Description
A quick and authentic Italian pasta dish made with spaghetti, eggs, cheese, and pancetta. No cream—just rich, silky carbonara the traditional Roman way.
Ingredients
- 400 g (14 oz) spaghetti
- 150 g (5 oz) pancetta or bacon, diced
- 3 egg yolks
- 1 whole egg
- ¾ cup (65 g) grated Parmesan or Pecorino Romano cheese
- Freshly ground black pepper, to taste
- Salt, to taste
- ½ cup (120 ml) reserved pasta water (as needed)
Instructions
- Cook pasta: Bring a large pot of salted water to a boil. Cook the spaghetti until al dente. Reserve ½ cup of pasta water before draining.
- Cook pancetta: In a large skillet over medium heat, cook pancetta or bacon until crisp, about 5–7 minutes. Remove from heat.
- Prepare egg mixture: In a mixing bowl, whisk together egg yolks, whole egg, grated cheese, and black pepper until smooth.
- Combine: Add the hot drained pasta to the pan with pancetta (off heat). Pour in the egg mixture and quickly toss to coat.
- Adjust sauce: Add a splash of reserved pasta water if needed to create a smooth, creamy sauce.
- Serve: Plate immediately, topping with extra cheese and freshly ground pepper.
Notes
- Pasta water is key: It helps emulsify the sauce and make it silky.
- Toss off heat: Prevents the eggs from scrambling.
- Use good cheese: Pecorino Romano gives a sharper, saltier flavor; Parmesan offers a milder taste.
- Best enjoyed fresh: Carbonara doesn’t reheat well—serve immediately for best results.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion (¼ of recipe)
- Calories: Approx. 550 kcal per serving