Traditional Italian Carbonara
Serves 6
5 mins prep
15 mins cook
20 mins total
This traditional Italian carbonara recipe is made in only 20 minutes with 5 simple ingredients!
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First, cook the pasta in a large pot of boiling salted water until al dente.
⅓ pound spaghettiWhile the pasta cooks, saute the pancetta in a large skillet over medium heat for 5-7 minutes until crispy on all sides, then turn off the heat.
2 ⅔ ounces pancettaWhisk the eggs in a small bowl with the pecorino romano and black pepper and then set it aside.
1 ⅓ large eggs⅓ cup freshly grated pecorino romano cheese⅕ teaspoon black pepperWhen the pasta is al dente, drain all but 1/2 cup of the water from it.
Heat the pancetta back up over medium heat until it sizzles, then add the drained spaghetti and reserved pasta water. Toss to combine and then take it off the heat.
Pour the egg mixture over the pasta and toss constantly until the cheese is melted and the sauce is creamy.
Serve immediately with extra pecorino romano, if desired.
