Carbonara with Pancetta Recipe

An Italian staple, carbonara with pancetta uses chopped pancetta, pecorino romano, and egg yolks. Pancetta can replace hard-to-find guanciale.

– 12 ounces spaghetti – 2 tablespoons olive oil – 4 ounces cubed pancetta – 4 large egg yolk – 5 ounces Pecorino Romano, grated (plus more for topping) – 1 teaspoon fresh ground pepper



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Put salt in a large pot and boil. Cook pasta al dente according to the packet. Save half a cup of cooking water, drain, and store.

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Add pancetta to olive oil over medium-high heat to begin. Stir pancetta frequently until crisp and cooked.

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In a large bowl, whisk egg yolks, grated pecorino romano, and fresh pepper to make the sauce. 

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Slowly add bacon and pan juices. Cooking water makes the mixture creamy and thick. 

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Toss the warm spaghetti in the basin to cover every strand. Sprinkle pecorino romano cheese on top and serve immediately.

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