Classic Spaghetti Carbonara Recipe (Creamy, Authentic & Easy!)

There’s something irresistibly comforting about a bowl of creamy spaghetti carbonara — silky pasta coated in a rich sauce made from eggs, cheese, and crispy pancetta. It’s the perfect example of how a few simple ingredients can create a dish that feels elegant yet completely satisfying.

I still remember the first time I had carbonara at a tiny Italian café — no cream, no fuss, just perfectly cooked pasta tossed with egg yolks, Parmesan, and pancetta. Since then, it’s become one of my go-to recipes when I want to impress guests or whip up a quick, cozy dinner. This easy carbonara recipe delivers restaurant-quality flavor in just 25 minutes, using the classic Italian method. This creamy pasta is perfect with juicy homemade meatballs or crispy chicken parmesan, and it’s even better with garlic herb pull-apart bread.

Recipe Card

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

Ingredients

For the Carbonara:

• 12 ounces spaghetti (or fettuccine, bucatini, or linguine)

• 4 ounces pancetta or guanciale, diced (can substitute bacon)

• 2 large eggs

• 1 large egg yolk

• ¾ cup freshly grated Parmesan cheese (or Pecorino Romano)

• 2 cloves garlic, minced (optional for flavor)

• Salt, to taste

• Freshly ground black pepper

For Serving:

• Extra Parmesan cheese

• Chopped fresh parsley (optional)

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook spaghetti until al dente according to package instructions. Reserve 1 cup of pasta water, then drain the rest.

2. Cook the Pancetta: In a large skillet over medium heat, cook the pancetta until crisp (about 5–7 minutes). Add garlic (if using) and sauté for 30 seconds, just until fragrant. Remove from heat.

3. Mix the Sauce: In a medium bowl, whisk together eggs, egg yolk, and grated Parmesan cheese. Add a generous amount of black pepper.

4. Combine Pasta and Sauce: Add the hot pasta to the skillet with pancetta. Toss to combine. Slowly pour the egg mixture over the pasta, stirring quickly and continuously to create a creamy sauce. Add small splashes of reserved pasta water until you reach your desired creaminess.

5. Serve Immediately: Plate the pasta and top with extra Parmesan and freshly cracked black pepper. Garnish with parsley if desired.

Tips for the Best Carbonara

• No cream needed! Authentic carbonara gets its creaminess from eggs and cheese — not heavy cream.

• Work off the heat when mixing the egg mixture with the pasta to prevent scrambling.

• Use freshly grated Parmesan or Pecorino Romano for the best flavor and smooth texture.

• Reserve pasta water — it’s liquid gold that helps emulsify the sauce.

• Serve immediately — carbonara is best enjoyed fresh from the pan!

Final Thoughts

This classic spaghetti carbonara recipe is pure Italian comfort — creamy, salty, and perfectly balanced with the richness of eggs and pancetta. It’s a dish that proves simplicity and quality ingredients are the secret to unforgettable flavor.

Serve it with a Classic Garden Salad, Herbed Focaccia Bread, and a glass of white wine for the perfect weeknight dinner or date-night meal.

FAQ

Q: Do I need cream for authentic carbonara?

No — traditional carbonara is made with eggs, Parmesan or Pecorino, pancetta, and pasta water for creaminess. No cream needed!

Q: Why did my carbonara turn into scrambled eggs?

The pan may have been too hot. Add the egg mixture when off the heat and toss quickly with warm pasta.

Q: Can I use bacon instead of pancetta?

Yes — bacon works great and adds a smoky flavor. Pancetta is more traditional, but both are delicious.

Q: How do I thicken the sauce?

Use hot starchy pasta water and toss vigorously until the sauce becomes silky and glossy.

Q: Can I reheat carbonara?

Carbonara is best fresh. It can be reheated gently, but the sauce may become dry or clumpy.