# Spaghetti Carbonara

This is a recipe for a creamy spaghetti carbonara, made without cream, using residual heat to cook the eggs.

- Servings: 2 servings
- Cuisine: Italian
- Category: Dinner
- Language: en

## Ingredients

- 180 g uncooked spaghetti
- 150 g pancetta or guanciale
- 2 whole eggs
- 2 egg yolks
- 60 g pecorino
- whole black peppercorns
- 1 pinch salt

## Instructions

1. Toast the black peppercorns in a dry frying pan for about 30 seconds.
2. Grind the toasted black peppercorns until coarse using a mortar and pestle.
3. Crack two whole eggs and separate two egg yolks into a bowl.
4. Grate pecorino cheese into the bowl with the eggs.
5. Add a good pinch of ground black pepper to the egg and cheese mixture.
6. Mix the egg, cheese, and pepper vigorously until combined.
7. Put spaghetti on to boil in a pot of water.
8. Season the pasta water with a pinch of salt.
9. Add diced pancetta into a cold pan to render out fat and cook until crispy.
10. Once the pancetta is nice and crispy, remove it from the pan, leaving the rendered fat.
11. When the pasta is al dente, transfer it directly into the pan with the pancetta fat.
12. Let the pasta soak up all the fat and flavor, stirring with tongs.
13. Add a little bit of pasta water into the egg mixture and mix.
14. Pour the egg mixture over the pasta in the pan, ensuring the heat is off to cook the eggs without scrambling them.
15. Mix well to combine the sauce with the pasta.
16. Top the carbonara with more black pepper, grated pecorino, and the crispy pancetta.

## Equipment

- pot
- pan
- mortar and pestle
- bowl
- grater
- tongs
- fork

## Source

- Original video: https://vm.tiktok.com/ZNd4ansTG/
- Recipe page: https://www.cliprecipe.com/recipe/877b549d-7c3f-441a-b35a-c6adf1621a46
- Extracted: 2025-08-27

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt