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Classic Spaghetti Carbonara
Classic Spaghetti Carbonara is a cozy pasta recipe made with simple, flavorful ingredients, perfect for busy days in about 30 min.
RECIPE AT A GLANCE
20
min
Active Time
30
min
Total Time
4
SERVINGS
Stovetop
METHOD
Why It Works
Simple timing and pantry ingredients create creamy results.
Quick Fixes
Eggs scrambling: Remove pan from heat before adding the egg mixture, then toss quickly. The residual heat from pasta does the cooking.
Sauce too thick or clumpy: Add reserved pasta water a tablespoon at a time while tossing to loosen and emulsify.
Ingredients
Seasoning
• Black pepper, to taste
• 4 oz pancetta
Sauce
• 2 egg yolks
• ¾ cup pecorino
Pasta & Grains
How to Make It
1
Bring a large pot of well-salted water to a boil. Cook the spaghetti until al dente according to package instructions. Reserve 1 cup pasta water before draining.
2
In a bowl, whisk together the eggs, egg yolks, and grated pecorino until smooth. Set aside.
3
In a cold skillet, cook the pancetta over medium heat until the fat has rendered and the edges are crisp. Add the garlic cloves and cook for 1 minute, then remove and discard the garlic. Remove the skillet from heat.
4
Toss the hot drained pasta directly into the skillet with the rendered pork fat. Mix well to coat each strand.
5
Pour the egg and pecorino mixture over the pasta. Add about ¼ cup of the reserved hot pasta water.
6
Stir vigorously and continuously for 1–2 minutes until the sauce is glossy and creamy. Add more pasta water a splash at a time if the sauce tightens.
7
Crack fresh black pepper generously over the top and serve immediately.
Store
Best fresh
Reheat
Reheat gently with water.
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MORE READER FAVORITES
15
min active
·
30
min total
20
min active
·
45
min total
15
min active
·
35
min total
20
min active
·
40
min total
Avo's Tip
Remove pan from heat before adding eggs.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
• Why did my eggs scramble?
Pan was too hot.
• Is it safe to eat?
Hot pasta cooks eggs gently.
• Can I lower sodium?
Use less pancetta and low-sodium cheese.
Classic Spaghetti Carbonara
Ingredients
—
—
2 cloves garlic
—
—
2 eggs
—
—
2 egg yolks
—
—
Black pepper, to taste
—
—
¾ cup pecorino
—
—
12 oz spaghetti
—
—
4 oz pancetta
Instructions
1
Bring a large pot of well-salted water to a boil. Cook the spaghetti until al dente according to package instructions. Reserve 1 cup pasta water before draining.
2
In a bowl, whisk together the eggs, egg yolks, and grated pecorino until smooth. Set aside.
3
In a cold skillet, cook the pancetta over medium heat until the fat has rendered and the edges are crisp. Add the garlic cloves and cook for 1 minute, then remove and discard the garlic. Remove the skillet from heat.
4
Toss the hot drained pasta directly into the skillet with the rendered pork fat. Mix well to coat each strand.
5
Pour the egg and pecorino mixture over the pasta. Add about ¼ cup of the reserved hot pasta water.
6
Stir vigorously and continuously for 1–2 minutes until the sauce is glossy and creamy. Add more pasta water a splash at a time if the sauce tightens.
7
Crack fresh black pepper generously over the top and serve immediately.
20
min
active
30
min
total
4
servings
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