Traditional Spaghetti Carbonara

A traditional Roman-style spaghetti carbonara made with eggs, Parmesan, pancetta, pasta water, and plenty of black pepper for a silky, rich sauce without cream.

10 mins prep

20 mins total

serves 4

Method

10m20m

Bring a large pan of well-salted water to the boil and cook the spaghetti until al dente. Reserve about 1 cup of the pasta water before draining.
Meanwhile, cook the pancetta in a large frying pan over medium heat until the fat has rendered and the pancetta is crisp. Remove the pan from the heat.
In a bowl, whisk together the eggs, finely grated Parmesan, and freshly ground black pepper until well combined.
Add the drained hot spaghetti to the pan with the pancetta and toss so the pasta is coated in the rendered fat.
Take the pan fully off the heat, then quickly pour in the egg and cheese mixture, tossing continuously. Add a splash of reserved pasta water at a time until the sauce turns glossy and silky.
Serve immediately with extra Parmesan and more black pepper, if desired.

Ingredients

50g Grated Parmesan cheese finely grated
400g Spaghetti
1 tsp Black Pepper freshly ground
100g Pancetta chopped
Salt for pasta water
2 Egg Large

Notes

The key to a creamy carbonara is to work quickly, ensuring the eggs thicken but do not scramble. Freshly cracked black pepper not only adds spice but is also integral to the dish's character. For a vegetarian version, omit the pancetta and add a pinch of smoked paprika to the egg mixture for a similar depth of flavour.

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Italian