Hey, y’all! If you’ve ever wanted to bring a little taste of Italy to your kitchen, Spaghetti Carbonara is the way to do it. This dish is rich, creamy, and downright comforting; perfect for a cozy night in or when you want to impress without spending hours in the kitchen.

Spaghetti Carbonara

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It’s one of those recipes that feels fancy but is secretly simple. This silky goodness will have you twirling your fork and grinning from ear to ear. So, grab your spaghetti and let’s make a dish that’ll transport you straight to Italy!

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Spaghetti Carbonara Ingredients

• 14 oz. of spaghetti
• 5 oz. of pancetta
• 4 egg yolks
• 1 c. grated Parmigiano Reggiano
• black pepper, to taste
• 1 tbsp. salt

How to Make Spaghetti Carbonara

1. Start by boiling a large pot of salt water according to the instructions on the package. Once boiling, add the spaghetti and cook it according to the package's instructions until it reaches al dente texture. Before draining, reserve about 1 cup of the pasta cooking water for later use. Then, drain the pasta and set it aside.
2. While the pasta is cooking, cut the pancetta into small, ¼-inch-thick pieces. Heat a large skillet over medium heat and add the diced meat. Cook, stirring occasionally, until the pieces are nicely crispy and golden. Remove the crispy pieces from the skillet with a slotted spoon, setting them aside on a paper towel-lined plate. Keep the rendered fat in the skillet.
3. In a bowl, separate the egg yolks from the whites (the whites can be saved for another recipe or discarded). Add most of the freshly grated cheese to the yolks (reserve a small amount for serving) and whisk them together vigorously. Season this mixture with a generous amount of freshly cracked black pepper.
4. Transfer the drained, still-hot pasta directly into the skillet with the rendered fat over low heat. Toss the pasta to ensure it's thoroughly coated in the fat. Then, remove the skillet from the heat to prevent the eggs from scrambling in the next step.
5. Quickly pour the egg and cheese mixture over the pasta, tossing continuously to coat the pasta strands evenly and create a smooth, creamy sauce. If the sauce appears too thick, gradually add the reserved pasta cooking water until you reach your desired consistency. Finally, add the crispy pancetta (or guanciale) pieces back into the skillet and toss everything together once more.
6. Dish out the carbonara immediately after mixing, garnishing each serving with the remaining grated cheese and an extra sprinkle of black pepper to taste.

Pro Tips For Making This Recipe

1. Work off the heat: When adding the egg mixture, remove the skillet from the heat to avoid scrambling.
2. Reserve pasta water: That starchy water is key for a smooth, glossy sauce.
3. Use good cheese: Parmigiano Reggiano makes all the difference in flavor.
4. Serve immediately: Carbonara waits for no one; eat it fresh for the best texture.

Frequently Asked Questions

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Spaghetti Carbonara Recipe

Spaghetti Carbonara

JC Phelps

Spaghetti Carbonara is a classic Italian pasta dish that’s rich, creamy, and full of flavor. It’s quick to prepare and perfect for an elegant, yet easy, dinner.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Italian

Servings 4

Calories 806 kcal

Ingredients

  

1x2x3x

• 14 oz. spaghetti
• 5 oz. pancetta
• 4 egg yolks
• 1 c. grated Parmigiano Reggiano
• black pepper to taste
• 1 tbsp. salt

Instructions

 

• Start by boiling a large pot of salt water according to the instructions on the package. Once boiling, add the spaghetti and cook it according to the package's instructions until it reaches al dente texture. Before draining, reserve about 1 cup of the pasta cooking water for later use. Then, drain the pasta and set it aside.
• While the pasta is cooking, cut the pancetta into small, ¼-inch-thick pieces. Heat a large skillet over medium heat and add the diced meat. Cook, stirring occasionally, until the pieces are nicely crispy and golden. Remove the crispy pieces from the skillet with a slotted spoon, setting them aside on a paper towel-lined plate. Keep the rendered fat in the skillet.
• In a bowl, separate the egg yolks from the whites (the whites can be saved for another recipe or discarded). Add most of the freshly grated cheese to the yolks (reserve a small amount for serving) and whisk them together vigorously. Season this mixture with a generous amount of freshly cracked black pepper.
• Transfer the drained, still-hot pasta directly into the skillet with the rendered fat over low heat. Toss the pasta to ensure it's thoroughly coated in the fat. Then, remove the skillet from the heat to prevent the eggs from scrambling in the next step.
• Quickly pour the egg and cheese mixture over the pasta, tossing continuously to coat the pasta strands evenly and create a smooth, creamy sauce. If the sauce appears too thick, gradually add the reserved pasta cooking water until you reach your desired consistency. Finally, add the crispy pancetta (or guanciale) pieces back into the skillet and toss everything together once more.
• Dish out the carbonara immediately after mixing, garnishing each serving with the remaining grated cheese and an extra sprinkle of black pepper to taste.

Notes

• Work off the heat: When adding the egg mixture, remove the skillet from the heat to avoid scrambling.
• Reserve pasta water: That starchy water is key for a smooth, glossy sauce.
• Use good cheese: Parmigiano Reggiano makes all the difference in flavor.
• Serve immediately: Carbonara waits for no one; eat it fresh for the best texture.

Nutrition

Calories: 806kcalCarbohydrates: 77gProtein: 41gFat: 36gSaturated Fat: 16gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 0.05gCholesterol: 258mgSodium: 2629mgPotassium: 366mgFiber: 3gSugar: 3gVitamin A: 735IUCalcium: 747mgIron: 2mg

Keyword Spaghetti Carbonara

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My best,

JC