Description
Classic Spaghetti Carbonara is a creamy, comforting Italian pasta dish made with al dente spaghetti, crisp pancetta or guanciale, a rich egg and Pecorino Romano cheese sauce, and freshly ground black pepper. This recipe delivers an authentic taste of Rome using simple ingredients and a straightforward stovetop technique.
Ingredients
Scale
Spaghetti
- 12 ounces spaghetti
Pancetta Mixture
- 6 ounces pancetta or guanciale, diced
- 2 cloves garlic, peeled and smashed
Sauce
- 3 large eggs
- 1 cup freshly grated Pecorino Romano cheese
Seasoning
- Salt to taste
- Freshly ground black pepper to taste
- Reserved pasta water, as needed
Instructions
- Cook the Spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to package instructions, usually about 8-10 minutes. Reserve 1 cup of pasta water before draining.
- Cook the Pancetta: While the pasta is cooking, heat a large skillet over medium heat. Add diced pancetta or guanciale and cook for 5–7 minutes until it is crisp and golden.
- Sauté Garlic: Add the smashed garlic cloves to the skillet with the pancetta and cook for 1–2 minutes to infuse flavor. Then remove and discard the garlic pieces.
- Prepare the Sauce: In a medium bowl, whisk together the eggs and freshly grated Pecorino Romano cheese until smooth and creamy.
- Combine Pasta & Pancetta: Add the hot drained spaghetti directly to the skillet with the crisp pancetta. Toss well to coat the pasta evenly with the rendered fat.
- Create the Carbonara Sauce: Remove the skillet from heat. Quickly pour in the egg and cheese mixture, stirring constantly to create a silky, creamy sauce without scrambling the eggs. Add reserved pasta water, a little at a time, if the sauce seems too thick or dry.
- Season and Serve: Generously season with freshly ground black pepper and salt to taste. Serve immediately with extra grated Pecorino Romano on top.
Notes
- For extra creaminess, use eggs at room temperature before whisking with cheese.
- Guanciale provides a more authentic Roman flavor, but pancetta is a suitable alternative.
- To avoid scrambled eggs, always remove the pan from heat before adding the egg mixture.
