Classic Spaghetti Carbonara
The quintessential Roman pasta dish made with eggs, pecorino Romano, pancetta, and black pepper. Simple ingredients create pure Italian comfort food magic.
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10
Prep Time (min)
15
Cook Time (min)
4
Servings
Medium
Difficulty
Ingredients
- 400g spaghetti
- 200g pancetta or guanciale, diced
- 4 large eggs
- 100g Pecorino Romano cheese, grated
- Freshly ground black pepper
- Salt for pasta water
- 2 cloves garlic (optional)
Instructions
- Bring a large pot of salted water to boil and cook spaghetti until al dente.
- In a large pan, cook pancetta over medium heat until crispy, about 5-7 minutes.
- In a bowl, whisk together eggs, grated Pecorino Romano, and plenty of black pepper.
- Reserve 1 cup of pasta cooking water before draining.
- Add drained hot pasta to the pan with pancetta.
- Remove from heat and quickly toss with egg mixture, adding pasta water gradually until creamy.
- Serve immediately with extra cheese and black pepper.
About the Chef
Chef Alessandro
Traditional Italian
Born in Naples, Italy, Alessandro learned to cook from his grandmother and honed his skills at culinary school in Rome. He specializes in traditional Italian cuisine with a modern twist and has been featured in numerous food magazines.
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