Spaghetti Carbonara Recipe
This authentic spaghetti carbonara recipe combines creamy eggs, crispy pancetta, and freshly grated Parmesan for a rich, classic Italian dish. Perfect for a quick and satisfying dinner, this timeless recipe requires just a few simple ingredients and is ready in under 30 minutes!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- 12 oz spaghetti
- 4 oz pancetta or guanciale, diced
- 2 large eggs
- 1 large egg yolk
- 1/2 cup freshly grated Parmesan cheese (plus extra for serving)
- 1/4 tsp black pepper (or to taste)
- 1/4 tsp salt (optional)
- 1 clove garlic, peeled (optional)
- 1/2 cup reserved pasta water
Instructions
- Cook the spaghetti in a large pot of salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain the pasta.
- In a skillet over medium heat, cook the diced pancetta (or guanciale) until crispy. Optionally, rub the garlic clove around the pan for added flavor, then remove.
- In a mixing bowl, whisk together the eggs, egg yolk, Parmesan cheese, and black pepper.
- Add the hot, drained spaghetti to the skillet with the pancetta. Toss well to coat the pasta in the rendered fat. Remove the skillet from the heat.
- Quickly pour the egg mixture over the pasta, tossing vigorously to create a creamy sauce. Add reserved pasta water as needed to adjust the consistency.
- Taste and season with additional salt and pepper if desired. Serve immediately with extra Parmesan cheese on top.
Notes
- Use guanciale for a traditional touch, or substitute with pancetta or bacon.
- Avoid adding cream; the creamy texture comes from the eggs and cheese.
- Work quickly to avoid scrambling the eggs.
Nutrition
- Serving Size: 1 serving (1/4 recipe)
- Calories: 410
- Sugar: 2g
- Sodium: 440mg
Find it online: https://emiliarecipes.com/spaghetti-carbonara-recipe/