Description
A creamy and authentic Italian carbonara recipe featuring pancetta and a luscious sauce with a touch of heavy cream for smoothness. Perfect for quick weeknight dinners with classic Roman flavors.
Ingredients
Scale
- 12 ounces (340g) spaghetti
- 6 ounces (170g) pancetta, diced
- 3 large whole eggs
- 1 large egg yolk
- 1 cup (100g) Pecorino Romano cheese, finely grated
- 1/4 cup (60ml) heavy cream, full-fat
- 2 teaspoons freshly cracked black pepper, coarse grind
- Salt (for pasta water only)
- Optional: 2 tablespoons fresh parsley, chopped
- Optional: 1 clove garlic, minced
Instructions
- Dice the pancetta into small cubes and finely grate the Pecorino Romano cheese.
- Crack the eggs into a mixing bowl, add the extra yolk, heavy cream, and about 1 ½ teaspoons of freshly cracked black pepper. Whisk vigorously until smooth and creamy. Set aside.
- Fill a large pot with water, add a generous tablespoon of salt, and bring to a rolling boil.
- Add the spaghetti and cook until just al dente, about 8 minutes or according to package instructions. Reserve 1 cup of pasta water before draining. Drain pasta and set aside.
- While pasta cooks, heat a large skillet over medium heat. Add diced pancetta and cook, stirring occasionally, until crispy and golden with rendered fat, about 5 minutes. If using garlic, add it now and sauté for 30 seconds until fragrant without browning.
- Add the drained pasta directly to the skillet with pancetta. Toss well to coat the pasta in the fat. Remove the skillet from heat immediately.
- Pour the egg, cheese, and cream mixture over the pasta, tossing quickly and continuously with tongs or a fork. Add reserved pasta water a little at a time if the sauce is too thick, until silky and smooth. Work quickly to avoid scrambling the eggs.
- Give the pasta one last toss, season with more freshly cracked black pepper to taste, and serve immediately. Sprinkle with fresh parsley and extra Pecorino Romano if desired.
Notes
Reserve pasta water to help create a silky sauce. Remove skillet from heat before adding egg mixture to prevent scrambling. Use freshly cracked black pepper for best flavor. Grate Pecorino Romano fresh for optimal texture. Reheat leftovers gently with a splash of cream or broth to restore creaminess.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 580
- Sodium: 650
- Fat: 28
- Saturated Fat: 12
- Carbohydrates: 55
- Fiber: 3
- Protein: 28
Keywords: carbonara, Italian pasta, pancetta, creamy sauce, easy dinner, weeknight meal, authentic carbonara, Pecorino Romano, spaghetti carbonara