Description
This Classic Spaghetti Carbonara is a quick and satisfying Italian pasta dish featuring crispy pancetta, creamy egg and Parmesan sauce, and freshly cracked black pepper. Ready in just 25 minutes, it offers a rich yet simple flavor profile perfect for any weeknight dinner.
Ingredients
Scale
Spaghetti
- 12 oz spaghetti
Pancetta and Aromatics
- 4 oz pancetta, diced
- 2 cloves garlic, minced
Sauce
- 2 large eggs
- 1 cup freshly grated Parmesan cheese
- Freshly cracked black pepper, to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente following the package instructions. Before draining, reserve 1/2 cup of the pasta cooking water.
- Prepare the Pancetta: In a large skillet over medium heat, sauté the diced pancetta until it becomes crispy and golden brown. Add the minced garlic towards the end and cook briefly to release its aroma without burning.
- Create the Sauce: In a separate bowl, whisk together the eggs and freshly grated Parmesan cheese until the mixture is smooth. Season generously with freshly cracked black pepper to taste.
- Combine Everything: Add the drained spaghetti directly to the skillet with the crispy pancetta. Remove the skillet from the heat and quickly pour the egg and cheese mixture over the pasta. Toss vigorously to coat the spaghetti evenly while ensuring the eggs do not scramble, forming a creamy sauce.
- Adjust Consistency: If the sauce appears too thick, gradually add the reserved pasta water a little at a time while tossing until you reach a smooth, creamy sauce that clings perfectly to the noodles.
- Serve Immediately: Plate the carbonara while warm and garnish with additional grated Parmesan cheese and freshly cracked black pepper as desired. Enjoy your authentic Italian classic right away.
Notes
- Use fresh eggs at room temperature for a smooth sauce.
- Reserve pasta water to adjust sauce texture as needed.
- Work quickly when combining hot pasta and egg mixture to prevent scrambled eggs.
- Parmesan cheese can be substituted with Pecorino Romano for a sharper flavor.
- Do not reheat leftovers as the sauce may separate.
