There's nothing like a steaming bowl of Spaghetti Carbonara to turn an ordinary evening into something special. This classic Italian dish combines creamy, cheesy goodness with the savory punch of crispy pancetta, all tied together with perfectly al dente spaghetti.
The first time I made Spaghetti Carbonara, I was amazed at how such a simple recipe could deliver such incredible flavor. It quickly became a go-to in our household, not just because it’s so satisfying, but because it’s quick, easy, and made with pantry staples. Let’s dive into what makes this dish a standout.
Why You'll Love This Spaghetti Carbonara
Get ready to discover a pasta dish that's as luxurious as it is approachable. Spaghetti Carbonara is a perfect balance of indulgence and simplicity.
First off, this recipe is a time-saver. In just 30 minutes, you can have a restaurant-quality meal on the table, making it perfect for busy weeknights or last-minute dinner parties.
You’ll also appreciate how budget-friendly it is. With just a handful of affordable ingredients like pasta, eggs, and cheese, this dish delivers big flavor without a hefty price tag.
Another reason to love Carbonara? Its versatility. Whether you stick with traditional pancetta or substitute it with bacon or guanciale, this dish can adapt to what you have on hand while still tasting amazing.
Finally, it’s the ultimate comfort food. The creamy sauce, savory meat, and perfectly cooked spaghetti come together in a way that feels like a warm hug in every bite.
Ingredients Notes

The beauty of Spaghetti Carbonara lies in its simplicity, with each ingredient playing an essential role. Let’s take a closer look at what you’ll need.
Spaghetti: The classic choice for this recipe, spaghetti’s long strands are ideal for holding onto the creamy sauce. While you can experiment with other pasta shapes, spaghetti delivers the best texture and authenticity.
Pancetta: This Italian cured meat brings a salty, savory depth to the dish. If you can’t find pancetta, bacon is an excellent substitute, though it will lend a smokier flavor.
Eggs: The base of the creamy sauce comes from beaten eggs. Use the freshest eggs you can find for the best flavor and texture.
Pecorino Romano Cheese: This sharp, salty cheese is a hallmark of traditional Carbonara. Parmesan can be used if Pecorino isn’t available, but the flavor will be milder.
Garlic: While not always included in traditional recipes, a clove of minced garlic adds a subtle aromatic layer that enhances the dish.
Finally, you’ll need a large pot and a skillet to cook the spaghetti and pancetta. A pair of tongs or a pasta fork is also handy for tossing everything together.
How To Make This Spaghetti Carbonara

Creating this decadent dish is surprisingly easy. Follow these steps to make Spaghetti Carbonara like a pro.
Start by bringing a large pot of salted water to a boil. Once it’s bubbling, add the spaghetti and cook until al dente, about 8-10 minutes. Reserve about a cup of the pasta water before draining the rest.
While the pasta cooks, heat a large skillet over medium heat. Add the diced pancetta and cook until crispy, stirring occasionally. If using bacon, the process is the same. Remove the pancetta and set it aside, leaving the rendered fat in the skillet.
In a mixing bowl, whisk together the eggs and grated Pecorino Romano cheese until smooth. Add a generous amount of freshly ground black pepper for seasoning.
Return the skillet to low heat and add a minced clove of garlic to the rendered fat. Let it cook briefly until fragrant, then remove the skillet from the heat to prevent the eggs from scrambling.
Toss the hot, drained spaghetti into the skillet with the pancetta and garlic. Gradually pour the egg and cheese mixture over the pasta, tossing quickly to coat the strands evenly. Add a splash of the reserved pasta water if needed to loosen the sauce.
Serve immediately, garnished with extra Pecorino Romano and freshly ground black pepper.
Storage Options
If you have leftovers (though it’s rare!), Spaghetti Carbonara can be stored in an airtight container in the refrigerator for up to 3 days.
When reheating, use a skillet over low heat and add a small amount of water or chicken broth to help revive the creamy sauce. Avoid microwaving, as it can overcook the eggs and cause the sauce to break.
Unfortunately, this dish doesn’t freeze well due to the creamy sauce, but its quick cooking time means you can always whip up a fresh batch.
Variations and Substitutions
Spaghetti Carbonara is incredibly versatile, and there are plenty of ways to customize it to your liking.
Swap the spaghetti for another pasta shape, like fettuccine or rigatoni, for a different texture.
If you’re vegetarian, omit the pancetta and add sautéed mushrooms for a hearty, umami-rich alternative.
For a touch of green, toss in some fresh peas or baby spinach just before serving.
Want a creamier sauce? Add a splash of heavy cream to the egg mixture, though purists might argue it’s not traditional.
Experiment with different cheeses. While Pecorino Romano is classic, Parmesan or even Grana Padano work beautifully.
No matter how you make it, Spaghetti Carbonara is a guaranteed crowd-pleaser. Give it a try, and let this timeless recipe become a staple in your kitchen!
PrintSpaghetti Carbonara Recipe
This easy Spaghetti Carbonara recipe combines simple ingredients like eggs, Parmesan cheese, pancetta, and pasta for a rich, creamy, and satisfying Italian dish. Perfect for a quick weeknight dinner or a hearty meal, this authentic carbonara delivers bold flavors in every bite.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Dinner, Pasta
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 12 oz spaghetti
- 4 oz pancetta, diced
- 2 large eggs
- 2 large egg yolks
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Cook spaghetti in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water and drain the rest.
- In a skillet, cook pancetta over medium heat until crispy. Add minced garlic and sauté briefly.
- In a bowl, whisk together eggs, egg yolks, Parmesan cheese, salt, and black pepper.
- Add the cooked spaghetti to the skillet with pancetta and toss to coat. Remove from heat.
- Slowly pour the egg mixture over the hot pasta, tossing quickly to create a creamy sauce. Add reserved pasta water as needed for desired consistency.
- Serve immediately with extra Parmesan and freshly cracked black pepper on top.
Notes
- Use freshly grated Parmesan for the best flavor.
- Work quickly when mixing the egg mixture to avoid scrambling the eggs.
- Pancetta can be substituted with guanciale or bacon.
Nutrition
- Serving Size: 1 plate (approx. ¼ of recipe)
- Calories: 450
- Sugar: 2g
- Sodium: 650mg
Leave a Reply