Recipe courtesy of Food Network Kitchen
Save Recipe Print
Total:
15 min
Cook:
15 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain and reserve about 1 cup of pasta water.

2. Meanwhile, in a large skillet cook pancetta over medium heat until slightly crispy; set aside with all the drippings.

3. While the pancetta is cooking, in a medium bowl, whisk the eggs and yolks with Parmigiano-Reggiano, parsley and generous amount of salt and pepper to taste. After draining the pasta, return it to the pot and add the pancetta and drippings. Working quickly, add the egg and cheese mixture stirring everything together until the noodles are coated and creamy. Add pasta water, as needed, to loosen the noodles slightly if the sauce becomes too thick. Season with additional salt and pepper, if desired. Transfer to serving bowls and serve hot with additional cheese.

More from:

Everything Italian

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Spaghetti Carbonara

Recipe courtesy of Ree Drummond

Spaghetti alla Carbonara

Recipe courtesy of Tyler Florence

Chicken Carbonara

Recipe courtesy of Giada De Laurentiis

Spaghetti Squash Carbonara

Recipe courtesy of Food Network Kitchen

Asparagus Fettuccine Carbonara

Recipe courtesy of Food Network Kitchen

Penne With Vodka Sauce

Recipe courtesy of Food Network Kitchen

Sweet Onion Carbonara

Recipe courtesy of Giada De Laurentiis

Linguine with White Clam Sauce

Recipe courtesy of Anne Burrell

Hollandaise Sauce

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword

          Latest Stories