Whip up a plate of classic spaghetti carbonara with ease using our simple recipe with the creamy, savory flavors of this homemade Italian treasure.
Classic Spaghetti Carbonara Recipe
Make a warm plate of creamy, comforting spaghetti carbonara awaiting you at the dinner table. This dish, a true classic from the heart of Italy, is an invitation to roll up your sleeves and dive into the world of home cooking. Our recipe turns a handful of simple, everyday ingredients—crisp, savory bacon, rich eggs, creamy cheese, a pinch of pepper, and tender spaghetti—into a meal that feels like a warm hug. By following the easy steps we’ve laid out, you’ll transform these ingredients into a magical dinner that will impress anyone lucky enough to share it with you.
Spaghetti Carbonara
Ingredients
- 1 pound spaghetti
- 6 ounces guanciale or pancetta, diced
- 4 large eggs, beaten
- 1 cup Pecorino Romano cheese, grated
- 1 teaspoon black pepper, coarsely ground
- 1 ½ cups pasta water (will most likely not need all of it)
Creamy Spaghetti Carbonara
Ingredients
- 1 tablespoon extra-virgin olive oil
- 10 ounces pancetta, cut into ½-inch dice
- 1 pound spaghetti
- 1 cup heavy cream, plus more if needed
- 4 large egg yolks
- 2 cups grated Parmesan cheese (about 5 ounces), plus more for garnish
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
Pasta And Peas
Ingredients
- 8 ounces spaghetti, uncooked
- Salt for seasoning water
- 16 ounces frozen peas
- 2 tablespoons unsalted butter
- 1 cup Parmesan cheese, finely shredded
- Freshly ground black pepper
- Maldon sea salt
- Crushed red pepper or Aleppo pepper
Classic Spaghetti Carbonara
Ingredients
- 3 eggs, beaten
- 1 cup (100 grams) Pecorino Romano cheese, finely grated, plus more for serving
- ½ cup (50 grams) Parmesan cheese, finely grated, plus more for serving
- Lots of freshly ground black pepper
- 10.5 ounces (300 grams) pancetta or guanciale, diced into small pieces
- 1 pound (454 grams) dried spaghetti
- 1 cup (240 milliliters) reserved pasta water
Authentic Spaghetti Carbonara
Ingredients
- 3 cups cooked spaghetti (about 6 ounces dry) (600 grams cooked or 300 grams dry)
- 4 large egg yolks
- 1 cup pecorino, freshly grated (100 grams)
- ½-1 teaspoon black pepper (freshly ground if possible)
- 2 tablespoons olive oil
- ½-¾ cup guanciale (100-150 grams)
Extras
- 2-3 tablespoons pecorino, freshly grated
Classic Spaghetti Carbonara
Ingredients
- 1 lb spaghetti pasta*
- 8 ounces bacon, diced
- 2 large eggs
- 1 cup freshly grated Parmesan cheese, plus extra for garnish
- ¼ teaspoon ground black pepper
- ½ teaspoon coarse salt
- 2 tablespoons extra virgin olive oil
- Fresh parsley, roughly chopped, to garnish
Spaghetti Carbonara
Ingredients
- 1 tablespoon extra-virgin olive oil
- 6 ounces thickly sliced guanciale, pancetta, or slab bacon, cut into ¼-inch (6 mm) cubes
- 2 tablespoons kosher salt
- 1 pound spaghetti
- 3 large eggs plus 1 large egg yolk, well beaten
- ¾ cup grated Parmigiano-Reggiano, combined with ¼ cup grated pecorino Romano
- Freshly ground black pepper
Tastiest Spaghetti Carbonara Recipe
Ingredients:
- 1 pound spaghetti
- ¼ pound pancetta or guanciale, diced
- 4 large eggs
- 1 cup freshly grated Parmesan cheese, plus more for serving
- 1 teaspoon freshly ground black pepper
- Salt for pasta water
