CookWorldGlobal Cooking Club
🇮🇹Italy

Spaghetti Carbonara

A silky Roman pasta finished with eggs, pecorino, and crisp pancetta.

This version keeps the ingredient list tight and focuses on timing, so the sauce stays glossy instead of scrambled.

Prep

15 min

Cook

20 min

Servings

4

Difficulty

Medium

5.01 ratings
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Ingredient checklist

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5 required ingredients left.

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1

Boil the pasta

Bring a large pot of salted water to a boil and cook the spaghetti until just shy of al dente.

Optional timer: 10 min

2

Render the pancetta

Cook the pancetta in a skillet over medium heat until golden and the fat has rendered.

Optional timer: 7 min

3

Mix the sauce base

Whisk eggs, pecorino, and plenty of black pepper in a bowl until smooth.

Optional timer: 2 min

4

Finish off the heat

Toss hot pasta with pancetta, then stir in the egg mixture off the heat, loosening with pasta water.

Optional timer: 3 min

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The step-by-step pacing made the sauce much less intimidating. I finally got a glossy carbonara.

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