There’s something incredibly comforting about a bowl of spaghetti carbonara. It’s creamy, flavorful, and comes together faster than you’d expect.
One evening, after a long day, I whipped up this dish with just a handful of ingredients. The first bite wrapped me in warmth and nostalgia, reminding me why I keep coming back to this classic.
- Ready in under 30 minutes for a quick yet indulgent meal
- Uses simple pantry staples, no fancy ingredients needed
- Perfect balance of creamy sauce, salty pancetta, and al dente pasta
- Ideal for weeknight dinners or impressing guests effortlessly
Classic Spaghetti Carbonara
- Total Time: 25 minutes
- Yield: 4 1x
Description
A quick and creamy Italian pasta dish made with eggs, cheese, pancetta, and black pepper.
Ingredients
12 oz spaghetti
4 oz pancetta, diced
2 large eggs
1 cup grated Pecorino Romano cheese
Freshly ground black pepper
Salt
1 clove garlic, peeled
Instructions
Cook spaghetti in salted boiling water until al dente. Reserve 1 cup pasta water and drain.
While pasta cooks, sauté pancetta and garlic in a pan until pancetta is crisp. Remove garlic and discard.
In a bowl, whisk eggs, cheese, and a generous amount of black pepper.
Add hot pasta to the pancetta pan off the heat. Quickly pour egg mixture over pasta, stirring vigorously to create a creamy sauce.
Add reserved pasta water a little at a time if sauce is too thick.
Serve immediately with extra cheese and pepper.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
FAQ
Can I use bacon instead of pancetta?
Absolutely! Bacon works well and gives a slightly smokier flavor. Just cook it until crisp before adding to the pasta.
Is it okay to reheat Spaghetti Carbonara?
Yes, but gently. Reheat on low heat with a splash of milk or cream to keep the sauce creamy and prevent it from drying out.
Try this recipe tonight and enjoy the cozy comfort it brings to your table.