Spaghetti Carbonara is a classic Italian pasta dish made with just a few simple ingredients—eggs, cheese, pancetta, and pepper—yet it delivers rich, creamy flavor without the need for cream. Originating from Rome, carbonara is a beloved staple that’s quick to prepare and perfect for any night of the week when you want something comforting and satisfying.
Why You’ll Love This Recipe
- Made with pantry staples
- Rich and creamy without added cream
- Quick—ready in under 30 minutes
- Authentic Italian flavor with minimal ingredients
- Perfect for weeknight meals or a special dinner
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Spaghetti
- Eggs (large, room temperature)
- Pecorino Romano cheese, finely grated (or Parmesan)
- Pancetta or guanciale, diced
- Freshly ground black pepper
- Salt (for pasta water)
Directions

- Cook the spaghetti in salted boiling water until al dente. Reserve 1 cup of pasta water, then drain.
- While pasta cooks, sauté pancetta in a skillet over medium heat until crispy. Remove from heat.
- In a bowl, whisk together eggs, grated cheese, and black pepper until smooth.
- Immediately add hot, drained pasta to the skillet with pancetta and toss to combine.
- Slowly pour the egg and cheese mixture over the pasta, tossing quickly to coat without scrambling the eggs.
- Add reserved pasta water a little at a time to create a creamy sauce.
- Serve immediately with extra cheese and pepper if desired.
Servings and timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Variations
- Use Parmesan cheese if Pecorino is unavailable
- Swap pancetta for bacon if needed
- Add garlic or onions for extra flavor (not traditional)
- Use fettuccine or bucatini instead of spaghetti
- Add peas or mushrooms for a twist (again, non-traditional)
Storage/Reheating
- Refrigerate: Store in an airtight container for up to 2 days
- Reheat: Reheat gently on the stove with a splash of water; avoid microwaving to prevent scrambled eggs
- Freezing: Not recommended due to texture changes in the egg-based sauce
FAQs
Can I use bacon instead of pancetta?
Yes, bacon works well, though the flavor will be slightly smokier than traditional pancetta.
Is there cream in carbonara?
Authentic carbonara does not contain cream; the sauce comes from eggs and cheese.
How do I keep the eggs from scrambling?
Toss the pasta off the heat and add the eggs gradually while stirring quickly to create a smooth sauce.
Can I use Parmesan instead of Pecorino Romano?
Yes, Parmesan is a common substitute with a milder flavor.
Can I add vegetables?
Traditional recipes don’t include them, but peas or spinach can be added for variation.
What kind of pasta is best?
Spaghetti is most common, but bucatini or rigatoni are also great choices.
How salty should the pasta water be?
It should taste like the sea—this is essential for properly seasoning the dish.
Can I make it ahead of time?
It’s best served fresh, but leftovers can be stored and reheated gently.
Is carbonara safe with raw eggs?
The heat from the pasta cooks the eggs to a safe temperature, especially if served immediately.
What wine pairs well with carbonara?
A crisp white like Pinot Grigio or a light red like Chianti complements it beautifully.
Conclusion
Spaghetti Carbonara is a timeless Italian dish that delivers rich, comforting flavor from just a few ingredients. It’s quick, satisfying, and perfect for any pasta lover looking to enjoy a taste of Rome at home. Whether you stick to tradition or add your own twist, it’s a recipe worth mastering.
PrintSpaghetti Carbonara
Spaghetti Carbonara is a classic Italian pasta dish made with eggs, cheese, pancetta, and pepper. It’s rich, creamy (without using cream), and quick to prepare — perfect for a comforting weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Halal
Ingredients
- 12 oz spaghetti
- 4 oz pancetta or thick-cut bacon, diced
- 2 large eggs
- 1 large egg yolk
- 1 cup freshly grated Parmesan or Pecorino Romano cheese
- 2 cloves garlic, minced (optional)
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook spaghetti until al dente according to package directions. Reserve 1 cup of pasta water, then drain.
- While the pasta cooks, heat a skillet over medium heat. Add pancetta and cook until crispy, about 4–5 minutes. Add garlic in the last minute if using.
- In a bowl, whisk together eggs, egg yolk, and grated cheese. Season with a pinch of black pepper.
- Return hot drained pasta to the skillet with pancetta. Remove from heat.
- Quickly pour egg mixture over pasta, tossing vigorously to coat. Add reserved pasta water a little at a time until a creamy sauce forms.
- Serve immediately topped with more cheese, pepper, and parsley if desired.
Notes
- Use freshly grated cheese for the best texture and flavor.
- Work quickly when combining eggs with hot pasta to avoid scrambling.
- Pecorino Romano offers a sharper, saltier flavor than Parmesan.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 2g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 160mg