Spaghetti Carbonara is a classic Italian pasta dish made with perfectly cooked spaghetti, crispy pancetta or bacon, eggs, Parmesan cheese, and freshly ground black pepper. The creamy sauce is created without cream, relying instead on eggs and cheese for its rich, silky texture. Quick, satisfying, and full of authentic flavor, this recipe is ideal for weeknight dinners or special occasions.
Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Reserve ½ cup of the pasta water before draining.
In a bowl, whisk together the eggs, grated Parmesan cheese, and black pepper until well combined.
Cook the pancetta or bacon in a large skillet over medium heat until crispy. If using garlic, sauté it for 30 seconds until fragrant.
Add the drained spaghetti to the skillet and toss with the pancetta.
Remove the skillet from the heat and immediately pour in the egg and cheese mixture, tossing continuously so the residual heat creates a smooth, creamy sauce without scrambling the eggs.
Add a little reserved pasta water if needed to loosen the sauce and coat the pasta evenly.
Serve immediately with extra Parmesan cheese and freshly ground black pepper.
400g spaghetti
150g pancetta or bacon, diced
2 large eggs
1 cup grated Parmesan cheese
2 cloves garlic, minced (optional)
1 teaspoon freshly ground black pepper
Salt to taste
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