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Creamy Spaghetti Carbonara

Kathleen R. Coffey
A fast and flavorful classic Italian pasta dish, this Spaghetti Carbonara is made with simple ingredients—spaghetti, pancetta, eggs, Parmesan, and garlic—yet delivers creamy, restaurant-quality results in just 30 minutes. Perfect for busy weeknights, it’s rich in protein and easy to prepare with minimal tools.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 6

Equipment

  • 1 Mixing Bowl
  • 1 Skillet
  • 1 Slotted spoon
  • 1 Set of Tongs
  • 1 Large Pot

Ingredients
  

  • 1 pound spaghetti
  • 6 slices pancetta or guanciale or bacon, diced
  • 2 cloves garlic finely minced
  • 3 large eggs
  • 1 cup freshly grated Parmesan cheese or Pecorino Romano
  • Freshly ground black pepper to taste
  • Salt as needed for pasta water and seasoning

Instructions
 

  • Prepare the Egg and Cheese Mixture:In a medium mixing bowl, vigorously whisk together the eggs, grated Parmesan, and a generous amount of freshly cracked black pepper. Set this creamy mixture aside; it will form the rich sauce for the pasta.
  • Crisp the Pancetta:Heat a large skillet over medium heat. Add the diced pancetta and cook, stirring occasionally, until it becomes crispy and golden, releasing its flavorful fat. Use a slotted spoon to transfer the cooked pancetta onto a paper towel-lined plate, leaving the rendered fat in the skillet.
  • Sauté the Garlic:Add the minced garlic to the hot pancetta fat in the skillet. Cook for about one minute, stirring continuously, until the garlic is fragrant but not browned, which ensures a mellow, savory aroma.
  • Cook the Pasta Al Dente:While the garlic cooks, bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package instructions until just tender but still firm to the bite (al dente). Before draining, reserve one cup of the starchy pasta water, then drain the pasta without rinsing it.
  • Combine Pasta and Garlic Oil:Immediately add the hot drained pasta to the skillet with the garlic-infused oil. Toss thoroughly to coat every strand in the flavorful fat, ensuring an even base for the sauce.
  • Create the Creamy Carbonara Sauce:Remove the skillet from heat to prevent scrambling the eggs. Slowly pour the egg and cheese mixture over the pasta, tossing quickly with tongs to coat the spaghetti evenly. If the sauce seems too thick, gradually add some reserved pasta water to achieve a smooth, creamy consistency.
  • Finish with Pancetta and Seasoning:Return the crispy pancetta to the pasta and gently toss to distribute it evenly. Taste and adjust seasoning with salt and extra black pepper if desired.
  • Serve and Garnish:Serve the carbonara immediately while hot, optionally garnished with fresh parsley or additional Parmesan for an extra touch of flavor.

Notes

  • For best results, ensure your eggs are at room temperature before mixing to help create a smooth sauce.
  • Avoid rinsing the pasta after draining, as the natural starches help the sauce adhere perfectly.
  • Reserve pasta water carefully—it’s the secret to adjusting the sauce’s creaminess without thinning flavor.
  • This dish is best enjoyed fresh but can be stored in the refrigerator for 3 to 4 days. Due to its creamy texture, freezing is not recommended.
  • If you prefer a milder flavor, reduce the amount of black pepper or swap pancetta for bacon for a smokier taste.