Creamy Spaghetti Carbonara Recipe with Crispy Pancetta
A quick and easy creamy spaghetti carbonara with crispy pancetta, perfect for comforting weeknight dinners. This recipe features a silky sauce made by tempering eggs and cheese, combined with crispy pancetta for a deliciously indulgent meal.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
Scale
- 12 oz (340 g) dried spaghetti
- 6 oz (170 g) diced pancetta (or thick-cut bacon as substitute)
- 3 large eggs, room temperature
- 1 cup (about 100 g) grated Pecorino Romano cheese (Parmigiano-Reggiano as alternative)
- Freshly ground black pepper, to taste
- Salt, for pasta water and seasoning
- 1 tablespoon extra virgin olive oil
- Optional: 1 clove garlic, lightly crushed (remove before mixing sauce)
Instructions
- Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil. Add spaghetti and cook according to package instructions until al dente, about 8 to 10 minutes. Reserve 1 cup (240 ml) of pasta water before draining.
- While pasta cooks, whisk together eggs, grated Pecorino Romano, and a good grind of black pepper in a bowl until smooth and creamy. Set aside.
- Heat olive oil in a large skillet over medium heat. Add diced pancetta and cook until golden and crispy, about 5 to 7 minutes, stirring occasionally. If using garlic, add it now to infuse oil, then remove before mixing sauce.
- Add drained spaghetti directly to the skillet with pancetta off the heat to avoid scrambling eggs. Toss to coat pasta in rendered fat. Let pan cool slightly if too hot.
- Slowly pour egg and cheese mixture over pasta, tossing vigorously with tongs to create a creamy sauce. Add reserved pasta water a little at a time as needed to loosen sauce and help it cling to noodles. Sauce should be silky and smooth, not scrambled.
- Taste and adjust seasoning with extra cheese or pepper. Serve immediately with extra Pecorino and freshly cracked black pepper.
Notes
Combine pasta and egg mixture off the heat to avoid scrambled eggs. Use reserved pasta water to adjust sauce consistency. Cook pancetta slowly over medium heat for even crispness. Freshly grate cheese for best texture and flavor. Reheat leftovers gently on stovetop with splash of water or broth; avoid microwave to prevent drying.
Nutrition
- Serving Size: 1 serving (about 1/4
- Calories: 520
- Sugar: 2
- Sodium: 700
- Fat: 22
- Saturated Fat: 7
- Carbohydrates: 55
- Fiber: 3
- Protein: 22
Keywords: spaghetti carbonara, creamy carbonara, pancetta, easy carbonara recipe, quick pasta, Italian pasta dish, comfort food