Spaghetti Carbonara
- 10m Prep Time
- 20m Cook Time
- 30m Ready In
A classic Roman pasta dish with creamy egg and cheese sauce, crispy pork, and black pepper.
Ingredients
- 12 ounces dried spaghetti or linguine or 1 pound fresh
- 6 ounces diced bacon, pancetta, or guanciale
- (A splash of dry white wine)
- ⅔ cup grated Parmesan or Romano (about 3 ounces)
- 3 large eggs
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 12 ounces dried spaghetti or linguine or 1 pound fresh
- 6 ounces diced bacon, pancetta, or guanciale
- (A splash of dry white wine)
- ⅔ cup grated Parmesan or Romano (about 3 ounces)
- 3 large eggs
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Let's Cook
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Step 1.
Cook in a large pot of boiling salted water: 12 ounces dried spaghetti or linguine or 1 pound fresh
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Step 2.
Meanwhile, cook in a small skillet over medium heat, stirring occasionally, until browned: 6 ounces diced bacon, pancetta, or guanciale
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Step 3.
If desired, deglaze the pan with: (A splash of dry white wine)
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Step 4.
Scrape up any browned bits. Set the skillet aside. Beat together in a small bowl: ⅔ cup grated Parmesan or Romano (about 3 ounces); 3 large eggs; ¼ teaspoon salt; ¼ teaspoon black pepper
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Step 5.
Reserve ½ cup of the pasta water. Drain the pasta and return it to the hot pot off the heat. Immediately add the hot bacon and fat and the cheese mixture, stirring to coat thoroughly; the heat of the pasta will cook the eggs. Add the reserved pasta water if necessary to loosen the sauce. Taste and add more salt and pepper, if desired.