Classic Creamy Italian Spaghetti Carbonara Recipe
Classic Creamy Italian Spaghetti Carbonara is a rich and flavorful pasta dish made with crispy pancetta, creamy eggs, and sharp Pecorino Romano and Parmesan cheeses. This recipe combines simple ingredients to create an authentic Roman favorite, finished with a silky sauce made without cream, relying on the egg and cheese mixture for a luscious texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Pasta
- Method: Frying
- Cuisine: Italian
Ingredients
Scale
Pasta
- 400 g spaghetti
Meat & Cheese
- 150 g pancetta, diced
- 1 cup (100g) freshly grated Pecorino Romano cheese
- 1/2 cup (50g) freshly grated Parmesan cheese
Egg Mixture
- 2 large eggs
- 1 large egg yolk
Others
- 2 tablespoons olive oil
- 2 cloves garlic, peeled and left whole
- Salt and freshly ground black pepper, to taste
Instructions
- Cook the pasta: Fill a large pot with water and add a generous amount of salt. Bring the water to a boil, then add the spaghetti. Cook according to package instructions until al dente. Reserve about 1 cup of the pasta cooking water before draining the rest.
- Infuse the oil with garlic: While the pasta is cooking, heat the olive oil in a large frying pan over medium heat. Add the whole garlic cloves and sauté for a few minutes until the garlic turns golden, then remove and discard the garlic to leave the infused oil behind.
- Cook the pancetta: Add the diced pancetta to the garlic-infused oil in the pan. Cook over medium heat until the pancetta is crispy and golden, about 5 to 7 minutes. Turn off the heat and set the pan aside.
- Prepare the egg and cheese mixture: In a mixing bowl, combine the eggs, egg yolk, grated Pecorino Romano, grated Parmesan, a generous pinch of salt, and plenty of freshly ground black pepper. Whisk everything together until it forms a smooth, creamy paste.
- Toss pasta with pancetta: When the pasta is ready, quickly transfer the hot spaghetti to the frying pan with the crispy pancetta and its rendered fat. Toss thoroughly to coat the pasta evenly.
- Create the creamy sauce: Remove the pan from the heat and immediately pour in the egg and cheese mixture. Stir vigorously and continuously to allow the residual heat of the pasta to thicken the eggs gently, forming a creamy sauce. Add the reserved pasta water slowly, a little at a time, until the desired consistency is reached.
- Season and serve: Taste and adjust seasoning with extra salt and pepper if needed. Serve the carbonara immediately, garnished with additional grated cheese and freshly ground black pepper.
Notes
- Do not add the egg mixture to the pan while it is still on direct heat to avoid scrambling the eggs.
- Use freshly grated cheeses for the best flavor and texture.
- Reserve pasta water carefully, as it helps to thin the sauce while improving its silkiness and binding.
- Authentic carbonara uses no cream; the sauce’s creaminess comes purely from eggs and cheese.
- For a gluton-free version, substitute spaghetti with gluten-free pasta.
Keywords: Spaghetti Carbonara, Italian Pasta Recipe, Creamy Carbonara, Pancetta Pasta, Traditional Italian Dish