Classic Spaghetti Carbonara

Classic Spaghetti Carbonara
Table of Contents

Spaghetti Carbonara is a classic Italian pasta dish originating from the Lazio region, specifically Rome.

It is known for its rich, creamy, and savory flavors. The dish typically consists of spaghetti noodles tossed with crispy pancetta or bacon, a mixture of eggs and cheese, and seasoned with garlic, salt, and black pepper. The result is a silky, indulgent sauce that clings to the pasta, creating a truly satisfying culinary experience.

While there are variations of Carbonara, the traditional recipe focuses on simplicity and the quality of its ingredients. The use of high-quality, authentic Italian cheeses such as Pecorino Romano and Parmesan is crucial to achieving the desired flavors. The eggs add a luxurious creaminess to the dish without the need for heavy cream.

Spaghetti Carbonara is a favorite among pasta enthusiasts for its quick preparation time and delicious taste. It showcases the beauty of Italian cuisine by combining a few humble ingredients to create a dish that is greater than the sum of its parts. Serve it as a main course or as a delightful addition to any Italian-themed meal.


8 ounces (225 grams) spaghetti
4 ounces (113 grams) pancetta or bacon, diced
3 large eggs
1/2 cup grated Pecorino Romano cheese
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1 tablespoon extra-virgin olive oil
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve about 1/2 cup of the pasta cooking water before draining.
In a large skillet, heat the olive oil over medium heat. Add the pancetta or bacon and cook until crispy and golden brown. Add the minced garlic and sauté for another minute until fragrant. Remove the skillet from heat and set aside.
In a bowl, whisk together the eggs, grated Pecorino Romano cheese, and grated Parmesan cheese until well combined. Season with salt and black pepper to taste.
Place the cooked spaghetti back into the empty pot or a large serving bowl. Immediately pour the whisked egg mixture over the hot pasta and toss well to coat. The residual heat from the pasta will cook the eggs and create a creamy sauce. If the mixture seems too thick, gradually add some of the reserved pasta cooking water to loosen it up.
Add the cooked pancetta or bacon and garlic to the pasta, and toss again to combine all the ingredients evenly.
Serve the spaghetti carbonara immediately, garnished with chopped fresh parsley. Offer additional grated cheese and black pepper at the table for those who desire extra toppings.

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Cookware Obsession is an Austrian online retailer of quality cookware, and resellers of Demeyere and other leading brands. We are highly passionate about the brands and products we sell, and we are avid hobbyists in the culinary arts.

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