe gives you step-by-step guidance, tips, and variations to make it perfect every time.

Ingredients

  • 400g (14 oz) spaghetti

  • 150g (5 oz) pancetta or guanciale, diced

  • 2 large eggs

  • 1 large egg yolk

  • 1 cup freshly grated Pecorino Romano cheese (or Parmesan if unavailable)

  • 2 cloves garlic, peeled (optional)

  • Freshly ground black pepper

  • Salt (for pasta water)

Instructions

1. Cook the Pasta

  1. Bring a large pot of salted water to a boil. Use about 1 tablespoon salt per 4 liters (1 gallon) of water.

  2. Add the spaghetti and cook until al dente (firm to the bite). Save 1 cup of pasta water before draining.

2. Prepare the Sauce

  1. In a mixing bowl, whisk together the eggs, egg yolk, and grated Pecorino Romano.

  2. Add a generous amount of freshly ground black pepper. Set aside.

3. Cook the Pancetta

  1. Heat a large skillet over medium heat. Add the diced pancetta.

  2. Optional: Smash garlic cloves lightly and add to the skillet for aroma, removing them before combining with pasta.

  3. Cook until pancetta is crispy and golden, about 5–7 minutes. Remove from heat.

4. Combine Pasta and Pancetta

  1. Add the drained spaghetti to the skillet with pancetta (off the heat). Toss to coat.

  2. Slowly pour the egg and cheese mixture over the pasta, tossing quickly. The residual heat cooks the eggs gently, creating a creamy sauce.

  3. If the sauce is too thick, add a little reserved pasta water, one tablespoon at a time, until desired consistency.

5. Serve

  1. Plate immediately.

  2. Top with extra Pecorino Romano and freshly ground black pepper.

  3. Optional: Garnish with chopped parsley for color.

Tips for Perfect Carbonara

  • Never scramble the eggs: Combine off-heat and toss quickly.

  • Cheese matters: Pecorino Romano gives authentic flavor; Parmesan is a mild alternative.

  • Pasta water is gold: The starchy water helps emulsify the sauce.

  • Variations: Add peas for color or a dash of white wine while cooking pancetta.

Why This Recipe Works

This recipe focuses on authentic technique, flavor balance, and practical tips. Readers get more than just a list of ingredients—they learn how to avoid common mistakes and create a creamy, rich Carbonara without heavy cream.

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