Carbonara 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.
10
min prep
min prep
15
min cook
min cook
4
servings
servings
550
kcal/serving
kcal/serving
Ingredients
- 400g spaghetti
- 200g pancetta or guanciale, diced
- 4 large eggs
- 100g Pecorino Romano, finely grated
- 50g Parmigiano-Reggiano, finely grated
- 2 tsp freshly ground black pepper
- Salt for pasta water
Instructions
- Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve 1 cup pasta water before draining.
- While pasta cooks, in a large skillet over medium heat, cook pancetta until crispy, about 5-7 minutes. Remove from heat.
- In a bowl, whisk eggs, both cheeses, and black pepper until smooth.
- Add hot drained pasta to the skillet with pancetta. Toss to combine.
- Pour egg mixture over pasta, tossing quickly to coat. Add pasta water a little at a time until sauce is creamy and coats the pasta. Serve immediately.
Tips
- Use room temperature eggs to prevent scrambling.
- Work quickly off heat when adding egg mixture to avoid curdling.
- For extra richness, add an extra egg yolk.
AI estimate may be inaccurate · Terms