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Spaghetti Carbonara

By: Author Andrew Gray

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When you think of Italian comfort food, spaghetti carbonara is right at the top. This dish combines the simple elegance of spaghetti, the creamy richness of egg yolks, and the irresistible crunch of crispy pancetta.

I remember the first time I had authentic carbonara at a tiny trattoria in Rome—it was a revelation. The creamy sauce without any cream, just eggs, and cheese, coated the pasta perfectly, and the salty pancetta added the best bite.

A high-quality food photograph of spaghetti carbonara served in a white ceramic bowl on a marble countertop. The pasta is perfectly cooked with a creamy white sauce, studded with small cubes of red cured Italian guanciale. The spaghetti is garnished with freshly ground black pepper and twisted in a spiral pattern. A silver fork rests on a light beige linen napkin to the left of the bowl. In the background, there are two slices of crusty French bread with golden-brown crusts, and a partial view of a bread roll. The marble countertop has distinctive gray and white veining patterns. The lighting is bright and natural, creating subtle shadows and highlighting the glossy texture of the pasta sauce. The composition is shot from a top-down angle with the bowl positioned slightly off-center. Save for Later!

This recipe brings that same authentic carbonara flavor right into your kitchen with just a few ingredients. Whether you’re cooking for yourself or a special group, this dish is a timeless classic that always impresses.

Why You Should Try This Recipe

Spaghetti carbonara is not only a quick and easy dish, but it also delivers layers of rich flavors that make it a standout. It’s simple yet sophisticated, and you can prepare it in under 30 minutes with only a few pantry staples.

  • Creamy without Cream – The creamy texture comes from eggs and cheese, making it lighter and more flavorful.
  • Crispy Pancetta – Salty pancetta or guanciale brings a savory crunch that pairs perfectly with the creamy pasta.
  • Quick & Easy – Ready in under 30 minutes, making it perfect for weeknight dinners or impressing guests.
  • Timeless Flavors – It’s a dish that’s stood the test of time for a reason—simple, delicious, and always satisfying.

Key Ingredients for Classic Spaghetti Carbonara

This dish uses a handful of simple ingredients that, when combined, create the perfect carbonara.

A high-quality food photography composition on a white marble countertop. In the center, there is a blue and white patterned bowl containing three raw egg yolks. To the left, there are two glass bottles - one with a green cap containing olive oil, and another with a yellow label. Several small white ceramic bowls contain various ingredients: a bowl of white cream, a bowl of red chili flakes, a bowl of chopped green herbs, and a bowl of chopped garlic cloves. A block of yellow butter sits on a wooden cutting board in the background. A bowl of cooked spaghetti noodles is positioned on the right side. A silver spoon rests on a white cloth napkin in the foreground. The lighting is soft and natural, creating subtle shadows on the marble surface. The composition has a shallow depth of field with the foreground in sharp focus and a slight blur towards the background. Green foliage is visible in the far background, slightly out of focus. Save for Later!
  • Spaghetti – The classic pasta for carbonara, it holds the sauce beautifully.
  • Eggs – Egg yolks create the creamy sauce without the need for heavy cream.
  • Pancetta or Guanciale – Adds the essential salty crunch. Guanciale is traditional, but pancetta is a great substitute.
  • Pecorino Romano & Parmesan Cheese – A mix of both cheeses adds a sharp, salty kick that makes the sauce rich and savory.
  • Black Pepper – Freshly cracked black pepper is a must for that spicy warmth that carbonara is known for.

How to Make Spaghetti Carbonara

Making spaghetti carbonara is simple, quick, and incredibly satisfying. Follow these easy steps for an authentic, creamy pasta dish.

A high-angle food photography shot of a cooking scene on a white marble countertop. In the center, a black non-stick pan with a gold-colored handle contains crispy bacon bits cooking in rendered fat. To the right, a copper-colored pot contains spaghetti noodles with fresh green herbs garnishing the top. A glass of red wine sits in the top left corner of the frame. Fresh herbs, including thyme, are scattered across the marble surface. The gas stovetop has black burners and is partially visible. The marble countertop has distinctive gray veining patterns. The lighting is natural and creates subtle shadows, giving the image a warm, rustic atmosphere. The composition is shot from above at a 45-degree angle, capturing the entire cooking scene in sharp detail. Save for Later!
  • Cook the Pasta – Boil the spaghetti in salted water until al dente, about 8-10 minutes. Reserve a cup of pasta water before draining.
  • Fry the Pancetta or Guanciale – While the pasta is cooking, fry the pancetta in a large skillet until crispy, then remove from the heat.
  • Make the Carbonara Sauce – In a bowl, whisk together the egg yolks, grated Pecorino Romano, Parmesan cheese, and a good amount of freshly cracked black pepper.
  • Combine – Toss the cooked pasta into the skillet with the pancetta. Pour the egg mixture over the pasta and quickly stir, using the reserved pasta water to adjust the consistency of the sauce if needed.
  • Serve – Serve immediately with extra grated cheese and a sprinkle of black pepper on top.

The result? A creamy, rich carbonara that clings perfectly to the pasta with crispy pancetta in every bite.

What to Serve with Spaghetti Carbonara

Carbonara is rich and satisfying on its own, but it pairs well with lighter sides to balance out the meal.

A high-quality food photograph of spaghetti carbonara served in a light gray ceramic bowl on a white marble countertop. The pasta is perfectly cooked with a creamy white sauce, studded with diced pancetta pieces and freshly ground black pepper. The spaghetti is artfully twirled in the bowl, creating elegant swirls of golden-yellow pasta. In the background, there is a wooden cutting board partially visible at the top of the frame. A rustic bread slice with golden-brown crust is placed on the right side of the marble surface. A silver fork with a black handle rests on a light beige linen napkin on the left side. The lighting is soft and natural, creating subtle shadows that enhance the texture of the pasta and marble surface. The composition is shot from a slightly elevated angle, focusing on the main dish while maintaining a clean, minimalist aesthetic. Save for Later!
Side DishWhy It Works
Simple Green SaladFresh, crisp greens contrast with the creamy pasta.
Garlic BreadButtery, toasted bread complements the richness.
Roasted VegetablesLight, roasted vegetables add a healthy balance.
Caprese SaladFresh mozzarella, basil, and tomatoes for a refreshing contrast.
Sauteed SpinachThe mild bitterness of spinach pairs beautifully with the rich sauce.
Tomato BruschettaAdds a light, tangy element to balance the richness of carbonara.

How to Store and Reheat Spaghetti Carbonara

Leftover carbonara can be just as delicious if stored and reheated properly.

How to Store Leftovers

  • Allow the pasta to cool completely before storing in an airtight container.
  • Store in the fridge for up to 2 days.
  • It’s best to reheat on the stovetop with a little splash of pasta water to keep it creamy.

How to Reheat Spaghetti Carbonara

  • Stovetop: Heat over low heat, adding a splash of pasta water or broth to loosen the sauce and bring back the creamy texture.
  • Microwave: Reheat in 30-second intervals, stirring to avoid overcooking the eggs.

Tips for the Perfect Spaghetti Carbonara

A few small adjustments can elevate your carbonara to the next level.

  • Use freshly cracked pepper – It adds more depth and fragrance than pre-ground pepper.
  • Don’t overcook the eggs – Toss the hot pasta with the egg mixture off the heat so the eggs cook gently, creating a silky sauce.
  • Save some pasta water – The starchy water helps the sauce stick to the pasta and creates a smoother texture.
  • Use room temperature eggs – Cold eggs can cause the sauce to seize up or become clumpy.

Frequently Asked Questions

1. Can I use cream in carbonara?

Traditional carbonara doesn’t use cream—the creamy texture comes from egg yolks and cheese. However, if you prefer a creamier texture, you can add a small amount of heavy cream, but it’s not necessary.

2. Can I make carbonara without pancetta or guanciale?

Yes, you can substitute bacon or even smoked turkey for pancetta, though it will alter the flavor slightly. Guanciale is more traditional, but pancetta is an excellent option.

3. How do I prevent the eggs from scrambling?

Toss the pasta with the egg mixture off the heat—the residual heat from the pasta is enough to cook the eggs gently, creating a smooth sauce.

4. Can I use a different type of pasta?

While spaghetti is the classic choice, you can use other pasta shapes like linguine or fettuccine. Just make sure to cook the pasta al dente so it holds up to the creamy sauce.

5. Can I make carbonara ahead of time?

Carbonara is best served immediately after cooking, as the sauce can thicken when refrigerated. If you must store it, make sure to reheat gently with extra pasta water to restore the creamy texture.

This spaghetti carbonara is everything you love about Italian cooking—simple, creamy, and satisfying. It’s the kind of dish that never fails to impress and always delivers on flavor. Whether you’re cooking for a special occasion or just a weeknight dinner, this dish will always hit the spot.

A high-quality food photograph of spaghetti carbonara served in a white ceramic bowl on a marble countertop. The pasta is perfectly cooked with a creamy white sauce, studded with small cubes of red cured Italian guanciale. The spaghetti is garnished with freshly ground black pepper and twisted in a spiral pattern. A silver fork rests on a light beige linen napkin to the left of the bowl. In the background, there are two slices of crusty French bread with golden-brown crusts, and a partial view of a bread roll. The marble countertop has distinctive gray and white veining patterns. The lighting is bright and natural, creating subtle shadows and highlighting the glossy texture of the pasta sauce. The composition is shot from a top-down angle with the bowl positioned slightly off-center. Save for Later!

Spaghetti Carbonara

This classic spaghetti carbonara combines creamy egg yolks and salty pancetta with perfectly cooked pasta. A simple, satisfying meal that delivers rich, authentic Italian flavors in just 30 minutes!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4 servings

Equipment

  • Large pot For cooking the pasta
  • Large Skillet For cooking pancetta and tossing the pasta
  • Wooden Spoon For stirring the pasta and sauce

Ingredients
  

  • 12 ounces spaghetti cooked al dente
  • 4 large eggs egg yolks only
  • 1 cup Pecorino Romano cheese freshly grated
  • 1/2 cup Parmesan cheese freshly grated
  • 4 ounces pancetta diced
  • 1 tablespoon olive oil
  • 1 teaspoon black pepper freshly cracked

Instructions
 

  • Cook the spaghetti in salted water until al dente, about 8-10 minutes. Reserve 1 cup of pasta water before draining.
  • In a large skillet, heat olive oil and cook the diced pancetta until crispy, about 3-4 minutes.
  • Whisk the egg yolks, Pecorino Romano, Parmesan cheese, and black pepper in a bowl. Set aside.
  • Add the cooked pasta to the skillet with pancetta, tossing to combine. Remove from heat.
  • Slowly pour the egg mixture over the pasta, stirring quickly to create a creamy sauce. Add reserved pasta water as needed to adjust consistency.
  • Serve immediately with extra cheese and freshly cracked black pepper.

Notes

  • Be sure to toss the pasta quickly after adding the egg mixture to avoid scrambling the eggs.
  • If you like it extra creamy, add a little extra Parmesan cheese.
  • This recipe works great with a side of garlic bread or a simple green salad.
Keyword authentic carbonara, creamy pasta, spaghetti carbonara
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