Whipping Up a Classic Tonight! Spaghetti Carbonara

Few dishes capture the elegance of Italian cooking like Spaghetti Carbonara. Creamy, comforting, and packed with flavor, this classic pasta is deceptively simple yet incredibly satisfying. Whether you’re looking to impress a date, enjoy a cozy dinner, or practice your culinary skills, making Carbonara from scratch is easier than you think. Let’s dive into a step-by-step guide to whipping up this Italian masterpiece tonight.

Ingredients You’ll Need

For 4 servings, gather the following:

400g (14 oz) spaghetti – traditional pasta gives the best texture
150g (5 oz) pancetta or guanciale – for authentic flavor
3 large eggs
1 cup freshly grated Pecorino Romano cheese – or Parmesan if you prefer
2 cloves garlic – optional, for a subtle aroma
Freshly ground black pepper – generous amount
Salt – for pasta water
Olive oil – just a splash, if needed

Step-by-Step Method

1. Prepare the Pasta

Start by bringing a large pot of water to a rolling boil. Add a pinch of salt to enhance the pasta’s flavor. Cook the spaghetti according to the package instructions until al dente—tender but still firm to the bite. Reserve 1 cup of pasta water before draining; this starchy water will help create a silky sauce.

2. Cook the Pancetta

While the pasta cooks, slice the pancetta into small cubes. Heat a large skillet over medium heat. Add the pancetta and a tiny splash of olive oil if needed. Cook until it becomes crispy and golden, about 5–7 minutes. Optional: lightly crush and sauté garlic cloves with the pancetta for a fragrant touch, then remove the garlic before adding the pasta.

3. Mix the Egg and Cheese Base

In a medium bowl, whisk together the eggs and grated Pecorino Romano until smooth. Add a generous amount of freshly ground black pepper—this adds the signature Carbonara kick. Set aside. This mixture will form the creamy sauce without any cream, staying true to the traditional recipe.