Name: Spaghetti Carbonara
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 400g (14 oz) spaghetti; 150g (5 oz) pancetta or guanciale, diced; 2 whole eggs; 2 egg yolks; 60g (2 oz) Pecorino Romano cheese, grated; 60g (2 oz) Parmesan cheese, grated; Freshly ground black pepper, to taste; Salt, to taste

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Short Description

Spaghetti Carbonara is a classic Italian pasta dish made with spaghetti tossed in a creamy sauce of eggs, hard cheese, pancetta (or guanciale), and freshly ground black pepper. The result is rich, indulgent, and utterly comforting—perfect for a simple weeknight dinner or a cozy gathering.

Why You’ll Love This Recipe

Combines simplicity with elegance: just a few high-quality ingredients, yet delivers a luxurious flavor.
Quick to prepare: from start to finish in under 30 minutes.
Creamy without cream: the silky texture comes from eggs and cheese, not heavy cream.
Versatile: works with pancetta, guanciale, or even bacon in a pinch.
Crowd‑pleaser: offers that satisfying blend of salty, savory, and cheesy goodness.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Spaghetti
Eggs
Parmigiano‑Reggiano cheese
Pecorino Romano cheese
Pancetta or guanciale
Freshly ground black pepper
Salt
Olive oil (optional, for cooking the pancetta if needed)

Directions

Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, according to package instructions. Reserve about 1 cup of pasta‑cooking water, then drain the spaghetti.
While the pasta cooks, cut the pancetta (or guanciale) into small pieces. In a large skillet over medium heat, cook until the fat renders and the meat becomes crisp. Remove from heat.
In a bowl, whisk together eggs, grated Parmigiano‑Reggiano, grated Pecorino Romano, and a generous amount of freshly ground black pepper.
Add the hot, drained spaghetti to the skillet with pancetta; toss to combine so the pasta is coated with rendered fat. Let it cool just for a moment so the eggs do not scramble.
Pour the egg and cheese mixture over the pasta, tossing or stirring quickly and vigorously. Add a splash of reserved pasta water as needed to create a silky, creamy sauce that clings to the spaghetti.
Taste and adjust seasoning: add more cheese or pepper if desired. Serve immediately while hot.

Servings and Timing

Servings: 4
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Use guanciale for a more authentic flavor; pancetta or bacon works well if unavailable.
Swap out or mix cheeses: all Pecorino, all Parmesan, or a blend depending on preference for sharpness.
Add peas or sautéed mushrooms for vegetables.
Use whole‑wheat or gluten‑free spaghetti alternatives.
For a smoky note, use smoked pancetta or add a bit of smoked bacon.

Storage/Reheating

Storage: Store leftover carbonara in an airtight container in the refrigerator for up to 2 days.
Reheating: Gently reheat on the stovetop over low heat, adding a splash of water or milk to help restore creaminess. Avoid high heat to prevent the eggs from scrambling.

FAQs

What type of pasta is best for carbonara?

Spaghetti is traditional, but you can also use linguine, fettuccine, bucatini, or rigatoni. The key is that the pasta shape holds the sauce well.

Can I use cream in carbonara?

Traditional carbonara does not use cream. The creaminess comes from the eggs, cheese, and pasta water. Cream can make it richer but alters the classic texture.

How do I prevent the eggs from scrambling when mixing?

Remove the skillet from direct heat before adding the egg mixture. Stir quickly and constantly, using residual heat. Adding a little pasta water helps keep the sauce smooth.

What cheeses are traditional?

Parmigiano‑Reggiano and Pecorino Romano are the classic cheeses used. Each brings its own flavor and saltiness.

Is bacon an acceptable substitute for pancetta or guanciale?

Yes, bacon works in a pinch. It’s saltier and often smoked, which changes the flavor slightly. Pancetta or guanciale remains preferred for authenticity.

Can I make carbonara ahead of time?

It’s best eaten immediately. If you make it ahead, the sauce will thicken and lose its silky texture. Reheat carefully with liquid to restore creaminess.

How do I make it vegetarian?

You can omit the pancetta or guanciale and add vegetables like mushrooms, zucchini, or roasted peppers. Use extra cheese and pasta water to build richness.

How much black pepper should I use?

Carbonara benefits from a generous amount of freshly ground black pepper—it adds essential flavor. Start with a teaspoon or two and adjust to taste.

How do I know when pasta is al dente?

Taste it near the low end of the suggested cooking time. It should be tender but still firm to the bite—not mushy.

Can I use other meats like sausage or ham?

Yes. While it won’t be traditional carbonara, cooked sausage, prosciutto, or ham can be used for variation. Just cook them ahead of time and drain excess fat to maintain balance.

Conclusion

Spaghetti Carbonara is timeless, elegant in its simplicity, and pure comfort on a plate. With only a handful of ingredients and no heavy cream, it delivers a rich, creamy dish full of savory depth and satisfying textures. Whether for a quick dinner or something a bit more special, this recipe is sure to be a go‑to favorite.