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Quick 20-Minute Carbonara Recipe Easy Creamy Sauce with Crispy Pancetta

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A quick and easy carbonara recipe that delivers a creamy sauce and crispy pancetta in just 20 minutes, perfect for busy weeknights.

Ingredients

Scale
  • 8 ounces (225 grams) dried spaghetti
  • 4 ounces (115 grams) pancetta, diced
  • 2 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • 1 cup (about 100 grams) finely grated Parmesan cheese
  • 1 clove garlic, minced (optional)
  • Freshly cracked black pepper, to taste
  • Salt, for pasta water and seasoning
  • 1 tablespoon olive oil (extra virgin preferred)

Instructions

  1. Bring a large pot of salted water to a rolling boil. Add 8 ounces (225 g) of spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup (240 ml) of pasta water before draining.
  2. While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced pancetta (4 oz / 115 g) and cook, stirring occasionally, until crispy and golden, about 5-7 minutes. If using garlic, add minced clove midway through to soften without burning. Remove from heat once crisp.
  3. In a mixing bowl, whisk together 2 large eggs, 1 egg yolk, and 1 cup (100 g) finely grated Parmesan cheese until smooth. Season generously with freshly cracked black pepper.
  4. Add the drained pasta to the skillet with pancetta over low heat. Toss gently to coat pasta in the rendered fat.
  5. Remove the skillet from heat entirely. Slowly pour in the egg and cheese mixture, tossing quickly to coat pasta evenly. Add reserved pasta water a little at a time (start with 1/4 cup / 60 ml) to loosen the sauce to desired creaminess.
  6. Taste and add salt or more black pepper as needed. Serve immediately.

Notes

Combine the sauce off the heat and toss quickly to avoid scrambling the eggs. Add pasta water gradually to achieve a silky sauce consistency. Cook pancetta slowly over medium heat for best crispiness. Freshly cracked black pepper is essential for authentic flavor. Leftovers can be stored in the fridge for up to 2 days and reheated gently in a skillet with a splash of water or broth.

Nutrition

Keywords: carbonara, quick carbonara, creamy sauce, pancetta, easy pasta recipe, 20-minute dinner, Italian pasta, crispy pancetta

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