Spaghetti with Pancetta and Raw Eggs

Spaghetti alla Carbonara

Preparation info
  • Serves


    • Difficulty


    • Ready in

      25 min

Appears in
The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

  • About

Many recipes I’ve seen for this dish call for cream, but the classic version never uses cream. The dish’s creaminess is created by tossing hot pasta with raw eggs. I like to use just the yolks, which I find makes the dish a little richer. If you are concerned about eating raw eggs, use pasteurized shell eggs.


  • Salt
  • 1 pound spaghetti
  • 2 tablespoons butter


  1. Fill a pot for the pasta with about 6 quarts of water, cover, and place over high heat.
  2. Put the butter and olive oil in an 8-inch skillet and place over medium high heat. When th