Spaghetti Carbonara is a classic Italian pasta dish made with simple ingredients that come together to create a rich, creamy sauce without using cream. With only 5 ingredients and less than 30 minutes, this is a quick comfort meal.
If pasta is on the menu, Linguine Carbonara, Cajun Chicken Pasta, and One Pot Chicken Pasta are a few more easy favorites.
Holly’s Recipe Highlights: Spaghetti Carbonara
Flavor: Rich and savory with crispy pancetta, salty Parmesan, garlic, and a silky sauce.
Why Make It: Eggs, cheese, and starchy pasta water create a creamy sauce without heavy cream or an extra saucepan.
Serving Suggestions: Serve with garlic bread and a simple green salad to balance the rich pasta.
Total Time: 30 Minutes Serves: 6 Cooking Method: Stovetop
Ingredient Notes
- Spaghetti: Its long strands are perfect for capturing the creamy sauce in every bite. Linguine or fettuccine can be substituted.
- Pancetta, Guanciale, or Bacon: Pancetta adds a savory, salty flavor and is widely available. Guanciale is the traditional choice, offering a richer taste, while bacon brings a delicious smoky flavor to the dish.
- Eggs: Using room-temperature eggs helps them blend smoothly with the cheese and coat the hot pasta evenly, creating a silky sauce without scrambling.
- Parmesan or Pecorino Romano: Parmesan adds a mild, nutty flavor, while Pecorino Romano is sharper and saltier. If using Pecorino Romano, taste the finished dish before adding additional salt.
- Reserved Pasta Water: The starchy cooking water helps loosen the sauce and create a silky texture, allowing it to cling to the pasta without the need for cream.
How to Make Spaghetti Carbonara
- Whisk the eggs, Parmesan cheese, and black pepper in a bowl.
- Cook the pancetta until crisp, then briefly cook the garlic in the drippings. Cook the spaghetti until al dente and drain, saving a little pasta water.
- Add the hot pasta to the skillet and toss with the garlic. Remove from the heat and add the egg mixture.
- Toss with tongs until creamy, adding a splash of pasta water if needed. Stir in the pancetta and serve hot.
Storing Leftover Carbonara
Keep leftovers in an airtight container in the refrigerator for up to 4 days. Do not freeze. Reheat in a skillet over low heat with a splash of water to loosen the sauce. Stir often and avoid high heat so the egg-based sauce does not become grainy.
More Cozy Pasta Dinners
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In a medium bowl, whisk together eggs, parmesan cheese, and black pepper. Set aside.
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In a large skillet, cook pancetta over medium heat until crisp. Remove from the pan with a slotted spoon and set aside. Add garlic to the pan and cook for 1 minute.
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Meanwhile, cook pasta in a large pot of salted water until al dente. Reserve 1 cup of pasta water. Drain well but do not rinse.
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Add the hot drained pasta to the skillet with the garlic, and toss to coat.
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Remove the skillet from the heat and pour in the egg mixture, mixing well with tongs. If needed, add reserved pasta water to adjust the consistency of the sauce.
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Add the pancetta and toss to combine. Season with additional salt to taste.
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Serve hot, garnished with parsley or additional parmesan cheese if desired.
- This dish comes together fast. Prepare all ingredients before beginning.
- Cook the pasta until it is ‘al dente’ or firm.
- Do not rinse the pasta; the starch helps the sauce cling.
- Add a bit of pasta water if needed to create a creamy consistency.
- Carbonara will keep in the refrigerator for 4 days. Because of the creamy sauce, it is not recommended to freeze.
Calories: 441 | Carbohydrates: 58g | Protein: 21g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 114mg | Sodium: 400mg | Potassium: 250mg | Fiber: 2g | Sugar: 2g | Vitamin A: 270IU | Vitamin C: 0.3mg | Calcium: 230mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main Course
Cuisine American, Italian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
