Spaghetti Carbonara served with pancetta and a creamy egg sauce
Discover how to make Spaghetti Carbonara with our easy recipe. A classic Italian dish made with eggs, cheese, pancetta, and black pepper. Perfect for a quick meal!”
- Large pot
- Skillet or frying pan (for cooking pancetta or bacon)
- Mixing bowl (for egg mixture)
- Whisk (for beating eggs)
- Colander (for draining pasta)
- Wooden spoon or spatula (for stirring)
- Grater (for grating Parmesan or Pecorino cheese)
- Tongs (for mixing pasta with sauce)
- Ladle (for transferring pasta to skillet
- Serving plates or bowls
400g Spaghetti
150g Pancetta or Guanciale (Italian cured pork)
2 Large Eggs
100g Pecorino Romano cheese, grated
100g Parmesan cheese, grated
1 tablespoon Olive Oil
1 teaspoon Freshly ground black pepper
Salt to taste
Cook the spaghetti according to the package instructions in a large pot of salted water until al dente. Reserve 1 cup of pasta water and drain the rest.
While the pasta cooks, heat a tablespoon of olive oil in a pan over medium heat. Add the garlic cloves and pancetta and cook until the pancetta is crispy.
In a bowl, whisk together eggs, Parmesan, Pecorino, and a generous amount of black pepper.
Add the cooked pasta to the pan with pancetta and remove from the heat. Toss to coat the pasta in the rendered fat.
Quickly pour the egg mixture over the hot pasta, tossing rapidly to prevent the eggs from scrambling. Add reserved pasta water a little at a time until you reach a creamy consistency.
Serve immediately with extra grated Parmesan and black pepper.
You can substitute pancetta with guanciale for a more traditional carbonara.
Be sure to toss the pasta off the heat to avoid scrambling the eggs.