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Spaghetti Carbonara

Italian

A steaming plate of spaghetti coated in a creamy egg and cheese sauce, with crispy pancetta scattered on top, all sprinkled with freshly cracked black pepper.

A classic Roman pasta dish made with spaghetti, eggs, Pecorino Romano cheese, pancetta, and black pepper. Rich, creamy, and delicious!

Ingredients
  • 8 oz spaghetti
  • 4 oz pancetta or guanciale, diced
  • 2 large eggs
  • 1/2 cup grated Pecorino Romano cheese
  • Salt and pepper to taste
  1. Cook the spaghetti in a large pot of salted boiling water until al dente.
  2. In a skillet, cook the pancetta until crispy.
  3. In a bowl, whisk together the eggs, grated Pecorino Romano cheese, and a pinch of black pepper.
  4. Once the spaghetti is cooked, drain it (reserving some pasta water) and add it to the skillet with the pancetta.
  5. Quickly pour the egg and cheese mixture over the hot spaghetti and pancetta, and toss everything together. The heat from the pasta will cook the eggs and create a creamy sauce. If needed, add a splash of the reserved pasta water to loosen the sauce.
  6. Season with salt and more black pepper to taste.
  7. Serve immediately and enjoy!
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