Spaghetti Carbonara

Spaghetti Carbonara is a luxurious yet simple Italian classic. With silky pasta, crispy guanciale (or pancetta), and a creamy sauce made from eggs and cheese, it’s a dish that feels indulgent but comes together in just 30 minutes. Perfect for weeknight dinners or elegant entertaining.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 520

Ingredients Method Notes

Ingredients

For the Pasta Base

400 g spaghetti
1 tbsp kosher or cooking salt for boiling water
0.5 cup reserved pasta water

For the Sauce

2 large eggs room temperature
2 yolks egg yolks room temperature
100 g Parmigiano Reggiano finely grated (or Pecorino Romano)
0.25 tsp freshly cracked black pepper

For the Meat

175 g guanciale or pancetta/turkey bacon, cut into batons

Optional Flavor Boost

1 clove garlic minced

Garnish (Optional)

2 tbsp fresh parsley finely chopped
to taste extra Parmesan or Pecorino

Method

Step 1: Slice guanciale into batons. Cook in a skillet over medium heat until crispy, 4–5 minutes. Add garlic in the last minute if using.
Step 2: In a bowl, whisk eggs and yolks. Stir in grated cheese and black pepper until smooth.
Step 3: Cook spaghetti in salted water until al dente. Reserve 1 cup of pasta water and drain.
Step 4: Toss hot pasta with guanciale and rendered fat in the skillet.
Step 5: Transfer pasta to the bowl with the egg-cheese sauce. Add ½ cup pasta water, stirring vigorously until creamy. Adjust with more water if too thick.
Step 6: Serve immediately, garnished with parsley and extra cheese.

Notes

Use Pecorino Romano for a sharper taste. Swap spaghetti for bucatini or rigatoni if desired. For a lighter version, reduce yolks or swap guanciale with turkey bacon. Avoid reheating in the microwave to prevent clumping.