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

This authentic spaghetti carbonara recipe is creamy, rich, and made the Italian way — with eggs, Parmesan, pancetta, and black pepper. A simple, elegant comfort dish ready in just 25 minutes!

Classic Spaghetti Carbonara Recipe: Simple, Creamy, and Authentic

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 — no heavy cream needed!

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 crisp salad, garlic bread, and a glass of white wine for the perfect weeknight dinner or date-night meal.

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