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Comfort Classics
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.
Ingredients
Seasoning
• 2 cloves garlic
• Black pepper, to taste
• 4 oz pancetta
Sauce
• 2 eggs
• 2 egg yolks
• ¾ cup pecorino
Pasta & Grains
• 12 oz spaghetti
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.
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.
Ingredients
Seasoning
• 2 cloves garlic
• Black pepper, to taste
• 4 oz pancetta
Sauce
• 2 eggs
• 2 egg yolks
• ¾ cup pecorino
Pasta & Grains
• 12 oz spaghetti
Storage & Reheat
Store:
Best fresh
Reheat:
Reheat gently with water.
Swaps
No spaghetti? Use the same weight of linguine.
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.
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.
Too salty: Pancetta and Pecorino are both salty — taste before adding any extra salt.
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