Go Back
The exact origins of Carbonara are somewhat shrouded in mystery, but culinary historians generally agree that it dates back to the mid-20th century. One popular theory suggests that this dish was created by Italian charcoal workers, known as "carbonari," who would prepare it using ingredients that were easy to transport and cook over an open flame. The dish gained widespread popularity in the post-World War II era when American soldiers stationed in Italy fell in love with it, helping to introduce it to the wider world.

Spaghetti Carbonara with Crispy Pancetta

Discover the joy of making Spaghetti Carbonara with Crispy Pancetta, a classic dish that highlights the beauty of Italian culinary tradition. This creamy pasta features rich flavors from pancetta, eggs, and a blend of cheeses. Learn about the dish's origins, key ingredients, and step-by-step techniques to achieve that perfect creamy sauce. Embrace the ease and elegance of Carbonara, and enjoy a taste of Italy right at home. Perfect for cozy dinners or special gatherings.
Print Recipe Pin Recipe

Ingredients
  

400g spaghetti

150g pancetta, diced

3 large eggs

100g pecorino romano cheese, grated

50g parmesan cheese, grated

2 cloves garlic, minced

Freshly cracked black pepper, to taste

Salt, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Boil the Pasta: Bring a large pot of salted water to a rolling boil. Add spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.

    Cook the Pancetta: In a large skillet, cook the diced pancetta over medium heat until crispy, about 5-7 minutes. Remove pancetta from the skillet and transfer to a paper towel-lined plate to drain.

      Create the Sauce: In a medium bowl, whisk together the eggs, pecorino romano, parmesan cheese, and a generous amount of freshly cracked black pepper until well combined.

        Combine Pasta and Pancetta: Return the drained spaghetti to the skillet (off the heat) and add in the cooked pancetta. Toss well to evenly distribute.

          Add the Egg Mixture: Pour the egg mixture over the hot spaghetti, tossing quickly to combine. The heat from the pasta will cook the eggs gently, creating a creamy sauce. If the mixture is too thick, add a little reserved pasta water until the desired creaminess is achieved.

            Season and Serve: Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh parsley and extra pecorino cheese if desired.

              Enjoy: Serve immediately while it's hot and creamy!

                Prep Time, Total Time, Servings: 10 minutes | 20 minutes | 4 servings