Classic Carbonara
Authentic Roman carbonara with silky egg-cheese sauce, crispy pancetta, and al dente spaghetti.
23Min
2Servings
685Cal
MediumLevel
Spicy 1/5
#pasta#carbonara#italian#quick
Equipment
Pot
Pan
Colander
Grater
Bowl
Whisk
Mixing spoon
Plate
Ingredients
Ingredients
spaghetti
200 g
pancetta
150 g
egg
3 pcs
parmesan
80 g
black pepper
2 g
salt
10 g
Instructions
1
Prepare ingredients
Grate parmesan and whisk eggs with cheese.
5 min
Use room temperature eggs for better emulsification
2
Cook pasta
Boil spaghetti in salted water until al dente.
10 mintimer 10 min
Reserve 100ml pasta water before draining
3
Fry pancetta
Fry pancetta in a large pan until crispy.
5 minMedium heattimer 5 min
Don't add oil - pancetta releases its own fat
4
Combine everything
Toss hot pasta with pancetta, then quickly mix in egg-cheese mixture off heat.
2 min
Work quickly and off heat to avoid scrambling eggs
5
Serve
Plate immediately and garnish with extra parmesan and black pepper.
1 min
Original recipe
Storage
Fridge: 1 days
Reheat: Microwave 1-2 minutes or skillet with splash of water
Best eaten fresh; sauce will separate upon reheating
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.