Classic Spaghetti Carbonara (30 Minutes)

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Spaghetti Carbonara is a Roman classic that champions simplicity and robust flavors. This dish blends creamy eggs, sharp Pecorino Romano, savory pancetta, and perfectly cooked pasta. What sets this version apart is the presentation of a runny egg nestled in its shell atop the pasta, making for both a delightful visual and a burst of richness with every bite.

Ingredients

Units Scale
  • 12 oz spaghetti
  • 4 oz pancetta or guanciale, chopped
  • 2 cloves garlic, minced
  • 3 large eggs
  • 1 cup freshly grated Pecorino Romano cheese
  • Salt and freshly cracked black pepper
  • Fresh parsley, chopped, for garnish

Instructions

  1. Cook Pasta (8-10 minutes): In a large pot of salted boiling water, cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti and set aside.
  2. Prepare Egg Yolk (3-4 minutes): Carefully separate one egg, keeping the yolk intact. Gently rinse out the larger half of the eggshell and place the yolk inside. Set aside.
  3. Cook Pancetta (5-7 minutes): In a large skillet over medium heat, sauté the pancetta until it becomes crispy. Add the minced garlic and cook for another minute. Remove from heat.
  4. Mix Egg and Cheese (2-3 minutes): In a bowl, whisk together the remaining 2 eggs and the Pecorino Romano cheese until well combined. Season with a pinch of black pepper.
  5. Combine Pasta and Sauce (3-4 minutes): Add the drained spaghetti to the skillet with the pancetta. Toss to combine. While the pasta is still hot, quickly pour the egg and cheese mixture over the spaghetti, tossing vigorously to combine. The heat from the pasta will cook the eggs to create a creamy sauce. If the sauce is too thick, add a bit of reserved pasta water until you reach the desired consistency. Season with salt and black pepper to taste.
  6. Serve (1-2 minutes): Transfer the pasta to serving dishes. Place the eggshell with the yolk on top of the pasta. Garnish with fresh parsley. When ready to eat, break the yolk and mix it into the pasta for an extra creamy bite.

Notes

The secret to a perfect carbonara is to work quickly when adding the egg and cheese mixture to ensure it doesn’t scramble. Always use the freshest eggs. Pair this dish with a light salad and a glass of white wine to balance out the rich flavors. For those concerned about raw egg, you can omit the eggshell presentation and ensure the egg in the sauce is cooked to your liking.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

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