Spaghetti Carbonara (Italy)

Cooking Time: 20 minutes

Spaghetti Carbonara is a traditional Italian pasta dish with origins in the Lazio region, particularly Rome. It’s celebrated for its simplicity and bold flavors, made with just a handful of ingredients that create a luxurious and creamy sauce without the use of cream.

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Ingredients (Serves 4)

• 400g (14 oz) spaghetti

• 150g (5 oz) pancetta or guanciale (cut into small cubes)

• 2 large eggs

• 2 large egg yolks

• 50g (1/2 cup) Pecorino Romano cheese (finely grated)

• 50g (1/2 cup) Parmesan cheese (finely grated)

• 2 tbsp olive oil (optional, if guanciale lacks fat)

• Freshly ground black pepper (to taste)

• Salt (for pasta water)

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Instructions

Cook the Pasta

• Bring a large pot of salted water to a boil and cook the spaghetti until al dente according to the package instructions.

• Reserve 1 cup of pasta water before draining.

  
  

Prepare the Sauce

• In a medium bowl, whisk together the eggs, egg yolks, Pecorino Romano, Parmesan, and a generous pinch of black pepper until smooth. Set aside.

  
  

Cook the Pancetta/Guanciale

• Heat a large pan over medium heat. Add the pancetta or guanciale and cook until crispy, about 5–7 minutes. (If needed, add a little olive oil to help render the fat.)

  
  

Combine Pasta and Sauce

• Lower the heat and add the drained spaghetti to the pan with the pancetta. Toss to coat in the rendered fat.

• Remove the pan from heat and quickly pour the egg and cheese mixture over the pasta, tossing continuously to create a creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water.

  
  

Season and Serve

• Adjust the seasoning with more black pepper to taste. Divide the carbonara among plates or bowls and sprinkle with extra cheese if desired.