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Spaghetti Carbonara

A creamy and flavorful Italian pasta dish made with eggs, cheese, pancetta, and pepper.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 500

Pasta and Sauce Ingredients

400 grams spaghetti Use any long pasta.
150 grams pancetta or guanciale Chopped into small pieces.
2 large eggs Use fresh organic eggs if possible.
50 grams pecorino cheese Finely grated, can substitute with Parmigiano-Reggiano.
50 grams Parmesan cheese Finely grated, optional.
to taste black pepper Freshly ground for best flavor.

Preparation

Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente.
While the pasta is cooking, heat a pan over medium heat and add pancetta or guanciale. Cook until it's crispy.

Combining Ingredients

In a bowl, whisk together eggs, pecorino cheese, and a generous amount of black pepper.
When the pasta is done, reserve some pasta water and drain the rest.
Add the hot pasta to the pan with the pancetta and mix well.
Remove from heat and immediately pour the egg and cheese mixture over the pasta, mixing quickly to create a creamy sauce.
If needed, add reserved pasta water a little at a time until you reach the desired creaminess.

Serving

For a vegetarian version, you can replace pancetta with sautéed mushrooms. Ensure to use high-quality ingredients for the best flavor.