Spaghetti Carbonara with Pancetta

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 featuring crispy pancetta, creamy egg yolks, and Parmesan, tossed with al dente spaghetti. This Italian-inspired pasta recipe, ready in about 35 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 520 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: 20 min Serves 4 Italian cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of salted water to a boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, reserving 1/2 cup pasta water.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 8 oz diced pancetta and cook for 5-7 minutes until crispy, rendering fat.
  3. Step 3: Whisk 4 egg yolks, 1/2 cup grated Parmesan, and 1 tsp black pepper in a bowl until smooth. Remove skillet from heat.
  4. Step 4: Add cooked spaghetti to the skillet, tossing to coat in pancetta fat. Gradually stir in the egg yolk mixture, adding 1/2 cup reserved pasta water as needed to create a creamy sauce.
  5. Step 5: Serve immediately, garnished with additional Parmesan and a drizzle of olive oil.

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