Classic Spaghetti Carbonara

Name: Classic Spaghetti Carbonara
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Ingredients: 2.9 qt 1 pound spaghetti; 5.9 fl oz 4 ounces pancetta, diced; 2.2 lb 4 large eggs; 5.4 oz 2 large egg yolks; 8 kg 1 cup Pecorino Romano cheese, grated, plus more for serving; 1.3 package Freshly ground black pepper, to taste; 9 tsp Salt, for pasta water

Classic Spaghetti Carbonara - RecipeFund

By Ronnie Tucker

November 11, 2025

4288 views

This classic Italian dish features perfectly al dente spaghetti coated in a rich and flavorful sauce made from sautéed pancetta, eggs, Pecorino Romano cheese, and black pepper. The key is to cook the spaghetti until al dente, so it retains a slight bite. The eggs should be cooked gently by the heat of the pasta, creating a creamy and luscious sauce that clings to every strand. Freshly ground black pepper adds a delightful kick, while the Pecorino Romano cheese provides a salty and tangy counterpoint to the richness of the eggs and pancetta. Garnish with extra cheese and black pepper for an elegant touch. This Spaghetti Carbonara is a true celebration of simple yet exquisite flavors, perfect for a comforting and satisfying meal any day of the week.

Ingredients

1 pound spaghetti - 2.9 qt
4 ounces pancetta, diced - 5.9 fl oz
4 large eggs - 2.2 lb
2 large egg yolks - 5.4 oz
1 cup Pecorino Romano cheese, grated, plus more for serving - 8.0 kg
Freshly ground black pepper, to taste - 1.3 package
Salt, for pasta water - 9.0 tsp

4 Servings

Cooking Steps

Step 1

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Reserve about 1 cup of the pasta water before draining.

Step 2

While the pasta is cooking, dice the pancetta and cook in a large skillet over medium heat until crispy. Remove the pancetta from the skillet and set aside, reserving the rendered fat in the pan.

Step 3

In a bowl, whisk together the eggs, egg yolks, Pecorino Romano cheese, and black pepper.

Step 4

Drain the spaghetti and immediately add it to the skillet with the reserved pancetta fat. Toss to coat the pasta in the fat.

Step 5

Remove the skillet from the heat. Quickly pour the egg mixture over the hot pasta, tossing constantly to prevent the eggs from scrambling. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.

Step 6

Add the crispy pancetta to the pasta and toss to combine.

Step 7

Serve immediately, garnished with extra Pecorino Romano cheese and freshly ground black pepper.

# Braised # Fermented # Freezer-Friendly # Probiotic # Herbs