Spaghetti Carbonara
A creamy and flavorful pasta dish made with eggs, cheese, pancetta, and black pepper, perfect for a quick and indulgent meal.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Main Dish
Cuisine Italian
Tongs for tossing the pasta with the sauce Grater for freshly grating Parmesan cheese
- 12 ounces spaghetti
- 3 large eggs
- 1 cup freshly grated Parmesan cheese plus extra for garnish
- 4 ounces pancetta diced
- 2 cloves garlic minced
- 1 teaspoon freshly ground black pepper
- Salt for the pasta water
- 2 tablespoons chopped fresh parsley optional, for garnish
Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to package instructions. Reserve 1 cup of pasta water, then drain the spaghetti.
Prepare the Sauce: In a mixing bowl, whisk together the eggs, Parmesan cheese, and black pepper until smooth. Set aside.
Cook the Pancetta: In a large skillet over medium heat, cook the pancetta until crispy, about 4-5 minutes. Add the minced garlic and sauté for an additional 30 seconds.
Combine the Sauce and Pasta: Reduce the skillet heat to low. Add the drained spaghetti to the skillet with the pancetta. Toss to coat the pasta in the pancetta fat. Remove the skillet from the heat and quickly pour in the egg mixture, tossing continuously to coat the pasta and create a creamy sauce. Add reserved pasta water, a tablespoon at a time, to achieve the desired consistency.
Serve and Garnish: Plate the spaghetti carbonara and garnish with additional Parmesan cheese, parsley (if using), and a sprinkle of black pepper.
- Use Room-Temperature Eggs: This helps prevent the eggs from curdling when they hit the hot pasta.
- Freshly Grated Cheese: Always use freshly grated Parmesan for the best flavor and texture.
- Work Quickly: To ensure a creamy sauce, combine the pasta and egg mixture immediately off the heat.
Keyword pasta recipe, spaghetti
