Description
Stanley Tucci’s Pasta Carbonara is a rich, creamy Italian classic made with spaghetti, eggs, Pecorino Romano, and crispy pancetta. Perfect for busy weeknights or a special dinner that feels restaurant-worthy!
Ingredients
5 large eggs
1 pound high-quality spaghetti
1 teaspoon finely chopped fresh thyme
10 ounces fatty pancetta or guanciale, diced
½ teaspoon crushed red pepper flakes
1 ⅓ cups finely grated Pecorino Romano cheese
2 tablespoons coarsely grated Pecorino Romano cheese (for topping)
Freshly ground black pepper, to taste
Instructions
Bring a large pot of salted water to a rolling boil. Add spaghetti and cook until al dente, about 8–10 minutes. Reserve 1 cup of pasta water before draining.
Meanwhile, heat a large skillet over medium heat. Add diced pancetta and cook for 5–7 minutes, until crispy and golden.
In a mixing bowl, whisk together eggs, 1 ⅓ cups finely grated Pecorino Romano, and crushed red pepper flakes until smooth.
Add the cooked pasta directly into the skillet with pancetta and toss to coat in the rendered fat.
Remove the skillet from heat. Pour in the egg mixture, tossing quickly so the residual heat gently cooks the sauce into a creamy consistency. Add reserved pasta water a tablespoon at a time if the sauce is too thick.
Sprinkle with 2 tablespoons coarsely grated Pecorino Romano and a generous amount of freshly ground black pepper. Serve immediately!
Notes
For authentic flavor, use guanciale instead of pancetta if you can find it.
Avoid adding cream—the creamy texture comes from eggs, cheese, and pasta water.
Adjust crushed red pepper for desired spice level.
Serve immediately for the best texture.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 695 kcal
- Sugar: 2 g
- Sodium: 810 mg
- Fat: 35 g
- Saturated Fat: 14 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 63 g
- Fiber: 3 g
- Protein: 33 g
- Cholesterol: 280 mg