Classic Spaghetti Carbonara That Feels Like Home (Print Version)

A cozy, imperfectly perfect carbonara recipe with kitchen tales and warm vibes.

# Recipe Info:

Prep Time: 10 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 25 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Italian
Dietary: Contains eggs, dairy, pork

# Ingredients:

→ Main Ingredients

01 - Spaghetti – I use good-quality dried spaghetti; no skinny stuff please!
02 - Pancetta – salty and crisp, the flavor heart of this dish
03 - Eggs – fresh and room temp, cracked carefully (no shells!)

→ Seasonings & Spices

04 - Fresh cracked black pepper – the kick you didn’t know you needed
05 - Salt – generously salted pasta water, don’t skip this!
06 - Garlic – optional, I like to add a smashed clove for aroma

→ Garnish & Toppings

07 - Pecorino Romano cheese – sharp and salty, freshly grated
08 - Extra black pepper – because why not?

→ Optional Extras

09 - Lemon zest – for a bright twist I sometimes add
10 - Peas or mushrooms – if you wanna sneak in some veggies

# Instructions:

01 - Fill a big pot with water, add a generous pinch of salt—honestly, this is where I always forget to salt enough, and my pasta ends up bland. Bring it to a rolling boil, then toss in your spaghetti. Stir occasionally so it doesn’t stick, and cook till al dente, usually around 9 minutes. Drain but make sure to save a cup of that pasta water. I once forgot, and it was a scramble after!
02 - While the pasta cooks, heat a skillet over medium heat and add diced pancetta. Watch it crisp up and release its fat—oh, that smell! Toss in a smashed garlic clove for some aroma, but remember to pull it out before it burns. I once let it burn and ruined the whole pan. Rookie mistake.
03 - In a bowl, whisk together eggs and grated pecorino romano until smooth and creamy. This is your silky sauce base. Try not to overthink it; whisk like you mean it! I add a little black pepper here too because why not?
04 - Drain the garlic from the pan, then add the drained pasta right into the pancetta skillet. Toss to coat the strands in that glorious fat. It smells insanely good here—like you’re about to win dinner.
05 - Now the trick: off the heat, quickly pour your egg and cheese mixture over the pasta while tossing vigorously. Add reserved pasta water little by little to get that creamy texture. Too much heat and you’ll end up with scrambled eggs, too little and it’s dry. Oops, been there.
06 - Finish with a good crack of fresh black pepper and maybe an extra sprinkle of cheese. Serve immediately, because honestly, carbonara waits for no one. The final dish should be glossy, silky, and utterly comforting.

# Notes:

01 - Personal cooking tip I've learned through experience. Storage advice that actually works from my kitchen trials. Substitution I've tried that worked surprisingly well. Serving suggestion that makes this dish extra special.

# Equipment Needed:

01 - Large pot for pasta
02 - skillet for pancetta
03 - mixing bowl
04 - whisk
05 - colander

# Nutrition (Per Serving):

Calories: 480
Total Fat: 18g
Total Carbohydrate: 58g
Protein: 20g

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