Spaghetti Carbonara

Pasta. One of my ultimate favorite comfort foods. Silky, hearty, and just warms the heart and soul. Just something about a hot bowl of creamy pasta that makes me so happy. I’ve had great restaurant carbonara, and pretty mediocre carbonara. After making this recipe a couple times I’ve decided this is actually better than any version I have had in a restaurant. Traditional Italians will tell you this isn’t a true carbonara because there is cream in it, but really…who cares?! I think this is hands down my favorite homemade pasta dish. Simple ingredients, fabulous flavors, easy to put together!

If you are looking to impress a certain loved one or simply have a fabulous restaurant quality meal at your own kitchen table, you have to make this! You will definitely be making it again and again!

Honestly, I like my version better than any restaurant version I’ve had. Salty, cheesy, comforting deliciousness…is there anything better?!

I like to serve this dish with a fresh side salad, try my Blueberry Goat Cheese Salad!

5 from 3 votes

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Spaghetti Carbonara

Total Time 25 minutes

Servings 4

Author Laura Doerr

Ingredients

• 16 oz box of spaghetti pasta
• 8 oz pancetta cubed
• 1/2 medium white or yellow onion diced
• 2 cloves garlic minced
• 3 eggs
• 3/4 cup fresh finely grated Parmesan cheese
• 3/4 cup heavy cream
• salt and pepper

Instructions

1. Bring large pot of salted water to a boil. Cook the spaghetti according to package directions to al dente.

2. While pasta is cooking: In a large skillet cook the pancetta until just crisp. Remove from pan onto a paper towel lined plate. Wipe out any excess grease from the pan, but do not wash it. Add pan back to stove over medium heat, add in onions and garlic, cook until soft. Turn off the burner, and add pancetta back into the skillet to keep warm.

3. In a bowl, whisk eggs, grated Parmesan, cream, and salt and pepper together until smooth.

4. Before draining pasta, reserve a cup or two of the pasta water. Drain pasta, and add hot pasta to skillet with pancetta, onions, and garlic. Slowly drizzle the egg mixture into the skillet over the hot pasta, tossing with tongs the whole time. Sauce will become thick and should coat the pasta. Add some of the reserved pasta water if needed to thin out the sauce. 

5. Serve immediately, top with extra grated Parmesan and black pepper. YUM!

Recipe Notes

If you cannot find pancetta, you can use thick cut bacon. I find pre diced pancetta in the gourmet cheese section by the deli in my local store. This is also where you will find the imported fresh Parmesan. I highly recommend using this Parmesan, it really does make the dish! It comes in a triangle pie shape, so worth it!

Have leftovers? Just add some milk when you re-heat, just as good the next day!

Serve with a fresh salad such as my Blueberry Goat Cheese Salad!