Authentic Spaghetti alla Carbonara

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A rich Italian pasta dish with crispy pancetta, creamy egg yolk sauce, and Pecorino Romano, cooked to al dente perfection. This Italian-inspired pasta recipe, ready in about 40 minutes, pairs spaghetti, pancetta, large eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 Italian cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 6 oz diced pancetta and cook for 5-7 minutes until crispy and golden, stirring occasionally.
  3. Step 3: Reduce heat to medium. Add 4 raw egg yolks, 1/4 cup grated Pecorino Romano, and 1 tsp freshly ground black pepper. Stir rapidly for 2-3 minutes until the sauce thickens and emulsifies, adding 1-2 tbsp reserved pasta water as needed.
  4. Step 4: Toss the cooked spaghetti into the skillet, coating evenly with the sauce. Serve immediately with additional Pecorino on top.

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