Classic Spaghetti Carbonara
Authentic Italian pasta with eggs, cheese, pancetta, and black pepper. No cream needed for this rich, silky sauce.
Instructions
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Prep Ingredients: Whisk the eggs and grated Pecorino Romano together in a bowl. Season generously with black pepper. Set aside.
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Crisp the Pancetta: In a large skillet, cook the cubed pancetta over medium heat until golden and crispy. Remove from heat but keep the fat in the pan.
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Boil Water: Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente.
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Combine: Reserve 1/2 cup of pasta water. Drain the pasta and immediately toss it into the skillet with the pancetta fat (off heat).
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Make the Sauce: Pour the egg and cheese mixture over the pasta, tossing vigorously to create a creamy sauce. Add splashes of reserved pasta water if needed to loosen the sauce. The residual heat cooks the eggs gently.
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Serve: Serve immediately, topped with extra cheese and more black pepper.
Tips for Success
- No Cream: Authentic carbonara gets its creaminess from the emulsion of eggs, cheese, and pasta water.
- Off Heat: Do not add the eggs while the pan is on the burner, or you will get scrambled eggs instead of sauce.
- Quality Matter: Use high-quality Pecorino Romano and freshly cracked pepper for the best flavor.
Chef’s Note: For a smokier flavor, use Guanciale (cured pork jowl) if you can find it.
