Spaghetti Carbonara with Pecorino and Pancetta
A perfectly sized portion of classic Italian spaghetti carbonara made with crispy pancetta and creamy pecorino cheese. This Italian-inspired pasta recipe, ready in about 20 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 600 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
- 3 oz pancetta, diced
- 2 large egg yolks
- 1/3 cup grated Pecorino Romano cheese
- 1/2 tsp freshly ground black pepper
- to taste kosher salt
- 1 tbsp extra virgin olive oil
- 1 clove minced garlic
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add 4 oz spaghetti and cook for 8-9 minutes until al dente. Reserve 1/2 cup pasta water, then drain pasta.
- Step 2: While pasta cooks, heat 1 tbsp olive oil in a skillet over medium heat. Add 3 oz diced pancetta and 1 minced garlic clove, sautéing for 4-5 minutes until pancetta is crispy and garlic is fragrant. Remove garlic and discard.
- Step 3: In a bowl, whisk together 2 large egg yolks, 1/3 cup grated Pecorino Romano, and 1/2 tsp freshly ground black pepper.
- Step 4: Add the drained hot pasta to the skillet with pancetta off heat. Quickly pour the egg and cheese mixture over pasta, tossing vigorously and adding reserved pasta water a few tablespoons at a time until sauce becomes creamy and coats the spaghetti.
- Step 5: Taste and adjust salt as needed. Serve immediately with extra Pecorino grated on top.
Frequently asked questions
How long does Spaghetti Carbonara with Pecorino and Pancetta take to make?
Total time is about 20 minutes (5 min prep + 15 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 Pecorino and 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 Pecorino and 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 Pecorino and 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 Pecorino and 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.
