🔥 Ultimate Spaghetti Carbonara Recipe
Indulge in the creamy, savory magic of Spaghetti Carbonara, a beloved Italian classic that combines the rich flavors of crispy pancetta, creamy eggs, and sharp Pecorino Romano. It’s the kind of dish that takes just a few simple ingredients and transforms them into something extraordinary. Perfect for cozy dinners or impressing guests!
Creamy carbonara with a golden, crispy pancetta topping and a decadent cheesy sauce.
Total Time: 20 minutes
Calories per Serving: Approx. 600-700 kcal (depending on portion size and amount of cheese used)
🥄 Ingredients
1️⃣ 400g spaghetti (or your favorite pasta)
2️⃣ 150g pancetta (or guanciale for the authentic touch), finely diced
3️⃣ 3 large eggs (room temperature)
4️⃣ 1 cup grated Pecorino Romano cheese
5️⃣ ½ cup grated Parmesan cheese
6️⃣ Freshly ground black pepper (a generous amount)
7️⃣ Salt (for pasta water, adjust as needed)
8️⃣ Olive oil (just a touch for frying the pancetta)
👨🍳 How to Make Carbonara
1️⃣ Cook the Spaghetti: Fill a large pot with water and bring to a boil. Add a generous pinch of salt. Once boiling, add the spaghetti and cook for 8-10 minutes, or until it’s al dente (slightly firm to the bite). Don’t forget to save about 1 cup of pasta water before draining it!
2️⃣ Fry the Pancetta: While the pasta is cooking, heat a drizzle of olive oil in a large pan over medium heat. Add the pancetta and cook, stirring occasionally, until it turns golden and crispy. The fat should render beautifully, and the pancetta should be slightly caramelized. Set it aside.
3️⃣ Whisk the Eggs & Cheese: In a mixing bowl, whisk together the eggs, Pecorino Romano, Parmesan, and a healthy amount of freshly ground black pepper. This will create a smooth, creamy sauce base that will coat your pasta.
4️⃣ Combine the Pasta & Pancetta: Once the pasta is ready, drain it, saving a little pasta water. Add the hot spaghetti to the pan with the pancetta (still over low heat) and toss to coat it in the rendered fat. The pasta should be hot enough to help bring the sauce together.
5️⃣ Make the Creamy Carbonara Sauce: Remove the pan from heat. Slowly pour the egg and cheese mixture over the pasta, tossing quickly to coat. The heat from the pasta will gently cook the eggs, creating a silky, creamy sauce without scrambling the eggs. If it feels too thick, add a little reserved pasta water to loosen the sauce until you get the perfect creamy consistency.
6️⃣ Serve & Enjoy: Divide the pasta into bowls, and top with extra Pecorino, Parmesan, and a generous sprinkle of black pepper. The crispy pancetta should be scattered on top, and your Carbonara is ready to serve!
🌟 Pro Tips for the Best Carbonara
✅ Use guanciale instead of pancetta for a more authentic flavor.
✅ Don’t overcook pasta—al dente is best!
✅ Never cook eggs on direct heat—mix them off the stove to prevent scrambling.
✅ Use pasta water to achieve the perfect creamy consistency.
❓ Frequently Asked Questions
Q: Can I use bacon instead of pancetta?
A: Yes! Pancetta or guanciale is traditional, but bacon adds a smoky twist.
Q: Can I make Carbonara without cheese?
A: You can skip the cheese, but the flavor will be different. Try nutritional yeast for a vegan alternative.
Q: What can I serve with Carbonara?
A: A fresh arugula salad or crusty garlic bread pairs beautifully.
If you like our Carbonara recipe, you will like our falafel also.