Name: Spaghetti Carbonara Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 12 oz. pancetta or guanciale, cut into 1/4″ pieces; 1 lb. spaghetti; 1 tbsp. kosher salt (for pasta water); 5 large egg yolks; 1 large egg; 4 oz. Pecorino Romano, finely grated (about 2 cups); Freshly ground black pepper, to taste

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Introduction

Spaghetti Carbonara is a classic Italian pasta dish known for its creamy, cheesy sauce made without cream. This comforting recipe combines crispy pancetta, rich eggs, and Pecorino Romano for a delicious meal that’s quick and satisfying.

A large stainless steel pan filled with creamy yellow spaghetti mixed with small chunks of pinkish cooked bacon. The pasta is shiny and coated with a smooth, thick sauce that lightly clings to each strand. The bacon pieces are scattered evenly throughout the dish. A pair of silver metal tongs rests inside the pan, with some pasta twisted around the tongs. The pan is placed on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz. pancetta or guanciale, cut into 1/4″ pieces
1 tbsp. kosher salt
1 lb. spaghetti
5 large egg yolks
1 large egg
4 oz. Pecorino Romano, finely grated (about 2 cups)
Freshly ground black pepper

Instructions

Step 1: In a medium skillet over medium-low heat, cook the pancetta, stirring occasionally, until it is golden brown and crispy, about 20 to 25 minutes. Transfer the pancetta to a paper towel-lined plate to drain.
Step 2: Meanwhile, bring 10 cups of water mixed with 1 tablespoon kosher salt to a boil in a large pot. Add the spaghetti and cook stirring occasionally until al dente, following the package instructions. Reserve 1/2 cup of the pasta cooking water before draining.
Step 3: When the pasta is almost done, whisk together the egg yolks, whole egg, and grated Pecorino Romano in a large heatproof bowl until just combined.
Step 4: Immediately transfer the hot spaghetti to the bowl with the egg mixture. Add the crispy pancetta and 1/4 cup of the reserved pasta water. Stir vigorously, adding 2 to 4 tablespoons more pasta water if the sauce seems too thick, until the cheese melts and the sauce turns smooth and glossy. Season generously with freshly ground black pepper.

Tips & Variations

Use guanciale instead of pancetta for a more traditional flavor.
Add freshly chopped parsley for a burst of color and freshness.
Make sure the pasta is hot when mixing with the eggs to create a creamy sauce without scrambling the eggs.
If Pecorino Romano is too sharp for your taste, you can substitute half with Parmesan cheese.

Storage

Store leftover Carbonara in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat with a splash of water or broth to loosen the sauce, stirring frequently to avoid scrambling the eggs.

How to Serve

A close-up of a white bowl filled with shiny, yellow spaghetti noodles that are coated in oil or sauce, mixed with small, dark brown cubes of cooked meat scattered throughout. A pair of silver tongs lifts a portion of the noodles above the bowl, showing the noodles in mid-air, tangled and glistening. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bacon instead of pancetta or guanciale?

Yes, bacon can be used as a substitute, but it will impart a smokier flavor and is generally less authentic. Choose unsmoked bacon for a closer taste to the traditional dish.

Why does my Carbonara sauce sometimes turn out scrambled?

This usually happens when the eggs are added to pasta that is too hot or when mixed over high heat. To prevent this, remove the pan from direct heat before combining, and stir quickly to create a smooth sauce.