Spaghetti Carbonara⚓︎

Based on a recipe from the New York Times

Personal rating:




  • 2 large eggs
  • 2 yolks
  • 1/3 cup grated pecorino Romano (~1 oz), plus additional for serving
  • 1/3 cup grated Parmesan (~1 oz)
  • Black Pepper


  • 1 tbsp olive oil
  • 3.5 ounces Pancetta, sliced into small pieces
  • 12 ounces spaghetti (about 3/4 box)


  • Boil a large pot of water
  • Prep the sauce in a glass mixing bowl, whisk, and set aside
  • With the olive oil, in a small pan, heat the pancetta under medium-low heat
  • Cook the spaghetti and turn up the heat on the pancetta to medium
  • Set one cup of pasta water aside
    • In the sink, place a large stainless steel mixing bowl under the colander and drain the pasta
    • Allow the hot water to warm the bowl and discard
    • Mix the pasta, sauce, and pancetta together in the warmed mixing bowl. Add some of the pasta water if needed for a creamier sauce
  • Serve immediately with a garnish of pecorino Romano and black pepper


  • Never combine the ingredients in the pan you have had on the burner because it will cook and harden the eggs