Classic Spaghetti Carbonara

Make a creamy, authentic spaghetti carbonara with eggs, Parmesan, pancetta, and black pepper. A quick Italian pasta dish ready in under 30 minutes.

Classic spaghetti carbonara is a rich and comforting Italian pasta dish made with eggs, cheese, cured pork, and black pepper. This version keeps the sauce silky without using cream, letting the simple ingredients shine. Perfect for a fast weeknight meal or an impressive but easy dinner, it comes together in minutes with a few pantry staples.

Ingredients

• 12 oz spaghetti
• 4 oz pancetta or guanciale, diced
• 2 large eggs
• 2 large egg yolks
• 1 cup finely grated Parmesan cheese, plus more for serving
• 1 teaspoon freshly ground black pepper, plus more to taste
• 1 teaspoon kosher salt, or to taste
• 2 tablespoons reserved pasta water, as needed

Instructions

1. Bring a large pot of salted water to a boil and cook the spaghetti until al dente according to package directions.
2. While the pasta cooks, heat a large skillet over medium heat and cook the pancetta or guanciale until crisp and the fat has rendered, about 5 to 7 minutes. Remove from heat.
3. In a medium bowl, whisk together the eggs, egg yolks, Parmesan cheese, and black pepper until well combined.
4. Reserve about 1 cup of pasta water, then drain the spaghetti.
5. Add the hot spaghetti to the skillet with the cooked pork and toss to coat.
6. Remove the skillet from the heat and quickly pour in the egg mixture, tossing continuously so the eggs form a creamy sauce without scrambling.
7. Add a splash of reserved pasta water, a little at a time, until the sauce becomes glossy and silky.
8. Taste and adjust with more black pepper or salt if needed.
9. Serve immediately with extra Parmesan on top.