A Roman classic, creamy and full of flavor !
Spaghetti alla Carbonara is a traditional Roman pasta dish made with simple yet refined ingredients: eggs, cheese (typically Pecorino Romano or Parmigiano Reggiano), pancetta or bacon, and freshly cracked black pepper. Although spaghetti is the classic choice, you can also use fettuccine, rigatoni, or linguine.
Created in the mid-20th century, this creamy, savory dish is beloved for its rich flavor and silky texture. Made without cream, the magic lies in the perfect emulsion of eggs, cheese, and pasta water. A true delight for the taste buds!
DETAILS |
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Prep time: 5 minutes |
Cooking time: 5 to 7 minutes |
Servings: 2 |
Difficulty: Easy |
INGREDIENTS |
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250 g dried oe fresh egg spaghetti |
150 g pancetta, sliced ½ cm thick and cut into ¼ inch cubes |
2 whole eggs + 2 egg yolks |
¼ cup Pecorino Romano, grated |
¼ cup Parmigiano Reggiano, grated |
2 tbsp (30 ml) olive oil |
2 tbsp (30 ml) dry white wine |
¼ cup pasta cooking water |
Freshly cracked black pepper, to taste |
Angela's Tip |
The key to the perfect carbonara is to work quickly once the eggs hit the pasta—the residual heat will gently cook the eggs into a silky sauce without scrambling them. |
INSTRUCTIONS
Boil the pasta water: Bring a large pot of salted water to a boil.
Prepare the pancetta: Cut pancetta into small cubes (about ½ x ¼ inch).
Make the egg mixture: In a bowl, whisk together the eggs and yolks. Add most of the Pecorino and Parmesan (reserve a bit for garnish), mix until smooth, and set aside.
Cook the pasta: Add the spaghetti to the boiling water and cook until al dente (about 4 minutes for fresh pasta).
Cook the pancetta: While the pasta cooks, heat olive oil in a large pan over medium heat. Add pancetta and sauté until golden and crisp, but not too crunchy.
Deglaze: Pour in the white wine and let it simmer for 1–2 minutes on medium-low heat.
Combine pasta and pancetta: Once pasta is cooked, reserve ¼ cup of the cooking water, then drain. Add the pasta to the pan with pancetta.
Create the sauce: Turn off the heat. Add the reserved pasta water and immediately pour in the egg and cheese mixture. Toss quickly and thoroughly to coat the pasta and create a creamy, velvety sauce.
Season: Add freshly cracked black pepper to taste.
Serve immediately: Plate the pasta, sprinkle with the remaining cheese, and enjoy while hot!