1. Home
  2. Recipes
  3. Cheesy Carbonara

Cheesy Spaghetti Carbonara with Pancetta and Eggs

Featured in Satisfying Hearty Mains.

This Cheesy Spaghetti Carbonara with Pancetta and Eggs is a rich and comforting dish that combines the crispy pancetta, a creamy egg and Parmesan cheese sauce, and perfectly cooked spaghetti. The recipe is made with simple ingredients like eggs, Parmesan, and pancetta, but the optional addition of heavy cream takes the creaminess to the next level. Tossing the pasta quickly ensures the eggs don't scramble, creating a silky, smooth sauce. It's a hearty Italian meal that's ready in 30 minutes, making it perfect for weeknight dinners.

Clare Greco
Updated on Mon, 20 Jan 2025 15:53:59 GMT
Print Recipe Pin Recipe Send Recipe Jump To Recipe
Cheesy Spaghetti Carbonara with Pancetta and Eggs Pin it
Cheesy Spaghetti Carbonara with Pancetta and Eggs | recipesbyclare.com

Spaghetti Carbonara is one of the most beloved Italian dishes, known for its creamy texture and rich flavors. This version takes it up a notch with the addition of crispy pancetta and an optional touch of heavy cream for extra creaminess. The perfect balance of eggs, Parmesan cheese, and pasta water creates a velvety sauce that clings to every strand of spaghetti.

INGREDIENTS
  • Spaghetti pasta: 12 oz, cooked al dente
  • Pancetta: 4 oz, diced and fried until crispy
  • Eggs: 2 large, whisked into the sauce
  • Parmesan cheese: 1 cup, finely grated
  • Garlic: 2 cloves, minced for added flavor
  • Heavy cream (optional): 1/4 cup, for extra creaminess
  • Olive oil: 1 tablespoon, to sauté pancetta
  • Black pepper: 1/2 teaspoon, freshly cracked
  • Salt: 1/4 teaspoon, for seasoning
  • Parsley (optional): 1/4 cup, chopped for garnish
INSTRUCTIONS
Step 1:
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
Step 2:
Heat olive oil in a skillet over medium heat. Add the diced pancetta and cook for 5-7 minutes until crispy. Stir in the minced garlic and sauté for 1 minute.
Step 3:
In a bowl, whisk together the eggs, Parmesan cheese, heavy cream (if using), black pepper, and salt.
Step 4:
Remove the skillet from the heat. Toss the cooked spaghetti with the pancetta, then quickly pour the egg mixture over the pasta, tossing constantly to avoid scrambling the eggs. Add some reserved pasta water to achieve the desired creamy consistency.
Step 5:
Garnish with parsley and extra Parmesan. Serve immediately.
Serving and Storage Tips
  • Best served immediately while hot and creamy. Pair with a light salad or garlic bread for a complete meal.
  • If leftovers, store in an airtight container for up to 2 days. Reheat gently to avoid curdling the sauce.
Helpful Notes
  • You can substitute pancetta with bacon for a similar, but slightly smokier flavor.
  • For a vegetarian version, omit the pancetta and increase the Parmesan for more flavor.

Tips from Well-Known Chefs

  • Chef Massimo Bottura recommends using high-quality Parmesan and fresh eggs for the best results.
  • Chef Jamie Oliver suggests reserving more pasta water than you think you'll need, as it helps to emulsify the sauce.
Cheesy Spaghetti Carbonara with Pancetta and Eggs Pin it
Cheesy Spaghetti Carbonara with Pancetta and Eggs | recipesbyclare.com

Cheesy Carbonara

A classic spaghetti carbonara with crispy pancetta, eggs, and a creamy, cheesy sauce for a perfect Italian-inspired dinner.

Prep Time
30 Minutes
Cook Time
30 Minutes
Total Time
60 Minutes

Category: Hearty Mains

Difficulty: Intermediate

Cuisine: Italian

Yield: 4 Servings (4 servings)

Dietary: ~

Ingredients

01 12 oz spaghetti pasta.
02 4 oz pancetta, diced.
03 2 large eggs.
04 1 cup grated Parmesan cheese.
05 2 cloves garlic, minced.
06 1/4 cup heavy cream (optional, for extra creaminess).
07 1 tablespoon olive oil.
08 1/2 teaspoon black pepper.
09 1/4 teaspoon salt.
10 1/4 cup chopped parsley (optional, for garnish).

Instructions

Step 01

Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the spaghetti.

Step 02

In a large skillet, heat olive oil over medium heat. Add the diced pancetta and cook until crispy, about 5-7 minutes. Add the minced garlic and sauté for 1 minute.

Step 03

In a bowl, whisk together the eggs, grated Parmesan cheese, heavy cream (if using), black pepper, and salt.

Step 04

Remove the skillet from the heat and quickly add the cooked spaghetti to the pancetta. Pour the egg mixture over the spaghetti, tossing quickly to coat the pasta without scrambling the eggs. Add a splash of reserved pasta water to achieve a creamy consistency.

Step 05

Garnish with chopped parsley and extra Parmesan cheese. Serve immediately.

Notes

  1. Heavy cream is optional for added creaminess.
  2. Tossing the pasta quickly with the egg mixture helps prevent the eggs from scrambling.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 550
  • Total Fat: 25 g
  • Total Carbohydrate: 60 g
  • Protein: 24 g