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

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Introduction

Spaghetti Carbonara is a classic Italian pasta dish that combines crispy pancetta, creamy eggs, and sharp Pecorino Romano cheese for a rich and satisfying meal. This simple yet indulgent recipe is perfect for a comforting weeknight dinner or a special occasion.

A white plate holds a mound of yellow spaghetti coated in a glossy sauce, with small chunks of browned bacon mixed throughout. A black fork lifts a twirl of spaghetti and a piece of bacon above the plate, showing the smooth texture of the pasta. The plate is set on a white marbled surface, and a glass is blurred in the background. 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 pancetta to a paper towel-lined plate to drain.
Step 2: Meanwhile, in a large pot, combine kosher salt and 10 cups of water and bring to a boil. Add spaghetti and cook, stirring occasionally, until al dente according to package instructions. Reserve 1/2 cup of pasta cooking water before draining.

Step 3: When the pasta is almost ready, whisk together egg yolks, whole egg, and finely grated Pecorino Romano cheese in a large heatproof bowl until just combined.
Step 4: Immediately transfer the hot spaghetti to the egg mixture. Add the crispy pancetta and 1/4 cup of reserved pasta water. Stir vigorously, adding 2 to 4 tablespoons more pasta water if the sauce seems too thick, until the cheese melts and the sauce becomes smooth and glossy. 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 off the heat to avoid scrambling the eggs.
If Pecorino Romano is too sharp, you can substitute with Parmigiano-Reggiano for a milder taste.
Add a pinch of red pepper flakes for a subtle spicy kick.

Storage

Store leftover Carbonara in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat or in the microwave with a splash of water to restore creaminess. Avoid high heat to prevent the eggs from scrambling.

How to Serve

A round pan filled with creamy yellow spaghetti pasta mixed with small pieces of light pink ham, showing a smooth and glossy texture. The spaghetti is piled loosely with some strands curling over each other, and the ham pieces are spread evenly throughout. Two silver tongs rest inside the pan, partially buried in the pasta. The pan sits on a white marbled surface with a clean and simple look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bacon instead of pancetta or guanciale?

Yes, while not traditional, bacon can be used as a substitute. It will add a smoky flavor but may be saltier and less rich than pancetta or guanciale.

How do I prevent the eggs from scrambling when mixing with pasta?

Make sure the pasta is hot but not directly on heat when combined with the egg mixture. Stir quickly and add reserved pasta water gradually to create a smooth, creamy sauce without scrambling the eggs.