Spaghetti Carbonara

A traditional Italian pasta dish made with eggs, cheese, pancetta, and pepper for a creamy sauce without cream.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 500

Pasta Ingredients

400 grams spaghetti You can substitute with other types of pasta if desired.
2 large eggs Use fresh eggs for the best flavor.
100 grams pancetta Alternatively, use guanciale for a more authentic flavor.
50 grams Parmesan cheese Finely grated for best mixing.
50 grams Pecorino Romano cheese Can be substituted with more Parmesan if unavailable.
to taste black pepper Freshly ground for better flavor.

Cooking the Pasta

Bring a large pot of salted water to a boil and cook spaghetti according to package instructions until al dente.

Preparing the Sauce

In a bowl, whisk together eggs, Parmesan and Pecorino Romano cheese, and a generous amount of black pepper.

Combining Ingredients

In a large skillet, cook pancetta over medium heat until crispy.
Drain spaghetti, reserving some pasta water, then add hot spaghetti to the pancetta, off heat.
Quickly pour in the egg mixture, stirring vigorously to create a creamy sauce, adding reserved pasta water as needed.

Serving

Serve hot and enjoy immediately for the best texture. You can add peas for extra flavor, but it's not traditional.