Spaghetti Carbonara

This five-ingredient pasta recipe combines noodles and pancetta in a simple egg and Pecorino Romano cheese sauce that can be prepared in less than 30 minutes.

Spaghetti Carbonara
Servings: 6 Prep 5 mins Cook 12 mins


  • 1 pound spaghetti
  • 8 ounces pancetta or 8 slices thick-cut bacon, diced
  • 2 large eggs
  • 2 large egg yolks
  • 1 1/4 cups (5 ounces) freshly grated Pecorino Romano cheese
  • Salt and freshly ground black pepper, to taste

Make It

1. Bring a large pot of salted water to a boil. Add the pasta and cook for 10 to 12 minutes or until al dente.

2. While the pasta is cooking, heat a large skillet over medium-high heat. Add the pancetta and cook until crisp, about 6 minutes. Remove all but 1 tablespoon of the fat.

3. Reserve 1/2 cup of the pasta water and then drain the pasta. Add the pasta to the skillet of pancetta and toss to combine.

4. In a large bowl, whisk the eggs with the egg yolks. Turn off the heat under the skillet, add the eggs and 1 cup of the cheese, and toss thoroughly to combine. Add the reserved pasta water as needed to thin the sauce to the desired consistency. Season with salt and a generous amount of black pepper.

5. Serve immediately with the remaining 1/4 cup cheese sprinkled on top.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 250, Fat, total (g): 17, chol. (mg): 174, sat. fat (g): 8, carb. (g): 58, fiber (g): 2, pro. (g): 25, sodium (mg): 801, Percent Daily Values are based on a 2,000 calorie diet.