Spaghetti alla Carbonara

If you're craving a rich, creamy pasta that’s satisfying, elegant, and made in under 30 minutes, this Spaghetti alla Carbonara is your new go-to.

With just a few simple ingredients—pasta, eggs, cheese, pancetta, and pepper—you can create a restaurant-quality dish that feels indulgent but is surprisingly easy to master at home. No cream needed. No shortcuts. Just bold flavor and old-world charm.

What Is Carbonara?

Carbonara is a Roman pasta dish traditionally made with eggs, Pecorino Romano cheese, guanciale (cured pork cheek), and black pepper, tossed with spaghetti or another long pasta.

While many modern versions (especially in North America) add cream, true Italian carbonara relies on the heat of the pasta to create a naturally silky sauce using eggs and cheese—no heavy cream required.

For this version, I’ve stayed close to the classic, using pancetta instead of guanciale (for accessibility), and a mix of Pecorino Romano and Parmesan for a creamy, sharp, salty finish.

Why You’ll Love This Recipe:

No cream needed: The eggs and cheese create a naturally luxurious sauce.

Double cheese: Combining Pecorino Romano and Parmesan adds depth and a perfectly creamy bite.

Pancetta over guanciale: Easier to find, but still rich and flavorful.

Egg yolk booster: That extra yolk adds richness without making the dish heavy.

Pair It With:

• A crisp Pinot Grigio or Verdicchio

• Garlic roasted broccolini or asparagus

• Crusty Italian bread and olive oil

Final Thoughts:

This Spaghetti alla Carbonara is proof that simplicity and technique can go hand in hand. It's creamy without cream, rich without being heavy, and comforting while still refined.

Perfect for a romantic dinner, a weeknight win, or your next “I want something delicious, fast” moment.

Yield: 2-4 servings

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Spaghetti alla Carbonara

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

If you're craving a rich, creamy pasta that’s satisfying, elegant, and made in under 30 minutes, this Spaghetti alla Carbonara is your new go-to.

With just a few simple ingredients—pasta, eggs, cheese, pancetta, and pepper—you can create a restaurant-quality dish that feels indulgent but is surprisingly easy to master at home. No cream needed. No shortcuts. Just bold flavor and old-world charm.

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Ingredients

• 8 oz (225g) spaghetti
• 2 large eggs
• 1 large egg yolk
• ½ cup freshly grated Pecorino Romano
• ¼ cup freshly grated Parmesan
• 4 oz (115g) pancetta, diced (or guanciale if available)
• 1½ tsp freshly cracked black pepper
• Salt (for pasta water)

Instructions

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente.
2. Before draining, reserve 1 cup of pasta water.
3. While the pasta cooks, heat a skillet over medium heat. Add the pancetta and cook for 4–6 minutes until browned and crispy.
4. Turn off the heat but leave the pancetta in the warm pan.
5. In a bowl, whisk together the eggs, egg yolk, Pecorino Romano, Parmesan, and black pepper until smooth and creamy.
6. Add the hot drained pasta to the skillet with pancetta. Let it cool for about 30 seconds (so you don’t scramble the eggs).
7. Quickly pour in the egg-cheese mixture and toss vigorously with tongs. Add reserved pasta water a little at a time until a glossy, silky sauce coats the pasta.
8. Plate the pasta and top with extra black pepper and more Pecorino Romano. Serve immediately while hot and creamy.

Notes

Use guanciale if you can find it for a more traditional flavor

Add a pinch of nutmeg for a subtle warm twist

Swap spaghetti for bucatini or linguine for a heartier bite

Want it smoky? Add a dash of smoked paprika to the cheese mixture

Nutrition Facts

Calories

915

Sugar

4 g

Protein

42 g

Fat

41 g

Carbs

90 g

Sat. Fat

17 g

Cholesterol

350 mg

Fiber

4 g

Net carbs

86 g

Sodium

1054 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.