Spaghetti Carbonara with Pancetta! It’s that traditional recipe that you have likely seen (and perhaps ordered) from your favourite Italian restaurant menu. Spaghetti alla Carbonara features in the top 10 most ordered dishes in most traditional Italian restaurants. It is delicious and creamy and dairy-free. This pasta recipe is perfect for those looking for a fast weeknight recipe, without feeling they’re scrimping on taste. And, the best thing is that you will have this light, comforting Spaghetti Carbonara dish on the dinner table in record time to feed your hungry clan.
Life is a combination of magic and pasta
Pasta is just one of those easy staples that we all turn to when we’re on limited time. There are so many recipes you can choose from that are simple and easy. Every region in Italy has its own pasta dishes. Pasta alla Carbonara is believed to have originated in the beautiful Roman region. It might surprise you that traditional Carbonara doesn’t have any cream in it. The Romans are mortified by the Western tendencies to add cream to their traditional dish. In their eyes, it’s just not Carbonara! They’re so passionate about this that it’s enough to set off foodie feuds.
This recipe won’t disappoint.
The pancetta gives it a salty, earthy flavour. This traditional Spaghetti Carbonara with Pancetta recipe will likely become one of your favourite go-to recipes on your speed dial when you are in a hurry and want a flavour-packed meal conjured up in just 10 minutes. I’m not kidding!
Only a few staple ingredients – that’s how easy it is.
- Olive Oil
- Parmesan or Pecorino Cheese
- Black Pepper
Start with a pot of boiling water to cook your pasta. Pasta usually takes approx. 10 minutes to cook. After about 5 minutes of the pasta cooking, add the olive oil and pancetta to a pan and fry the pancetta on low heat until golden brown.
In a bowl, add the eggs, parmesan and black pepper together.
Whisk and set aside.
Chop the parsley – this will be your garnish to top the completed dish.
Once the pasta is cooked, take a cup of the water and set it aside. You will need this later to help thicken create the creamy sauce.
Add the pasta to the pancetta in the fry pan and mix together.
IMPORTANT – Once combined remove the pasta and pancetta off the heat. DO NOT, add the eggs to the pan while the pasta is still on the stove. You will end up with pasta and scrambled eggs.
Remove the pan from the stove, add the cup of pasta water, then add the egg mixture mix thoroughly with a wooden spoon. Stir until the egg mixture combines and turns into a thick, creamy sauce.
Garnish with the chopped parsley and serve. If you love parmesan cheese as much as I do, feel free to top the pasta with extra cheese.
And there is it! A deliciously creamy Spaghetti Carbonara with Pancetta in minutes! Dinner on the table in 10 minutes. What more could you ask for?
This recipe can easily be made using gluten-free pasta; my favourite is Barilla Gluten Free Spaghetti
Spaghetti Carbonara with Pancetta
- 250 g Spaghetti
- 50 g pancetta finely chopped
- 2 whole eggs
- 1 egg yolk
- 4 tbsp olive oil
- 80 g parmesan grated
- 1 tsp black pepper
- In a pot of boiling water, cook your spaghetti for 10 minutes or per the instructions on the pack.
- After the pasta has been cooking for approx. 5 minutes, add the olive oil and pancetta to a pan and cook on low heat until the pancetta is browned.
- In a bowl, add the 2 eggs and the egg yolk, grated parmesan cheese and black pepper. Whisk and set aside.
- Once the past is cooked, keep a cup of the pasta water aside before straining.
- Add the pasta to the pan together with the pancetta and combine.
- Once combined, remove the pan from the heat.
- Add the cup of pasta water and egg mixture to the pan and mix thoroughly with a wooden spoon. This will create the thick, creamy carbonara sauce.
- Transfer the pasta into a serving dish, top with chopped parsley and serve.
- Top with extra parmesan cheese and olive oil if desired.