There’s something magical about a dish that comes together quickly yet feels so indulgent. Spaghetti Carbonara is one such recipe — simple, rich, and utterly satisfying.
I remember the first time I made carbonara. The creamy sauce clung perfectly to each strand of pasta, and with every bite, I felt like I was wrapped in a cozy Italian kitchen. It’s a recipe that turns a busy weeknight into a moment worth savoring.
- Ready in under 30 minutes, perfect for busy evenings
- Uses pantry staples for an easy, fuss-free meal
- Rich, creamy texture without any cream — just eggs and cheese
- A classic Italian comfort food that pleases everyone at the table
Classic Spaghetti Carbonara
- Total Time: 25 minutes
- Yield: 4 1x
Description
A simple, creamy Italian pasta made with eggs, cheese, pancetta, and pepper.
Ingredients
12 oz spaghetti
4 oz pancetta or guanciale, diced
2 large eggs
1 cup grated Pecorino Romano cheese
Freshly ground black pepper
Salt
Instructions
Cook spaghetti in salted boiling water until al dente. Reserve 1 cup pasta water and drain.
In a skillet, cook pancetta over medium heat until crisp. Remove from heat.
In a bowl, whisk eggs with grated cheese and a generous amount of black pepper.
Add hot pasta to the pancetta skillet and toss to coat.
Remove from heat and quickly stir in egg mixture, adding reserved pasta water as needed to create a creamy sauce.
Serve immediately with extra cheese and black pepper.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
FAQ
Can I make this recipe ahead of time?
Carbonara is best enjoyed fresh since the sauce is delicate. However, you can prepare the pasta and sauce ingredients separately and combine just before serving.
What cheese works best in carbonara?
Traditional recipes use Pecorino Romano for its sharp, salty flavor, but Parmesan is a great substitute if you prefer a milder taste.
Give this carbonara a try and bring a little Italian warmth to your dinner table tonight.