Rich, velvety, and full of flavor, this Spaghetti Carbonara is a Northern Italian favorite made simple for the home kitchen. Smoky pancetta, creamy eggs, and sharp Pecorino Romano coat every strand of pasta for a comforting, indulgent dish. Ready in under 30 minutes, it’s perfect for weeknight dinners or a cozy weekend meal.
Servings: 4
Cook Time: 25 minutes
Ingredients
- 12 oz spaghetti (or your favorite long pasta)
- 3 large eggs
- ½ cup freshly grated Pecorino Romano cheese
- 6 oz pancetta, diced into small strips (can substitute thick-cut bacon)
- 2 tablespoons olive oil
- ½ teaspoon kosher salt (for pasta water)
- Freshly ground black pepper, 12–15 twists from a mill
Optional Add-ins:
- 1 teaspoon minced garlic for added aroma
- 1 tablespoon chopped flat-leaf parsley for garnish
Instructions
- Fill a large pot with 4 quarts of water. Add ½ teaspoon kosher salt and bring to a rolling boil. Cook spaghetti until al dente according to package directions. Reserve ½ cup of pasta water, then drain.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add pancetta strips and cook slowly until golden and crisp, about 8–10 minutes. Remove from heat but keep the rendered fat in the pan for extra flavor.
- In a large mixing bowl, whisk the eggs with Pecorino Romano and 10–12 generous twists of black pepper. If using garlic, stir it into this mixture.
- Add the hot, drained spaghetti to the egg-cheese mixture. Quickly toss to coat, letting the residual heat gently cook the eggs into a creamy sauce. Add 2–3 tablespoons of reserved pasta water if needed for smoother consistency.
- Stir in the crisp pancetta and toss again. Serve immediately in warm bowls, sprinkled with extra Pecorino Romano and freshly ground black pepper. Garnish with parsley if desired.
