Spaghetti Carbonara

Spaghetti Carbonara
This five-ingredient pasta recipe combines noodles and pancetta in a simple egg and Pecorino Romano cheese sauce that can be prepared in less than 30 minutes.
Makes 6
Prep 5 m
Cook 12 m



  1. 1 of 5 Bring a large pot of salted water to a boil. Add the pasta and cook for 10 to 12 minutes or until al dente.
  2. 2 of 5 While the pasta is cooking, heat a large skillet over medium-high heat. Add the pancetta and cook until crisp, about 6 minutes. Remove all but 1 tablespoon of the fat.
  3. 3 of 5 Reserve 1/2 cup of the pasta water and then drain the pasta. Add the pasta to the skillet of pancetta and toss to combine.
  4. 4 of 5 In a large bowl, whisk the eggs with the egg yolks. Turn off the heat under the skillet, add the eggs and 1 cup of the cheese, and toss thoroughly to combine. Add the reserved pasta water as needed to thin the sauce to the desired consistency. Season with salt and a generous amount of black pepper.
  5. 5 of 5 Serve immediately with the remaining 1/4 cup cheese sprinkled on top.
Nutrition Information for Spaghetti Carbonara
Servings Per Recipe: 6
Per Serving: 250 kcal cal., 801 mg sodium, 174 mg chol., 17 g Fat, total, 58 g carb., 25 g pro., 2 g fiber, 8 g sat. fat