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Classic Spaghetti Carbonara

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Rich, creamy, and irresistibly savory—Classic Spaghetti Carbonara is the kind of comfort food that wraps you in warmth with every forkful. This iconic Roman pasta dish is beloved for its simplicity and depth of flavor. Silky strands of spaghetti are coated in a velvety sauce made from eggs, cheese, and a touch of pasta water, with crispy pancetta or guanciale bringing in a salty crunch. Finished with a generous sprinkle of freshly ground black pepper and grated Pecorino Romano, this dish is a celebration of Italian culinary elegance.

The beauty of Carbonara lies in its minimalism. No cream, no unnecessary extras—just quality ingredients working in harmony. Whether you’re whipping it up as a last-minute weeknight meal or serving it to impress dinner guests, Spaghetti Carbonara never fails to delight. It’s quick, satisfying, and delivers gourmet flavors without the fuss.


Ingredients for Classic Spaghetti Carbonara

  • 400g (14 oz) spaghetti
  • 150g (5 oz) guanciale or pancetta, diced
  • 3 large egg yolks
  • 1 whole large egg
  • 1 cup freshly grated Pecorino Romano cheese
  • Freshly ground black pepper (generous amount)
  • Salt, for pasta water
  • Optional: Fresh parsley and extra cheese for garnish

Step 1: Prepare the Pasta

Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, following the package instructions. Reserve about 1 cup of the pasta cooking water before draining—this will help create that luscious sauce later.


Step 2: Cook the Guanciale or Pancetta

While the pasta is boiling, heat a large skillet over medium heat. Add the diced guanciale or pancetta and sauté until it turns golden and crisp, about 5–7 minutes. Remove the pan from the heat once the meat is crispy but not burnt. Do not discard the rendered fat—it adds a rich, savory base to the sauce.


Step 3: Make the Carbonara Sauce

In a medium bowl, whisk together the egg yolks, whole egg, and grated Pecorino Romano until smooth and creamy. Add a generous amount of freshly ground black pepper. This sauce will be thick and velvety.


Step 4: Combine Pasta and Sauce

Quickly add the drained hot pasta to the skillet with the guanciale (off the heat). Toss to coat the noodles with the rendered fat. Gradually pour in the egg and cheese mixture while continuously tossing the pasta (tongs work great here). The residual heat will gently cook the eggs, turning them into a creamy, clingy sauce. Add a splash or two of reserved pasta water as needed to achieve your desired consistency.


Step 5: Garnish and Serve

Serve immediately, topped with extra Pecorino Romano and a crack of fresh black pepper. Optionally, sprinkle chopped fresh parsley on top for a touch of color and brightness.


Storage Instructions

Classic Spaghetti Carbonara is best enjoyed immediately after cooking when the sauce is at its creamiest. However, if you find yourself with leftovers:

  • Refrigeration: Store any cooled leftovers in an airtight container in the fridge for up to 2 days.
  • Reheating: Reheat gently in a skillet over low heat with a splash of water or milk to loosen the sauce. Avoid microwaving if possible, as it may cause the eggs to curdle.
  • Freezing: Not recommended. The texture of the sauce doesn’t hold up well to freezing and thawing.

Estimated Nutrition

Per serving (based on 4 servings)

  • Calories: 520 kcal
  • Protein: 21g
  • Carbohydrates: 55g
  • Fat: 24g
  • Saturated Fat: 9g
  • Cholesterol: 175mg
  • Sodium: 590mg
  • Fiber: 2g
  • Sugar: 2g

(Values may vary based on ingredients and portion sizes.)


Frequently Asked Questions

1. Can I use bacon instead of guanciale or pancetta?

Yes, while traditional Carbonara uses guanciale, bacon is a common substitute. It will still add that smoky, salty bite, though the flavor will be slightly different.

2. Is it okay to add cream to the sauce?

Traditional Italian Carbonara does not include cream. The creamy texture comes from the eggs and cheese emulsifying with the pasta water and fat.

3. Can I make it vegetarian?

You can omit the guanciale and add sautéed mushrooms or smoked tofu, but keep in mind it won’t be authentic Carbonara without the cured pork.

4. Why did my eggs scramble in the sauce?

The eggs likely cooked too quickly. Make sure the skillet is off the heat when you mix in the egg mixture, and toss vigorously to prevent scrambling.

5. What type of cheese is best?

Pecorino Romano is the traditional choice. It’s sharp and salty, complementing the richness of the dish.

6. Can I use another type of pasta?

Absolutely. While spaghetti is classic, fettuccine, bucatini, or linguine also work well.

7. How do I know when the pasta is ‘al dente’?

It should be tender but still firm to the bite. Taste a strand a minute or two before the suggested cooking time on the package.

8. Can I prepare the sauce ahead of time?

You can mix the egg and cheese blend a few hours ahead and store it in the fridge. Bring it to room temperature before using.


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Classic Spaghetti Carbonara


  • Author: Julia Walton
  • Total Time: 25 minutes
  • Yield: 4 servings

Description

Craving a comforting, restaurant-quality pasta dish that comes together in under 30 minutes? Classic Spaghetti Carbonara is your answer. This easy recipe brings the best of Italian cuisine to your kitchen, making it one of the ultimate quick dinner ideas for any night of the week. With creamy eggs, salty cheese, and crispy pancetta clinging to perfectly cooked spaghetti, it’s pure indulgence in every bite. Whether you’re exploring new food ideas or in need of a reliable go-to easy recipe, this traditional favorite delivers big flavor with minimal effort. Ideal for quick meals, last-minute guests, or even a luxurious weeknight treat, it’s one of those dinner ideas that never goes out of style.


Ingredients

400g (14 oz) spaghetti

150g (5 oz) guanciale or pancetta, diced

3 large egg yolks

1 whole large egg

1 cup freshly grated Pecorino Romano cheese

Freshly ground black pepper (generous amount)

Salt, for pasta water

Optional: Fresh parsley and extra cheese for garnish


Instructions

  1. Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente. Reserve 1 cup of pasta water, then drain.
  2. While pasta cooks, heat a skillet over medium heat. Add guanciale or pancetta and sauté until golden and crisp. Remove from heat.
  3. In a bowl, whisk together egg yolks, whole egg, and Pecorino Romano. Add freshly ground black pepper.
  4. Add hot pasta to the skillet with guanciale (off heat). Toss to coat in the rendered fat.
  5. Gradually pour in the egg-cheese mixture, tossing continuously. Add reserved pasta water little by little until sauce is creamy.
  6. Serve immediately, topped with extra cheese, black pepper, and parsley if using.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Dinner

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