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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.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2
Course: Main Course
Cuisine: Italian
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

200 g spaghetti
100 g pancetta or guanciale (or smoked bacon)
2 large eggs
1/2 cup (50 g) grated pecorino romano (or parmesan)
Salt (to taste)
1 tsp freshly ground black pepper
1 tbsp olive oil

Equipment

  • Large pot, skillet, whisk, mixing bowl, tongs, cheese grater
  • Skillet
  • Cheese grater
  • Whisk
  • Mixing bowl
  • Tong

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).