Spaghetti Carbonara with Eggs (Printable Version)
Crispy pancetta, Parmesan, eggs, and pasta combine for a traditional carbonara full of rich flavor.
# What You’ll Need:
→ Main Ingredients
01 - 12 ounces dried spaghetti
02 - 4 large eggs
03 - 1 cup finely grated Parmesan cheese
04 - 6 ounces pancetta, diced
05 - Freshly ground black pepper
# Step-by-Step Guide:
01 - Bring a large pot of salted water to a rolling boil and cook spaghetti according to package instructions until al dente. Reserve 1 cup pasta water and drain.
02 - In a large skillet over medium heat, cook pancetta until golden and crisp, about 4 to 6 minutes. Remove from heat.
03 - In a mixing bowl, vigorously whisk together eggs and grated Parmesan until smooth and well combined.
04 - Quickly add hot drained pasta to the skillet with pancetta. Remove skillet from heat, then immediately pour in the egg and cheese mixture. Toss energetically, gradually adding reserved pasta water if necessary to achieve a silky sauce. Season generously with freshly ground black pepper.
# Additional Tips::
01 -
- No heavy cream needed for authentic Roman flavor
- Comes together fast for busy weeknights
02 -
- This dish is naturally high in protein thanks to the eggs and pancetta
- Spaghetti carbonara is best eaten fresh since the creamy sauce does not reheat well
03 -
- Toss the pasta off the heat with the eggs so you never scramble them
- Do not skip reserving some pasta water it makes all the difference in getting a silky sauce