Spaghetti Carbonara Recipe
Spaghetti Carbonara is a classic Italian pasta dish made with spaghetti, pancetta, egg yolks, freshly grated Pecorino Romano cheese, and cracked black pepper. So rich and creamy, it's the easiest pasta dish you will ever make!
Servings: 3 servings
Ingredients
- 8 ounces spaghetti pasta cooked to al dente (firm to the bite)
- 4 ounces pancetta Or 6 slices of thick sliced bacon, sliced into ¼-inch thick pieces
- 3 egg yolks at room temperature
- ½ cup Pecorino Romano Or Parmesan cheese, freshly grated
- ½ teaspoon freshly cracked black pepper plus more to taste
Instructions
- Bring a large pot of water to a boil and salt generously.
- Add the pasta and cook for 9 minutes or until the package instructions indicate how long to cook for al dente pasta (it should be firm to the bite).
- Once ready, reserve 1 ½-2 cups of the pasta water, drain the rest, and set the spaghetti aside for later.
- While the pasta is boiling, cook the pancetta or bacon in a large skillet over medium heat until crispy, about 6 minutes. Remove the cooked pancetta or bacon from the pan, leaving as much grease as possible behind in the skillet.
- Whisk the egg yolks, cheese, and pepper in a medium bowl, then slowly stir in ½ cup of the pasta water and cooked bacon until combined.
- Place the skillet back on the stove over medium heat. Add the cooked spaghetti and the remaining 1 cup of pasta water. Stir and toss the pasta continuously for 2-3 minutes or until the water emulsifies and clings to the pasta.
- Turn the heat off and move the pan off the burner.
- Pour in the egg mixture, tossing until the sauce is thick and creamy and the cheese is fully melted about 2 minutes.
- Serve with freshly cracked black pepper and shredded parmesan cheese if desired.
Notes
- Carbonara is best served right away, as the sauce can thicken and change texture if left to sit. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but this particular pasta dish is best enjoyed immediately.
- Season with salt after cooking. Between the salty pork, salted pasta water, and salty Parmesan cheese, you may find that this dish is salty enough.
- Traditionally, spaghetti carbonara would have been made with guanciale (pork jowls), but pancetta or bacon are typically easier to find here in the US.
Nutrition
Calories: 561kcal | Carbohydrates: 58g | Protein: 23g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.05g | Cholesterol: 237mg | Sodium: 463mg | Potassium: 282mg | Fiber: 3g | Sugar: 2g | Vitamin A: 345IU | Calcium: 220mg | Iron: 2mg
