Spaghetti Carbonara is the ultimate comfort food — creamy, cheesy, and loaded with flavor. I love making it because it’s quick, requires minimal ingredients, and everyone always asks for seconds. This recipe stays true to the classic Italian style with pancetta, eggs, and parmesan. Perfect for a weeknight dinner that feels gourmet but doesn’t take hours to prepare.
Ingredients
- 400g spaghetti
- 150g pancetta (or bacon), diced
- 3 large eggs
- 1 cup grated parmesan cheese
- 2 cloves garlic, minced
- Salt and black pepper to taste
- Fresh parsley, chopped (optional)
Instructions
- Cook spaghetti in salted boiling water until al dente. Reserve 1/2 cup of pasta water.
- In a skillet, cook pancetta over medium heat until crispy. Add garlic for the last minute and remove from heat.
- In a bowl, whisk eggs and parmesan together until smooth.
- Drain pasta and return to the pot off the heat. Quickly stir in the egg mixture, then add pancetta.
- Toss everything together, adding pasta water little by little to create a creamy sauce.
- Season generously with black pepper and sprinkle parsley before serving.
Tips & Variations
- Do not cook eggs directly in the pan; residual heat cooks them gently for a creamy texture.
- Try Pecorino Romano cheese for a sharper flavor.
- Add peas for a colorful, slightly sweet addition.
Serving Suggestions
Serve immediately while warm. Pair with a crisp green salad and garlic bread for a perfect meal.
Final Note
Carbonara is deceptively simple yet rich and indulgent. It’s one of my favorite comfort foods for any day of the week.