This Spaghetti Carbonara recipe is so rich and decadent, yet so incredibly easy to make!
Pasta is tossed in a delicious and easy parmesan sauce with savory pancetta. The heat from the pasta cooks the sauce making for a quick and creamy dish in no time at all!
This easy carbonara recipe makes a restaurant worthy dish in just minutes at home.
Ingredients for Spaghetti Carbonara
Spaghetti a la Carbonara is one of the easiest recipes to make!
Meat: This carbonara recipe uses pancetta, which is a cured pork belly, adds a salty flavor to this recipe. If you don’t have pancetta, bacon works as a substitute. 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.
Cheese: While it’s common to use Parmesan cheese in North America, traditionally, Pecorino Romano cheese is used in spaghetti carbonara. Use whichever cheese you prefer or have on hand.
Eggs: Eggs are a key ingredient in carbonara, adding a rich and creamy texture to the sauce. The heat from the pasta cooks the eggs. A traditional carbonara does not contain cream.
Pasta: A long pasta works well in this recipe; we use spaghetti for a classic spaghetti carbonara.
Tips for a Perfect Carbonara
This pasta carbonara recipe has a creamy sauce with an egg base. The heat from the noodles cooks the eggs.
- Ensure eggs are at room temperature and whisked before cooking the pasta.
- Have all ingredients prepared, the pasta has to be hot to cook the egg.
- Reserve some pasta cooking water to adjust the consistency of the sauce.
How to Make Spaghetti Carbonara
- Whisk 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, the starch helps the consistency of the sauce.
- Toss Together: Quickly add the egg mixture to the hot cooked pasta & toss to combine. The heat from the pasta will thicken the egg. (Add a bit of pasta water if needed to get the right consistency.)
- Top with a sprinkle of parmesan cheese and a little chopped parsley for garnish!
Wine Pairing: Spaghetti Carbonara is a rich pasta dish so the best wine pairings will always be crisp whites like Pinot Grigios or Gris. Let the full-bodied flavors of the eggs, cheese, and garlic take center stage and pair with a light, pear, or citrus-flavored wine.
Did you enjoy this Spaghetti Carbonara? Be sure to leave a rating or a comment below!
- 1 pound spaghetti
- 6 slices pancetta or guanciale or bacon, chopped
- 2 cloves garlic minced
- 3 eggs
- 1 cup parmesan cheese or pecarino ramano, shredded
- freshly ground black pepper
- In a medium bowl, whisk together eggs, parmesan cheese, and black pepper. Set aside.
- 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.
- 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.
- Add the hot drained pasta to the skillet with the garlic, and toss to coat.
- 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.
- Add the pancetta or bacon, and toss until combined. Season with additional salt to taste.
- 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.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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