Spaghettoni Carbonara Recipe
Spaghettoni Carbonara Recipe
Prep Time
10 mins
Cook Time
18 mins
Total Time
28 mins
This is a simple classic Italian dish made with pancetta, parmesan, eggs and black pepper. The result is a creamy delicious pasta!
Course: Main
Cuisine: Italian
Keyword: Carbonara, Spaghetti carbonara, Spaghettoni carbonara
Servings: 4 large servings
  • 450 g (15.9 oz) spaghettoni or spaghetti (we used spaghettoni)
  • 2 tbsp Olive oil
  • 200 g (7oz) pancetta, sliced into thin pieces
  • 100 g (3.5 oz) grated Parmesan, plus extra to add over the finished dishes
  • 1 tsp freshly ground black pepper
  • 4 large egg yolks and 1 full large egg beaten
  • Salt for the pasta water and extra optional salt for seasoning.
  1. Fill a large pot to about 3/4 with water and heat on medium high until it boils.
  2. Add salt to the water. It should taste like ocean water. Do not add oil!
  3. Place the spaghettoni in the pot. Once it starts boiling again, cook uncovered for about 10 minutes or until al dente.
  4. While the pasta is cooking, heat the olive oil in a large pan between medium and medium high.
  5. Once the olive oil is hot, add the pancetta.
  6. Stir the pancetta pieces until they start to become crisp.
  7. Shut the heat.
  8. Once the pasta is cooked, scoop out about 2 cups of the pasta water and set aside.
  9. Drain the remaining water and add the pasta to the pan with the pancetta.

  10. Stir the pasta to coat it with the pancetta oil.

  11. Stir in the cheese, eggs and black pepper quickly to avoid the eggs turning into scrambled eggs.
  12. Continue to stir until the pasta is completely coated and creamy.
  13. If the pasta is too dry, add a little pasta water and continue stirring.
  14. Taste the pasta to check the salt. Add salt if needed and stir again.
  15. Serve hot and make sure to offer a side heaping bowl of parmesan as a topping.
Recipe Notes