Spaghetti Carbonara with Pancetta and Egg Sauce | CookOS

Spaghetti Carbonara

Name: Spaghetti Carbonara with Pancetta and Egg Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb spaghetti; 4 oz pancetta, diced; 1/2 onion, minced; 1 large egg; 3 large egg yolks; 1/2 cup Pecorino Romano cheese, grated; 1 cup Parmesan cheese, grated; 2 tbsp olive oil; salt, to taste; freshly ground black pepper, to taste

Spaghetti carbonara is a classic Roman pasta made with a silky sauce of eggs, Pecorino Romano, and Parmesan that coats hot spaghetti, finished with crispy pancetta and freshly cracked black pepper. The heat of the pasta cooks the eggs into a creamy emulsion without any cream.

🌍Italian 🏷️Spaghetti carbonara 🏷️Pasta 🏷️Pancetta 🏷️Egg Parmesan

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Total

25 min

Servings

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

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Ingredients

1 lb spaghetti
4 oz pancetta, diced
1/2 onion, minced
1 large egg
3 large egg yolks
1/2 cup Pecorino Romano cheese, grated
1 cup Parmesan cheese, grated
2 tbsp olive oil
salt, to taste
freshly ground black pepper, to taste

10 Ingredients

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Instructions

1
In a bowl, combine 1 whole egg and 3 egg yolks.
2
Add the grated Pecorino Romano and Parmesan cheese to the eggs.
3
Whisk the eggs and cheese together until a smooth, yellowish cream forms. Set aside.
4
Mince the onion. In a large skillet, sauté the onion in olive oil over medium heat until softened.
5
Add the diced pancetta to the skillet and cook until crispy.
6
Meanwhile, bring a large pot of water to a boil. Salt the water generously.
7
Add the spaghetti to the boiling water and cook according to package directions until al dente.
8
Drain the cooked spaghetti and add it directly to the skillet with the pancetta and onions.
9
Remove the skillet from the heat and pour the egg and cheese mixture over the hot pasta.
10
Quickly toss everything together until the pasta is coated in a creamy sauce. The residual heat from the pasta will cook the eggs.
11
Season with freshly ground black pepper.
12
Serve immediately.

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Tips & Notes

Pro tips

Reserve 1 cup of starchy pasta water before draining; add it gradually to the sauce off heat to reach the desired consistency without breaking the emulsion.
Whisk the eggs with grated cheese before adding to the pasta; this ensures even distribution and helps prevent scrambling.
Render the pancetta until the edges are crispy but the center remains tender; remove with a slotted spoon and drain on paper towels.
Work entirely off the heat after draining the pasta; the residual heat is enough to cook the eggs and create the creamy sauce.

Substitutions

Pancetta → guanciale (cured pork jowl; more authentic and richer flavor)
Pecorino Romano → additional Parmesan (milder flavor, less sharp)
Spaghetti → rigatoni or penne (thicker pasta holds the sauce differently)

Storage & make-ahead

Carbonara does not reheat well; the sauce breaks when cooled and reheated. Serve immediately after tossing.

Common Questions

Why is my carbonara sauce scrambled instead of creamy?

The eggs are overcooking from too much direct heat. Toss the drained pasta with pancetta off the heat, then add the egg mixture while stirring constantly to create an emulsion.

Can I use bacon instead of pancetta?

Yes, bacon works as a substitute, though it has a smokier flavor. Use the same amount and render it until crispy.

Should I use onion in carbonara?

Traditional Roman carbonara does not include onion. This recipe includes minced onion, which is a regional variation; you can omit it for an authentic version.

How do I prevent the sauce from breaking?

Use room-temperature or slightly warm egg mixture, work off heat, and stir constantly. Reserve pasta water and add it slowly if the sauce looks too thick.