Spaghetti Carbonara

Spaghetti Carbonara


  • 400g spaghetti
  • 200g pancetta or guanciale, diced
  • 3 large eggs
  • 1 cup grated Pecorino Romano cheese (or Parmesan if preferred)
  • 2 cloves garlic, peeled and left whole
  • Freshly ground black pepper
  • Salt
  • Extra-virgin olive oil


  1. Cook the Spaghetti:
    • Bring a large pot of salted water to a boil.
    • Add the spaghetti and cook according to the package instructions until al dente.
    • Reserve about 1 cup of pasta water, then drain the spaghetti.
  2. Prepare the Pancetta:
    • While the spaghetti is cooking, heat a large skillet over medium heat.
    • Add a small drizzle of olive oil and the garlic cloves to the skillet.
    • Once the garlic is golden brown, remove it from the skillet and discard.
    • Add the diced pancetta to the skillet and cook until crispy. Remove from heat and set aside.
  3. Make the Sauce:
    • In a bowl, beat the eggs and mix in the grated Pecorino Romano cheese and a generous amount of freshly ground black pepper.
  4. Combine Ingredients:
    • Return the skillet with the pancetta to low heat.
    • Add the drained spaghetti to the skillet and toss to combine with the pancetta.
    • Remove the skillet from the heat and quickly pour the egg and cheese mixture over the pasta, tossing continuously to create a creamy sauce. Add reserved pasta water a little at a time if needed to achieve the desired consistency.
  5. Serve:
    • Divide the spaghetti carbonara among plates.
    • Top with additional grated cheese and freshly ground black pepper if desired.

Enjoy your homemade Spaghetti Carbonara!

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