Easy Pasta Carbonara

from ButterYum
makes 4-6 servings


  • 2 tablespoons extra virgin olive oil
  • 4 ounces pancetta, diced into small cubes
  • 1/2 cup chicken stock
  • 3 large eggs, room temperature
  • 1/2 teaspoon ground black pepper
  • 3 1/2 ounces (100 grams) grated pecorino romano cheese
  • 1 pound slightly undercooked long pasta (like spaghetti, linguine, bucatini), rinsed with cold water
  • optional: ¬†crushed red pepper, chopped parsley


  1. In a large skillet over medium-high heat, brown pancetta in olive oil for several minutes; add chicken stock and simmer for 2 minutes.
  2. In a mixing bowl, combine the eggs, black pepper, and grated cheese.
  3. Add the pasta to the skillet and stir for 2 minutes to reheat.
  4. Slowly add the egg/cheese mixture to the skillet, stirring constantly until the cheese melts and forms a creamy sauce, coating all the pasta.
  5. Place pasta in a serving bowl and garnish with crushed red pepper flakes and chopped parsley.