Ingredients

  • 200g spaghetti
  • 100g pancetta or guanciale, diced
  • 4 large eggs
  • 100g Pecorino Romano cheese, grated
  • Salt and black pepper, to taste
  • Fresh parsley, chopped (optional)

Instructions

  1. Boil the spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, according to package instructions. Drain and set aside, reserving a little pasta water.
  2. Cook the pancetta: In a large skillet, cook the diced pancetta or guanciale over medium heat until crispy. Remove from heat and set aside.
  3. Make the egg mixture: In a bowl, whisk together the eggs and grated Pecorino Romano cheese until well combined.
  4. Combine the pasta and egg mixture: Add the cooked spaghetti to the skillet with the pancetta. Toss the pasta until it starts to become coated with the egg mixture. Add a little pasta water if the mixture seems too thick.
  5. Season: Season with salt and black pepper to taste. If desired, sprinkle with fresh parsley.
  6. Serve: Serve immediately while the spaghetti is still warm.

For more Italian recipes, check out our Italian Recipes.

Spaghetti_Carbonara