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5 from 1 vote

The Perfect Spaghetti Carbonara

Author: Gaby Dalkin


  • 2 large eggs plus 2 large yolks at room temperature
  • 1/3 cup grated Pecorino Romano plus more as needed
  • 1/3 cup grated Parmesan cheese
  • Kosher salt and freshly cracked black pepper
  • 1 tablespoon olive oil
  • 4 ounces pancetta sliced into 1/3 inch square cubes
  • 12 ounces spaghetti


  • Bring a large pot of water to a boil
  • In a small bowl, whisk together the eggs, yolks, Pecorino Romano and Parmesan. Season with salt and freshly cracked black pepper.
  • Meanwhile, heat oil in a large skillet over medium heat, add the pancetta, and sauté until the fat just renders, and it's crispy. Remove from heat and set aside.
  • Cook the spaghetti until al dente. Just before pasta is ready, reheat pancetta in skillet. Reserve 1 cup of pasta water, then drain pasta and add to the skillet over low heat. Stir for a minute or so. Stir in cheese mixture, adding some reserved pasta water if needed for creaminess. Serve immediately, garnishing with a bit of additional grated pecorino and pepper.