Creamy, delicious, and incredibly easy!
Spaghetti carbonara combines crispy pancetta, parmesan cheese, and a creamy sauce made from simple ingredients you likely have on hand.
- The sauce is so rich and creamy and this pasta has lots of flavor.
- Carbonara is made with pancetta or bacon—and you likely have the rest of the ingredients on hand.
- This recipe is quick enough to make for a weeknight meal.
- It’s a simple technique that creates a restaurant-worthy dish at home.
Ingredients for Carbonara
Meat: In Italy, guanciale, which is cured pork jowl or pork cheek, is typically used for pasta carbonara, but it’s hard to find where I live so I use pancetta in place for a smoky salty flavor. If you don’t have pancetta, use bacon in place.
Cheese: While it’s common to use parmesan cheese in North America, traditionally, a spaghetti carbonara recipe is made with pecorino romano cheese. Either works well, I use parmesan as I always have it on hand.
Eggs: Eggs add richness to the sauce and create a creamy (a traditional carbonara sauce does not contain cream). I use whole eggs in this recipe.
Pasta: Any long pasta works well in this recipe; I use spaghetti for a classic spaghetti carbonara.
How to Make Spaghetti Carbonara
- Prep Sauce: Whisk eggs, parmesan cheese, & black pepper in a bowl & set aside.
- Boil Pasta: Cook pasta until it is ‘al dente’. Do not rinse the pasta.
- Toss Together: Quickly add the egg mixture to the hot cooked pasta & toss to combine.
- Top with a sprinkle of parmesan cheese and a little chopped parsley for garnish!
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Spaghetti Carbonara
Spaghettini carbonara features pasta in a deliciously creamy parmesan sauce with savory pancetta.
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In a medium bowl, whisk together eggs, parmesan cheese, and black pepper. Set aside.
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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.
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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.
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Add the hot drained pasta to the skillet with the garlic, and toss to coat.
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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.
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Add the pancetta or bacon, and toss until combined. Season with additional salt to taste.
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Serve hot, garnished with parsley or additional parmesan cheese if desired.
- Ensure eggs are at room temperature before beginning.
- 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 3-4 days. Because of the creamy sauce it is not recommended to freeze.
Calories: 437 | Carbohydrates: 57g | Protein: 20g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 102mg | Sodium: 395mg | Potassium: 241mg | Fiber: 2g | Sugar: 2g | Vitamin A: 250IU | Vitamin C: 0.3mg | Calcium: 227mg | Iron: 1.6mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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