CARBONARA WITH PANCETTA (AUTHENTIC ITALIAN RECIPE) ;- There are only five basic components required to make spaghetti carbonara, which is considered to be one of the most well-known pasta recipes in Roman cuisine. These ingredients are spaghetti that has been seasoned with browned guanciale, black pepper, pecorino Romano, and beaten eggs.



The genuine Italian recipe for carbonara calls for no more than a handful of ingredients, all of which are of the highest possible quality. In order for this dish to be successful, it is essential that the components be of a good quality.


  • 2 tablespoons olive oil
  • 3-4 tablespoons fresh grated parmesan cheese (plus extra for sprinkling)
  • 3 large eggs (room temperature)
  • 2/3 cup cubed pancetta
  • 3 cups cooked pasta (long or short whichever you prefer)
  • hot pepper flakes to taste if desired (pinch or two)



Put the oil, pancetta, and hot pepper flakes (if you’re using them) into a large frying pan and sauté them over medium heat until the pancetta is cooked through but not overly crispy. Frequently stirring the pancetta to prevent it from burning.

A big pot of water should be brought to a boil while the pancetta is cooking. Once the water has reached a boil, add some salt and the pasta, and continue cooking until the pasta is al dente.

(In the event that the pancetta is finished cooking before the pasta is done, you should turn off the heat and plan to reheat it later). While the pasta is cooking, beat the three eggs in a small basin. After that, add the parmesan and mix it as thoroughly as possible.

When the pasta is done cooking, return the pancetta to medium high heat, add the drained pasta, and toss it together until it is thoroughly combined for about twenty to thirty seconds. After that, remove the pan from the heat and add the egg mixture, tossing it constantly.

Add a tablespoon or two of pasta water to ensure that it is very creamy, and continue to toss until it is thoroughly combined. Parmesan cheese can be sprinkled on top if desired. Serve as soon as possible. Have fun!


  • Calories: 362kcal
  • Carbohydrates: 36g
  • Protein: 14g
  •  Fat: 16g
  • Saturated Fat: 4g
  •  Cholesterol: 169mg
  •  Sodium: 157mg
  •  Potassium: 112mg
  • Fiber: 2g
  • Vitamin A: 280IU
  • Calcium: 88mg
  • Iron: 2.3mg


It is necessary to fry pancetta in a little bit of oil because it is manufactured from pork belly, which has a lower fat content than other types of pork. In the event that you are able to locate guanciale, which is a product that is derived from swine jowl, you can substitute it for the oil that is called for in the recipe.

In case you are concerned about the possibility of consuming raw eggs in the pasta carbonara dish, you may have peace of mind knowing that the egg yolks will be cooked if you whisk the egg with the boiling water that comes from the pasta.

Make sure that when you do add the hot water to the eggs and cheese, you do so in a gradual and steady manner while whisking continually. This will ensure that you do not end up with eggs that are scrambled.

For optimal results, serve this simple carbonara dish as soon as possible. The dish can be kept warm in a double boiler until it is ready to be served if it is being prepared for later consumption.

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