Spaghetti Carbonara

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There is really not much to say here other than this is simple, quick, and absolutely delicious.  Perfect for a quick weeknight meal, yet classic and decadent enough for weekend entertaining.  Serve it with a small salad and some crusty bread and you have yourself a wonderful meal.

Spaghetti Carbonara
serves 6

1 lb dry spaghetti
1 tablespoon olive oil
4 oz pancetta diced
5 extra large egg yolks
1/2 cup freshly grated Parmigiano Reggiano, plus more for serving
1/2 cup freshly grated Pecorino Romano
1/2-1 cup reserved pasta water
Kosher salt and freshly ground black pepper to taste
chopped fresh Italian parsley

In a medium sauté pan, heat the oil over medium high heat.  Add the diced pancetta and cook, stirring frequently until it is brown and crisp, about 5 minutes.  Using a slotted spoon, transfer the pancetta to a paper towel lined plate to drain.

Bring a large pot of salted water to a boil.  Add the pasta and cook according to the manufacturer's direction.

Meanwhile, in a large bowl, mix together the eggs and cheese.  Reserve 1 cup of the pasta water.  Drain the pasta and immediately add it to the egg mixture along with the pancetta, tossing to coat the pasta with the sauce.  Add 1/2 cup of the reserved pasta water and toss to coat.  Add additional pasta water if needed to reach desired consistency.  Season with salt and freshly ground black pepper.  Serve with a garnish of chopped fresh parsley and additional Parmigiano Reggiano grated cheese.  Enjoy!

Source: The Galley Gourmet


  1. I just had to stop by and drool over your spaghetti carbonara--one of my favorite dishes. So nice not to see cream on your ingredient list. :-)

  2. Jean-
    Thanks for drooling and stopping by:) I am not Italian, but from what I know cream in Carbonara is a no-no. It's all about the cheese, eggs, pancetta or guanciale.

  3. Pasta Carbonara is maybe my favorite kind of pasta. It's silky and smoky and dreamy and it reminds me of the time I spent in Italy in college! I also think it's a dish that everybody loves, so it's perfect for a dinner party.

  4. Kasey-
    Since you lived in Italy I am sure you have had countless versions of the "real" dish. Every home has their own. I agree with you that it is perfect for entertaining--easy and elegant. Thanks for stopping by!

  5. Just as I love it - no need for nasty cream, just deliciousness from the pasta, pancetta, egg yolks and gloriously good hard cheeses. Adding some freshly chopped flat leaf parsley is new to me, and has a possibly delicious flavour feel.

    Happy Cooking throughtout 2011, michelle in Wellington, New Zealand.

  6. I was looking for a TRUE Carbonara recipe and ran across yours. I made it tonight for my son, his girlfriend and her mother (who I was meeting for the first time!). It is PERFECT! SOOO wonderful! Thank you!

  7. Melony-
    I am so pleased you enjoyed it. Thank you for taking the time to let me know:)

  8. AnonymousMay 20, 2011

    I tried to make this, exactly as instructed but mine didn't turn out so great. I started to get scrambled eggs then I added a little more water so it thinned it out ok. The egg mixture I started with was a little thick and I had correct amounts. Not sure what I did wrong. I'll try it again.

  9. Anon-
    Sorry it didn't work out for you. I have never had the egg yolks and cheese mixture set when tossing with the pasta. Tossing immediately and constantly is important. I do hope you give it another go.

  10. AnonymousJune 22, 2012

    Awesome recipe. I absolutely loved it.
    Here's a recipe for Fettuccine Carbonara you may like to try.
    Thanks for sharing.


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