Classic Spaghetti Carbonara

A creamy, authentic Roman pasta dish made with eggs, cheese, and pancetta.

Prep Time:
10 minutes
Cook Time:
20 minutes
Servings:
4 servings

Ingredients

  • 1 lb spaghetti
  • 8 oz pancetta or guanciale diced
  • 4 large eggs
  • 1 cup Pecorino Romano freshly grated
  • 1/2 cup Parmesan freshly grated
  • Black pepper freshly ground, lots of it
  • Salt for pasta water

Directions

  1. Bring a large pot of salted water to boil. Cook spaghetti according to package directions until al dente. Reserve 1 cup pasta water before draining.
  2. While pasta cooks, whisk together eggs, Pecorino, Parmesan, and generous black pepper in a bowl.
  3. Cook pancetta in a large skillet over medium heat until crispy, about 8 minutes. Remove from heat.
  4. Add hot drained pasta to the skillet with pancetta. Toss to coat in the fat.
  5. Working quickly, pour egg mixture over pasta and toss vigorously. The residual heat will cook the eggs into a creamy sauce. Add pasta water as needed to loosen.
  6. Serve immediately with extra cheese and pepper.

Notes

  • Never add cream—authentic carbonara gets its creaminess from eggs and cheese.
  • Work quickly off the heat to avoid scrambling the eggs.
  • Use the best quality Pecorino Romano you can find.