Name: Spaghetti Carbonara (Standard)
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 1 pound Spaghetti; 4 ounces Pancetta-diced; 4 Large Eggs; 1/2 cup Pecorino Romano Cheese-grated; 1/4 cup Parmesan Cheese-grated; 1/2 tsp Black Pepper-freshly ground; 1/4 tsp Salt

Recipe tier

A quick and easy version of the Roman classic, perfect for a weeknight meal. This recipe uses readily available ingredients and focuses on simplicity.

Total 20 min

Serves 4

Steps 6

Ingredients 7

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Dinner party · 36 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 8m Cook 12m Plate 5m Reset 10m

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Pasta
1 pound 450 g Spaghetti
Pancetta
4 ounces 115 g Pancetta-diced
Eggs
4 4 Large Eggs
Cheese
cup 50 g Pecorino Romano Cheese-grated
cup 25 g Parmesan Cheese-grated
Seasoning
tsp 2.5 mL Black Pepper-freshly ground
tsp 1.25 mL Salt

Equipment

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Instructions

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Bring a large pot of salted water to a boil. Add Pasta and cook according to package directions until al dente.
While the pasta is cooking, cook Pancetta in a large skillet over medium heat until crispy. Remove from heat and set aside, reserving the rendered fat in the skillet.
In a bowl, whisk together Eggs, Pecorino Romano Cheese, Parmesan Cheese, Black Pepper, and Salt.
Drain the Pasta, reserving about cup of pasta water. Add the Pasta to the skillet with the Pancetta and rendered fat. Toss to coat.
Remove the skillet from the heat. Immediately pour the Egg mixture over the hot Pasta and toss vigorously, adding a little pasta water at a time, until a creamy sauce forms. Be careful not to scramble the eggs.
Serve immediately, garnished with additional Pecorino Romano Cheese and Black Pepper.