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Traditional Spaghetti Carbonara

Traditional Spaghetti Carbonara

Experience the timeless allure of Traditional Spaghetti Carbonara — a quintessential Italian masterpiece that delights with its simplicity and exquisite flavors. This recipe embodies the essence of Italian cuisine, combining pasta, eggs, cheese, and pancetta to create a creamy, indulgent sauce that envelops each strand of spaghetti perfectly. Elevate your dining experience with a sprinkle of parsley and extra cheese for an authentic taste of Italy.

Makes 2 people · Prep 10 mins · Cook 15 mins · 5 ingredients · 8 steps

Ingredients

  • 3 eggs (yolks only)
  • 50g Pecorino Romano cheese (grated)
  • 50g Parmesan cheese (grated)
  • 200g spaghetti (or tagliatelle)
  • 200g pancetta (cubed)

Method

  1. Cook the spaghetti. Cook the spaghetti in a large pot of salted boiling water until al dente.
  2. Whisk the eggs and cheese. In a bowl, whisk together the egg yolks and Pecorino cheese.
  3. Crisp the pancetta. In a large pan, cook the pancetta over medium heat until crispy.
  4. Save the pasta water. Drain the spaghetti, reserving a cup of the cooking water.
  5. Combine in the pan. Add the spaghetti to the pan with the pancetta and toss to combine.
  6. Make the sauce off the heat. Remove the pan from the heat and quickly stir in the egg and cheese mixture, adding a little of the reserved cooking water to create a creamy sauce.
  7. Season and serve. Season with black pepper and serve immediately.
  8. Garnish the plates. Garnish with extra cheese and parsley.

Good to know

  • Ensure to remove the pan from the heat before adding the egg and cheese mixture to prevent scrambling.
  • Guanciale can be used instead of pancetta for a more traditional flavor, although pancetta works equally well.
  • Enhance the dish with a touch of garlic or chili flakes for an extra burst of flavor.
  • Consider adding peas or asparagus to bulk up the dish and add color and freshness.