This Easy Spaghetti Carbonara Recipe delivers a rich, creamy Italian pasta dish in just 30 minutes, using simple ingredients and no heavy cream. Made with crispy pancetta, freshly grated Parmesan and Pecorino Romano, eggs, and plenty of black pepper, this homemade carbonara is a satisfying dinner that’s surprisingly straightforward to prepare.
Carbonara is a classic Roman pasta dish known for its silky sauce and bold, savory flavor. Rather than relying on cream, the sauce gets its texture from eggs, cheese, rendered pancetta fat, and starchy pasta cooking water. When combined carefully, these ingredients create a smooth coating that clings beautifully to every strand of spaghetti.
This recipe uses one pound of spaghetti, making it a convenient choice for a family dinner. The sauce begins with four whole eggs and two additional yolks, whisked together with freshly grated Parmesan, Pecorino Romano, black pepper, and optional softened butter.
Meanwhile, the pancetta is cut into matchsticks and cooked in a skillet until crisp. Its rendered fat adds flavor to the pasta, while the browned pieces provide a delicious contrast to the creamy sauce.
A fine stainless steel cheese grater is useful for preparing finely grated Parmesan and Pecorino Romano. Finely grated cheese incorporates more readily into the warm egg mixture and helps create a smoother sauce.
Once the spaghetti is cooked, reserve one cup of its starchy cooking water before draining. Toss the pasta with the pancetta and some reserved water, then carefully incorporate the egg and cheese mixture.
The key to successful carbonara is controlling the heat. The pasta should be hot enough to help thicken the sauce, but not so hot that the eggs scramble. Toss continuously, adding a little more pasta water as needed until the sauce becomes glossy and creamy.
Serve immediately with additional Parmesan and freshly ground black pepper.
Whether you’re planning a quick weeknight dinner or craving comforting Italian pasta, this easy carbonara offers rich flavor, a creamy texture, and a straightforward preparation method without adding cream.
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The Best Carbonara
- Total Time: :30
Ingredients
- Kosher salt
- 4 large eggs, plus 2 large yolks
- 1 cup freshly grated Parmesan, plus more for sprinkling
- 1/2 cup freshly grated Pecorino Romano
- 1 tablespoon freshly ground black pepper
- 2 tablespoons unsalted butter, at room temperature (optional)
- 1 pound spaghetti
- One 12-ounce piece pancetta, cut into matchsticks
Instructions
- Bring a large pot of salted water to a boil over high heat.
- Whisk together the eggs, yolks, Parmesan, Pecorino, pepper and butter if using in a large bowl until well combined.
- Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain the pasta.
- Meanwhile, cook the pancetta in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Add the spaghetti and half the reserved pasta cooking water to the skillet and toss to combine.
- Add the egg mixture and toss to coat. Cook, tossing continuously to avoid scrambling the eggs, until the sauce is creamy, thinning it with the remaining pasta water if it becomes too thick (it should be saucy but not watery), about 1 minute.
- Divide the pasta among plates and sprinkle with more grated Parmesan.
Notes
How to Make Creamy Carbonara Without Cream
The secret to creamy spaghetti carbonara is combining the eggs, cheese, hot pasta, and starchy pasta water at the right temperature.
Whisk the eggs, additional yolks, Parmesan, Pecorino Romano, black pepper, and optional softened butter in a large bowl.
Cook the pancetta until crisp, then toss it with the drained spaghetti and some reserved pasta water.
Remove the skillet from direct heat before adding the egg mixture. Toss continuously until the pasta is coated in a smooth, glossy sauce.
If the sauce is too thick, add reserved pasta water a tablespoon or two at a time. If it needs further thickening, return it to very gentle heat while stirring constantly.
Avoid high heat, which can cause the eggs to scramble.
Tips for Perfect Spaghetti Carbonara
Use freshly grated cheese: Finely grated Parmesan and Pecorino Romano blend more smoothly into the sauce.
Save the pasta water: Reserve at least one cup before draining the spaghetti. Its starch helps create a creamy sauce.
Control the heat: Take the skillet off direct heat before incorporating the egg mixture.
Toss continuously: Keep the pasta moving to distribute the sauce evenly and reduce the risk of scrambled eggs.
Adjust the consistency: Add reserved pasta water gradually until the sauce is silky and coats the spaghetti.
Serve immediately: Carbonara tastes best fresh, while the sauce is warm and creamy.
- Prep Time: :10
- Cook Time: :20
- Category: Entree
- Method: Stove Top
- Cuisine: Italian