Description
A classic Italian Spaghetti Carbonara recipe featuring crispy pancetta, creamy egg and Pecorino Romano cheese sauce, tossed with perfectly cooked spaghetti for a rich and satisfying pasta dish.
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 the Pancetta: In a medium skillet over medium-low heat, cook 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.
- Cook the Spaghetti: Meanwhile, bring 10 cups of water mixed 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.
- Prepare the Egg Mixture: When the pasta is almost ready, whisk together the egg yolks, whole egg, and finely grated Pecorino Romano cheese in a large heatproof bowl until just combined.
- Combine Pasta and Sauce: Immediately transfer the hot spaghetti into the egg mixture. Add the crispy pancetta and 1/4 cup of the reserved pasta water. Stir continuously, adding 2 to 4 tablespoons more pasta water if the sauce is too thick, until the cheese melts and forms a smooth, glossy sauce. Season generously with freshly ground black pepper to taste.
Notes
- Use freshly grated Pecorino Romano for the best flavor and sauce texture.
- Make sure to reserve pasta water, as it helps in creating a creamy sauce.
- Avoid scrambling the eggs by mixing immediately off the heat with the hot pasta though not on direct stove heat.
- Pancetta can be substituted with guanciale for a more authentic taste.
- Serve immediately for optimal texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Spaghetti Carbonara, Italian Pasta, Pancetta, Pecorino Romano, Classic Italian Recipe
