Classic Spaghetti Carbonara Recipe

"A creamy, indulgent pasta dish with simple ingredients that pack a flavor punch."

Yield

Serves 4

Ingredients

• 12 oz spaghetti (or any long pasta like linguine or bucatini)
• 4 oz pancetta or guanciale, diced (bacon works as a substitute)
• 2 large eggs
• 2 large egg yolks
• 1 cup freshly grated Parmesan cheese (plus extra for serving)
• 1/2 cup freshly grated Pecorino Romano cheese
• 2 cloves garlic, peeled and slightly crushed (optional)
• 1/4 teaspoon freshly ground black pepper (more to taste)
• Salt for pasta water

Instructions

Prepare the Pasta:

1. Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, according to package instructions. Reserve 1 cup of pasta water before draining.

Prepare the Sauce:

2. In a medium bowl, whisk together the eggs, egg yolks, Parmesan, Pecorino, and black pepper until well combined.

Cook the Pancetta:

3. Heat a large skillet over medium heat. Add diced pancetta (or guanciale) and cook until crispy and golden, about 5–7 minutes. Remove garlic if using.

Combine and Serve:

4. Add the drained pasta to the skillet with the pancetta. Toss to coat in the rendered fat and turn off the heat.
5. Pour the egg and cheese mixture over the pasta, tossing vigorously to coat. Use the reserved pasta water, a few tablespoons at a time, to achieve a silky sauce.
6. Serve immediately with additional Parmesan and black pepper.

Nutritional Information (Per Serving)

Calories, 510 | Protein, 21g | Carbohydrates, 55g | Fiber, 3g | Net Carbohydrates, 52g | Fat, 23g | Saturated Fat, 10g | Cholesterol, 230mg | Sodium, 680mg | Sugars, 2g | Glycemic Index, Medium

Enjoy this classic, creamy spaghetti carbonara—simple ingredients, rich flavors, and perfect every time!