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There is really not much to say here other than this is simple, quick, and absolutely delicious. Perfect for a quick weeknight meal, yet classic and decadent enough for weekend entertaining. Serve it with a small salad and some crusty bread and you have yourself a wonderful meal.

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Spaghetti Carbonara

By Nicole
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 6
A plate of spaghetti carbonara topped with finely chopped parsley, crispy bacon bits, and a sprinkle of black pepper, with a fork resting on the side of the white bowl.
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A classic Italian dish that is easy for a weeknight and also excellent for entertaining!

Ingredients 

  • 1 pound dry spaghetti
  • 1 tablespoon Extra-virgin olive oil
  • 4 ounces pancetta, diced
  • 5 extra large egg yolks
  • ½ cup freshly grated Parmigiano Reggiano, plus more for serving
  • ½ cup freshly grated Pecorino Romano
  • ½-1 cup reserved pasta water
  • Kosher salt and freshly ground black pepper to taste
  • Chopped fresh Italian parsley

Instructions 

  • In a medium sauté pan, heat the oil over medium high heat. Add the diced pancetta and cook, stirring frequently until it is brown and crisp, about 5 minutes. Using a slotted spoon, transfer the pancetta to a paper towel lined plate to drain.
  • Bring a large pot of salted water to a boil. Add the pasta and cook according to the manufacturer’s direction.
  • Meanwhile, in a large bowl, mix together the eggs and cheese. Reserve 1 cup of the pasta water. Drain the pasta and immediately add it to the egg mixture along with the pancetta, tossing to coat the pasta with the sauce. Add 1/2 cup of the reserved pasta water and toss to coat. Add additional pasta water if needed to reach desired consistency. Season with salt and freshly ground black pepper. Serve with a garnish of chopped fresh parsley and additional Parmigiano Reggiano grated cheese. Enjoy!

Nutrition

Calories: 493kcal, Carbohydrates: 58g, Protein: 20g, Fat: 19g, Saturated Fat: 7g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Trans Fat: 0.02g, Cholesterol: 189mg, Sodium: 370mg, Potassium: 237mg, Fiber: 2g, Sugar: 2g, Vitamin A: 323IU, Calcium: 224mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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11 Comments

  1. The Food Hunter says:

    I'm a huge Carbonara fan.

    Reply
  2. Jean says:

    I just had to stop by and drool over your spaghetti carbonara–one of my favorite dishes. So nice not to see cream on your ingredient list. 🙂

    Reply
  3. The Galley Gourmet says:

    Jean-
    Thanks for drooling and stopping by:) I am not Italian, but from what I know cream in Carbonara is a no-no. It's all about the cheese, eggs, pancetta or guanciale.

    Reply
  4. Kasey says:

    Pasta Carbonara is maybe my favorite kind of pasta. It's silky and smoky and dreamy and it reminds me of the time I spent in Italy in college! I also think it's a dish that everybody loves, so it's perfect for a dinner party.

    Reply
  5. The Galley Gourmet says:

    Kasey-
    Since you lived in Italy I am sure you have had countless versions of the "real" dish. Every home has their own. I agree with you that it is perfect for entertaining–easy and elegant. Thanks for stopping by!

    Reply
  6. Mickle in NZ says:

    Just as I love it – no need for nasty cream, just deliciousness from the pasta, pancetta, egg yolks and gloriously good hard cheeses. Adding some freshly chopped flat leaf parsley is new to me, and has a possibly delicious flavour feel.

    Happy Cooking throughtout 2011, michelle in Wellington, New Zealand.

    Reply
  7. Melony says:

    I was looking for a TRUE Carbonara recipe and ran across yours. I made it tonight for my son, his girlfriend and her mother (who I was meeting for the first time!). It is PERFECT! SOOO wonderful! Thank you!

    Reply
  8. Nicole-The Galley Gourmet says:

    Melony-
    I am so pleased you enjoyed it. Thank you for taking the time to let me know:)

    Reply
  9. Anonymous says:

    I tried to make this, exactly as instructed but mine didn't turn out so great. I started to get scrambled eggs then I added a little more water so it thinned it out ok. The egg mixture I started with was a little thick and I had correct amounts. Not sure what I did wrong. I'll try it again.

    Reply
  10. Nicole-The Galley Gourmet says:

    Anon-
    Sorry it didn't work out for you. I have never had the egg yolks and cheese mixture set when tossing with the pasta. Tossing immediately and constantly is important. I do hope you give it another go.

    Reply