Classic Spaghetti Carbonara

Indulge in the authentic flavors of Italy with this Classic Spaghetti Carbonara—a timeless recipe that perfectly balances simplicity and bold taste. Featuring silky strands of al dente spaghetti enveloped in a luxuriously creamy sauce made from eggs, finely grated Parmesan, and Pecorino Romano cheeses, this dish is elevated by the savory richness of crispy pancetta or guanciale. The secret lies in the technique: the residual heat of the pasta transforms the egg and cheese mixture into a velvety, restaurant-quality sauce without the need for cream. With just 10 minutes of prep and 20 minutes of cooking, this quick and satisfying meal is perfect for busy weeknights or as a centerpiece for a cozy dinner party. Garnish with freshly ground black pepper, a touch of red pepper flakes for spice, and extra cheese for a beautiful, flavorful finish. A true Italian classic, this carbonara will have everyone asking for seconds!

Nutriscore Rating: 49/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 400 grams spaghetti
• 150 grams pancetta or guanciale
• 50 grams Parmesan cheese, finely grated
• 50 grams Pecorino Romano cheese, finely grated
• 3 large eggs
• 1 large egg yolk
• 0.5 teaspoons red pepper flakes (optional)
• 1 pinch salt
• 0 to taste freshly ground black pepper

Directions

Step 1

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente.

Step 2

Meanwhile, cut the pancetta or guanciale into small cubes about 1 cm in size.

Step 3

In a large pan over medium heat, cook the pancetta until it is crispy, about 5-7 minutes. Remove from heat and set aside, leaving the rendered fat in the pan.

Step 4

In a mixing bowl, crack the whole eggs and add the additional egg yolk. Beat well.

Step 5

Add the grated Parmesan and Pecorino Romano cheeses to the eggs and mix until well combined. Add a pinch of salt and ample freshly ground black pepper. Mix well and set aside.

Step 6

Once the pasta is cooked, reserve about 1 cup of the pasta water, then drain the pasta.

Step 7

Transfer the pasta to the pan with pancetta and its fat, tossing to coat the spaghetti.

Step 8

Remove the pan from the heat, let it cool for about 30 seconds, then add the egg and cheese mixture to the pan, stirring quickly to coat the pasta with the sauce. Add a small amount of reserved pasta water as needed to achieve a creamy consistency.

Step 9

If desired, add red pepper flakes for extra heat.

Step 10

Serve immediately, garnished with additional cheese and a sprinkle of freshly ground black pepper.

Nutrition Facts

Serving size	(862.9g)

Amount per serving	% Daily Value*
Calories	2314.6

Total Fat 159.0g	0%
Saturated Fat 64.5g	0%
Polyunsaturated Fat g
Cholesterol 949mg	0%
Sodium 6742.9mg	0%
Total Carbohydrate 131.8g	0%
Dietary Fiber 9.2g	0%
Total Sugars 3.7g
Protein 97.8g	0%

Vitamin D 160IU	0%
Calcium 1304.4mg	0%
Iron 14.2mg	0%
Potassium 1038.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.9%

Protein: 16.7%

Carbs: 22.4%