Carbonara pasta Recipe

Italian · Main course · 25 min total

A classic Roman pasta dish made with eggs, cheese, pancetta, and pepper, creating a rich, creamy sauce without cream.

Ingredients

• 400g spaghetti
• 200g pancetta or guanciale, diced
• 4 large eggs
• 100g Pecorino Romano, finely grated
• 100g Parmigiano-Reggiano, finely grated
• 2 tsp freshly ground black pepper
• 1 tsp salt (for pasta water)

Instructions

1. Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, about 1 minute less than package directions.
2. While pasta cooks, heat a large skillet over medium heat. Add pancetta and cook until crispy, about 5-7 minutes. Remove from heat.
3. In a bowl, whisk together eggs, grated cheeses, and black pepper until well combined.
4. Reserve 1 cup of pasta water, then drain the spaghetti.
5. Immediately add hot pasta to the skillet with pancetta. Toss to combine.
6. Pour the egg and cheese mixture over the pasta, tossing vigorously. Add pasta water a little at a time until the sauce is creamy and coats the pasta.
7. Serve immediately with extra grated cheese and black pepper.

Tips

• Use guanciale if available for authentic flavor.
• Work quickly when adding the egg mixture to avoid scrambling.
• Adjust pasta water amount to achieve desired creaminess.

More about Carbonara pasta →