Thank you so much for stopping by! If you’re craving something warm, indulgent, and downright soul-satisfying, this Spaghetti Carbonara recipe is going to steal your heart (and your taste buds). With just a handful of humble ingredients—pasta, eggs, cheese, and pancetta—you’ll have a restaurant-worthy dish on the table in under 30 minutes. No cream, no fuss—just rich, silky-smooth pasta like they serve in Rome.
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What Is Spaghetti Carbonara?
Spaghetti Carbonara is a traditional Roman pasta dish made with eggs, Pecorino Romano cheese, guanciale (or pancetta), black pepper, and spaghetti. No cream, no garlic, no onions—just real-deal Italian simplicity that turns basic pantry staples into magic.
The creamy sauce is made off the heat by tossing hot pasta with eggs and cheese, allowing it to thicken naturally. The result? A glossy, rich coating that clings to every strand of spaghetti.
Why You’ll Love This Carbonara
- Incredibly simple and quick – on the table in 25 minutes
- Made with pantry ingredients you probably already have
- Authentic Italian taste without the restaurant bill
- Comfort food at its finest – rich, cheesy, and satisfying
- Perfect for date nights, family dinners, or weeknight indulgence
What Does It Taste Like?
Carbonara is creamy (without using cream!), salty, and savory with deep umami from the pancetta and cheese. The sauce has a luxurious texture, balanced by the bite of black pepper and the crispiness of the pork. It’s rich without being heavy, and comforting without being complicated.
Health Benefits (Yes, Really!)
- High in protein from eggs and cheese
- No processed sauces or additives—just whole, real ingredients
- Portion control-friendly—a little goes a long way in satisfaction
- Can be adjusted for lighter versions with turkey bacon or reduced cheese
Ingredients
Serves 2–3:
- 200 g (7 oz) spaghetti
- 100 g (3.5 oz) pancetta or guanciale, diced
- 2 large eggs
- 1 large egg yolk
- 50 g (1.75 oz) Pecorino Romano cheese, finely grated
- Freshly ground black pepper
- Salt (for pasta water)
Optional: a pinch of Parmesan in addition to Pecorino for a more mellow flavor
Tools You’ll Need
- Large pot for boiling pasta
- Large skillet or pan for pancetta
- Mixing bowl
- Whisk or fork
- Tongs or pasta fork
- Cheese grater
Ingredient Tips & Swaps
- Guanciale is the authentic choice, but pancetta is a great substitute.
- No Pecorino? Use Parmesan or a mix of Parmesan and Grana Padano.
- Make it lighter: Use turkey bacon and half the cheese.
- Vegetarian version: Try smoked tofu or sautéed mushrooms instead of meat.
Step-by-Step Instructions
1. Cook the Spaghetti
Bring a large pot of salted water to a boil. Cook spaghetti al dente according to package instructions. Reserve about 1 cup of pasta water before draining.
2. Prepare the Sauce
In a bowl, whisk together the eggs, egg yolk, and grated cheese until smooth. Add a generous amount of black pepper. Set aside.
3. Crisp the Pancetta
In a skillet over medium heat, cook the diced pancetta until crispy and golden, about 5–7 minutes. Remove from heat once cooked.
4. Combine Pasta & Pancetta
Add the drained spaghetti directly to the pan with the pancetta (still warm but off the heat). Toss to coat the pasta in the rendered fat.
5. Create the Sauce
Pour the egg-cheese mixture over the pasta, stirring quickly to coat. Add reserved pasta water a little at a time to help emulsify and create a creamy texture. Keep stirring until glossy and creamy. The key is: no heat while adding the eggs—this prevents scrambling.
6. Serve Immediately
Serve warm with extra Pecorino and fresh black pepper on top. Enjoy with a crisp salad or some warm bread on the side.
What to Serve with Spaghetti Carbonara
- A simple arugula or Caesar salad
- Garlic bread or rustic sourdough
- A glass of dry white wine like Pinot Grigio or Verdicchio
- Roasted asparagus or sautéed green beans
Tips for the Perfect Carbonara
- Use room-temperature eggs for better emulsifying.
- Freshly grated cheese melts better than pre-shredded.
- Work quickly when tossing the sauce to avoid scrambled eggs.
- Save pasta water—it’s liquid gold for creamy sauces.
- Don’t walk away: Carbonara needs your attention in the final step!
Storage Instructions
- Best enjoyed fresh, as the texture changes when reheated.
- If you do have leftovers, store in an airtight container in the fridge for up to 2 days.
- Reheat gently on the stovetop with a splash of water—avoid the microwave if possible.
Frequently Asked Questions (FAQ)
Can I use cream?
Traditionally, no. But if you’re after a creamier, American-style version, a splash won’t hurt.
Is Carbonara safe with raw eggs?
The eggs are gently cooked by the heat of the pasta. Use fresh, high-quality eggs and you’re good to go!
Can I use other pasta shapes?
Yes! Fettuccine, bucatini, or linguine work well—anything that holds sauce.
Can I make it vegetarian?
Yes, replace pancetta with sautéed mushrooms or a bit of smoked paprika for depth.
Conclusion
This Spaghetti Carbonara is pure comfort in a bowl: rich, flavorful, and simple in the best possible way. With only a few ingredients, you’ll create a meal that’s elegant enough for guests and easy enough for Tuesday night dinner. Whether you’re new to carbonara or a lifelong fan, this version hits the spot every time.
Looking for more Italian classics?
- Pasta al Limone – Creamy Lemon Pasta
- Cacio e Pepe – 3-Ingredient Perfection
- Baked Ziti with Ricotta & Mozzarella
Let’s Stay in Touch
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Nutritional Information (Per Serving – Approx.)
- Calories: 540
- Protein: 23 g
- Carbohydrates: 52 g
- Fat: 26 g
- Fiber: 2 g
- Sugar: 2 g
Values may vary depending on specific ingredients used.