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Jessica T. Brown

Spaghetti Carbonara

A quick, creamy, and flavorful Pasta Carbonara recipe that combines simple ingredients for a rich, protein-packed meal. Perfect for busy nights or comforting weekend dinners.
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Prep Time 1 minute
Cook Time 20 minutes
Total Time 21 minutes
Servings: 4
Course: Main Course Cuisines
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon extra virgin olive oil or unsalted butter
  • 8 ounces pancetta or thick-cut bacon diced
  • 1 to 2 garlic cloves finely minced (optional)
  • 3 to 4 whole eggs
  • 1 cup finely grated Parmesan or Pecorino Romano cheese
  • 1 pound spaghetti bucatini, or fettuccine
  • Kosher salt to taste
  • Freshly ground black pepper to taste

Equipment

  • 1 Large Pot (for boiling pasta)
  • 1 Large Sauté Pan (for cooking pancetta and garlic)
  • 1 Mixing Bowl (for tossing pasta and sauce)
  • 1 Pair of Tongs (for handling pasta)
  • 1 Whisk (for beating eggs and cheese)

Method
 

  1. Prepare the Pasta Water: Fill a large pot with water and add about 1 tablespoon of salt per 2 quarts. Bring the water to a rapid boil, ensuring it is well salted for seasoning the pasta properly.
  2. Cook the Pancetta and Garlic: While waiting for the water to boil, heat olive oil or butter in a large sauté pan over medium heat. Add the diced pancetta or bacon, cooking slowly until it turns golden and crispy, releasing its flavorful fat. If you’re using garlic, stir it in for the last minute of cooking to infuse the oil but be careful not to burn it. Remove from heat and transfer the pancetta and garlic to a large mixing bowl.
  3. Whisk Eggs and Cheese: In a separate bowl, vigorously whisk the whole eggs with half of the grated cheese until the mixture is smooth and creamy. Set aside.
  4. Cook the Pasta: Add the pasta to the boiling water and cook uncovered according to package instructions until just tender but still firm to the bite (al dente). Before draining, reserve about a cup of the starchy pasta water.
  5. Combine Pasta and Pancetta: Using tongs, quickly transfer the hot pasta directly into the bowl with the crispy pancetta and garlic, ensuring it still retains some moisture from the cooking water. Toss gently but thoroughly to coat the pasta evenly with the rendered fat.
  6. Create the Sauce: Immediately pour the egg and cheese mixture over the hot pasta, tossing rapidly to combine. The residual heat will gently cook the eggs, forming a creamy sauce that clings to the noodles without scrambling. If the mixture feels dry, add reserved pasta water gradually until you reach a smooth, silky consistency. Season with salt and freshly cracked black pepper to taste.
  7. Serve and Garnish: Serve the pasta immediately, topping with the remaining grated cheese and a fresh grind of black pepper. Optionally, sprinkle chopped fresh parsley for a burst of color and freshness.

Notes

Egg Safety: This recipe uses raw eggs that are gently cooked by the heat of the pasta. Use fresh, high-quality eggs and consume promptly.
Guanciale Alternative: For an authentic experience, substitute pancetta or bacon with guanciale (pork jowl) if available.
Garlic Optional: Garlic adds aroma and depth but is not traditional; omit if you want a classic Carbonara.
Pasta Water: Don’t skip reserving pasta water—it’s key to achieving the perfect sauce texture. Add gradually to avoid a watery sauce.
Serving Tip: Serve immediately for the best creamy texture. The sauce thickens as it cools.