Spaghetti Carbonara with Pancetta and Pecorino

Introduction

Spaghetti Carbonara is one of the most iconic dishes of Roman cuisine—a simple yet luxurious pasta recipe that celebrates the beauty of minimal ingredients. Made with silky pasta strands coated in a rich, creamy sauce of eggs and Pecorino Romano cheese, and flavored with crispy pancetta (or guanciale, the traditional choice), this dish is the definition of comfort food with sophistication.

What makes Carbonara so special is its balance—salty, savory, creamy, and deeply satisfying without being heavy. It’s not made with cream (despite many modern versions)—the luscious texture comes from gently emulsifying eggs, cheese, and starchy pasta water. It’s rustic, authentic, and absolutely irresistible.

Why I Love This Recipe

I love Spaghetti Carbonara because it proves that simplicity can be spectacular. With just a few quality ingredients, you get a dish that tastes indulgent and gourmet without being complicated. The crispy pancetta adds a savory bite, the Pecorino Romano gives a sharp cheesy depth, and the sauce clings beautifully to the pasta, creating a silky, creamy texture.

It’s also one of those dishes that feels like a treat but comes together in under 30 minutes—perfect for busy weeknights, romantic dinners, or when you just crave authentic Italian comfort. Every bite feels like a warm hug from Rome.

Why It’s a Must-Try Dish

• It uses pantry staples but tastes restaurant-quality.
• A lesson in authentic Italian cooking—minimal ingredients, maximum flavor.
• Ready in 30 minutes or less.
• Perfect for impressing guests or enjoying as a quick weeknight dinner.

Preparation and Cooking Time

• Prep Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4
• Calories per Serving: ~520 kcal

Cuisine and Course

• Cuisine: Italian (Roman classic)
• Course: Main Course / Dinner

Ingredients

For the Pasta

• 12 oz (340 g) spaghetti (or bucatini/linguine)
• 2 large eggs
• 2 large egg yolks
• 1 cup (100 g) Pecorino Romano cheese, finely grated
• 4 oz (115 g) pancetta (or guanciale, diced)
• 2 cloves garlic, smashed (optional, for flavoring the oil)
• 2 tbsp olive oil (if needed)
• Salt, to taste (for pasta water)
• Freshly ground black pepper, generous

Simple Cooking Directions

1. Boil spaghetti until al dente.
2. Cook pancetta until crispy.
3. Whisk eggs, yolks, cheese, and pepper into a creamy mixture.
4. Toss drained pasta with pancetta and remove from heat.
5. Add egg-cheese mixture and stir quickly, adding pasta water until creamy.
6. Serve hot with extra Pecorino and pepper.

Step-by-Step Recipe Preparation

1. Cook Pasta:
   • Bring a large pot of salted water to a boil. Cook spaghetti until just al dente. Reserve 1 cup of pasta water before draining.
2. Prepare the Sauce Base:
   • In a mixing bowl, whisk together the eggs, yolks, grated Pecorino Romano, and a generous amount of black pepper until smooth and creamy. Set aside.
3. Cook Pancetta:
   • In a large skillet over medium heat, cook the pancetta until crispy and golden, about 5–6 minutes.
   • If desired, add smashed garlic cloves while cooking for extra flavor, then remove before adding pasta.
4. Combine Pasta & Pancetta:
   • Add drained spaghetti to the skillet with pancetta. Toss well to coat in rendered fat. Remove from heat to avoid scrambling eggs.
5. Create the Creamy Sauce:
   • Quickly pour in the egg-cheese mixture, tossing vigorously with tongs.
   • Add small splashes of reserved pasta water until a creamy sauce forms that coats the pasta.
6. Final Touch:
   • Serve immediately with extra Pecorino and black pepper on top.

How to Serve

• Serve in warm pasta bowls for best texture.
• Top with extra grated Pecorino Romano.
• Pair with a simple green salad and a crisp white wine (like Pinot Grigio).

Additional Recipe Tips

• Work off the heat when adding eggs to avoid scrambling.
• Always reserve pasta water—it’s essential for a creamy sauce.
• Use Pecorino Romano, not Parmesan, for authentic Roman flavor.
• Guanciale is traditional, but pancetta works beautifully too.

Variations

• Vegetarian: Use sautéed mushrooms instead of pancetta.
• With Cream (non-traditional): Add a splash of heavy cream for a richer sauce.
• Cheese Mix: Use a blend of Pecorino Romano and Parmesan if Pecorino is too strong.
• Different Pasta: Try bucatini or rigatoni for a heartier bite.

Freezing and Storage

• Storage: Refrigerate leftovers in an airtight container for up to 2 days.
• Reheating: Gently reheat on the stove with a splash of water or milk to revive creaminess.
• Freezing: Not recommended—eggs and cheese sauce don’t freeze well.

Special Equipment Needed

• Large pot for boiling pasta
• Skillet for pancetta
• Mixing bowl for egg-cheese mixture
• Tongs for tossing pasta

Conclusion

Spaghetti Carbonara with Pancetta and Pecorino is a timeless Italian classic that proves simplicity and quality are the keys to an unforgettable meal. With just a handful of ingredients, you can create a creamy, luxurious dish that feels both comforting and elegant. Perfect for weeknights or dinner parties, this recipe will become a go-to favorite in your kitchen.