Speghetti Carbonara
Spaghetti Carbonara is a creamy, cheesy Italian pasta dish made with eggs, pecorino cheese, pancetta, and black pepper. Originating from Rome, this dish is famous for its silky sauce created without cream — just the emulsion of eggs and cheese. Rich, comforting, and incredibly flavorful, Carbonara is a staple of authentic Italian cooking.
Ingredients
Equipment
Method
Boil spaghetti in salted water until al dente. Reserve 1/2 cup pasta water.
In a skillet, cook pancetta in olive oil until crispy. Remove from heat.
In a bowl, whisk eggs, cheese, and black pepper.
Add hot spaghetti to the skillet (off heat), then pour egg mixture over.
Toss quickly, adding a splash of reserved pasta water to make it creamy.
Serve immediately with extra cheese and black pepper.
Notes
Nutrition (per serving, approx.):
560 kcal | Carbs 60 g | Protein 28 g | Fat 22 g Notes: Traditional recipe never uses cream — the creamy texture comes from eggs and cheese. Use guanciale for the most authentic flavor. Storage:
Best eaten fresh; can refrigerate leftovers up to 1 day (reheat gently).
560 kcal | Carbs 60 g | Protein 28 g | Fat 22 g Notes: Traditional recipe never uses cream — the creamy texture comes from eggs and cheese. Use guanciale for the most authentic flavor. Storage:
Best eaten fresh; can refrigerate leftovers up to 1 day (reheat gently).