Pasta alla Carbonara


  • 400g (14 oz) spaghetti or any pasta of your choice
  • 200g (7 oz) pancetta or bacon, diced
  • 4 large eggs
  • 1 cup freshly grated Parmesan cheese
  • 1/2 cup freshly grated Pecorino Romano cheese
  • 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
  • 4 cloves garlic, minced
  • Freshly ground black pepper
  • Salt to taste
  • Fresh parsley, chopped (for garnish)
  • Extra virgin olive oil


  1. Prepare the Sauce:
    • In a bowl, whisk together the eggs, Parmesan cheese, and Pecorino Romano cheese until well combined. Set aside.
    • In a large skillet, heat a drizzle of olive oil over medium heat. Add the diced pancetta or bacon and cook until golden and crispy, about 5-7 minutes.
    • Add the minced garlic to the skillet and sauté for another minute until fragrant.
    • Pour in the white wine and let it simmer for a couple of minutes until it reduces slightly.
  2. Cook the Pasta:
    • Meanwhile, cook the pasta in a large pot of boiling salted water according to the package instructions until al dente. Reserve about 1 cup of pasta cooking water before draining.
  3. Combine Everything:
    • Once the pasta is cooked, transfer it directly from the pot to the skillet with the pancetta and garlic using tongs, allowing some of the pasta water to transfer with it. This helps create a creamy sauce.
    • Remove the skillet from the heat and quickly pour the egg and cheese mixture over the pasta while tossing continuously to coat the pasta evenly. The residual heat from the pasta will cook the eggs gently, creating a creamy sauce.
    • If the sauce seems too thick, gradually add a bit of the reserved pasta cooking water until you reach your desired consistency.
    • Season generously with freshly ground black pepper and salt to taste.
  4. Serve:
    • Divide the pasta among serving plates or bowls.
    • Garnish with chopped fresh parsley and an extra sprinkle of Parmesan cheese, if desired.
    • Serve immediately while hot.