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
- 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.
- 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.
- 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.
If you enjoy this recipe, you may also like Grilled Chicken Margherita.
