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a nest of pasta carbonara on a plate
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Spaghetti Carbonara

Indulge in creamy, savory goodness with my Pasta Carbonara Recipe! Perfectly balanced flavors and simple steps for a delicious dinner.
Course Main Course
Cuisine American/Italian
Keyword carbonara, carbonara recipe, pasta carbonara recipe, spaghetti carbonara
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 789kcal

Ingredients

  • 16 oz Spaghetti
  • 2 Tablespoons Salt for cooking the pasta
  • 2 Tablespoons Olive oil
  • 4 ounces Pancetta diced
  • 1 cup Pecorino Romano grated
  • 3 Eggs
  • 1 Egg yolk
  • 1 cup English peas
  • Black pepper to taste

Instructions

  • Add 2 Tablespoons Olive oil to a deep pot or pan, then set it to medium heat. While it's heating, chop 4 ounces Pancetta, then cook it in the oil until crisp. Remove the pancetta, and reserve the flavored oil in a bowl.
    4 ounces Pancetta, 2 Tablespoons Olive oil
    pancetta being fried in a pan with oil
  • In a separate mixing bowl, whisk together 3 Eggs, 1 Egg yolk, and 1 cup Pecorino Romano.
    1 cup Pecorino Romano, 3 Eggs, 1 Egg yolk
    eggs and cheese being mixed together in a glass bowl
  • Cook the spaghetti to package instructions in a pot of boiling water with 2 Tablespoons Salt. Reserve 1 cup of the pasta water, then drain the spaghetti and set it aside.
    16 oz Spaghetti, 2 Tablespoons Salt
    cooked spaghetti in boiling water
  • Add the reserved oil back into the pot, and set over medium heat. Add the drained pasta to the pot.
    the finished pasta being stirred in oil
  • Once nice and warm, slowly pour the egg and cheese mixture over the pasta, turning the pasta to coat it. Add pasta water slowly to keep it from getting dry.
    pasta being mixed into the egg and cheese mixture
  • Add in the cooked pancetta and 1 cup English peas, then toss until it's well mixed and warmed through.
    1 cup English peas
    peas added into the pasta to thaw
  • Serve with extra cheese and black pepper, and enjoy!
    Black pepper
    a completed plate of pasta carbonara with garnishing parmesan

Notes

    • Make sure the pasta water stays nice and hot! If it cools down, it won't cook the eggs. Feel free to reheat it in the microwave if it cools.
    • If you can't find Pecorino or pancetta, feel free to use parmesan and thick cut bacon.
    • The goal is creamy pasta sauce, not chunky eggs, so make sure to stir the pasta very well while adding the pasta water!
    • Any eggs will do, but free-range or local farm eggs make a huge difference with carbonara. Check your area for local eggs. I promise, it'll be worth it!
    • This recipe does not reheat well. Make sure to enjoy it right away!

Nutrition

Serving: 1serving | Calories: 789kcal | Carbohydrates: 92g | Protein: 33g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 216mg | Sodium: 4034mg | Potassium: 470mg | Fiber: 6g | Sugar: 5g | Vitamin A: 635IU | Vitamin C: 15mg | Calcium: 327mg | Iron: 3mg