Pasta Carbonara is a classic Italian dish that combines pasta with a creamy, savory sauce made from eggs, cheese, pancetta, and freshly ground black pepper. This easy-to-make recipe will yield 4 servings.
- 12 oz (340g) spaghetti or other long pasta
- 4 oz (113g) pancetta or bacon, diced
- 2 large eggs
- 1 cup (100g) grated Pecorino Romano or Parmesan cheese
- Freshly ground black pepper, to taste
- Salt, to taste
- Optional: chopped fresh parsley, for garnish
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente.
- While the pasta is cooking, heat a large skillet over medium heat. Add the diced pancetta or bacon and cook until crispy, about 5-7 minutes. Once cooked, remove the pancetta from the skillet using a slotted spoon and set it aside on a plate, leaving the rendered fat in the skillet.
- In a medium bowl, whisk together the eggs and grated Pecorino Romano or Parmesan cheese until well combined. Set aside.
- When the pasta is cooked, use tongs or a pasta fork to transfer it directly from the boiling water to the skillet with the pancetta fat. Do not discard the pasta water.
- Toss the pasta in the skillet to coat it with the fat. Turn off the heat and let the pasta cool for about a minute to prevent the eggs from scrambling in the next step.
- Slowly pour the egg and cheese mixture into the skillet with the pasta, continuously tossing the pasta to evenly distribute the sauce. If the sauce appears too thick, add a few tablespoons of the reserved pasta water to achieve the desired consistency.
- Add the cooked pancetta or bacon to the skillet and toss to combine. Season with freshly ground black pepper and salt, if needed.
- Serve the pasta immediately, garnished with chopped fresh parsley if desired. Enjoy your Simple Pasta Carbonara!