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Spaghetti Carbonara Recipe

This classic spaghetti carbonara recipe features creamy eggs, savory pancetta, and rich Parmesan cheese for an authentic Italian dish that's quick, easy, and utterly delicious.
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Ingredients Equipment Method

Ingredients
  

  • 12 oz spaghetti
  • 4 oz pancetta or guanciale diced
  • 2 large eggs
  • 2 large egg yolks
  • 1 cup freshly grated Parmesan cheese or Pecorino Romano
  • Freshly ground black pepper to taste
  • Salt for pasta water

Equipment

  • Large pot
  • Skillet
  • Mixing bowl
  • Whisk
  • Tongs
  • Grater

Method
 

  1. Cook the Pasta:
  2. Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, according to package instructions. Reserve 1 cup of pasta water before draining.
  3. Prepare the Pancetta:
  4. While the pasta cooks, heat a skillet over medium heat. Add diced pancetta and cook until crispy, about 4–5 minutes. Remove from heat but keep the pancetta and rendered fat in the skillet.
  5. Make the Sauce:
  6. In a mixing bowl, whisk together eggs, egg yolks, Parmesan cheese, and a generous amount of black pepper.
  7. Combine Pasta and Pancetta:
  8. Add the drained pasta to the skillet with the pancetta. Toss to coat in the rendered fat.
  9. Create the Creamy Sauce:
  10. Remove the skillet from the heat. Quickly pour the egg mixture over the pasta, tossing continuously with tongs. Gradually add reserved pasta water, a few tablespoons at a time, until the sauce becomes creamy and coats the pasta.
  11. Season and Serve:
  12. Adjust seasoning with additional black pepper and a sprinkle of Parmesan cheese. Serve immediately.