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Spaghetti Carbonara Recipe

Spaghetti Carbonara Recipe


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4.9 from 8 reviews

  • Total Time: 25 minutes
  • Yield: 4 1x

Description

Creamy, silky spaghetti carbonara brings Roman culinary magic straight to your kitchen with minimal ingredients and maximum flavor. Crispy pancetta, rich eggs, and pecorino romano cheese create a luscious sauce that whisks you into Italian comfort in mere minutes.


Ingredients

Scale

Main Proteins:

  • 2 large eggs
  • 2 large egg yolks
  • 150 grams (5.3 ounces) pancetta, diced

Pasta and Cheese:

  • 400 grams (14.1 ounces) spaghetti
  • 1 cup (240 milliliters) grated parmesan cheese

Seasonings and Oils:

  • 2 tablespoons olive oil
  • 2 cloves garlic, minced (optional)
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Fill a large pot with water, add salt, and bring to a rolling boil. Cook spaghetti until tender yet firm, approximately 8-9 minutes.
  2. Drain pasta, reserving one cup of starchy cooking liquid for later use. Set pasta aside.
  3. Render pancetta in a skillet over medium heat until golden and crisp, releasing its rich, savory oils. If desired, briefly sauté minced garlic for added depth.
  4. Whisk whole eggs and extra yolks in a separate bowl, incorporating freshly grated parmesan and cracked black pepper until mixture becomes uniformly smooth.
  5. Remove skillet from direct heat, then immediately toss hot pasta with crispy pancetta.
  6. Rapidly fold egg mixture into warm pasta, stirring continuously to prevent scrambling. The residual heat will gently cook eggs, creating a silky, luxurious sauce.
  7. Gradually introduce reserved pasta water to achieve desired sauce consistency, ensuring a glossy, creamy texture.
  8. Finish with an extra sprinkle of black pepper and additional parmesan cheese. Serve immediately while temperature and texture are optimal.

Notes

  • Carefully mix the egg mixture with hot pasta off the heat to create a smooth, silky sauce without turning eggs into scrambled bits.
  • Reserved starchy water helps emulsify the sauce, creating a perfectly creamy texture without drying out the carbonara.
  • Replace parmesan with nutritional yeast and use plant-based bacon or smoked tofu for a vegan-friendly version that maintains the original flavor profile.
  • Use room temperature eggs to ensure even coating and reduce the risk of accidentally scrambling when mixing with hot pasta.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Lunch, Dinner
  • Method: Boiling
  • Cuisine: Italian

Nutrition

  • Serving Size: 4
  • Calories: 570 kcal
  • Sugar: 1 g
  • Sodium: 580 mg
  • Fat: 26 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 16 g
  • Trans Fat: 0.2 g
  • Carbohydrates: 55 g
  • Fiber: 3 g
  • Protein: 28 g
  • Cholesterol: 220 mg