Creamy Authentic Spaghetti Carbonara Recipe
A quick and easy homemade Italian classic featuring a silky sauce made from eggs and Pecorino Romano cheese, crispy pancetta, and perfectly cooked spaghetti. This recipe delivers authentic flavor without cream and is perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
- 12 ounces (340 grams) spaghetti
- 4 ounces (115 grams) pancetta, diced (substitute guanciale or bacon if needed)
- 3 large eggs, room temperature
- 1 cup (100 grams) Pecorino Romano cheese, finely grated
- Freshly cracked black pepper, to taste
- Salt, for pasta water and seasoning
- 1 tablespoon olive oil (optional, for cooking pancetta if lean)
- 1 garlic clove, peeled and lightly crushed (optional)
Instructions
- Bring a large pot of salted water to a boil. Add 1 tablespoon salt per 4 quarts (4 liters) of water.
- Cook the spaghetti until just shy of al dente, about 8-9 minutes. Reserve 1 cup (240 ml) of pasta water before draining.
- While pasta cooks, heat a large skillet over medium heat. Add diced pancetta and optional crushed garlic clove. Cook until pancetta is crispy, about 5-7 minutes. Remove garlic and discard.
- In a mixing bowl, whisk together eggs, Pecorino Romano cheese, and freshly cracked black pepper until smooth.
- Drain pasta (do not rinse) and add it to the skillet with pancetta off the heat. Toss well.
- Quickly pour egg and cheese mixture over pasta, tossing vigorously to coat each strand. Add reserved pasta water 1-2 tablespoons at a time to loosen sauce and create a silky texture. Work fast and off direct heat to prevent eggs from scrambling.
- Taste and adjust seasoning with more black pepper or cheese if needed. Serve immediately with extra Pecorino on the side.
Notes
Work quickly and toss pasta off the heat to prevent eggs from scrambling. Use freshly grated Pecorino Romano for best flavor and texture. Reserve pasta water to adjust sauce consistency. For gluten-free, substitute gluten-free spaghetti. Variations include vegetarian options with mushrooms or smoked tofu, and low-carb options with spiralized zucchini or shirataki noodles.
Nutrition
- Serving Size: About 1/4 of the rec
- Calories: 550
- Sugar: 2
- Sodium: 700
- Fat: 22
- Saturated Fat: 8
- Carbohydrates: 60
- Fiber: 3
- Protein: 25
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