Spaghetti Carbonara Pasta Recipe – Creamy Classic Italian Dish
Spaghetti Carbonara is one of those dishes that feels both comforting and luxurious at the same time. Born in the heart of Italy, this classic Roman pasta has traveled the world, winning hearts with its rich, creamy texture and deeply satisfying flavor—without relying on cream at all. The magic of Carbonara comes from a simple yet brilliant combination of eggs, cheese, cured pork, and black pepper, all brought together by perfectly cooked spaghetti and a bit of pasta water.
What makes Spaghetti Carbonara truly special is its honesty. Each ingredient plays a clear role, and when treated with care, the result feels indulgent without being heavy. Home cooks love it because it’s quick to prepare, while food lovers admire it for its depth and tradition. Whether served as a cozy weeknight dinner or a show-stopping meal for guests, Carbonara proves that simplicity, when done right, can be unforgettable.
Ingredients Needed
| Ingredient | Quantity | Approximate Calories |
|---|---|---|
| Spaghetti pasta | 200 g | 720 kcal |
| Eggs (large) | 2 whole + 1 yolk | 215 kcal |
| Pancetta or guanciale | 100 g | 450 kcal |
| Pecorino Romano cheese (grated) | 50 g | 190 kcal |
| Freshly ground black pepper | To taste | 5 kcal |
| Salt (for pasta water) | As needed | 0 kcal |
Step-by-Step Cooking Instructions
- Cook the pasta
Bring a large pot of well-salted water to a rolling boil. Add the spaghetti and cook until al dente, following package instructions. Reserve about one cup of the pasta water before draining. - Prepare the sauce base
In a bowl, whisk together the whole eggs, extra egg yolk, and grated Pecorino Romano. Add a generous amount of freshly ground black pepper. The mixture should look thick and creamy. - Cook the pancetta or guanciale
Place a skillet over medium heat and add the diced pancetta or guanciale. Cook slowly until the fat renders and the meat becomes golden and crisp. Turn off the heat once done. - Combine pasta and pork
Add the hot, drained spaghetti directly to the skillet with the pancetta. Toss well so the pasta absorbs the flavorful fat. - Create the creamy sauce
Remove the pan from direct heat. Pour in the egg and cheese mixture, stirring quickly and continuously. Add reserved pasta water a little at a time until the sauce becomes silky and coats the spaghetti evenly. - Final touch
Taste and adjust seasoning with more black pepper or cheese if needed. Serve immediately while warm.
Tips for Customizing the Recipe
- Cheese swap: A mix of Pecorino Romano and Parmigiano-Reggiano offers a slightly milder flavor.
- Extra richness: Adding an extra egg yolk enhances creaminess without overpowering the dish.
- Vegetarian twist: Replace pancetta with sautéed mushrooms or roasted zucchini for a meat-free version.
- Spice it up: A pinch of chili flakes can add a gentle heat that balances the richness.
Nutritional Information (Per Serving, Approximate)
| Nutrient | Amount (Per Serving) |
|---|---|
| Calories | 790–850 kcal |
| Protein | 30–35 g |
| Carbohydrates | 75–80 g |
| Fat | 40–45 g |
| Calcium | High (from cheese) |
This dish is energy-dense and best enjoyed as a satisfying main meal, especially after a long day or as part of a balanced menu.
Serving Suggestions
Spaghetti Carbonara shines brightest when served fresh and hot. Pair it with a simple green salad dressed in olive oil and lemon to cut through the richness. A slice of crusty bread works well for soaking up leftover sauce, while a glass of dry white wine—such as Pinot Grigio—complements the savory notes beautifully.
Spaghetti Carbonara Pasta
2
servings10
minutes15
minutes790-850
kcalIngredients
200 g spaghetti
2 large eggs
1 egg yolk
100 g pancetta or guanciale (diced)
50 g Pecorino Romano cheese (finely grated)
Freshly ground black pepper (to taste)
Salt (for pasta water)
Directions
- Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Reserve 1 cup of pasta water, then drain.
- In a bowl, whisk eggs, egg yolk, grated cheese, and black pepper until creamy.
- Cook pancetta or guanciale in a skillet over medium heat until crispy. Turn off heat.
- Add hot spaghetti to the skillet and toss to coat in rendered fat.
- Remove pan from heat. Add egg mixture, stirring quickly.
- Gradually add reserved pasta water until sauce becomes smooth and glossy.
- Serve immediately with extra cheese and black pepper.
Recipe Video
Notes
- For the best Spaghetti Carbonara, timing and temperature matter more than anything else. Always mix the egg and cheese sauce with the pasta off the heat, using the residual warmth to create a smooth, creamy texture.
FAQs
1. What makes Spaghetti Carbonara creamy without using cream?
The creamy texture in authentic Spaghetti Carbonara comes from a combination of eggs, finely grated cheese, and hot pasta water. When mixed correctly off the heat, these ingredients create a smooth, velvety sauce without any cream.
2. Can I use bacon instead of pancetta or guanciale?
Yes, bacon can be used if pancetta or guanciale is unavailable. While the flavor will be slightly smokier and less traditional, it still produces a delicious result.
3. Why did my Carbonara turn into scrambled eggs?
Scrambled eggs happen when the pan is too hot. Removing the skillet from direct heat before adding the egg mixture and stirring continuously helps create a silky sauce instead of clumps.
4. Is Spaghetti Carbonara healthy?
Spaghetti Carbonara is rich and calorie-dense, making it best enjoyed in moderation. It does provide protein and calcium, especially from eggs and cheese, but portion control is key.
5. Can Carbonara be made ahead of time?
Carbonara is best served immediately. Reheating can cause the sauce to thicken or lose its creamy texture, so it’s not ideal for meal prep.
6. What type of cheese is best for Carbonara?
Pecorino Romano is the traditional choice due to its sharp, salty flavor. Some cooks prefer mixing it with Parmigiano-Reggiano for a slightly milder taste.
Conclusion
Spaghetti Carbonara Pasta stands as a timeless reminder that great cooking doesn’t need complexity. With just a handful of quality ingredients and the right technique, a restaurant-worthy dish comes together in minutes. Each bite delivers creamy comfort, savory depth, and a touch of Italian tradition. Master this recipe once, and it quickly becomes a go-to favorite that never fails to impress.
