Comforting Ultimate Italian Spaghetti Carbonara

If you’ve ever craved a dish that’s both comforting and impressively delicious but still easy to whip up, look no further.

This Spaghetti Carbonara is a classic Italian recipe that combines crispy pancetta, creamy cheese, and perfectly cooked pasta in a rich, velvety sauce.

It’s a dish that’s surprisingly simple yet packed with flavor, making it ideal for beginners who want to bring a touch of Italy into their kitchen.

Ingredients

100g pancetta
50g pecorino cheese
50g parmesan cheese
3 large eggs
350g spaghetti
2 garlic cloves, peeled and whole
50g unsalted butter
Sea salt and freshly ground black pepper

Free

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Instructions

Step 1: Start by boiling water

Fill a large saucepan with water and place it on the stove to bring it to a boil.

Step 2: Prepare the pancetta and cheese

While waiting for the water to boil, chop the pancetta into small pieces after removing the rind.
Grate both the pecorino and parmesan cheeses, then mix them together in a bowl and set aside.

Step 3: Beat the eggs

In a separate bowl, crack the eggs and whisk them until smooth.
Add a pinch of freshly ground black pepper to season the eggs, and set this aside as well.

Step 4: Cook the spaghetti

Once the water is boiling, add 1 teaspoon of salt, then put the spaghetti in the pot.
Let it cook for about 10 minutes or until al dente (just cooked through but still firm).
Stir the pasta occasionally to prevent it from sticking.

Step 5: Prepare the garlic

Lightly crush the garlic cloves by pressing them with the flat side of a knife.
This releases their flavor without cutting them up.

Step 6: Fry the pancetta and garlic

While the pasta is cooking, melt the butter in a large frying pan or wok over medium heat.
Once the butter has melted, add the pancetta and garlic to the pan.
Cook for about 5 minutes, stirring frequently, until the pancetta turns golden and crisp.
After that, remove and discard the garlic with a slotted spoon.

Step 7: Combine the spaghetti with pancetta

Lower the heat under the pancetta.
When the spaghetti is ready, use tongs or a pasta fork to lift it directly from the pot into the pan with the pancetta.
A little bit of pasta water is fine, so don’t worry about draining it completely.
Save the remaining pasta water for later.

Step 8: Mix the eggs and cheese

Stir most of the grated cheese into the beaten eggs, keeping a small portion aside for sprinkling over the finished dish.

Step 9: Add the egg mixture to the pasta

Take the frying pan off the heat and quickly pour the egg and cheese mixture over the spaghetti.
Using tongs or a long fork, toss the pasta gently so the sauce coats the spaghetti without scrambling the eggs.
The heat from the pasta will thicken the sauce into a creamy consistency.

Step 10: Adjust the sauce

If the pasta looks dry, add a few tablespoons of the reserved pasta water to moisten it.
Stir until the sauce is glossy and coats the spaghetti evenly. Taste and add a little salt if needed.

Step 11: Serve the dish

Using a long-pronged fork, twist the pasta onto serving plates or bowls.
Sprinkle the remaining cheese on top, along with a bit more freshly ground black pepper.
If the pasta dries out before serving, add a splash of the reserved pasta water to revive the creamy texture.

FAQs

What if I can’t find pancetta?

If pancetta isn’t available, you can use bacon as a substitute. It will give a similar smoky flavor, though the texture might be slightly different. Just make sure to cook it until crispy.

How can I make this recipe vegetarian?

To make a vegetarian version, simply omit the pancetta and use a bit of olive oil to add flavor. You can also add vegetables like mushrooms or spinach for extra texture and taste.