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CuisineEuropeanItalianAlcohol-FreeBudgetPorkDairyEggsPastaPorkMealOne-Pot or PanStove TopDinnerUnder 30 MinutesEasy5 Ingredients or LessComfort Food

Spaghetti Carbonara

Spaghetti carbonara is the ultimate creamy pasta without a drop of cream — just eggs, cheese, and a little pasta water magic. This Roman-style classic comes together in under 30 minutes with pantry staples and crispy pancetta, making it the perfect quick weeknight dinner that feels totally indulgent. The key is working fast off the heat so the eggs turn silky, not scrambled. Top it with a little lemon zest and fresh parsley for a bright finishing touch.

Brent Bennett & Raquel Alessi
Tasty Team
Total Time

25 minutes

25 min

Prep Time

10 minutes

10 min

Cook Time

15 minutes

15 min

Spaghetti Carbonara
Total Time

25 minutes

25 min

Prep Time

10 minutes

10 min

Cook Time

15 minutes

15 min

Ingredients

for 4 servings

  • 12 oz dried spaghetti
  • kosher salt, to taste
  • 5 large egg yolks
  • 1 large egg
  • 1 cup freshly grated Parmigiano Reggiano
  • 2 tablespoons freshly grated Pecorino Romano
  • 4 oz pancetta, diced
  • freshly ground black pepper, to taste
  • lemon zest, for garnish, optional
  • flat-leaf parsley, chopped, for garnish, optional

Preparation

  1. Preheat the oven to the lowest heat setting. Put serving bowls in the oven and heat until warm to the touch, 5 to 10 minutes, removing only when the pasta is ready to be served.
  2. Bring a large pot of salted water to a rapid boil. Add pasta and cook until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta.
  3. In a medium bowl, whisk together the egg yolks and the whole egg. Whisk in the Parmigiano-Reggiano and pecorino Romano. Set aside.
  4. Set a large skillet over medium heat. Add the pancetta and cook for 5 to 7 minutes, stirring occasionally, until crispy. Transfer the pancetta to a plate and set aside, leaving the rendered fat in the skillet.
  5. Transfer the drained pasta into the pan, coating the noodles in the rendered pancetta fat. Pour in ½ cup of the reserved pasta water, then turn off the flame.
  6. Working quickly, pour the egg and cheese mixture over the noodles, tossing continuously until the sauce is glossy and well-incorporated. Add more reserved pasta water, a splash at a time, until the sauce reaches your desired consistency.
  7. Return the pancetta to the skillet, stirring to incorporate. Season with salt and pepper to taste.
  8. Portion the pasta into warmed bowls. Garnish the dish with lemon zest, chopped parsley, and a sprinkle of freshly cracked black pepper, if desired. Serve immediately.
  9. Enjoy!
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Spaghetti Carbonara