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Pasta Carbonara

Not to be mistaken with its cousin Alfredo-this pasta carbonara recipe has a silky smooth texture with a nice crunch from the crispy pancetta and a sharp bite from the grated pecorino cheese.

Difficulty: Intermediate Preparation Time: 5min

Yields: 4-6 Servings Total Time: 20min


  • 1 lb. dried spaghetti (Barilla preferred)

  • ½ lb. pancetta, ¼ inch dice

  • 8 eggs

  • 1 cup freshly grated parmesan (Pecorino if available)

  • kosher salt

  • freshly ground pepper

  • 1 Tbsp. olive oil


In a 4-6 quart pot bring heavily salted water to a boil.

While the water is coming to a boil add diced pancetta and oil to a cold 10-12 inch skillet. Turn flame down to medium and cook pancetta until the fat is rendered and the pancetta is crispy, about 8-10 minutes. Once cooked, leave pancetta in the pan.

Once water comes to a boil add pasta and cook as per directions on the box, stirring occasionally. Lower the heat slightly so water is not on a full boil.

While the pasta is cooking, add the eggs, a pinch of salt, the cheese, and about 7-8 grinds of the black pepper in a medium mixing bowl and whisk until thoroughly incorporated.

Once the pasta is done turn off the heat, reserve ½ cup of the cooking liquid. Drain the pasta and put it back in the cooking pot. Add cooked pancetta and stir to combine. Once combined add egg mixture and reserved pasta cooking liquid to pasta, and using a pair of tongs stir to incorporate and cook the egg mixture.

May be served with a few more grinds of freshly ground black pepper if desired.

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