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    The Heirloom Pantry » Recipes » Dinner

    Spaghetti Carbonara

    Published: Oct 17, 2018 · Modified: Oct 9, 2023 by Kathleen Higashiyama · The following content may contain paid links. When you click and shop the links, we receive a commission.

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    Spaghetti Carbonara is a classic and rich pasta. The combination of egg and cheese create the creamy sauce while the pancetta provides crunchy flavor crystals. This dependable pasta is perfect for any night of the week and one that we keep in our monthly rotation.

    Spaghetti Carbonara in bowl.

    It's National Pasta Day! What better way for the Heirloom Pantry to celebrate than with a rich & creamy pan full of spaghetti carbonara? The crispy pancetta and cheesy egg sauce make every al dente bite of spaghetti delectable. I honestly recommend having cheese, eggs, and pancetta in your fridge at all times so you can whip up a batch of creamy heaven at a moment's notice.

    Jump to:
    • Ingredients
    • Instructions
    • Substitutions
    • Variations
    • Equipment
    • Storage
    • Top Tip
    • Did You Like This Recipe?
    • 📖 Recipe

    I personally love to make this spaghetti carbonara recipe in my 12-inch Made In Cookware Fry Pan. Its 5-layered stainless steel construction cooks the ingredients evenly and its ergonomic handle makes handling a breeze.

    Spaghetti Carbonara on fork above pan.

    Ingredients

    • Pasta - Pasta is essential to carbonara. It's best served with a thin, long noodle that can be coated in the cheesy and eggy sauce, such as spaghetti or bucatini.
    • Extra virgin olive oil - A tasty fat to cook the pancetta in.
    • Pancetta cubetti - Pancetta are flavor crystals that add crunchy protein.
    • Parmigiano-Reggiano and Pecorino romano - Parmigiano-Reggiano and pecorino romano cheese make the sauce rich and creamy. The two cheeses are often used interchangeably but are made of two types of milk and have distinct flavors. Parmigiano-Reggiano is made of unpasteurised cow's milk and pecorino is a hard cheese made of sheep's milk, which gives it a uniquely sharp flavor. Cacio e pepe is only as delicious as the cheese you use. Do not use the cheese in the green can or it will clump.
    • Pasta water - Pasta cooking water is an essential ingredient for this pasta recipe. The pasta cooking water is starchy and creates a creamy sauce when mixed with the cheese.
    • Whole Eggs and Egg yolk - The egg whites combine with the pasta water starch to thicken the sauce while the yolk adds richness. The egg yolks also act as an emulsifier to bing the pork fat and the sauce, making the sauce stick together.
    • Freshly ground black pepper - Black pepper adds the signature spice to the pasta..
    • Salt - Salt adds flavor to the pasta when added to the pasta water.
    • Fresh parsley - Parsley adds a spicy and earthy garnish.

    Instructions

    1. Boil pasta - In a large pot, bring salted water to a rolling boil. Add spaghetti to the boiling water and cook until al dente. As soon as you add the spaghetti to the water, start the sauce.
    2. Cook pancetta - On medium-high heat, heat 2 tablespoons of oil in a large skillet. Add the pancetta and cook for 4-5 minutes until the fat is golden and rendered.
    3. Mix ingredients then drain pasta - In a medium bowl, whisk the cheese and eggs with freshly ground pepper and salt. Right before the spaghetti is done cooking, reserve 1-2 cups of pasta water and set aside. Drain the rest of the spaghetti and transfer the pasta to the skillet.
    4. Mix pasta and ingredients together - Toss the pasta in the pancetta and oil until well coated. Remove the skillet from the heat and let cool for about a minute, then quickly toss the spaghetti with the egg mixture, ensuring the eggs do not scramble. Add some of the reserved pasta water as needed to thin the mixture and create a sauce. Add parsley and mix until the spaghetti is evenly coated.
    5. Serve and enjoy - Plate immediately and serve with cheese.
    Spaghetti Carbonara in bowls and pan with parmesan cheese flatlay.

    Substitutions

    • Bacon - Use finely chopped bacon instead of pancetta if you want a smokier and richer tasting meat.
    • Guanciale - Guanciale means cured pork jowl and is the traditional meat for carbonara. It tastes similar to pancetta, but has a slightly softer texture.
    • Gluten Free Spaghetti - Use a gluten free spaghetti if you are gluten intolerant. We only recommend Garofalo Gluten Free Spaghetti, which tastes like traditional wheat based pasta.
    • Tonnarelli - Substitute this type of pasta for spaghetti if you prefer a thicker pasta. Tonnarelli, also known as spaghetti alla chitarra, is great because it has a rough and textured surface that holds onto sauces well.
    • Bucatini - Instead of spaghetti, use bucatini pasta to make Bucatini Cacio e Pepe. Bucatini is a spaghetti-like noodle that has a hole in the center, which catches sauces well.
    • Homemade Pasta - Use homemade pasta from scratch instead of store bought spaghetti.

    Variations

    • Shallot - Add shallot to the pasta for a light and sweet heat to the dish.
    • Garlic - If you want to add a hint of garlic, slice one clove in half and add it to the pan when you are cooking and mixing the ingredients.
    • Spicy - Add more black pepper or red chili pepper flakes while cooking to imbue heat into the dish.

    Equipment

    This Spaghetti Carbonara recipe requires common kitchen essentials. To make this pasta, you need a knife, cutting board, mixing bowl, cheese grater, tongs, measuring cup, skillet or non-stick pan, and medium or large pot or dutch oven. 

    To explore more kitchen items to make your kitchen complete, head to our Kitchen Essentials Shop.

    Storage

    Pasta carbonara is best enjoyed immediately. However, if you have leftovers, store them in an air-tight container and keep in the fridge up to one day. To reheat leftover carbonara spaghetti, heat a teaspoon of olive oil in a pan over medium heat. Add the leftover pasta and use tongs to gently separate the pasta in the pan to cook. Place a lid on top of the pan and allow it to reheat, about 3 minutes.

    Top Tip

    Carbonara sauce is only as delicious as the ingredients you use. We recommend using authentic Parmigiano-Reggiano and Pecorino Romano, and not using parmesan cheese from the green can or it will clump.

    Did You Like This Recipe?

    If you liked this spaghetti alla carbonara, please rate and comment on the recipe below! If you want more recipes like this carbonara, check out our other pasta dishes like Burrata Cacio e Pepe, Traditional Bolognese Pasta, Pumpkin Ravioli, and Goat Cheese Ravioli.

    Sign up for THP's newsletter and keep in touch on Instagram, Facebook, Pinterest, TikTok, and YouTube. If you make this carbonara recipe, tag #theheirloompantry so we can see your homemade creation!

    📖 Recipe

    Spaghetti Carbonara in bowl.
    Print Recipe Pin Recipe
    5 from 1 vote

    Spaghetti Carbonara Recipe

    Spaghetti Carbonara is a classic and rich pasta. The combination of egg and cheese create the creamy sauce while the pancetta provides crunchy flavor crystals. This dependable pasta is perfect for any night of the week and one that we keep in our monthly rotation.
    Cook Time20 minutes mins
    Total Time20 minutes mins
    Course: Main Course
    Cuisine: Italian
    Servings: 6
    Calories: 507kcal
    Author: Kathleen Higashiyama

    Ingredients 

    • 1 lb Spaghetti
    • 2 tablespoon Extra virgin olive oil
    • 4 oz Pancetta cubetti
    • ½ cup Parmigiano reggiano
    • ½ cup Pecorino romano, plus more for serving
    • 3 Large eggs, room temperature
    • 1 Egg yolk
    • Salt
    • Fresh ground black pepper
    • 2 tablespoon Fresh parsley, chopped
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    Instructions

    • Boil pasta - In a large pot, bring salted water to a rolling boil. Add spaghetti to the water and cook until al dente. As soon as you add the spaghetti to the water, start the sauce.
    • Cook pancetta - On medium-high heat, heat 2 tablespoons of oil in a large skillet. Add the pancetta and cook for 4-5 minutes until the fat is golden and rendered.
    • Mix ingredients then drain pasta - In a medium bowl, whisk the cheese and eggs with freshly ground pepper and salt. Right before the spaghetti is done cooking, reserve 1-2 cups of pasta water and set aside. Drain the rest of the spaghetti and transfer the pasta to the skillet.
    • Mix pasta and ingredients together - Toss the pasta in the pancetta and oil until well coated. Remove the skillet from the heat and let cool for about a minute, then quickly toss the spaghetti with the egg mixture, ensuring the eggs do not scramble. Add some of the reserved pasta water as needed to thin the mixture and create a sauce. Add parsley and mix until the spaghetti is evenly coated.
    • Serve and enjoy - Plate immediately and serve with cheese.

    Nutrition

    Calories: 507kcal | Carbohydrates: 58g | Protein: 21g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 397mg | Potassium: 262mg | Fiber: 2g | Sugar: 2g | Vitamin A: 381IU | Vitamin C: 2mg | Calcium: 222mg | Iron: 2mg
    Tried this recipe?Mention @theheirloompantry or tag #theheirloompantry!

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    About the Author

    Kat Higashiyama and Alec Totto are recipe developers, food photographers, and the authors behind The Heirloom Pantry. Since 2017, they have shared recipes inspired by their Japanese and Italian heritage and California and Hawaii roots. They reside in San Jose with their two dogs, Peeps and Paisley. Read More…

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