Classic Spaghetti Carbonara with Pancetta: An Italian Favorite

Spaghetti carbonara with pancetta is a traditional Roman pasta dish that’s simple yet deeply satisfying. With just a handful of ingredients—pasta, eggs, cheese, pancetta, and black pepper—you can create an incredibly rich sauce without using any cream. The magic lies in the combination of the egg yolks and cheese, which coat the pasta in a silky, flavorful sauce. This carbonara is a quick and easy dish perfect for busy weeknights or when you’re in the mood for a little taste of Italy.

Key Information

• Preparation Time: 5 minutes
• Cooking Time: 15 minutes
• Total Time: 20 minutes
• Servings: 4
• Serving Size: 1 plate (about 1.5 cups)

Nutritional Information (Per Serving)

• Calories: 520
• Protein: 19g
• Carbohydrates: 62g
• Fat: 20g
• Dietary Preference: Contains gluten and dairy

Ingredients List

• 400g (14 oz) spaghetti
• 150g (5 oz) pancetta, diced
• 3 large eggs + 1 yolk
• ¾ cup grated Pecorino Romano (70g)
• ¾ tsp freshly ground black pepper
• 1 tbsp olive oil
• Salt (for pasta water)

Detailed Method of Preparation

1. Cook the Spaghetti

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, according to package instructions (about 9-10 minutes). Reserve 1 cup of pasta water before draining.

2. Prepare the Egg and Cheese Mixture

1. In a bowl, whisk together the eggs, egg yolk, Pecorino Romano, and black pepper until smooth. Set aside. This will form the creamy sauce.

3. Cook the Pancetta

1. While the pasta is cooking, heat 1 tbsp olive oil in a large skillet over medium heat.
2. Add the pancetta and cook for 5-6 minutes until golden and crispy, stirring occasionally. Remove the skillet from the heat.

4. Combine the Pasta and Sauce

1. Add the drained pasta to the skillet with the pancetta and toss to coat.
2. Slowly pour the egg and cheese mixture over the hot pasta, stirring quickly to coat the noodles without scrambling the eggs. If the mixture seems too thick, add a few tablespoons of the reserved pasta water to loosen it.

5. Serve Immediately

1. Transfer the pasta to serving plates and sprinkle with extra Pecorino Romano and a touch of black pepper. Enjoy while hot!

Tips for Culinary Success

• Use the right cheese: Pecorino Romano offers a sharp, salty flavor. You can also use Parmesan if that’s what you have on hand, but for true authenticity, stick with Pecorino.
• Don’t skip the pasta water: The starchy water helps create a smooth, glossy sauce.
• Work quickly with the eggs: The residual heat from the pasta will cook the eggs just enough to create a sauce. Stir continuously to avoid scrambling.
• Substitute options: If you can’t find pancetta, use guanciale (cured pork cheek) or bacon.

Frequently Asked Questions (FAQs)

Can I add cream to carbonara?

Traditional carbonara does not use cream. The creamy texture comes from the emulsion of eggs, cheese, and pasta water. Adding cream is common in non-traditional versions but isn’t necessary for authenticity.

What’s the difference between pancetta and guanciale?

Both are cured pork, but pancetta comes from the belly, while guanciale is from the cheek. Guanciale is slightly fattier and richer, but both work well in carbonara.

How do I store and reheat leftovers?

Carbonara is best enjoyed fresh, but you can store leftovers in the fridge for up to 2 days. Reheat gently in a skillet with a splash of pasta water or stock to loosen the sauce.

Is carbonara gluten-free?

Not inherently, but you can make it gluten-free by substituting the spaghetti with your favorite gluten-free pasta.

Few dishes rival the simplicity and elegance of spaghetti carbonara with pancetta. With its rich, velvety sauce and crispy pancetta, every bite feels like a trip to Rome. Whether you’re hosting guests or treating yourself to a cozy dinner, this dish is guaranteed to impress. Buon appetito!