Spaghetti Carbonara Recipe
Classic Italian Spaghetti Carbonara made with crispy pancetta, creamy egg and Pecorino Romano sauce, and freshly ground black pepper. This rich and comforting pasta dish comes together quickly on the stovetop for an authentic and satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
Main 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
Instructions
- Cook Pancetta: In a medium skillet over medium-low heat, cook the pancetta, stirring occasionally, until golden brown and crispy, about 20 to 25 minutes. Once cooked, transfer the pancetta to a paper towel-lined plate to drain excess fat.
- Boil Pasta: Meanwhile, bring 10 cups of water seasoned with 1 tablespoon kosher salt to a boil in a large pot. Add the spaghetti and cook, stirring occasionally, until al dente according to the package instructions. Reserve 1/2 cup of the pasta cooking water before draining the pasta.
- Prepare Egg Mixture: When the pasta is almost ready, whisk together the 5 egg yolks, 1 large egg, and finely grated Pecorino Romano cheese in a large heatproof bowl until just combined. This mixture will create the creamy carbonara sauce without scrambling the eggs.
- Toss Pasta with Sauce: Immediately transfer the hot, drained spaghetti to the bowl with the egg and cheese mixture. Add the crispy pancetta and 1/4 cup of 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 to taste.
Notes
- Use guanciale for a more authentic flavor, but pancetta is an excellent substitute.
- Be sure to stir the pasta quickly with the egg mixture off the heat to prevent the eggs from scrambling.
- Reserve pasta water to adjust sauce consistency; it helps create a silky sauce.
- Serve immediately as carbonara is best enjoyed fresh and creamy.
Keywords: Spaghetti Carbonara, Italian Pasta, Pancetta Pasta, Easy Carbonara, Classic Italian Recipe
Find it online: https://frommamamaya.com/spaghetti-carbonara-recipe/
