Spaghetti Carbonara: A Classic Italian Dish with Simple Ingredients

Spaghetti Carbonara is one of the most beloved Italian dishes, known for its rich, creamy sauce and deep, savory flavors. With just a few basic ingredients—spaghetti, eggs, pancetta, and Parmesan cheese—it’s an easy yet indulgent meal that’s perfect for a cozy night in.

Ingredients You’ll Need

To make a traditional spaghetti carbonara, you’ll need the following:

• Spaghetti – The classic pasta choice for carbonara, but you can use bucatini or fettuccine if you prefer.
• Eggs – These create the creamy sauce without needing heavy cream.
• Pancetta – Italian cured pork that brings a salty, smoky flavor. Substitute with guanciale if you want a more traditional taste, or bacon if pancetta is unavailable.
• Parmesan Cheese – Freshly grated Parmesan (or Pecorino Romano) adds a rich, nutty flavor.
• Black Pepper – Freshly ground black pepper is essential to balance the creamy sauce.

Pro Tip: For an authentic taste, try to use high-quality ingredients, especially in pasta and cheese. Freshly grated Parmesan or Pecorino Romano will make a huge difference in flavor.

Step-by-Step Instructions

1. Prepare the Pasta

1. Bring a large pot of water to a boil, adding a generous pinch of salt.
2. Add the spaghetti and cook until it’s al dente, following package instructions.

Pro Tip: Save about a cup of pasta water before draining. This starchy water helps bind the sauce, giving it the perfect silky texture.

2. Cook the Pancetta

1. While the pasta is cooking, heat a large skillet over medium heat.
2. Add the pancetta (or guanciale) to the skillet and cook until it’s crispy and golden, about 5-7 minutes.
3. Once cooked, set the skillet aside but keep the pancetta in it—this pan will be used to combine everything later.

Pro Tip: Avoid draining all the pancetta fat from the skillet. It’s full of flavor and will add richness to the sauce.

3. Prepare the Egg and Cheese Mixture

1. In a medium bowl, whisk together 2 large eggs and about 1 cup of freshly grated Parmesan cheese until combined.
2. Season with freshly ground black pepper to taste.

Pro Tip: For a creamier sauce, use only the egg yolks. However, using whole eggs adds a bit more volume and lightness.

4. Combine Everything

1. Once the pasta is cooked, immediately transfer it to the skillet with the pancetta (without draining it entirely).
2. Toss the pasta with the pancetta to coat it in the flavorful fat.
3. Turn off the heat and pour in the egg and cheese mixture, tossing quickly to combine. The residual heat from the pasta and pancetta will gently cook the eggs, creating a creamy sauce without scrambling them.
4. If the sauce seems too thick, add a splash of the reserved pasta water until it reaches your desired consistency.

Pro Tip: The key to a creamy carbonara is tossing everything off the heat. This prevents the eggs from curdling and ensures a smooth sauce.

5. Serve and Garnish

1. Once the pasta is perfectly coated in the creamy sauce, plate it up.
2. Sprinkle with extra Parmesan cheese and freshly ground black pepper to finish.

For an additional layer of flavor, garnish with chopped fresh parsley.

Final Thoughts on the Perfect Spaghetti Carbonara

Spaghetti Carbonara proves that sometimes, less is more. This dish relies on high-quality ingredients and simple techniques to deliver big flavors. Mastering the timing and handling the eggs off the heat are the keys to achieving that luscious, velvety sauce without a single drop of cream.

Serve with a side of garlic bread or a light salad, and enjoy this comforting, hearty Italian classic!