Spaghetti Carbonara

I missed the celebration yesterday of World Carbonara Day! I cooked this several weeks ago with store bought spaghetti, but I will definitely be making this with my new KitchenAid Gourmet Pasta Press. Spaghetti Carbonara is a traditional Roman dish that brings together some of my favorite ingredients in such a beautiful way. Pasta, pancetta, cheese, and eggs are the main ingredients so it’s quite simple to make during the week when time is limited or for a date night at home. If you’ve never cooked with pancetta and don’t have a favorite local butcher to buy from, I recommend buying a package from Trader Joe’s or Boar’s Head Pancetta from Kroger.

While I was traveling in Italy, I ordered this at Amalfi Terminal and it was legitimately one of the best meals I’ve experienced. A two+ hour dinner as the sun was setting, drinking limoncello… Mmm!

I generally double recipes that are designed for two people to ensure Bryan has lunch for the next day. This recipe is very easy to customize for the amount of people you want to serve. Let’s dive into the instructions and you’ll see how!


(Serves 4 people)

  • 8 oz. Spaghetti pasta
  • 1 cup peas
  • 1/4 cup white onion (optional)
  • 8 eggs
  • 1.5 cups Parmesan cheese
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3 cloves garlic (minced)
  • 1 tablespoon Olive Oil


1.) In a skillet add olive oil, onions and garlic over medium heat. Cook until onions are soft (6-8 minutes)

2.) Cook pasta according to package instructions using a large pot

2.) Reserve 3/4 cup pasta water before draining pasta

3.) While pasta is cooking, using a medium size bowl, mix 1 egg + 1 egg yolk per person. (Serving size for this recipe is 4 people – use 4 eggs + 4 egg yolks)

4.) Add parmesan cheese to bowl with eggs and mix.

5.) Add salt and pepper to bowl.

6.) Add pancetta and peas to skillet with the onion/garlic mixture. Turn heat down to low-medium. Cook for 5 minutes

7.) Remove pasta from the hot burner and drain.

8.) Return the pasta to the pot, gradually stirring in egg and cheese mixture. Using the reserved pasta water, add small amounts to keep the mixture from becoming too thick.

9.) Begin adding the pancetta, pea and onion mixture.

9.) Stir constantly and repeat until all of the mixture is combined with the pasta.

10.) Garnish with extra parmesan cheese


  • Serve with warm bread of your choice
  • Serve with Caprese or Caesar salad as a side
  • Pairs well with a glass of Chianti (my favorite) or Montepulciano

Buon Appetito!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s