Spaghetti Carbonara with Pancetta
A perfectly balanced half-sized serving of classic Italian spaghetti carbonara with crisp pancetta and creamy egg sauce. This italian-inspired pasta ready in about 15 minutes pairs spaghetti, pancetta, diced, large egg yolks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 1, 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.
Ingredients
- 4 oz spaghetti
- 2 oz pancetta, diced
- 2 large egg yolks
- 1/3 cup Parmesan cheese, grated
- 1/2 tsp black pepper, freshly cracked
- 1/4 tsp salt
- 1 tsp olive oil
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 4 oz spaghetti and cook for 8 minutes until al dente, reserving 1/2 cup pasta water before draining.
- Step 2: While pasta cooks, heat 1 tsp olive oil in a skillet over medium heat. Add 2 oz diced pancetta and cook for 4-5 minutes until crispy and golden, then remove from heat.
- Step 3: In a bowl, whisk 2 large egg yolks with 1/3 cup grated Parmesan cheese, 1/2 tsp cracked black pepper, and 1/4 tsp salt.
- Step 4: Add drained spaghetti to the pancetta skillet off heat. Quickly pour egg mixture over pasta, tossing vigorously while adding reserved pasta water a tablespoon at a time until sauce thickens and coats pasta without scrambling eggs.
- Step 5: Serve immediately topped with extra Parmesan and black pepper.
Frequently asked questions
How long does Spaghetti Carbonara with Pancetta take to make?
Total time is about 15 minutes (5 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spaghetti Carbonara with Pancetta?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spaghetti from drying out.
Can I substitute ingredients in Spaghetti Carbonara with Pancetta?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spaghetti Carbonara with Pancetta for a different number of people?
The recipe is written for 1 servings. Multiply each ingredient by (your serving target / 1). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Spaghetti Carbonara with Pancetta?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
