Spaghetti Carbonara

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🍝 Spaghetti Carbonara – Creamy, Cheesy & Authentic



Spaghetti Carbonara is a classic Italian pasta dish that’s rich, creamy, and satisfying — made with eggs, cheese, pancetta or bacon, and black pepper. Unlike heavy cream-based versions, authentic Carbonara relies on eggs and cheese for its silky texture. Perfect for a quick weeknight dinner or a special occasion!

💛 Why You’ll Love This Recipe

  • ✅ Authentic Italian Carbonara without cream

  • ✅ Ready in under 30 minutes

  • ✅ Rich, creamy, and comforting

  • ✅ Perfectly balanced flavors with pancetta, cheese, and pepper

🛒 Ingredients

  • 12 oz (340g) spaghetti

  • 4 oz (115g) pancetta or bacon, diced

  • 3 large eggs

  • 1 cup grated Parmesan or Pecorino Romano cheese

  • 2 cloves garlic, minced (optional)

  • Salt, to taste

  • Freshly ground black pepper, generously

  • Fresh parsley, chopped (optional, for garnish)

👩‍🍳 Instructions

1. Cook the Pasta

  • Boil spaghetti in salted water according to package directions until al dente. Reserve ½ cup pasta water and drain.

2. Cook Pancetta

  • In a large skillet over medium heat, cook pancetta or bacon until crisp.

  • Optionally add garlic and sauté 30 seconds for aroma. Remove from heat.

3. Prepare Egg & Cheese Mixture

  • In a bowl, whisk together eggs and grated cheese until smooth.

4. Combine Pasta & Sauce

  • Quickly toss hot pasta with pancetta in the skillet.

  • Remove from heat, then add egg-cheese mixture, tossing quickly to create a creamy sauce (use reserved pasta water to loosen if necessary).

5. Season & Serve

  • Generously season with freshly ground black pepper.

  • Garnish with extra cheese and chopped parsley if desired.

  • Serve immediately.

🍴 Tips & Variations

  • Creamy Shortcut: Traditional Carbonara uses no cream; eggs + cheese give perfect creaminess.

  • Vegetarian Option: Swap pancetta with sautéed mushrooms for a meat-free version.

  • Cheese Choice: Pecorino Romano gives a sharper, authentic flavor; Parmesan is milder.

  • Pasta Tip: Work quickly with hot pasta to prevent eggs from scrambling.

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