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Spaghetti Carbonara

Spaghetti Carbonara is a traditional Italian pasta dish made with just a few simple ingredients – eggs, cheese, pancetta, and black pepper. The hot pasta creates a silky, creamy sauce without the need for cream, making it a rich yet deceptively light dish. Perfect for a quick weeknight dinner or an authentic Italian experience at home.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Ingredients Method Nutrition Notes

Ingredients
 
 

  • 12 oz spaghetti
  • 2 large eggs
  • 2 large egg yolks
  • 1 cup freshly grated Pecorino Romano or Parmesan cheese
  • 4 oz pancetta or guanciale diced
  • 2 garlic cloves smashed (optional, for flavor)
  • 1 tsp freshly ground black pepper
  • 1 tsp salt for pasta water

Method
 

  1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1 cup pasta water, then drain.
  2. In a bowl, whisk together eggs, egg yolks, and grated cheese until well combined.
  3. In a skillet over medium heat, cook pancetta (or guanciale) until crisp, about 5 minutes. Remove garlic cloves if used.
  4. Add drained pasta to the skillet and toss with pancetta.
  5. Remove skillet from heat. Slowly pour in egg-cheese mixture, tossing quickly to coat the pasta without scrambling the eggs. Add a splash of reserved pasta water as needed to create a creamy sauce.
  6. Season generously with black pepper and serve immediately with extra cheese on top.

Nutrition Facts (per serving)

Calories: 520kcalCarbohydrates: 55gProtein: 22gFat: 22g

Notes

Use guanciale for the most authentic flavor, but pancetta or bacon also work well.
Do not add cream – the sauce should come from eggs, cheese, and pasta water.
Serve with a simple green salad and crusty bread.

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