Name: Spaghetti Carbonara Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 12 oz. pancetta or guanciale, cut into 1/4″ pieces; 1 tbsp. kosher salt; 1 lb. spaghetti; 5 large egg yolks; 1 large egg; 4 oz. Pecorino Romano, finely grated (about 2 cups); Freshly ground black pepper, to taste

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Introduction

Spaghetti Carbonara is a classic Italian dish known for its creamy, cheesy sauce and crispy pancetta. This recipe combines simple ingredients to create a rich, satisfying meal that’s perfect for any night of the week.

A top view of creamy spaghetti carbonara in a metal pan with a shiny handle, showing one layer of smooth, glossy yellow pasta strands mixed with small pieces of cooked bacon that have a pink and brown color. The pasta looks soft and coated evenly with sauce, while metal tongs are placed inside the pan holding a small bundle of noodles. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz. pancetta or guanciale, cut into 1/4″ pieces
1 tbsp. kosher salt
1 lb. spaghetti
5 large egg yolks
1 large egg
4 oz. Pecorino Romano, finely grated (about 2 cups)
Freshly ground black pepper

Instructions

Step 1: In a medium skillet over medium-low heat, cook the pancetta, stirring occasionally, until it turns golden brown and crispy, about 20 to 25 minutes. Transfer the pancetta to a paper towel-lined plate to drain.
Step 2: Meanwhile, bring a large pot of water to a boil with the kosher salt. Add the spaghetti and cook, stirring occasionally, until al dente according to the package instructions. Reserve 1/2 cup of the pasta water before draining the spaghetti.
Step 3: When the pasta is nearly ready, whisk together the egg yolks, whole egg, and Pecorino Romano cheese in a large heatproof bowl until just combined.
Step 4: Immediately transfer the hot spaghetti to the bowl with the egg mixture. Add the crispy pancetta and 1/4 cup of the reserved pasta water. Stir vigorously, adding 2 to 4 tablespoons more pasta water as needed, until the cheese melts and the sauce becomes smooth and glossy. Season generously with freshly ground black pepper before serving.

Tips & Variations

Use guanciale instead of pancetta for a more authentic, richer flavor.
Be sure to work quickly when combining the pasta with the egg mixture to prevent the eggs from scrambling.
If Pecorino Romano is too sharp, try mixing in some Parmesan for a milder taste.
For a creamier texture, reserve a bit more pasta water and add it gradually.

Storage

Store leftover carbonara in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a splash of water or broth to loosen the sauce, stirring constantly to avoid scrambling the eggs.

How to Serve

The image shows a close-up of a white plate filled with yellow spaghetti noodles mixed with small brown crispy bits, likely pancetta or bacon, scattered throughout. The noodles appear glossy and well-coated with a sauce, creating a slightly shiny texture. A metal tong is lifting a portion of the spaghetti from the plate, with the noodles tangled and hanging in mid-air. The background is a smooth white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bacon instead of pancetta or guanciale?

Yes, bacon can be used as a substitute, but it has a smokier flavor that will change the traditional taste of the dish.

Why is my sauce lumpy or scrambled?

This usually happens when the eggs cook too quickly. To prevent this, mix the hot pasta quickly with the eggs off the heat and add pasta water slowly to create a smooth sauce.