Carbonara is one of the most iconic Italian pasta dishes: just a handful of ingredients, strict rules, and a perfect balance between eggs, cheese, and the savory richness of pancetta. Simple yet deeply satisfying, it’s a recipe where technique matters more than quantity. Let’s prepare a classic, creamy, no-frills version.
Traditional
Italian
Omnivore
Spaghetti alla Carbonara
Spaghetti alla Carbonara is a timeless Italian pasta dish made with eggs, grated cheese and crispy pancetta. Simple, creamy and full of flavor.
Ingredients
- Spaghetti 90 g
- Egg 1
- Grated Grana cheese 12.5 g
- Grated Pecorino cheese 12.5 g
- Rolled pancetta 1/2 slice (5 mm, about 25 g)
- Salt to taste
- Black pepper to taste
Tools
- Mixing bowl
- Non-stick pan
- Spoon
- Pasta pot
- Colander
Instructions
- Cook the spaghetti in salted boiling water.
- Meanwhile, beat the egg in a bowl.
- Add equal parts Grana and Pecorino until creamy.
- Season with salt and black pepper.
- Dice the pancetta and cook gently in a non-stick pan until golden and crispy.
- Drain the spaghetti and immediately add it to the egg and cheese mixture.
- Add the hot pancetta (and rendered fat) and mix quickly and vigorously.
- If needed, briefly return to the pan to reach your desired creaminess, without scrambling the egg.
- Serve right away with freshly ground black pepper.
Nutritional values (per serving)
Calories
622 kcal
622 kcal
Fat
24 g
24 g
Carbohydrates
69 g
69 g
Protein
30 g
30 g
Sugar
3 g
3 g
Fiber
3 g
3 g
Sodium
890 mg
890 mg
This post is also available in: