Print

Crispy Spaghetti Carbonara Recipe Easy Homemade Creamy Pancetta Sauce

crispy spaghetti carbonara - featured image
Print Recipe

A quick and easy crispy spaghetti carbonara with a creamy pancetta sauce that balances crunchy pasta edges with a silky, cheesy coating. Perfect for cozy weeknights or casual dinners.

Ingredients

Scale
  • 12 ounces (340 grams) dried spaghetti
  • 6 ounces (170 grams) diced pancetta or guanciale
  • 1/2 cup (120 ml) heavy cream
  • 2 large egg yolks, room temperature
  • 3/4 cup (75 grams) freshly grated Parmesan cheese
  • 2 cloves garlic, minced
  • Freshly cracked black pepper, to taste
  • Salt, for pasta water and seasoning
  • 1 tablespoon olive oil

Instructions

  1. Bring a large pot of salted water to a boil. Add 1 tablespoon kosher salt. Cook 12 ounces (340 grams) of spaghetti until just shy of al dente—about 8 minutes or according to package instructions minus 1 minute. Reserve 1 cup (240 ml) pasta water before draining.
  2. While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add 6 ounces (170 grams) diced pancetta and sauté until golden and crisp, about 5-7 minutes. Stir occasionally to prevent burning. Add 2 minced garlic cloves during the last minute and cook until fragrant. Remove from heat and set aside but keep warm.
  3. In a mixing bowl, whisk together 2 large egg yolks, 1/2 cup (120 ml) heavy cream, and 3/4 cup (75 grams) freshly grated Parmesan. Add a generous crack of black pepper. Mix until smooth.
  4. Add the drained spaghetti to the skillet with pancetta over medium heat. Toss to coat pasta with pancetta fat. Spread pasta evenly in the pan and let it cook without stirring for 2-3 minutes to crisp the bottom slightly. Use tongs to flip sections gently, creating more crispy edges.
  5. Remove pan from heat and slowly pour the egg, cream, and cheese mixture over the pasta, tossing quickly to coat strands without scrambling eggs. Add reserved pasta water a few tablespoons at a time if sauce feels too thick. The sauce should be silky and cling to every noodle.
  6. Taste and adjust salt and black pepper. Serve immediately with extra Parmesan and cracked black pepper on top.

Notes

Avoid high heat when adding the sauce to prevent curdling. Use room temperature eggs to reduce scrambling risk. Keep pasta water to loosen sauce if needed. Crisp pasta edges by letting it cook undisturbed before flipping. Freshly grated Parmesan is essential for best flavor and texture.

Nutrition

Keywords: spaghetti carbonara, crispy pasta, creamy pancetta sauce, easy pasta recipe, quick dinner, Italian pasta, pancetta, homemade carbonara

Find it online: https://katedishes.com/crispy-spaghetti-carbonara-recipe-easy-homemade-creamy-pancetta-sauce/