Classic Spaghetti Carbonara – Authentic Italian Pasta with Creamy Egg Sauce

Spaghetti Carbonara is a classic Italian pasta dish originating from Rome. Rich in carbohydrates and moderate in protein from eggs and pancetta, it provides energy for a busy day. Contains gluten (pasta) and eggs; not suitable for those with allergies. Ideal for a quick weeknight meal or an impressive dinner.

Ingredients (serves 2–3):

200 g spaghetti
100 g pancetta or bacon, diced
2 large eggs
50 g Parmesan cheese, grated
1 garlic clove, minced
1 tbsp olive oil
Salt and black pepper to taste

Equipment Needed:

Large pot for boiling pasta
Skillet
Mixing bowl
Whisk
Tongs or pasta fork

Time: Prep 15 min | Cook 15 min

Step-by-Step Instructions (20+ Steps):

Fill a large pot with water, add a pinch of salt, and bring to a boil.
Meanwhile, dice pancetta into small pieces.
Mince garlic and grate Parmesan.
In a bowl, whisk together eggs and grated Parmesan until smooth.
Add a pinch of black pepper to the egg mixture.
Heat olive oil in a skillet over medium heat.
Add pancetta and cook until crisp, about 5–7 minutes.
Add minced garlic and cook 1 minute until fragrant.
Boil spaghetti according to package instructions until al dente.
Reserve ½ cup of pasta water before draining.
Drain spaghetti and immediately add to the skillet with pancetta.
Remove skillet from heat to avoid scrambling eggs.
Quickly pour egg and Parmesan mixture over pasta.
Toss vigorously to coat spaghetti evenly.
Add reserved pasta water gradually to reach creamy consistency.
Taste and adjust seasoning with salt and black pepper.
Plate spaghetti on serving dishes.
Sprinkle extra Parmesan on top if desired.
Garnish with fresh parsley for color.
Serve immediately while warm.
Clean utensils and skillet while slightly warm for easy washing.

Beginner Tips:

Remove skillet from heat before adding eggs to prevent scrambling.
Toss continuously for creamy sauce.
Reserve pasta water; it helps bind sauce.