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Spaghetti Carbonara is a classic Italian pasta dish made with spaghetti, pancetta, egg yolks, freshly grated Pecorino Romano cheese, and cracked black pepper. So rich and creamy, it’s the easiest pasta dish you will ever make!
Ah, Spaghetti Carbonara – my favorite bacon-filled Italian pasta dish.
If you’ve never heard of Carbonara, it is one of the most iconic and popular of all Italian pasta dishes, loved for its creamy texture and rich flavors. Originating in Rome, it is made with just five ingredients – spaghetti, cured pork, eggs, freshly grated Pecorino Romano cheese, and cracked black pepper.
True to authentic Carbonara, this recipe has no cream, garlic, or veggies like peas or mushrooms. And while it is traditionally made with guanciale (pig’s cheek), bacon and pancetta make delicious (and easier to find) substitutes.
It is super easy to make, but I highly recommend reading the “tip section” later in the post.
Key Ingredients
Find the printable recipe with measurements in the recipe card below.
- Spaghetti: The traditional choice, although other types of pasta may be used, including linguine, fettuccine, or penne.
- Eggs: The eggs are a crucial ingredient in this dish and are what create the creamy sauce. The raw egg yolks are whisked with the grated cheese before being combined with the hot pasta off heat. The heat from the hot pasta cooks the eggs just enough.
- Cured Pork: Traditional recipes use guanciale (pork cheek), but Pancetta or bacon are used outside of Italy. They’re cut into small pieces and cooked until crispy. The rendered bacon fat is left behind and tossed with the cooked spaghetti noodles.
- Cheese: Pecorino Romano is the traditional choice, though parmigiano reggiano can be used. The cheese is finely grated and mixed with the eggs to create the sauce.
- Black Pepper: Freshly cracked will give the best flavor. It’s used generously.
How to Make Spaghetti Carbonara
1. Cook the pasta in salted water: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente, or firm to the bite. Once ready, reserve 2 cups of the pasta water, drain the rest, and set the spaghetti aside.
2. As the pasta water comes to a boil, cook the bacon until crisp: Cook the bacon in a large skillet over medium heat until crispy, and the fat has rendered, approximately 6 minutes. Remove the crispy bacon pieces from the skillet, leaving as much of the bacon grease behind.
3. Combine the egg and cheese mixture: Whisk the egg yolks, grated cheese, and freshly grated black pepper together in a medium bowl. Once combined, slowly whisk in ½ cup of the reserved pasta water and the cooked bacon until smooth.
4. Mix the cooked spaghetti with the rendered bacon fat and pasta water: Place the skillet back on the stove over medium heat. Add the cooked spaghetti and the remaining 1 cup of pasta water. Stir and toss the pasta continuously for 3-4 minutes or until the water emulsifies and clings to the pasta.
5. Remove the pan from heat.
6. Combine the spaghetti with the egg mixture: Use tongs to combine the egg and cheese mixture with the cooked spaghetti. The heat from the pasta will cook the eggs just enough to create a creamy sauce, without scrambling them.
7. Garnish and Serve: Serve with additional freshly cracked black pepper and shredded cheese.
Tips for Perfect Carbonara
- Cook the Pasta to Al Dente: Follow the package instructions to cook the pasta until it’s al dente (firm to the bite). Remember that the pasta will continue cooking slightly when mixed with the hot ingredients.
- Reserve Pasta Water: Before you strain the spaghetti, reserve a couple of cups of hot cooking water. The starchy water helps create a silky sauce and can be used to adjust the sauce’s consistency.
- Have the Egg and Cheese Mixture Ready: Whisk together the eggs, cheese, and black pepper before the pasta has finished cooking.
- Combine Off Heat: Combine the hot pasta with the egg and cheese mixture away from direct heat. Combining over direct heat may scramble the eggs.
- Work Quickly: For a smooth and creamy Carbonara sauce, quickly mix the hot pasta with the egg mixture. The residual heat from the pasta cooks the eggs without scrambling them. If the pasta cools too much, the eggs won’t cook properly.
- Serve Immediately: Spaghetti Carbonara is best served right away.
More Delicious Pasta Dishes
- Pasta Alla Gricia
- Shrimp Alfredo
- Chicken Riggies
- Ground Turkey Pasta Recipe
- Pasta Primavera Recipe
- Marinara Sauce
If you try making this Best Ever Spaghetti Carbonara Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
Spaghetti Carbonara Recipe
Ingredients
- 8 ounces spaghetti pasta, cooked to al dente (firm to the bite)
- 4 ounces pancetta, Or 6 slices of thick sliced bacon, sliced into ¼-inch thick pieces
- 3 egg yolks, at room temperature
- ½ cup Pecorino Romano, Or Parmesan cheese, freshly grated
- ½ teaspoon freshly cracked black pepper, plus more to taste
Instructions
- Bring a large pot of water to a boil and salt generously.
- Add the pasta and cook for 9 minutes or until the package instructions indicate how long to cook for al dente pasta (it should be firm to the bite).
- Once ready, reserve 1 ½-2 cups of the pasta water, drain the rest, and set the spaghetti aside for later.
- While the pasta is boiling, cook the pancetta or bacon in a large skillet over medium heat until crispy, about 6 minutes. Remove the cooked pancetta or bacon from the pan, leaving as much grease as possible behind in the skillet.
- Whisk the egg yolks, cheese, and pepper in a medium bowl, then slowly stir in ½ cup of the pasta water and cooked bacon until combined.
- Place the skillet back on the stove over medium heat. Add the cooked spaghetti and the remaining 1 cup of pasta water. Stir and toss the pasta continuously for 2-3 minutes or until the water emulsifies and clings to the pasta.
- Turn the heat off and move the pan off the burner.
- Pour in the egg mixture, tossing until the sauce is thick and creamy and the cheese is fully melted about 2 minutes.
- Serve with freshly cracked black pepper and shredded parmesan cheese if desired.
Notes
- Carbonara is best served right away, as the sauce can thicken and change texture if left to sit. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but this particular pasta dish is best enjoyed immediately.
- Season with salt after cooking. Between the salty pork, salted pasta water, and salty Parmesan cheese, you may find that this dish is salty enough.
- Traditionally, spaghetti carbonara would have been made with guanciale (pork jowls), but pancetta or bacon are typically easier to find here in the US.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
