Spaghetti Carbonara is a creamy, rich, and indulgent Italian pasta dish made with eggs, pancetta, and cheese—without using cream! This ultimate version brings out the perfect balance of flavors and textures.
Ingredients:
- 12 oz spaghetti
- 4 oz pancetta or guanciale, diced (bacon can be used as a substitute)
- 2 large eggs
- 2 large egg yolks
- 1 cup grated Pecorino Romano cheese (or Parmesan)
- 1 teaspoon black pepper, freshly ground
- ½ teaspoon salt (adjust as needed)
- 1 clove garlic, smashed (optional, for extra flavor)
- 1 tablespoon olive oil
Instructions:
Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Cook spaghetti until al dente, reserving 1 cup of pasta water before draining.
Crisp the Pancetta/Guanciale:
- In a large skillet, heat olive oil over medium heat.
- Add pancetta and garlic (if using), cooking until the pancetta is crispy and golden brown (about 4-5 minutes).
- Remove the garlic clove and turn off the heat.
Prepare the Carbonara Sauce:
- In a mixing bowl, whisk together eggs, egg yolks, grated cheese, and black pepper until smooth.
Combine Everything:
- Add the hot drained pasta to the skillet with the pancetta. Toss well to coat in the fat.
- Remove from heat and slowly pour the egg mixture over the pasta while tossing vigorously.
- Gradually add reserved pasta water, a little at a time, to create a silky sauce. (You may not need all of it.)
Serve Immediately:
- Garnish with extra Pecorino Romano cheese and black pepper. Serve hot!
Tips:
- Use high-quality ingredients for the best flavor—guanciale and Pecorino Romano make it truly authentic.
- Work quickly when mixing the sauce with the pasta to avoid scrambling the eggs.
- No cream needed! The creamy texture comes from the emulsion of eggs, cheese, and pasta water.
