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Classic Spaghetti Carbonara
20
min active
·
4
servings
·
30
min total
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Silky pasta coated in egg, parmesan, and crispy pancetta, ready in 30 minutes.
Avo's Tip
Remove pan from heat before adding eggs.
No guanciale or pancetta? Thick-cut bacon is the most common substitute.
No spaghetti? Rigatoni or bucatini hold the sauce beautifully in the tubes.
No Pecorino Romano? Parmesan is slightly less sharp but works perfectly.
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.
Storage & Reheating
Best fresh; reheat gently with water.
Why It Works
Simple timing and pantry ingredients create creamy results.
Popular This Week
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min active
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min active
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25
min total
Ingredients
1
2 cloves garlic
2
2 eggs
3
2 egg yolks
4
Black pepper
5
3/4 cup pecorino
6
12 oz spaghetti
7
4 oz pancetta
Instructions
1
Toss the hot drained pasta directly into the skillet with the rendered pork fat. Mix well to coat each strand.
2
Pour the egg/cheese mixture over the pasta.
3
Add a splash (about ¼ cup) of the hot pasta water.
4
Stir vigorously and continuously for 1–2 minutes. The heat from the pasta melts the cheese and cooks the eggs gently, creating a glossy, creamy sauce. (Add more pasta water if it feels too dry).
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.
ingrediENTS
—
1
2 cloves garlic
—
2
2 eggs
—
3
2 egg yolks
—
4
Black pepper
—
5
3/4 cup pecorino
—
6
12 oz spaghetti
—
7
4 oz pancetta
instructions
1
Toss the hot drained pasta directly into the skillet with the rendered pork fat. Mix well to coat each strand.
2
Pour the egg/cheese mixture over the pasta.
3
Add a splash (about ¼ cup) of the hot pasta water.
4
Stir vigorously and continuously for 1–2 minutes. The heat from the pasta melts the cheese and cooks the eggs gently, creating a glossy, creamy sauce. (Add more pasta water if it feels too dry).
High comfort. Low effort. Designed for real weeknights.
RECIPE
Classic Spaghetti Carbonara
20
min active
·
30
min total
·
4
servings
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