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Creamy Spaghetti Carbonara Recipe with Crispy Pancetta

creamy spaghetti carbonara - featured image

A quick and easy creamy spaghetti carbonara with crispy pancetta that balances rich eggs and cheese with savory crunchy pork bits, perfect for a comforting weeknight meal.

Ingredients

Scale
  • 12 ounces spaghetti
  • 6 ounces pancetta, diced small
  • 3 large eggs, room temperature
  • 1 cup freshly grated Parmesan cheese (about 100 grams)
  • Freshly cracked black pepper, to taste
  • Salt, for seasoning pasta water and final taste

Instructions

  1. Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil (about 8-10 minutes).
  2. Add 12 ounces of spaghetti and cook according to package directions until al dente (about 9 minutes). Reserve 1 cup of pasta water before draining.
  3. While pasta cooks, heat a large skillet over medium heat. Add 6 ounces diced pancetta and fry, stirring occasionally, until golden and crispy (about 6-8 minutes). Remove from heat.
  4. In a mixing bowl, whisk together 3 large eggs and 1 cup freshly grated Parmesan until smooth and creamy. Add freshly ground black pepper.
  5. Add drained spaghetti into the skillet with pancetta (off heat) and toss to coat with pancetta fat.
  6. Slowly pour the egg and cheese mixture over the pasta while tossing continuously. Add reserved pasta water, a tablespoon at a time, to loosen the sauce until silky and clinging to noodles (about 2-3 tablespoons).
  7. Taste and adjust salt and pepper as needed. Serve immediately with extra Parmesan and black pepper on top.

Notes

Remove pan from heat before adding egg mixture to avoid scrambling eggs. Toss quickly and steadily to create a silky sauce. Reserve pasta water to adjust sauce consistency. Crisp pancetta slowly over medium heat for best texture.

Nutrition

Keywords: spaghetti carbonara, creamy carbonara, crispy pancetta, easy pasta recipe, Italian pasta, quick dinner, weeknight meal