This creamy carbonara recipe is the perfect Italian pasta dish made with just 5 ingredients. Spaghetti is mixed with crispy pancetta and a creamy egg and cheese sauce for the best Italian comfort food.
Pasta carbonara is one of my all time favorites. It uses simple ingredients and is one the fastest pasta dishes to make.
The classic recipe is made authentically with eggs, pecorino romano cheese and pancetta. This creamy pasta all comes together with a secret ingredient... starchy pasta water!
Serve this easy carbonara recipe with stuffed mushrooms, calamari and your favorite Italian bread.
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🧀 Ingredient notes
- Pasta - Classic carbonara is made with a long thin pasta such as spaghetti, fettuccine, linguine or bucatini.
- Pork - Pancetta or guanciale is the typical pork used for a traditional carbonara recipe. Guanciale is made from pork cheeks, where as pancetta is made from pork belly. I typically use pancetta, since guanciale is harder to find. If you can't source either of these things, bacon can also be used as a substitute.
- Cheese - Pecorino romano is the typical cheese used for carbonara. It's a hard cheese that is similar to parmesan cheese. If you can't find it at your local grocery store, parmesan can be used as a substitute.
- Eggs - I use whole eggs for my classic spaghetti carbonara. Some carbonara pasta recipes will use just egg yolk or a combination of yolks and whole eggs. Using a combination or only egg yolks will make for a richer sauce.
🔪 Step by step instructions
First, boil pasta in a large pot of salted water and cook according to the package directions. While the pasta is cooking, heat a skillet over medium heat on the stovetop. Cook the pancetta until crispy and then set aside.
In a small bowl, whisk the eggs together with the pecorino romano and black pepper and set it aside.
When the pasta is done cooking, strain all but ½ cup of the pasta cooking water from it.
Heat the pancetta back up over medium heat until it just starts to sizzle. Add the drained pasta and the hot pasta water to the pan and toss to combine.
Remove the pan off of the heat and add in the egg mixture while tossing it with the pasta. When the cheese melts into a creamy carbonara sauce, then it's done. Serve topped with extra pecorino on top, if desired!
If you ever don't recognize a tool or skill that I mention, be sure to look it up in the Glossary of Cooking Terms and Definitions for more information.
⭐ Expert tips
- Cook the pasta until just al dente so it doesn't become mushy. This means the pasta is cooked through but still as a slight bite to it.
- Add the pasta first and the water second to the pancetta so the water doesn't react with the grease and sputter.
- Bringing the eggs to room temperature will help to make sure the eggs don't scramble when you add them to the hot pasta mixture.
- Make sure to take the pan off of the heat when you add the egg mixture. You want the heat from the water and pasta to gently cook the eggs, but too much heat will scramble them.
💭 Frequently asked questions
To ensure your carbonara stays creamy, bring the eggs to room temperature and make sure you remove the pan off of the heat when mixing them in to the pasta. Don't forget the pasta cooking water! This helps make the sauce creamy too.
⏲️ Make ahead and storage instructions
The pancetta and egg mixture can be prepared earlier in the day if you like and stored covered in the refrigerator. Make sure to bring the egg mixture to room temperature before combining it with the pasta so that the sauce doesn't scramble.
Leftover carbonara will keep for 2-4 days in an airtight container in the refrigerator and can be reheated over low heat on the stovetop. A bit of chicken broth or heavy cream can be added to the pot to to help make the sauce creamy again
🍝 More Italian pasta recipes
If you loved this creamy carbonara recipe, check out these other Italian pasta recipes that I know you will love too!
- Bucatini Cacio e Pepe
- Pasta with Pancetta and Peas
- Easy Sausage and Gnocchi Recipe
- Tri-Color Tortellini Recipe
📖 Recipe
Creamy Carbonara Recipe
Ingredients
- 1 pound spaghetti
- 8 ounces pancetta diced
- 4 large eggs room temperature
- 1 cup freshly grated pecorino romano cheese plus extra for servings
- ½ teaspoon black pepper
Instructions
- First, boil the spaghetti noodles in a large pot of boiling salted water according to the package directions until al dente.
- While the pasta is cooking, cook the pancetta in a skillet over medium heat for about 5-7 minutes until crispy. Remove off of the heat.
- In a bowl, whisk together the eggs with the pecorino romano cheese and black pepper and set aside.
- When the pasta is al dente, drain all but ½ cup of the pasta cooking water from it.
- Add the skillet with the pancetta back to the heat and when it starts to sizzle, add the drained spaghetti and reserved pasta water. Toss to combine and remove off of the heat.
- Pour the egg and cheese mixture into the pasta and toss constantly until the cheese is melted and the sauce is creamy.
- Serve the carbonara immediately topped with extra pecorino romano cheese, if desired.
Notes
- Make sure the eggs are room temperature and remove the pan off of the heat when you add the egg mixture to the pasta. These will both help to make sure the egg mixture doesn't scramble and the sauce stays creamy.
Substitutions and Variations
- Pasta - Classic carbonara is made with a long thin pasta such as spaghetti, fettuccine, linguine or bucatini.
- Pork - Pancetta or guanciale is the typical pork used for a traditional carbonara recipe. Guanciale is made from pork cheeks, where as pancetta is made from pork belly. Bacon can also be used as a substitute.
- Cheese - Parmesan can be used as a substitute for pecorino romano.
- Eggs - I use whole eggs for my classic spaghetti carbonara. Some recipes use just egg yolk or a combination of yolks and whole eggs. Using a combination or only egg yolks will make for a richer sauce.
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