Spaghetti Carbonara
This recipe delivers a classic Spaghetti Carbonara featuring al dente pasta, crispy pancetta, and a rich, creamy sauce made from eggs, Parmesan cheese, and a touch of pasta water. It's a quick and satisfying Italian dish that comes together in under 30 minutes, perfect for a hearty meal.
Equipment
- 1 Large Pot For cooking spaghetti
- 1 Large Skillet For cooking pancetta and combining ingredients
- 1 Whisk For preparing the egg mixture
- 1 Mixing Bowl For whisking eggs and cheese
- 1 Tongs For tossing pasta and sauce
Ingredients
Main
- Kosher salt and freshly ground black pepper
- 1 pound spaghetti
- 2 tablespoons extra-virgin olive oil plus more for drizzling
- 4 ounces pancetta chopped
- 4 large eggs
- 1/2 cup grated Parmesan plus more for garnish
- 3 tablespoons minced fresh parsley
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions while you start the sauce.
- Heat a large skillet over medium-high heat and add the oil and pancetta. Cook until the pancetta gets brown and crispy, 3 to 4 minutes.
- In a bowl, whisk the eggs with the cheese and some salt and pepper.
- When the spaghetti is done, drain it, reserving some of the cooking water, and add the pasta to the hot pancetta skillet. Toss to coat the pasta with the oil. Remove the skillet from the heat and pour over the egg mixture, tossing quickly so the eggs don't scramble. Add some of the hot cooking water to thin it out and form a sauce. Toss in the parsley. Serve immediately with some extra cheese and a drizzle of olive oil.
Notes
The key to a successful Carbonara is quick execution and temperature control. Ensure your pan is removed from the heat before adding the egg mixture to prevent scrambling; the residual heat from the pasta and pan is sufficient to cook the eggs into a creamy sauce. Always reserve plenty of pasta water; it's crucial for emulsifying the sauce and achieving the perfect consistency. High-quality ingredients, especially fresh eggs and authentic Parmesan or Pecorino Romano, make a significant difference in flavor. Serve immediately to enjoy the best texture.