Why You’ll Love This Recipe
Spaghetti Carbonara is one of the most iconic Italian pasta dishes, celebrated for its simplicity and bold flavor. Made with just a handful of ingredients, this recipe relies on technique rather than complexity to create its signature creamy texture—without using cream. The sauce is formed by silky egg yolks, sharp cheese, and rendered pork fat, coating each strand of pasta beautifully. I have prepared carbonara many times, and the key is timing: tossing everything together while the pasta is hot but off the heat creates a smooth, luxurious sauce instead of scrambled eggs. This dish is perfect for quick dinners, yet it feels indulgent and restaurant-worthy. Once mastered, Spaghetti Carbonara becomes a reliable go-to that delivers comfort, richness, and authentic Italian flavor every time.
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Spaghetti Carbonara (Classic Italian Pasta with Creamy Sauce)
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Halal
Description
Spaghetti Carbonara is a classic Italian pasta dish made with eggs, cheese, pancetta, and black pepper, creating a rich and creamy sauce without the use of cream.
Ingredients
- 12 oz spaghetti
- 4 oz pancetta or guanciale, diced
- 2 large eggs
- 1 large egg yolk
- 3/4 cup grated Parmesan or Pecorino Romano cheese
- 1 teaspoon freshly ground black pepper
- Salt, for pasta water
Instructions
- Bring a large pot of salted water to a boil and cook spaghetti according to package instructions until al dente.
- While the pasta cooks, heat a skillet over medium heat and cook pancetta until crispy. Remove from heat.
- In a bowl, whisk together eggs, egg yolk, grated cheese, and black pepper.
- Reserve 1 cup of pasta cooking water, then drain the pasta.
- Add hot pasta to the skillet with pancetta and toss to combine.
- Remove skillet from heat and quickly stir in the egg and cheese mixture.
- Add reserved pasta water a little at a time, stirring constantly, until a creamy sauce forms.
- Season with additional black pepper if desired and serve immediately.
Notes
- Do not add the egg mixture over direct heat to avoid scrambling.
- Pecorino Romano provides a sharper, traditional flavor.
- Serve immediately for best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling / Sautéing
- Cuisine: Italian
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Spaghetti
Spaghetti is the traditional pasta used for carbonara. Its long strands hold the sauce well and create the classic texture of the dish.
Egg Yolks
Egg yolks are essential for creating the creamy sauce. They provide richness and body without the need for cream.
Pecorino Romano Cheese
Pecorino Romano adds sharp, salty flavor and is traditional in carbonara. Parmesan can be used, but Pecorino delivers a more authentic taste.
Guanciale
Guanciale, cured pork cheek, is the traditional meat used in carbonara. It renders flavorful fat and becomes crisp, adding depth to the dish. Pancetta can be used as an alternative.
Black Pepper
Freshly cracked black pepper is a defining element of carbonara, adding warmth and balance to the rich sauce.
Salt
Salt is used mainly for seasoning the pasta water. The cheese and pork already provide saltiness.
Directions
Bring a large pot of water to a boil and season generously with salt. Cook the spaghetti until al dente, reserving about one cup of the pasta cooking water before draining.
While the pasta cooks, cut the guanciale into small strips. Place it in a cold skillet and cook over medium heat until the fat renders and the meat becomes golden and crisp. Remove the skillet from the heat.
In a bowl, whisk together the egg yolks, finely grated Pecorino Romano, and a generous amount of freshly cracked black pepper until smooth and thick.
Add the hot drained spaghetti directly to the skillet with the guanciale, tossing to coat in the rendered fat. Allow it to cool slightly for about 30 seconds.
Remove the skillet from direct heat and pour in the egg mixture, tossing quickly to coat the pasta evenly. Add reserved pasta water a little at a time until a creamy, glossy sauce forms. The residual heat will gently cook the eggs without scrambling them.
Serve immediately with extra cheese and black pepper.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results.
Servings and timing
This recipe serves 4 people.
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: approximately 30 minutes
Storage/reheating
Spaghetti Carbonara is best enjoyed immediately. If necessary, store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water over low heat, stirring constantly. Avoid microwaving, as it can scramble the eggs.
Variations and Customizations
For a slightly lighter version, use a mix of whole eggs and egg yolks. I tested this variation, and it still produced a creamy sauce with less richness.
If guanciale is unavailable, pancetta is the closest substitute. Bacon can be used, but it will introduce a smoky flavor that is not traditional.
You can adjust the cheese ratio by mixing Pecorino with Parmesan for a milder taste.
For added texture, some cooks finish the dish with extra crispy guanciale sprinkled on top just before serving.
Nutrition and Dietary Info
Approximate nutrition per serving:
| Nutrient | Amount |
|---|---|
| Calories | 520 kcal |
| Protein | 22 g |
| Carbs | 52 g |
| Fat | 26 g |
| Saturated Fat | 10 g |
| Fiber | 3 g |
| Sugar | 2 g |
| Sodium | 680 mg |
Expert Tips & Customizations
Control the Heat
Always remove the pan from direct heat before adding eggs.
Reserve Pasta Water
Starchy water is essential for emulsifying the sauce.
Use Freshly Grated Cheese
Pre-grated cheese does not melt as smoothly.
Pepper Generously
Black pepper is a core flavor, not just a garnish.
Serve Immediately
Carbonara loses its texture as it sits.
FAQs
Does carbonara contain cream?
No, traditional carbonara uses eggs and cheese for creaminess.
Can I use whole eggs instead of yolks?
Yes, but the sauce will be slightly less rich.
Why did my sauce scramble?
The pan was too hot when the eggs were added.
Is carbonara safe to eat?
Yes, the residual heat cooks the eggs gently.
What pasta works best besides spaghetti?
Bucatini and rigatoni are good alternatives.
Can I make carbonara ahead of time?
No, it is best prepared and served immediately.
Conclusion
Spaghetti Carbonara is a perfect example of Italian cooking at its finest: simple ingredients, careful technique, and exceptional flavor. Creamy, savory, and deeply satisfying, this classic pasta dish proves that you do not need complexity to create something truly special. Once you master the method, it becomes a timeless recipe you will return to again and again.
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