Description

Craving an authentic, creamy pasta that’s bursting with Italian flavor but quick enough for a busy night? What if you could whip up a silky, cheesy spaghetti alla carbonara with crispy pancetta and a rich egg-based sauce in just 20 minutes? Spaghetti alla Carbonara is your answer—a timeless Roman dish with a 4.9-star rating from 148 reviews, perfect for weeknight dinners, date nights, or impressing guests with minimal effort

Ingredients

Here’s the lineup for 4-6 servings. Each ingredient plays a key role, and I’ll explain why it’s important plus offer swaps for flexibility.

Olive oil (2 tablespoons): Helps crisp the pancetta and adds richness. Sub: Avocado oil or vegetable oil.
Pancetta or thick bacon (8 ounces, diced): Provides salty, savory crunch and fat for the sauce. Sub: Guanciale (traditional) or smoked mushrooms for vegetarian.
Large eggs (4, at room temperature): Create the creamy, silky sauce base. Sub: Pasteurized eggs for safety if preferred.
Parmigiano-Reggiano cheese (1 cup, 2 1/2 ounces, freshly grated): Adds nutty, umami depth. Sub: Pecorino Romano or nutritional yeast for vegan (though less authentic).
Black pepper (1 teaspoon, freshly ground): Brings bold, spicy warmth, a carbonara hallmark. Sub: White pepper for milder flavor.
Kosher salt: Seasons the pasta water for flavor. Sub: Sea salt or low-sodium alternatives.
Spaghetti (1 pound): Classic long pasta that holds the sauce perfectly. Sub: Bucatini, linguine, or gluten-free spaghetti.

These ingredients are simple but high-quality, ensuring an authentic, flavorful dish. The combination of protein-rich eggs and nutrient-dense cheese makes this a satisfying meal.

Cook Mode Prevent your screen from going dark

Instructions

Cook the pancetta: In a large sauté pan, heat 2 tablespoons olive oil over medium heat until shimmering. Add 8 ounces diced pancetta and cook, stirring occasionally, until browned and fat is rendered, about 5 minutes. Reduce heat to low to keep warm. Tip: Dice pancetta evenly for consistent crisping; don’t drain the fat—it’s key to the sauce.
Prepare the egg mixture: In a large bowl, whisk together 4 large eggs, 1 cup freshly grated Parmigiano-Reggiano, and 1 teaspoon freshly ground black pepper until uniform. Set aside. Tip: Use room-temperature eggs to prevent curdling when mixed with hot pasta.
Cook the pasta: Fill a large pot with water, add enough kosher salt to taste like seawater (about 1 tablespoon per gallon), and bring to a boil. Add 1 pound spaghetti and cook according to package directions until al dente, about 8-10 minutes. Reserve 1 cup pasta cooking liquid, then drain the pasta. Tip: Don’t rinse the pasta—starch helps the sauce cling.
Combine and toss: Transfer the drained spaghetti to the bowl with the egg mixture. Add the pancetta and all its fat from the pan. Toss quickly until the eggs cook from the residual heat and the pasta is coated in a creamy sauce, about 1 minute. If the sauce is too dry, add a splash of reserved pasta water (per cook’s note) to create a smooth emulsion. Tip: Toss continuously to avoid scrambling the eggs; work fast to keep the pasta hot.
Serve: Divide among 4-6 plates and serve immediately. Tip: Garnish with extra Parmesan or black pepper for a restaurant-style finish.