Pasta Carbonara Recipe

Silky, savory, and effortlessly elegant

Pasta Carbonara is one of Italy’s most beloved pasta dishes — a masterclass in simplicity. With just a few quality ingredients, you get a rich, velvety sauce made from eggs, cheese, and pasta water. While the traditional version uses guanciale and pecorino, this variation uses more accessible bacon and parmesan without losing any of the comfort or indulgence.

What Makes This Pasta Carbonara Recipe So Good?

Carbonara doesn’t rely on cream or complicated techniques — it’s the heat from the pasta and a splash of starchy water that gently cooks the eggs into a luxurious sauce. Every bite is glossy, flavorful, and packed with umami from the cured pork and aged cheese.
Ready in under 20 minutes, it’s perfect for a quick dinner that still feels like something special.

Ingredient Breakdown: How Each One Works Its Magic

Fresh spaghetti (or dried)
Long strands of pasta provide the perfect surface for the silky sauce to cling to. Fresh pasta cooks in just a couple of minutes, while dried spaghetti works just as well.
Bacon, guanciale, or pancetta
Crispy, salty pork is the heart of carbonara’s flavor. Guanciale (cured pork jowl) is traditional, but bacon is a fine substitute.
Eggs
The key to the sauce — they create the creamy texture without needing cream.
Pecorino or parmesan
Finely grated cheese adds salty, nutty richness and helps thicken the sauce naturally.
Fresh herbs (like thyme)
Not traditional, but a flavorful addition for a fresh twist.
Black pepper
Adds warmth and contrast to the richness of the sauce.
Salt (for pasta water)
Essential for seasoning the pasta as it cooks — don’t skip it!
Optional egg yolk (for serving)
Adds an extra creamy touch when stirred into hot pasta at the table.

Make-Ahead Instructions

Pre-grate the cheese and chop herbs in advance.
Cook the pork ahead of time and store in the fridge, then reheat gently before tossing with pasta.
Do not pre-mix the eggs and water too early — wait until just before combining with pasta to prevent separation.

Storing and Reheating

Fridge

Store leftovers in an airtight container for up to 2 days.

Reheating

Stovetop (preferred): Reheat gently over low heat with a splash of water. Stir constantly to avoid scrambling the eggs.
Microwave: Use with caution. Heat in short bursts at low power, stirring frequently.

Note: This dish is best enjoyed fresh — reheated carbonara may lose some of its silky texture.

Time and Yield

Prep time: 10 minutes
Cook time: 8–10 minutes
Total time: Under 20 minutes
Yields: 4 servings

Step-by-Step Instructions

Prep the pasta:
If using dried spaghetti, start boiling it in generously salted water (approx. 0.25 tbsp salt per liter) while you prepare the rest. If using fresh pasta, wait — it only takes 2 minutes to cook.
Cook the meat:
Cut the bacon, pancetta, or guanciale into cubes. Fry in a medium-hot pan until golden and crispy. Add a little butter or oil if needed. Remove the pan from heat once browned.
Whisk the sauce base:
In a bowl, whisk together the whole eggs, grated cheese, chopped herbs, and ground pepper.
Reserve pasta water:
When the pasta is nearly cooked, reserve about 2 dl (¾ cup) of the starchy cooking water.
Combine pasta and sauce:
Transfer the pasta directly from the pot into the pan with the cooked meat. Turn off the heat.
Pour in the egg mixture and stir vigorously. The residual heat will gently cook the eggs into a glossy sauce. Add reserved pasta water as needed to loosen and emulsify the sauce.
Finish and serve:
Season to taste with more pepper and salt if needed. Divide the pasta into warm bowls.
Optional: Serve with an egg yolk placed in half a shell or small ramekin on top — stir it in just before eating for a richer bite. Finish with extra grated cheese.

Ingredients (with Measurements)

4 portions/servings

500 g fresh spaghetti (or dried, about 1.1 lbs)
200 g bacon, guanciale, or pancetta (about 7 oz)
4 whole eggs
Approx. 2 tbsp finely grated pecorino or parmesan
2 tbsp chopped fresh thyme or other herbs
1 tsp coarsely ground black pepper
Approx. 0.25 tbsp salt per liter of pasta water
4 egg yolks for serving (optional)

Optional Variations

Use Pecorino for Authentic Flavor: If available, pecorino adds a sharper, saltier taste.
Add Garlic-Infused Oil: Lightly infuse your olive oil with garlic before frying the pork for extra aroma (not traditional, but tasty).
Vegetarian Twist: Swap the meat for crispy mushrooms and add a hint of smoked paprika.

Nutritional Info

per portion/serving

Calories: 758 kcal Fat: 29 g Protein: 33 g Carbohydrates: 88 g

Pasta Carbonara

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Prep Time 10

Cook Time 10

Course Main Course

Cuisine Italian

Servings 4 Servings

Calories 758 kcal

Ingredients

1.1 lbs fresh spaghetti or dried (500 g)
7 oz bacon guanciale, or pancetta (about 200 g)
4 whole eggs
2 tbsp finely grated pecorino or parmesan
2 tbsp chopped fresh thyme or other herbs
1 tsp coarsely ground black pepper
0.25 tbsp salt per liter of pasta water
4 egg yolks for serving optional

Instructions

Prep the pasta: If using dried spaghetti, start boiling it in generously salted water (approx. 0.25 tbsp salt per liter) while you prepare the rest. If using fresh pasta, wait — it only takes 2 minutes to cook.
Cook the meat: Cut the bacon, pancetta, or guanciale into cubes. Fry in a medium-hot pan until golden and crispy. Add a little butter or oil if needed. Remove the pan from heat once browned.
Whisk the sauce base: In a bowl, whisk together the whole eggs, grated cheese, chopped herbs, and ground pepper.
Reserve pasta water: When the pasta is nearly cooked, reserve about 2 dl (¾ cup) of the starchy cooking water.
Combine pasta and sauce: Transfer the pasta directly from the pot into the pan with the cooked meat. Turn off the heat. Pour in the egg mixture and stir vigorously. The residual heat will gently cook the eggs into a glossy sauce. Add reserved pasta water as needed to loosen and emulsify the sauce.
Finish and serve: Season to taste with more pepper and salt if needed. Divide the pasta into warm bowls.
Optional: Serve with an egg yolk placed in half a shell or small ramekin on top — stir it in just before eating for a richer bite. Finish with extra grated cheese.

Keyword easy, pasta, quick, tasty