Classic Spaghetti Carbonara
An authentic Italian pasta dish with eggs, cheese, and pancetta - creamy and delicious without any cream!
Prep Time
15 min
Cook Time
20 min
Servings
4
Difficulty
medium
Ingredients
- 400g spaghetti
- 200g pancetta or guanciale, diced
- 4 large eggs
- 100g Pecorino Romano cheese, grated
- 50g Parmesan cheese, grated
- Freshly ground black pepper
- Salt for pasta water
Instructions
- 1
Bring a large pot of salted water to boil and cook spaghetti according to package directions.
- 2
While pasta cooks, fry pancetta in a large skillet until crispy. Remove from heat.
- 3
In a bowl, whisk together eggs, Pecorino Romano, and Parmesan cheese.
- 4
When pasta is al dente, reserve 1 cup of pasta water before draining.
- 5
Add hot pasta to the pancetta skillet (off heat). Let cool for 1 minute.
- 6
Pour egg mixture over pasta, tossing quickly with pasta water to create a creamy sauce.
- 7
Season generously with black pepper and serve immediately.
Nutrition Information
Per serving
Calories
520
Protein
24g
Carbs
62g
Fat
18g
Frequently Asked Questions
Can I use bacon instead of pancetta?
Yes, but pancetta or guanciale gives more authentic flavor. If using bacon, choose unsmoked variety.
Why is my carbonara scrambled?
The pan was too hot. Let pasta cool for 1 minute off heat before adding eggs.