Pasta Carbonara Recipe
This classic Italian Pasta Carbonara Recipe combines creamy egg-based sauce with crispy pancetta and al dente spaghetti for an easy, comforting meal.
Ingredients
- 12 oz spaghetti
- 1 cup Parmigiano-Reggiano freshly grated
- 6 oz pancetta diced
- 1½ tsp coarsely ground black pepper plus extra for garnish
- Fresh parsley chopped (for garnish; optional)
Instructions
- Bring a large pot of water to a rolling boil. Stir in salt and drop in the spaghetti. Cook until al dente, then reserve 1 cup of pasta water.
- Saute pancetta and garlic in olive oil until crisp. Discard garlic.
- Whisk together eggs, cheese, and black pepper until smooth.
- Toss the drained spaghetti with pancetta, then add the egg-cheese mixture and pasta water.
- Stir to coat in a silky layer, adjust seasoning, and serve with additional Parmesan and black pepper.
Notes
Use high-quality ingredients like De Cecco or Jovial for the best texture. For added creaminess, separate one egg yolk. Adjust salt if needed based on the saltiness of the pancetta.
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