Description
This Classic Spaghetti Carbonara recipe is a traditional Italian pasta dish made with spaghetti, crispy pancetta, eggs, parmesan cheese, and freshly cracked black pepper. Creamy without using cream, this authentic carbonara delivers rich flavor and silky texture in under 30 minutes, making it a perfect quick Italian dinner.
Ingredients
Scale
Spaghetti:
- 400g spaghetti
Pancetta or Guanciale:
- 150g cubed pancetta or guanciale
Eggs and Cheese Mixture:
- 3 large egg yolks
- 1 whole egg
- 1 cup grated parmesan cheese or pecorino romano
Black Pepper:
- 1 teaspoon freshly ground black pepper
Additional:
- 1 clove garlic (optional)
- Salt for pasta water
Instructions
- Cook the Pasta – Bring a large pot of salted water to a boil. Cook spaghetti until al dente, then drain, reserving 1 cup of pasta water.
- Cook the Pancetta – Heat a skillet, cook pancetta until crispy. Optionally add garlic for flavor.
- Prepare the Carbonara Sauce – Whisk together egg yolks, whole egg, cheese, and pepper until smooth.
- Combine Pasta and Sauce – Toss hot pasta with pancetta, add egg mixture, and gradually mix in reserved pasta water.
- Serve – Plate immediately, top with cheese and black pepper.
Notes
- Authentic carbonara does not contain cream—the creaminess comes from eggs and cheese.
- Guanciale gives the most traditional flavor, but pancetta works well.
- Always mix the egg sauce off heat to prevent scrambling.
- Pasta water helps emulsify the sauce and create the perfect texture.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 2g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 180mg
