Spaghetti Carbonara Recipe
Skip the jar and whip up creamy, cheesy spaghetti carbonara in 30 minutes! Crispy pancetta, silky sauce, and melty cheese - all you need for a taste of Italian heaven at home.
Ingredients
- 1 lb spaghetti (bucatini for extra sauce, if you're feeling adventurous!)
- 4 oz diced pancetta (bacon works in a pinch, but trust me, pancetta is the real deal!)
- 3 Eggs whisked and at room temperature (no fridge eggs allowed!)
- 1 cup grated Pecorino Romano cheese (Parmesan is okay, but Pecorino is the authentic choice!)
- 1 tbsp olive oil (for flavor magic)
- Salt & pepper to taste
- Optional: Chopped fresh parsley (for a pop of green and freshness)
Instructions
- Water party! Get that water boiling and salty - Italians know their pasta! Remember, this is the foundation for your spaghetti carbonara dreams.
- Pancetta fiesta! While the water dances, heat olive oil and sizzle your pancetta until golden brown. Resist the urge to snack (it's pasta time soon!) This is where the spaghetti gets its signature savory punch.
- Egg-cellent mix! Whisk those room-temperature eggs with cheese, adding salt & pepper (remember, cheese is salty!). This is the heart of your spaghetti carbonara sauce, so get ready to whisk with love.
- Pasta perfection! Cook spaghetti al dente (slightly firm!) and save some of that starchy water before draining.
- Grand assembly! Turn off the heat, add pasta & water to the pancetta, and toss for flavor magic. This is where everything comes together for a creamy, delicious spaghetti carbonara dance.
- Creamy dream! Pour the egg mix over hot pasta, tossing quickly. The heat cooks the eggs for a silky sauce (don't worry if it seems loose, it thickens up!). This is the moment your spaghetti carbonara becomes pure magic!
- Serve it up! Warm plates, creamy pasta, black pepper, and maybe some parsley for beauty. Enjoy your masterpiece! You deserve it.