How to Make Spaghetti Carbonara Sauce – Recipe

Cook the Spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve about 1/2 cup of pasta cooking water, then drain the spaghetti.

Cook the Pancetta/Bacon: In a large skillet over medium heat, cook the diced pancetta or bacon until crispy and golden brown, about 5-7 minutes. Remove from the skillet and set aside, leaving the rendered fat in the pan.

Prepare the Sauce Mixture: In a mixing bowl, whisk together the eggs, grated Parmesan cheese, minced garlic, and a generous amount of freshly ground black pepper.

Combine Sauce and Pasta: While the pasta is still hot, add it to the skillet with the rendered pancetta/bacon fat. Toss to coat the spaghetti in the fat.

Add Sauce: Quickly pour the egg and cheese mixture over the hot spaghetti, stirring continuously to coat the pasta evenly. The residual heat will cook the eggs and create a creamy sauce. If the sauce seems too thick, you can add a splash of the reserved pasta cooking water to loosen it.

Add Pancetta/Bacon: Return the cooked pancetta or bacon to the skillet, stirring it into the pasta and sauce mixture.

Serve: Divide the spaghetti carbonara among serving plates. Garnish with additional grated Parmesan cheese, freshly ground black pepper, and chopped parsley if desired. Serve immediately.


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