Pasta Carbonara Recipe
Italian · Main course · 25 min total
A classic Roman pasta dish made with eggs, cheese, pancetta, and pepper. This recipe stays true to tradition, creating a creamy sauce without cream.
10
min prep
min prep
15
min cook
min cook
4
servings
servings
650
kcal/serving
kcal/serving
Ingredients
- 1 pound (450g) spaghetti or rigatoni
- 6 ounces (170g) pancetta or guanciale, diced
- 4 large eggs
- 1 cup (100g) grated Pecorino Romano cheese
- 1 cup (100g) grated Parmesan cheese
- 2 teaspoons freshly ground black pepper
- Salt for pasta water
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- While pasta cooks, in a large skillet over medium heat, cook pancetta until crispy, about 5 minutes. Remove from heat.
- In a bowl, whisk together eggs, Pecorino, Parmesan, and black pepper.
- Add hot drained pasta to the skillet with pancetta. Toss to combine.
- Pour the egg mixture over the pasta, tossing quickly to coat. Add reserved pasta water a little at a time, tossing until the sauce is creamy and coats the pasta. Serve immediately.
Tips
- Use room temperature eggs to prevent scrambling.
- Work quickly when adding egg mixture to avoid curdling.
- Serve with extra grated cheese and pepper on top.
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