Traditional Roman Spaghetti alla Carbonara

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A creamy, rich pasta dish made with just eggs, cheese, pancetta, and black pepper — no cream, just authentic Roman tradition. This italian-inspired pasta ready in about 35 minutes pairs spaghetti, pancetta, egg yolks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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.

★ 4.3 (15 ratings) Prep: 15 min Cook: 20 min Serves 2 Italian cuisine 650 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of salted water (2 tbsp salt) to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain, reserving 1/2 cup pasta water.
  2. Step 2: Heat a large skillet over medium heat. Add 4 oz diced pancetta and cook for 5-6 minutes until crispy and golden, stirring occasionally until fat renders.
  3. Step 3: In a medium bowl, whisk together 3 large egg yolks, 1/2 cup grated Pecorino Romano, 1/4 cup grated Parmigiano-Reggiano, and 1/2 teaspoon black pepper until smooth.
  4. Step 4: Remove skillet from heat. Add hot pasta to pancetta, tossing to coat evenly. Immediately add egg yolk mixture while tossing continuously to prevent scrambling, adding reserved pasta water 1 tablespoon at a time until sauce coats pasta like a velvety ribbon.
  5. Step 5: Serve immediately, topped with extra cheese and black pepper.

Frequently asked questions

How long does Traditional Roman Spaghetti alla Carbonara take to make?

Total time is about 35 minutes (15 min prep + 20 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 Traditional Roman Spaghetti alla Carbonara?

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 Traditional Roman Spaghetti alla Carbonara?

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 Traditional Roman Spaghetti alla Carbonara 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 Traditional Roman Spaghetti alla Carbonara?

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.

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