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A bowl of basic pasta carbonara with a small plate of cheese and a microplane.

Basic Pasta Carbonara

Teri & Jenny
5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Servings 3
Calories 568 kcal


  • ½ pound spaghetti
  • 2 teaspoons extra virgin olive oil, divided
  • 2 ounces pancetta, diced
  • 1 cup grated parmesan, divided
  • 2 egg yolks, beaten
  • 1 ½ teaspoon cracked black pepper
  • salt to taste


  • parmesan, grated
  • cracked black pepper
  • basil leaves, roughly torn (optional)


  • Fill a large pot with water and bring to a boil. Add pasta, season well with salt and stir.
  • Cook pasta until al dente, 7 to 8 minutes. Drain, reserving ½ cup pasta water and gently toss with 1 teaspoon oil. Set aside.
  • Pour remaining teaspoon oil in a large sauté pan over medium-high heat and cook pancetta until crisp, 3 to 5 minutes. Drain all but 1 ½ tablespoon grease.
  • Reduce heat to medium-low and add cooked pasta and pasta water. Toss together.
  • In a small mixing bowl whisk together egg yolks, ⅓ cup parmesan and black pepper. Remove pasta from heat and pour yolk mixture over pasta and toss together until fully incorporated and sauce begins to thicken with the residual heat, 2 to 3 minutes.
  • Add remaining parmesan, season with salt and a little more cracked black pepper and serve immediately.


Calories: 568kcalCarbohydrates: 59gProtein: 27gFat: 24gSaturated Fat: 10gCholesterol: 172mgSodium: 645mgPotassium: 274mgFiber: 3gSugar: 2gVitamin A: 461IUCalcium: 405mgIron: 2mg
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