Classic Spaghetti Carbonara Recipe
A creamy and savory pasta dish made with eggs, cheese, pancetta, and black pepper. Perfect for a quick and delicious dinner.
- **Prep Time:** 15 mins
- **Cook Time:** 25 mins
- **Total Time:** 40 mins
- **Servings:** 6
- – 12 oz spaghetti 🍝
- – 4 oz pancetta (diced 🥓)
- – 2 large eggs 🥚
- – 1 cup grated Parmesan cheese 🧀
- – 1 clove garlic (minced 🧄)
- – 1 tsp freshly ground black pepper 🌶️
- – 2 tbsp olive oil 🫒
- – Salt to taste 🧂
Bring a large pot of salted water to a boil. Cook the spaghetti 🍝 according to the package instructions until al dente. Reserve 1 cup of pasta water before draining.
- In a bowl, whisk together eggs 🥚, Parmesan cheese 🧀, and black pepper 🌶️ until smooth. Set aside.
- Heat olive oil 🫒 in a large skillet over medium heat. Add the diced pancetta 🥓 and cook until crispy. Add garlic 🧄 and sauté for 30 seconds.
- Reduce the heat to low. Add the cooked spaghetti 🍝 to the skillet and toss with the pancetta.
- Remove the skillet from the heat. Quickly pour the egg mixture over the pasta, tossing constantly to create a creamy sauce. Add reserved pasta water, a little at a time, to achieve the desired consistency.
- Season with additional black pepper 🌶️ and salt 🧂 if needed.
– Use room temperature eggs for a smoother sauce.
– Work quickly when adding the egg mixture to avoid scrambling.
– Substitute pancetta with guanciale for a more traditional flavor.
