Creamy Authentic Carbonara (Edit recipe)

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This quick and easy creamy carbonara recipe is the perfect Italian pasta dish made with just 5 ingredients. Spaghetti is mixed with crispy pancetta and a creamy egg and cheese sauce for the best Italian comfort food.

5 minutes

25 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	526
Fat:	20 g
Carbohydrates:	58 g
Protein:	28 g
Cholesterol:	27 g
Sodium:	1088 mg
Fiber:	4 g
Sugars:	1 g
Calculated per serving.

Serves: 6

Ingredients

1 lb Spaghetti
8 oz Pancetta, diced
4 whole Eggs, room temperature
1 cup Pecorino Romano, freshly grated (plus extra for serving)
0.5 tsp Black Pepper

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

First, boil the spaghetti noodles in a large pot of boiling salted water according to the package directions until al dente.
While the pasta is cooking, cook the pancetta in a skillet over medium heat for about 5-7 minutes until crispy. Remove off of the heat.
In a bowl, whisk together the eggs with the pecorino romano cheese and black pepper and set aside.
When the pasta is al dente, drain all but ½ cup of the pasta cooking water from it.
Add the skillet with the pancetta back to the heat and when it starts to sizzle, add the drained spaghetti and reserved pasta water. Toss to combine and remove off of the heat.
Pour the egg and cheese mixture into the pasta and toss constantly until the cheese is melted and the sauce is creamy.
Serve the carbonara immediately topped with extra pecorino romano cheese, if desired.

Notes

Pasta - Classic carbonara is made with a long thin pasta such as spaghetti, fettuccine, linguine, or bucatini.
Pork - Pancetta or guanciale is used for traditional carbonara. Guanciale is made from pork cheeks, whereas pancetta is made from pork belly. Bacon can also be used as a substitute.
Cheese - Parmesan can be used as a substitute for pecorino romano.
Eggs - I use whole eggs for my classic spaghetti carbonara. Some recipes use just egg yolk or a combination of yolks and whole eggs. Using a combination or only egg yolks will make for a richer sauce.
Leftovers - Keep for 2-4 days in an airtight container in the refrigerator. Reheat over low heat on the stovetop with a bit of broth or cream.