Spaghetti Carbonara

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Servings: 4-6
  • Product: Blacklock *96* 10.25 Inch Skillet


  • 1 pound spaghetti
  • 4 eggs
  • 8 ounces pancetta, diced
  • 1 cup parmigiano-reggiano, grated
  • ½ cup frozen peas
  • Freshly cracked black pepper
  • Salt
Spaghetti Carbonara
  • Spaghetti Carbonara
  • Spaghetti Carbonara
  • Spaghetti Carbonara


Bring 6 quarts of salted water to a boil. Add the spaghetti and cook until al dente, 8-10 minutes. Reserve ½ cup of the water, then drain.

Heat a 10.25 inch skillet over medium heat for 4-5 minutes. Add the pancetta and cook until crispy, 3 minutes. Turn off the heat.

Whisk the eggs and the cheese together in a small bowl.

Turn the skillet to medium and add ¼ cup of reserved pasta water and peas. Add the spaghetti to the pan and toss.

Remove the skillet from the heat and add the egg mixture. Stir quickly until the eggs begin to thicken the sauce. Add more reserved pasta water as desired.

Season with cracked black pepper and salt. Serve immediately.

Blacklock *96* 10.25 Inch Skillet

This skillet commemorates 1896, the year Joseph Lodge converted an abandoned foundry in South Pittsburg, Tennessee, to the thriving Blacklock Foundry.

Today, the favorite 10.25 Inch Skillet has been reimagined with the perfect fusion of tradition and innovation. Use as your everyday pan for all your favorite, go-to recipes.

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