Name: Spaghetti Carbonara
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 pound spaghetti; 6 slices pancetta (or guanciale or bacon, chopped); 2 cloves garlic (minced); 3 large eggs (room temperature); 1 cup shredded Parmesan cheese (or pecarino ramano); black pepper (to taste)

Spaghetti Carbonara is a classic Italian pasta dish made with simple ingredients that come together to create a rich, creamy sauce without using cream. With only 5 ingredients and less than 30 minutes, this is a quick comfort meal.

If pasta is on the menu, Linguine Carbonara, Cajun Chicken Pasta, and One Pot Chicken Pasta are a few more easy favorites.

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Holly’s Recipe Highlights: Spaghetti Carbonara

Flavor: Rich and savory with crispy pancetta, salty Parmesan, garlic, and a silky sauce.

Why Make It: Eggs, cheese, and starchy pasta water create a creamy sauce without heavy cream or an extra saucepan.

Serving Suggestions: Serve with garlic bread and a simple green salad to balance the rich pasta.

Total Time: 30 Minutes Serves: 6 Cooking Method: Stovetop

Ingredient Notes

Spaghetti: Its long strands are perfect for capturing the creamy sauce in every bite. Linguine or fettuccine can be substituted.
Pancetta, Guanciale, or Bacon: Pancetta adds a savory, salty flavor and is widely available. Guanciale is the traditional choice, offering a richer taste, while bacon brings a delicious smoky flavor to the dish.
Eggs: Using room-temperature eggs helps them blend smoothly with the cheese and coat the hot pasta evenly, creating a silky sauce without scrambling.
Parmesan or Pecorino Romano: Parmesan adds a mild, nutty flavor, while Pecorino Romano is sharper and saltier. If using Pecorino Romano, taste the finished dish before adding additional salt.
Reserved Pasta Water: The starchy cooking water helps loosen the sauce and create a silky texture, allowing it to cling to the pasta without the need for cream.

garlic , eggs , parmesan , spaghetti , pancetta , pepper with labels to make Spaghetti Carbonara

How to Make Spaghetti Carbonara

Whisk the eggs, Parmesan cheese, and black pepper in a bowl.
Cook the pancetta until crisp, then briefly cook the garlic in the drippings. Cook the spaghetti until al dente and drain, saving a little pasta water.
Add the hot pasta to the skillet and toss with the garlic. Remove from the heat and add the egg mixture.
Toss with tongs until creamy, adding a splash of pasta water if needed. Stir in the pancetta and serve hot.

Have Everything Ready: Have the eggs, cheese, pancetta, and pasta water ready before draining the spaghetti because carbonara moves quickly.
Control the Heat: Remove the skillet from the heat before adding the egg mixture. Residual heat is enough to thicken the sauce.
Keep the Pasta Water: Add reserved pasta water a little at a time. Too much can make the sauce thin, but just enough makes it silky.
Do Not Rinse the Pasta: The surface starch helps the sauce cling to every strand.
Use Freshly Shredded Cheese: It melts more smoothly than some packaged shredded cheeses.

Storing Leftover Carbonara

Keep leftovers in an airtight container in the refrigerator for up to 4 days. Do not freeze. Reheat in a skillet over low heat with a splash of water to loosen the sauce. Stir often and avoid high heat so the egg-based sauce does not become grainy.

More Cozy Pasta Dinners

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

4.99 from 501 votes

Author Holly Nilsson

Spaghetti Carbonara

Author Holly Nilsson

Servings 6 servings

This spaghetti carbonara is rich, creamy, and full of savory pancetta, Parmesan, and black pepper. It comes together in 30 minutes with no heavy cream.

Save Rate Print

Servings 6 servings

Prep Time 10

Cook Time 20

Total Time 30

Equipment

Ingredients

▢ 1 pound spaghetti
▢ 6 slices pancetta or guanciale or bacon, chopped
▢ 2 cloves garlic minced
▢ 3 large eggs room temperature
▢ 1 cup shredded Parmesan cheese or pecarino ramano
▢ black pepper to taste

Instructions

In a medium bowl, whisk together eggs, parmesan cheese, and black pepper. Set aside.
In a large skillet, cook pancetta over medium heat until crisp. Remove from the pan with a slotted spoon and set aside. Add garlic to the pan and cook for 1 minute.
Meanwhile, cook pasta in a large pot of salted water until al dente. Reserve 1 cup of pasta water. Drain well but do not rinse.
Add the hot drained pasta to the skillet with the garlic, and toss to coat.
Remove the skillet from the heat and pour in the egg mixture, mixing well with tongs. If needed, add reserved pasta water to adjust the consistency of the sauce.
Add the pancetta and toss to combine. Season with additional salt to taste.
Serve hot, garnished with parsley or additional parmesan cheese if desired.

Notes

This dish comes together fast. Prepare all ingredients before beginning.
Cook the pasta until it is ‘al dente’ or firm.
Do not rinse the pasta; the starch helps the sauce cling.
Add a bit of pasta water if needed to create a creamy consistency.
Carbonara will keep in the refrigerator for 4 days. Because of the creamy sauce, it is not recommended to freeze.

4.99 from 501 votes

Nutrition Information

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course

Cuisine American, Italian

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