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image of fresh ingredients arranged on white marble kitchen counter with clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
adam saha

Classic Spaghetti Carbonara

A rich, creamy pasta dish with eggs, cheese, pancetta, and black pepper.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: dinner, Main
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 400 grams Spaghetti Dry pasta
  • 150 grams Pancetta Diced
  • 3 large Eggs Room temperature
  • 100 grams Pecorino Romano Grated
  • 1 teaspoon Black pepper Freshly cracked
  • 1 teaspoon Salt For pasta water

Equipment

  • Large pot
  • Frying pan
  • Wooden spoon

Method
 

  1. Boil salted water and cook spaghetti al dente (8-10 mins). Reserve 1 cup of pasta water.
  2. In a pan, cook diced pancetta until crispy (5 mins). Remove from heat.
  3. Whisk eggs, grated Pecorino, black pepper, and reserved pasta water in a bowl.
  4. Drain pasta, add to the pan with pancetta, and toss. Remove from heat, then stir in egg mixture until creamy.
  5. Plate immediately with extra Pecorino and black pepper.

Nutrition

Calories: 550kcalCarbohydrates: 40gProtein: 30gFat: 35g

Notes

Avoid pre-grating cheese to prevent clumping. Keep heat low when adding eggs to avoid scrambling.
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