Spaghetti Carbonara

Why You’ll Love This Recipe

Spaghetti Carbonara is a classic Italian pasta dish known for its rich, creamy texture and bold, savory flavor—all achieved without using cream. Made with simple pantry staples like eggs, cheese, pancetta, and pasta, this comforting dish comes together quickly and delivers restaurant-quality results in the comfort of your own kitchen.

ingredients

this Recipe

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

spaghettieggsParmesan cheesePecorino Romano cheesepancetta or guancialcoblack peppersaltolive oil (optional)

directions

Bring a large pot of salted water to a boil and cook the spaghetti until al dente.

While the pasta cooks, heat a pan over medium heat and cook the pancetta or guanciale until crispy. Remove from heat and set aside, keeping the rendered fat in the pan.

In a bowl, whisk together the eggs, Parmesan, Pecorino, and a generous amount of freshly ground black pepper until well combined.

Drain the pasta, reserving about 1 cup of the pasta water.

Add the hot spaghetti to the pan with the pancetta and rendered fat. Toss to combine over very low heat.

Quickly pour in the egg and cheese mixture, stirring vigorously to coat the pasta. Use a bit of reserved pasta water to loosen the sauce to a silky consistency, if needed.

Serve immediately with more grated cheese and pepper on top.

Servings and timing

This recipe yields 4 servings.
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes

Variations

Use all Parmesan or all Pecorino if you prefer a single cheese.

Swap pancetta for smoked bacon if pancetta or guanciale is unavailable.

Add peas or sautéed mushrooms for extra flavor and texture.

Top with a poached egg for an even creamier finish.

Use bucatini or fettuccine instead of spaghetti for a twist on texture.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat gently on the stovetop over low heat with a splash of water to loosen the sauce.
Avoid microwaving, as it can scramble the eggs in the sauce.

FAQs

Can I use cream in Carbonara?
Traditional Carbonara uses no cream—just eggs, cheese, and pasta water create the sauce.

Is bacon a good substitute for pancetta?
Yes, though pancetta or guanciale provides a more authentic flavor.

Why did my sauce turn into scrambled eggs?
The pan was too hot. Stir quickly and off the heat to keep the sauce creamy.

Can I make it vegetarian?
Omit the pancetta and add sautéed veggies or smoked paprika for flavor.

What cheese is best for Carbonara?
A mix of Parmesan and Pecorino offers a great balance of saltiness and depth.

Do I need to temper the eggs?
Not if the pasta is hot enough and you mix quickly. The heat cooks the eggs gently.

Can I use pre-grated cheese?
Freshly grated cheese melts better and gives the best flavor.

Is it safe to use raw eggs?
The heat from the pasta cooks the eggs. Use fresh, high-quality eggs for safety.

How do I know the sauce is ready?
It should be smooth, glossy, and cling to the pasta without being dry or runny.

Can I freeze Carbonara?
It’s best enjoyed fresh. Freezing can change the texture of the sauce.

Conclusion

Spaghetti Carbonara is a timeless dish that proves simplicity and quality ingredients can create something extraordinary. Rich, satisfying, and quick to prepare, it’s perfect for weeknights or special occasions alike. Once you master the technique, it might just become your go-to pasta recipe.

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