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Italian Spaghetti Carbonara

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A classic Italian pasta dish made with eggs, cheese, pancetta, and pepper, creating a creamy, savory sauce without cream.

Ingredients

Scale
  • 400g spaghetti
  • 150g pancetta or guanciale, diced
  • 2 large eggs
  • 2 large egg yolks
  • 100g Pecorino Romano cheese, finely grated
  • Freshly ground black pepper, to taste
  • Salt, to taste

Instructions

  1. Bring a large pot of salted water to a boil and cook the spaghetti until al dente.
  2. While pasta cooks, fry the pancetta or guanciale in a skillet over medium heat until crispy, then remove from heat.
  3. In a bowl, whisk together eggs, egg yolks, grated Pecorino Romano, and a generous amount of black pepper.
  4. Reserve about 1 cup of pasta cooking water, then drain spaghetti.
  5. Add the hot spaghetti to the skillet with pancetta and toss to combine.
  6. Remove from heat and quickly pour in the egg mixture, tossing rapidly to create a creamy sauce. Add reserved pasta water as needed to loosen.
  7. Serve immediately with extra Pecorino Romano and black pepper.

Notes

  • Work quickly when adding the egg mixture to avoid scrambling.
  • Use guanciale for a more authentic flavor.
  • Do not add cream — traditional carbonara relies on eggs and cheese for creaminess.

Nutrition

Keywords: carbonara, spaghetti, Italian pasta, creamy pasta, Pecorino Romano, pancetta, guanciale

Find it online: https://zesticook.com/italian-spaghetti-carbonara/