Creamy Carbonara Pasta That's Better Than Takeout

A delightful recipe for Carbonara Pasta that combines creamy sauce, pancetta, and fresh Parmesan for a quick, satisfying meal.

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Course: Main Dishes

Cuisine: Italian

Keyword: Carbonara Pasta, Creamy Sauce, dinner, Italian, pasta, Quick Meal

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: servings

Calories: 550kcal

Equipment

Large pot
colander
Skillet
Mixing bowl
Whisk

Ingredients

For the Pasta

12 oz spaghetti This classic choice ensures a perfect base for your Carbonara Pasta.

For the Sauce

4 oz pancetta Diced, adds a savory and crispy element that elevates the dish's flavor.
1 cup freshly grated Parmesan cheese Use freshly grated for a rich, melt-in-your-mouth experience.
2 large eggs These create the luscious creamy sauce when combined with the hot pasta.
1 teaspoon freshly cracked black pepper Adds a subtle heat and enhances the overall depth of flavor.
2 cloves garlic Minced, gives a lovely aromatic touch to your sauce.

Instructions

Step-by-Step Instructions

Fill a large pot with salted water and bring it to a rolling boil. Carefully add 12 oz of spaghetti and cook until al dente, about 8 to 10 minutes. Reserve ½ cup of the pasta water, then drain the spaghetti in a colander.
In a large skillet over medium heat, add 4 oz of diced pancetta. Sauté for about 5 to 7 minutes until crispy. Remove the skillet from heat, keeping the rendered fat in the pan.
In a mixing bowl, whisk together 2 large eggs, 1 cup of freshly grated Parmesan cheese, 1 teaspoon of freshly cracked black pepper, and 2 cloves of minced garlic until creamy and smooth.
Quickly add the drained, hot spaghetti to the skillet with the crispy pancetta (skillet should be off heat). Pour the egg mixture over the pasta, stirring vigorously. If too thick, add reserved pasta water to adjust consistency.
Plate your delicious Carbonara Pasta immediately while it's warm. Garnish with additional Parmesan cheese and fresh black pepper.

Notes

For best results, ensure pasta is hot when combined with the egg mixture. Use fresh ingredients and avoid scrambling the eggs by removing the skillet from heat first.

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