Classic Spaghetti Carbonara

Name: Classic Spaghetti Carbonara
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 5
Ingredients: 450 g dried spaghetti; 113 g guanciale or pancetta, diced; 2 large eggs; 6 egg yolks; 25 g Pecorino Romano, grated; 25 g Parmesan, grated; 2 tbsp olive oil; 1 tbsp salt; 1 tsp freshly ground black pepper

This classic spaghetti carbonara is rich, silky, and deeply savory, made with eggs, Pecorino Romano, Parmesan, and crisp guanciale or pancetta. It comes together quickly on the stovetop and delivers authentic Italian comfort with every bite.

Servings5 Portions

Prep Time15 Mins

Cook Time20 Mins

Difficulty

Intermediate

Ingredients

dried spaghetti
450 g
guanciale or pancetta, diced
113 g
large eggs
2
egg yolks
6
Pecorino Romano, grated
25 g
Parmesan, grated
25 g
olive oil
2 tbsp
salt
1 tbsp
freshly ground black pepper
1 tsp

Step-by-Step Instructions

Bring a large pot of lightly salted water to a boil over high heat. Use just enough salt to season the pasta water without making it overly salty.

In a large heatproof mixing bowl, whisk together the 2 whole eggs, 6 egg yolks, Pecorino Romano, Parmesan, a small pinch of salt, and plenty of freshly ground black pepper until smooth.

While the water heats, warm 1 tbsp olive oil in a large skillet over medium heat. Add the guanciale or pancetta and cook until the fat renders and the meat is lightly crisp around the edges, 4 to 6 minutes. Remove the skillet from the heat.