Description

A classic Italian pasta dish featuring al dente spaghetti tossed with crispy pancetta and a creamy sauce made from eggs, Parmesan cheese, and black pepper. This quick and simple recipe delivers authentic flavors that come together in just 25 minutes, perfect for a satisfying weeknight dinner.

Ingredients

12 oz spaghetti
4 oz pancetta, diced
2 large eggs
1 cup freshly grated Parmesan cheese
2 cloves garlic, minced
Freshly cracked black pepper, to taste

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Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente according to package instructions. Reserve 1/2 cup of pasta water before draining the pasta.
Prepare the Pancetta: In a large skillet over medium heat, sauté the diced pancetta until crispy and golden brown, releasing flavorful fat.
Create the Sauce: In a bowl, whisk together the eggs and freshly grated Parmesan cheese until smooth. Season the mixture generously with freshly cracked black pepper for that classic kick.
Combine Everything: Add the drained spaghetti to the skillet with the pancetta while still hot. Remove the skillet from the heat and quickly pour in the egg and cheese mixture, tossing rapidly to coat the pasta evenly without scrambling the eggs.
Adjust Consistency: If the sauce seems too thick, gradually add the reserved pasta water, a little at a time, stirring gently until the sauce becomes creamy and clings perfectly to the spaghetti.
Serve Immediately: Plate the carbonara while warm and garnish with additional Parmesan cheese and freshly cracked black pepper to taste for extra flavor and presentation.

Notes

Be sure to remove the skillet from heat before adding the egg mixture to prevent the eggs from scrambling.
Use freshly grated Parmesan cheese for the best flavor and creaminess.
Reserve some pasta cooking water as it helps to achieve the perfect sauce consistency.
For a richer flavor, you can add minced garlic along with the pancetta during sautéing if desired.
Serve immediately to enjoy the creamy texture; the sauce thickens as it cools.