IL-1040 Carbonara

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A creamy, dreamy pasta dish with smoky pancetta and a velvety egg sauce that's as smooth as a perfectly filed tax return. This Italian pasta recipe, ready in about 35 minutes, pairs spaghetti, pancetta, and Pecorino Romano cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 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 "Build a week of meals around this recipe" 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.

Ingredients

• 12 oz spaghetti
• 4 oz pancetta
• 1 cup Pecorino Romano cheese
• 2 large eggs
• 1 tsp black pepper
• 1 tbsp kosher salt

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Bring 4 quarts of salted water to a rolling boil, add 12 oz spaghetti, and cook for 8-10 minutes until al dente; reserve 1 cup pasta water before draining.
2. Step 2: While pasta cooks, finely dice 4 oz pancetta and cook in a large skillet over medium heat for 5 minutes until crispy and golden, then remove half the rendered fat.
3. Step 3: Whisk 2 large eggs, 1 cup Pecorino Romano, 1 tsp black pepper, and 1 tbsp kosher salt in a bowl until smooth.
4. Step 4: Add drained spaghetti to the skillet with pancetta, toss to coat, then immediately pour in the egg mixture while stirring constantly until the sauce thickens and coats the pasta in 60 seconds.
5. Step 5: Add 1/4 cup reserved pasta water if too thick, then toss for 30 seconds more until the sauce glistens and clings to the strands.