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

Cook Time 15

Total Time 25

Servings servings

Calories 789kcal

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
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
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 ounces spaghetti, 2 tablespoons salt
Add the reserved oil back into the pot, and set over medium heat. Add the drained pasta to the pot.
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.
Add in the cooked pancetta and 1 cup English peas, then toss until it's well mixed and warmed through.
1 cup English peas
Serve with extra cheese and black pepper, and enjoy!
black pepper

- 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!