Classic Spaghetti Carbonara Recipe
Making a classic spaghetti carbonara might feel intimidating, but it’s easier than you think! It’s that dish literally ANYONE can cook. With a few simple ingredients and some pro tips, you’ll have a restaurant-worthy dish in no time.
If you’re craving a comforting, flavorful pasta dish that’s quick to make and utterly satisfying, look no further than Spaghetti Carbonara.
This classic Italian dish is a crowd-pleaser and for good reason— it’s creamy, savory, and packed with rich flavors that meld together beautifully with every bite.
And the best part? You can make it in less than 30 minutes!
Made with just a few simple ingredients— spaghetti, eggs, Parmesan cheese, pancetta (or bacon), garlic, and black pepper— Spaghetti Carbonara is proof that less is more.
The creamy sauce is made without any cream; instead, the heat from the freshly cooked pasta and the eggs creates a velvety, luxurious coating.
The crispy pancetta adds a salty crunch, while the Parmesan gives it a cheesy richness that’s simply irresistible.
Whether you’re cooking for a family dinner or a casual date night, this Classic Spaghetti Carbonara recipe will steal the show with its rich flavors and easy prep.
Get ready to experience pasta perfection that will have you coming back for seconds (and thirds!).
Ingredients:
● 12 oz spaghetti (or your favorite pasta—bucatini works too!)
● 4 oz pancetta or guanciale, diced (bacon works in a pinch, but traditionalists may frown)
● 3 large eggs
● 1 cup freshly grated Parmesan cheese (Parmigiano-Reggiano is best, but Pecorino Romano works too for a sharper kick)
● 3 cloves garlic, smashed (optional but adds a lovely aromatic layer)
● Salt, to taste
● Freshly ground black pepper (the more, the better—don’t be shy!)
● Parsley (If desired, you can garnish the finished dish with chopped fresh parsley.
Instructions:
1. Boil Your Pasta
● Bring a large pot of salted water to a boil and cook the spaghetti until just al dente.
(Tip: Use less salt than usual because the pancetta and cheese pack plenty of saltiness.)
● Reserve about 1 cup of pasta water before draining—it’s liquid gold for the sauce.
2. Prep the Pancetta
● While the pasta cooks, heat a large skillet over medium heat.
● Add the pancetta and cook until crispy, stirring occasionally to prevent burning.
● If you’re using garlic, toss it in for the last minute to lightly flavor the fat, then remove it before moving on.
(Pro tip: Don’t discard that rendered fat—it’s the flavor base for your sauce!)
3. Whisk the Sauce Base
● In a bowl, whisk together the eggs and grated Parmesan.
● Add a generous amount of freshly ground black pepper—seriously, don’t skimp! It’s the soul of carbonara. Set this mixture aside.
4. Combine Pasta and Pancetta
● Once your pasta is drained, toss it directly into the skillet with the pancetta.
(Make sure the skillet isn’t screaming hot; you don’t want to scramble the eggs in the next step!)
5. Create the Creamy Sauce
● Remove the skillet from heat. Quickly pour the egg and cheese mixture over the pasta, tossing vigorously to coat everything evenly.
● Add a splash of that reserved pasta water to loosen the sauce and make it glossy.
(Start with a little; you can always add more.)
6. Season and Serve
● Taste and adjust the seasoning. Chances are you won’t need extra salt, but more black pepper is always a good idea.
● Serve immediately and an extra sprinkle of Parmesan on top and parsley if desired.
Pro Tips for Carbonara Success:
No cream, please! The creaminess comes from the emulsion of the egg, cheese, and pasta water—don’t let anyone tell you otherwise.
Work quickly. The residual heat from the pasta and skillet is what cooks the eggs, so don’t dawdle.
Use good cheese. Pre-shredded cheese won’t melt properly and can make the sauce gritty. Freshly grated is key!
Serve immediately. Carbonara waits for no one. It’s best enjoyed hot and fresh.
Now, pour yourself a glass of wine and dig in. It doesn’t get much better than this!
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