Spaghetti Carbonara

• 12 oz spaghetti
• 4 large eggs
• 1 cup freshly grated Pecorino Romano cheese
• 1/2 cup grated Parmesan cheese
• 8 oz pancetta, diced
• 4 cloves garlic, thinly sliced
• 1/2 tsp black pepper, freshly ground
• Salt to taste
• 2 tbsp unsalted butter

Steps

1. 1 Cook spaghetti in salted boiling water until al dente. Reserve 1 cup of pasta water, then drain.
2. 2 While pasta cooks, whisk together eggs, cheeses, and black pepper in a bowl.
3. 3 In a large skillet, cook pancetta over medium heat until crispy. Add garlic and cook until fragrant.
4. 4 Toss cooked spaghetti into the skillet with pancetta. Remove from heat.
5. 5 Quickly stir in the egg mixture until creamy, adding reserved pasta water if needed.
6. 6 Add butter, toss to combine, and season with salt if necessary.

Nutrition

Tips

• Use freshly grated cheese for the best flavor.
• Don’t skip reserving pasta water; it’s key to the sauce’s texture!

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently with a splash of water or milk to restore creaminess.

Serving Suggestions

• Pair with a simple green salad and crusty bread.
• A glass of dry white wine complements this dish beautifully.

FAQ