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 pasta dish known for its creamy, cheesy sauce without the use of cream. Made with crispy pancetta, eggs, Pecorino Romano, and plenty of black pepper, it’s a comforting meal ready in just under 30 minutes.

A close-up view of creamy spaghetti carbonara in a round silver pan on a white marbled surface, showing thick, smooth pasta strands coated in a pale yellow sauce with small chunks of pink bacon scattered evenly throughout; a metal tong rests inside the pan, partly lifting some pasta. 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 pancetta, stirring occasionally, until golden brown and crispy, about 20 to 25 minutes. Transfer to a paper towel-lined plate to drain.
Step 2: Meanwhile, bring 10 cups of water and kosher salt to a boil in a large pot. Add spaghetti and cook until al dente according to the package instructions, stirring occasionally. Reserve 1/2 cup of pasta water before draining.

Step 3: When pasta is almost ready, whisk together egg yolks, whole egg, and grated Pecorino Romano in a large heatproof bowl until just combined.
Step 4: Immediately transfer the hot pasta to the egg and cheese mixture. Add crispy pancetta and 1/4 cup of reserved pasta water. Stir vigorously, adding more pasta water (2 to 4 tablespoons) if needed, until the sauce is smooth, glossy, and coats the spaghetti. Season generously with freshly ground black pepper.

Tips & Variations

Use guanciale instead of pancetta for a more authentic and richer flavor.

Be sure to add the pasta to the egg mixture while still hot to properly cook the eggs without scrambling.
For a creamier sauce, gradually add pasta water while stirring until desired consistency is achieved.
Try substituting Pecorino Romano with Parmigiano-Reggiano if preferred.

Storage

Store leftover carbonara in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat with a splash of water to loosen the sauce and prevent the eggs from curdling.

How to Serve

A close-up of cooked spaghetti pasta lifted by silver tongs from a white bowl filled with more spaghetti. The pasta is shiny and yellow, mixed with small brown bits of what looks like bacon or pancetta scattered evenly throughout. The noodles are thin and smooth, glistening with oil or sauce, and some strands are hanging loosely from the tongs in the air. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Carbonara ahead of time?

Carbonara is best served immediately to enjoy its creamy texture. While you can prepare the components ahead, combine the pasta and sauce just before serving.

Why is my Carbonara sauce grainy or scrambled?

This usually happens if the eggs are exposed to direct high heat. To avoid this, mix the hot pasta with the eggs off the heat and add reserved pasta water slowly to create a smooth sauce.