Quick and Creamy Spaghetti Carbonara
This classic Italian spaghetti carbonara blends crispy pancetta, creamy eggs, and savory cheeses to create a rich, comforting meal that’s ready in under 40 minutes. It’s perfect for those craving a quick, protein-packed pasta dinner with authentic flavor.
Equipment
- 1 Large Pot – for boiling pasta
- 1 nonstick skillet (for cooking pancetta)
- 1 mixing bowl (for whisking eggs and cheese)
- 1 pair of tongs (for mixing pasta and sauce)
- 1 cheese grater (for grating pecorino and parmesan)
Ingredients
- 100 grams pancetta diced
- 50 grams pecorino cheese finely grated
- 50 grams parmesan cheese finely grated
- 3 large eggs
- 350 grams spaghetti
- 2 garlic cloves peeled and left whole
- 50 grams unsalted butter
- Sea salt to taste
- Freshly ground black pepper to taste
Instructions
- Prepare the Pasta Water and Spaghetti: Fill a large pot with water, add a generous pinch of sea salt, and bring it to a rolling boil. Once boiling, add the spaghetti and cook according to package instructions until al dente, usually about 8-10 minutes. Reserve a cup of pasta water before draining, then set the spaghetti aside.
- Cook the Pancetta and Infuse Butter: While the pasta cooks, heat a nonstick skillet over medium heat. Add the diced pancetta and whole garlic cloves, cooking gently until the pancetta turns crisp and golden and releases its flavorful fat, about 5-7 minutes. Remove the garlic cloves and discard. Stir in the butter, allowing it to melt and blend with the pancetta fat.
- Whisk the Egg and Cheese Mixture: In a mixing bowl, whisk together the eggs, pecorino, and parmesan until fully combined. Season with a pinch of black pepper for added warmth. This mixture will form the creamy sauce without needing any cream.
- Combine Pasta and Sauce: Add the hot drained spaghetti directly into the skillet with the pancetta and butter, tossing to coat the strands evenly. Remove the skillet from heat to prevent scrambling the eggs.Slowly pour the egg and cheese mixture over the pasta while tossing quickly. Add small amounts of reserved pasta water as needed to achieve a smooth, silky sauce that clings to every strand.
- Final Seasoning and Serve: Taste and adjust seasoning with sea salt and black pepper as preferred. Serve immediately on warm plates, optionally garnished with extra grated parmesan and a twist of black pepper.
Notes
- Avoid scrambling: To ensure the eggs create a creamy sauce rather than turning into scrambled eggs, always remove the pan from direct heat before adding the egg mixture and toss quickly.
- Pasta water magic: The reserved pasta water’s starch helps emulsify the sauce, giving it a perfect glossy finish—add it gradually until you reach your desired consistency.
- Cheese variety: Using both pecorino and parmesan balances sharpness and nuttiness; feel free to adjust the ratio to suit your taste.
- Pancetta substitute: If pancetta isn’t available, thick-cut bacon can be a flavorful alternative but expect a smokier note.
- Serve promptly: Carbonara is best enjoyed fresh; leftovers can be reheated gently but may lose some of the sauce’s creamy texture.
