Spaghetti Carbonara with Pancetta


12 ounces (340g) spaghetti

4 ounces (113g) pancetta, diced

3 large eggs

1 cup (about 100g) grated Pecorino Romano cheese

Black pepper, freshly ground


Chopped parsley (optional, for garnish)


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 before draining.

While the pasta cooks, heat a large skillet over medium heat. Add the diced pancetta and cook until it’s crispy and golden brown. Remove the skillet from heat.

In a mixing bowl, whisk together the eggs, grated Pecorino Romano cheese, and a generous amount of freshly ground black pepper. Mix until well combined.

Once the pasta is cooked, drain it and immediately add it to the skillet with the crispy pancetta. Toss to coat the pasta with the rendered fat from the pancetta.

Remove the skillet from the heat, and quickly pour the egg and cheese mixture over the pasta. Toss vigorously to combine. The heat from the pasta will cook the eggs and create a creamy sauce. If the sauce seems too thick, gradually add some of the reserved pasta water while tossing until you achieve the desired consistency.

Taste and adjust seasoning with salt and more black pepper if needed. Remember that the pancetta and Pecorino Romano cheese are already salty.

Serve the spaghetti carbonara immediately, garnished with chopped parsley if desired. Enjoy while it’s still warm!

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