Easy Creamy Pasta Carbonara
A classic Italian pasta dish featuring creamy sauce and crispy pancetta, perfect for quick weeknight dinners.
Ingredients
Pasta and Pancetta
- 1 pound spaghetti noodles Any type of pasta can be used.
- 1 pound diced pancetta Can substitute with thick-cut bacon or guanciale.
Sauce Ingredients
- 1 large egg
- 3 large egg yolks
- 2 cups freshly grated Romano cheese Use freshly grated cheese for best results.
- 1 teaspoon freshly cracked black pepper Add more for serving.
- 1 cup pasta water Reserve ½ cup for sauce.
Instructions
Cooking Pancetta
- In a large skillet over medium-low heat, add the diced pancetta and cook for 10-12 minutes until crispy.
- Remove cooked pancetta and set aside, leaving the fat in the skillet.
Cooking Pasta
- In a large pot, bring salted water to a boil and cook the spaghetti noodles according to package instructions until al dente.
Making the Sauce
- In a medium bowl, mix the egg, egg yolks, Romano cheese, and black pepper until a thick paste forms.
- Just before pasta is done, add about ½ cup of pasta water to the egg mixture, whisking continuously.
Combining and Serving
- Heat the skillet with pancetta fat and add 1 cup of pasta water, then add cooked spaghetti directly to the skillet.
- Coat the noodles in the fat and water for 1-2 minutes until it resembles a sauce.
- Turn off the heat and add the egg mixture, stirring continuously to prevent scrambling.
- If the sauce does not thicken, return to low heat for brief intervals while mixing.
- Toss in the reserved pancetta and serve immediately with additional black pepper on top.
Notes
Store leftover pasta in an airtight container in the refrigerator. Best consumed within 2-3 days. Reheat gently with some pasta water.