Tossed Pasta Carbonara with Pecorino
Elegant spaghetti tossed with a velvety egg and cheese sauce, crisped pancetta, and freshly cracked pepper. This italian-inspired pasta ready in about 25 minutes pairs spaghetti, diced pancetta, large eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 calories and feeds 2, 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
- 12 oz spaghetti
- 4 oz, diced pancetta
- 2 large eggs
- 1/2 cup, freshly grated pecorino romano cheese
- 1 tsp, freshly ground black pepper
- for pasta water salt
Instructions
- 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.
- Step 2: Heat a large skillet over medium heat. Add 4 oz diced pancetta and cook for 4-5 minutes until crisp, then remove from heat.
- Step 3: In a bowl, whisk together 2 large eggs, 1/2 cup freshly grated pecorino romano cheese, and 1 tsp freshly ground black pepper.
- Step 4: Add the drained spaghetti to the skillet with pancetta. Toss to coat the pasta. Remove from heat and quickly stir in the egg mixture, adding 2 tbsp reserved pasta water at a time until the sauce thickens and coats the strands.
- Step 5: Serve immediately, topped with extra pecorino and black pepper.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tossed Pasta Carbonara with Pecorino take to make?
Total time is about 25 minutes (10 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 Tossed Pasta Carbonara with Pecorino?
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 Tossed Pasta Carbonara with Pecorino?
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 Tossed Pasta Carbonara with Pecorino for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Tossed Pasta Carbonara with Pecorino?
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.
What others are saying
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
- ★★☆☆☆
Followed exactly and it was underwhelming. Maybe my expectations were too high.
