Authentic Spaghetti Carbonara
The classic Roman pasta dish with eggs, cheese, pancetta, and black pepper. No cream needed!
10
Prep min
20
Cook min
4
Servings
4.8
(342)
Medium
Italian
by Chef Marco Romano
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Recipe Tags
#pasta#italian#quick#authentic#eggs#cheese
Ingredients
Servings: 4
Instructions
1
Prepare the pasta water
5 min
Bring a large pot of salted water to boil. The water should taste like seawater.
Tip: Use plenty of water to prevent pasta from sticking
2
Cook pancetta
7 min
In a large skillet, cook pancetta over medium heat until crispy and golden, about 5-7 minutes.
Tip: Don't add oil - pancetta will render its own fat
3
Mix eggs and cheese
2 min
In a bowl, whisk together eggs, egg yolks, grated Pecorino Romano, and plenty of black pepper.
Tip: Make sure eggs are at room temperature to prevent scrambling
4
Cook the spaghetti
8-10 min
Add spaghetti to boiling water and cook until al dente, usually 1-2 minutes less than package directions.
Tip: Reserve 1 cup of pasta water before draining
5
Combine everything
2 min
Remove skillet from heat. Add drained pasta to pancetta, then quickly stir in egg mixture with pasta water.
Tip: Work quickly and off the heat to create a creamy sauce without scrambling eggs
6
Serve immediately
1 min
Serve immediately with extra Pecorino Romano and black pepper. Buon appetito!
Tip: Don't let it sit - carbonara is best served immediately