Spaghetti Carbonara Recipe
Embrace the rich and creamy flavors of Spaghetti Carbonara, an Italian classic that’s as comforting as it is indulgent. Made with simple ingredients like pasta, eggs, cheese, and pancetta, this dish is the perfect quick and satisfying meal for any occasion.
A velvety sauce made from eggs and Parmesan, crispy pancetta bites, and perfectly cooked spaghetti, all combined to create a dish bursting with flavor in every bite.
This recipe is quick, easy, and requires minimal ingredients, making it an ideal option for a busy weeknight dinner or an elegant meal with minimal effort.
Tools You’ll Need
- Large pot
- Skillet
- Tongs
- Mixing bowl
- Whisk
Ingredients
- 12 ounces spaghetti
- 4 ounces pancetta or guanciale, diced
- 2 large eggs
- 2 large egg yolks
- 1 cup grated Parmesan cheese
- 1 teaspoon freshly ground black pepper
- Salt, to taste
- Optional: Fresh parsley, chopped, for garnish
Instructions
1. Cook the Spaghetti:
- Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente.
- Reserve 1 cup of pasta water, then drain the spaghetti.
2. Prepare the Pancetta:
- In a large skillet, cook the pancetta over medium heat until crispy, about 4-5 minutes. Remove the skillet from heat but leave the rendered fat in the pan.
3. Make the Sauce:
- In a mixing bowl, whisk together eggs, egg yolks, Parmesan cheese, and black pepper until smooth.
4. Combine Ingredients:
- Add the drained spaghetti to the skillet with the pancetta. Toss to coat in the rendered fat.
- Gradually pour the egg mixture over the spaghetti, tossing constantly to create a creamy sauce. If the sauce is too thick, add a splash of reserved pasta water until the desired consistency is reached.
5. Serve:
- Season with additional black pepper and sprinkle with extra Parmesan cheese. Garnish with fresh parsley, if desired. Serve immediately.
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Spaghetti Carbonara Recipe
Equipment
- Large pot
- Skillet
- Tongs
- Mixing bowl
- Whisk
Ingredients
- 12 ounces spaghetti
- 4 ounces pancetta or guanciale diced
- 2 large eggs
- 2 large egg yolks
- 1 cup grated Parmesan cheese
- 1 teaspoon freshly ground black pepper
- Salt to taste
- Optional: Fresh parsley chopped, for garnish
Instructions
- Cook the Spaghetti:
- Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente.
- Reserve 1 cup of pasta water, then drain the spaghetti.
- Prepare the Pancetta:
- In a large skillet, cook the pancetta over medium heat until crispy, about 4-5 minutes. Remove the skillet from heat but leave the rendered fat in the pan.
- Make the Sauce:
- In a mixing bowl, whisk together eggs, egg yolks, Parmesan cheese, and black pepper until smooth.
- Combine Ingredients:
- Add the drained spaghetti to the skillet with the pancetta. Toss to coat in the rendered fat.
- Gradually pour the egg mixture over the spaghetti, tossing constantly to create a creamy sauce. If the sauce is too thick, add a splash of reserved pasta water until the desired consistency is reached.
- Serve:
- Season with additional black pepper and sprinkle with extra Parmesan cheese. Garnish with fresh parsley, if desired. Serve immediately.
Tips for Cooking
- Work quickly when combining the egg mixture with the hot pasta to prevent scrambling the eggs.
- Use freshly grated Parmesan for the best flavor and texture.
- Reserve more pasta water than you think you’ll need—it’s great for adjusting the sauce’s consistency.
Why You Should Try This Recipe
This Spaghetti Carbonara Recipe captures the essence of Italian cooking: simple ingredients, bold flavors, and a comforting finish. It’s a dish that’s guaranteed to impress and delight every pasta lover.
Whether you’re craving a quick weeknight meal or preparing something special, this Spaghetti Carbonara is an irresistible choice. Easy to make and incredibly flavorful, it’s a dish you’ll come back to time and time again. Enjoy!
