Spaghetti Carbonara is a classic Roman pasta dish that’s simple yet indulgent, featuring creamy egg yolks, salty pancetta, and sharp Pecorino Romano cheese. This dish captures the essence of Italian cooking: using few ingredients but with incredible flavor. Traditionally, there’s no cream in authentic carbonara—only eggs create that rich, velvety sauce.
Ingredients:
- 12 oz (340g) spaghetti
- 4 large egg yolks
- 1 large egg
- 5 oz (140g) pancetta or guanciale, diced
- 1 cup (100g) Pecorino Romano cheese, finely grated
- Freshly ground black pepper, to taste
- Salt, for pasta water
- 1 clove garlic (optional)
Instructions:
- Cook the pasta:
Bring a large pot of salted water to a boil and cook the spaghetti until al dente, following package instructions. Reserve about 1 cup of the pasta water before draining. - Prepare the pancetta:
In a large skillet over medium heat, cook the pancetta (or guanciale) until crispy, about 5-7 minutes. If using garlic, add it to the skillet and cook until fragrant, then remove it before proceeding. Turn off the heat but leave the pancetta in the skillet. - Make the egg mixture:
In a bowl, whisk together the egg yolks, egg, and grated Pecorino Romano cheese. Add a generous amount of freshly ground black pepper. - Combine pasta and sauce:
Once the pasta is cooked, transfer it directly into the skillet with the pancetta. Toss to combine, letting the heat of the pasta slightly cool before adding the egg mixture. Slowly pour in the egg mixture while tossing the pasta continuously to create a creamy sauce. If the pasta seems too dry, gradually add reserved pasta water a little at a time until the desired consistency is reached. - Serve:
Plate the pasta and garnish with additional Pecorino Romano and black pepper. Serve immediately for the best flavor and texture.
Enjoy your authentic Spaghetti Carbonara!
