Spaghetti alla Carbonara is one of the most iconic dishes in Italian cuisine, known for its creamy texture and rich, savory flavor. Made with just a handful of high-quality ingredients, Pancetta Tesa, egg yolks, Pecorino Romano, and black pepper, it’s a recipe that proves simplicity is the key to brilliance.
Serving Size: Feeds 3-4 People
Cook Time: ~30 minutes
Ingredients
- 12 oz spaghetti
- 4 oz Pancetta Tesa, diced
- 4 large egg yolks
- ¾ cup grated Pecorino Romano cheese
- 1 teaspoon freshly ground black pepper (or to taste)
- Salt, for pasta water
Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti until al dente, according to package instructions. Reserve about 1 cup of pasta water, then drain the pasta.
- While the pasta cooks, add the Pancetta Tesa to a large skillet over medium heat. Cook until golden and crispy, about 5–7 minutes. Remove from heat.
- In a bowl, whisk together the egg yolks, Pecorino Romano, and black pepper until well combined.
- Quickly toss the hot spaghetti with the cooked Pancetta Tesa in the skillet (off the heat), then pour in the egg mixture, stirring vigorously to create a creamy sauce. Add small splashes of reserved pasta water as needed until the sauce reaches your desired consistency.
- Serve immediately, topped with additional cheese and black pepper if desired.
This traditional Spaghetti alla Carbonara delivers bold flavor and a creamy, silky texture, without any cream. With just five ingredients, it’s a comforting and satisfying meal any day of the week.
