Spaghetti Carbonara: The Ultimate Italian Classic

Spaghetti Carbonara is a dish made with pancetta (bacon), eggs, cheese and pasta. This dish originated in Rome during the World War II era when food was scarce and people needed recipes that were quick to prepare. It was created by chefs who worked at bars near the train station of Carbonara which served Carbonari (coal miners) who came into town after work each day looking for a good meal before they returned home to their families. Legend has it that the chef would cook up this simple but delicious recipe for these men on request because they had no time or ingredients to make anything elaborate themselves!

Cooking time: 15 – 20 minutes
Servers: 4 people


  • 350g Spaghetti
  • 100g Pancetta cut in small cubes
  • Two cloves of garlic, finely minced or grated
  • 3 fresh eggs
  • 70g Freshly grated Pecorino cheese
  • 50g Parmesan Cheese
  • Salt and pepper to taste


Boil spaghetti according to package instructions in salted water until al dente (~12 mins).

While boiling, make carbonara sauce by cooking up your garlic in a bit of olive oil over medium heat. Add pancetta and stir occasionally until browned (~7 mins). Mix beaten eggs into the sauce with cheese and mix well to combine.

Drain spaghetti once al dente, reserving some pasta water for later if needed (I use about half cup), then add spaghetti directly onto the carbonara sauce mixture as you drain it from the pot. Stir gently to coat evenly while heating up on low/medium heat. If too thick or dry thin out by adding reserved hot water from cooking your pasta as needed! You can also adjust seasoning here at this point with salt & pepper. Serve and top with more cheese and pepper as desired plus a little extra olive oil for garnish! Enjoy!


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