Creamy Carbonara Pasta Recipe with Crispy Pancetta
A quick and easy creamy carbonara pasta with crispy pancetta, silky egg-based sauce, and freshly grated Parmesan. Perfect for weeknights and family gatherings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
Scale
- 12 oz (340 g) spaghetti or your favorite pasta
- 6 oz (170 g) pancetta, diced
- 3 large eggs, at room temperature
- 1 cup (100 g) freshly grated Parmesan cheese
- 2 garlic cloves, minced
- 1 tbsp olive oil (extra virgin preferred)
- Salt and freshly ground black pepper, to taste
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- Bring a large pot of salted water to a boil. Add 12 oz (340 g) of spaghetti and cook according to package instructions until al dente (about 8-10 minutes). Reserve 1 cup (240 ml) of pasta water before draining.
- While pasta cooks, whisk together 3 large eggs and 1 cup (100 g) freshly grated Parmesan in a mixing bowl until smooth and creamy. Add a generous pinch of freshly ground black pepper. Set aside.
- Heat 1 tbsp olive oil in a large skillet over medium heat. Add 6 oz (170 g) diced pancetta and 2 minced garlic cloves. Cook, stirring occasionally, until pancetta is golden and crispy (about 5-7 minutes). Avoid burning the garlic by lowering heat if necessary.
- Add the drained spaghetti to the skillet with pancetta. Toss well to coat the pasta in the flavorful fat. Remove skillet from heat.
- Slowly pour the egg and cheese mixture over the pasta, tossing quickly with tongs to combine. Add reserved pasta water a little at a time (about 1/4 to 1/2 cup or 60-120 ml) to loosen the sauce and make it silky. The residual heat cooks the eggs gently without scrambling.
- Taste and adjust salt and pepper as needed. Sprinkle 2 tbsp chopped fresh parsley if using, and toss again. Serve immediately with extra grated Parmesan on the side.
Notes
Use room temperature eggs to prevent scrambling. Reserve pasta water to loosen sauce as needed. Keep skillet off direct heat when adding eggs to maintain creamy texture. Freshly grate Parmesan for best melting and flavor. Pancetta can be substituted with guanciale or bacon. For gluten-free, use gluten-free pasta.
Nutrition
- Serving Size: About 1 1/2 cups (26
- Calories: 475
- Sugar: 2
- Sodium: 600
- Fat: 20
- Saturated Fat: 7
- Carbohydrates: 53
- Fiber: 2.5
- Protein: 22
Keywords: carbonara, creamy pasta, pancetta, Italian pasta, quick dinner, easy pasta recipe, family meal