Carbonara Recipe
Classic Carbonara is a rich and creamy Italian pasta dish made with simple ingredients—eggs, cheese, bacon, and black pepper.
This recipe stays true to tradition, using no heavy cream, relying instead on the perfect emulsification of eggs and pasta water to create a silky, flavorful sauce.
With crispy bacon and a bold Parmesan taste, this dish is a comforting yet elegant meal that’s easy to prepare in under 30 minutes!
Why You’ll Love This Recipe:
People will love this Classic Carbonara because it’s simple, rich, and incredibly flavorful.
The creamy, silky sauce coats each strand of pasta without the need for heavy cream, creating a luxurious texture with just eggs, cheese, and pasta water.
The crispy bacon (or traditional guanciale) adds smoky, savory depth, while freshly ground black pepper brings just the right amount of heat.
Plus, it’s a quick and easy meal, perfect for busy weeknights or special occasions when you want something indulgent yet effortless!
Key Ingredients:
Spaghetti – The perfect pasta for holding the rich, creamy sauce. You can also use bucatini or fettuccine.
Parmigiano-Reggiano – Freshly grated cheese adds a nutty, savory depth to the sauce. Avoid pre-grated versions for the best texture.
Bacon (or Guanciale/Pancetta) – Provides a crispy, salty bite and adds a smoky, meaty richness to the dish.
Eggs & Egg Yolks – The secret to the creamy sauce, emulsifying beautifully with the pasta water and cheese.
Black Pepper – Freshly ground for a bold, slightly spicy kick that balances the dish.
Reserved Pasta Water – Helps bind everything together, creating a smooth, velvety sauce without heavy cream.
Carbonara Recipe
Ingredients:
8 oz spaghetti
4 oz finely grated Parmigiano-Reggiano (avoid pre-grated cheese for best results)
6 oz thick-cut bacon (or substitute with guanciale or pancetta)
2 whole eggs
2 egg yolks
½ teaspoon freshly ground black pepper
½ cup reserved pasta water
1 tablespoon reserved bacon drippings
For Cooking Pasta:
4 quarts water
4 tablespoons salt
Instructions:
Prep the Ingredients: Grate the Parmigiano-Reggiano using the finest side of a grater. Cut the bacon into ½-inch strips and set aside.
Make the Sauce Base: In a large bowl, whisk together the whole eggs and yolks. Mix in the grated cheese and black pepper to form a thick paste. Set aside.
Cook the Bacon: Heat a large pan over medium-high heat. Cook the bacon pieces until they are slightly crisp on the outside but still tender inside, about 5 minutes. Remove and place on a paper towel-lined plate to drain. Save 1-2 tablespoons of the rendered bacon fat in a small bowl and let it cool.
Combine the Bacon and Sauce: Stir the cooled bacon and reserved fat into the egg and cheese mixture.
Boil the Pasta: In a large pot, bring 4 quarts of water to a rolling boil and add 4 tablespoons of salt.
Cook the spaghetti until al dente (about 10-11 minutes, following package directions). Reserve ½ cup of pasta water before draining.
Finish the Dish: Immediately transfer the hot pasta to the bowl with the sauce mixture, stirring quickly with tongs or a wooden spoon to emulsify the sauce. Continue stirring for 30 seconds to 1 minute until it turns smooth and creamy. If needed, add a tablespoon or two of reserved pasta water to reach the desired consistency.
Serve and Enjoy: Plate the carbonara in warm bowls. Top with extra bacon and a sprinkle of Parmigiano-Reggiano for an extra burst of flavor.
Notes:
Use Freshly Grated Cheese: Pre-grated Parmesan contains anti-caking agents that can affect the sauce’s texture. Grate it fresh for the best results.
Cook the Bacon Until Crisp-Tender: The bacon (or guanciale) should be slightly crispy on the outside but still chewy inside for the best texture.
Let the Bacon Fat Cool Slightly: Adding hot bacon fat directly to the egg mixture may scramble the eggs. Let it cool for a minute before mixing.
Work Quickly with Hot Pasta: The heat from the freshly drained pasta helps emulsify the sauce, so mix it in immediately after draining.
Adjust Consistency with Pasta Water: If the sauce is too thick, stir in small amounts of reserved pasta water until it becomes smooth and creamy.
Avoid High Heat When Mixing: Do not return the pasta to the stove after adding the egg mixture, as high heat can cause the eggs to scramble instead of forming a silky sauce.
Nutrition Information:
YIELDS: 4 | SERVING SIZE: 1
Calories: ~600 kcal | Protein: ~30g | Carbohydrates: ~55g | Fat: ~30g | Saturated Fat: ~12g | Cholesterol: ~220mg | Sodium: ~1000mg | Fiber: ~3g | Sugar: ~2g
Frequently Asked Questions:
Can I use heavy cream in carbonara?
No, traditional carbonara does not use heavy cream.
The creamy texture comes from the emulsification of eggs, cheese, and reserved pasta water.
Adding cream alters the authentic taste and consistency.
Why did my eggs scramble in the sauce?
This happens if the pasta is too hot or if the mixture is heated directly on the stove.
To prevent scrambling, mix the pasta with the sauce off the heat and stir quickly to emulsify.
Can I use regular bacon instead of guanciale or pancetta?
Yes! While guanciale (cured pork cheek) is the traditional choice, bacon or pancetta are great substitutes that still provide a rich, smoky flavor.
What can I use instead of spaghetti?
While spaghetti is the classic choice, you can use bucatini, linguine, or fettuccine.
Any pasta that holds the creamy sauce well will work.
How do I store and reheat leftovers?
Carbonara is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 2 days.
Reheat gently in a pan over low heat with a splash of water to loosen the sauce—avoid microwaving, as it may cause the eggs to cook further.
How do I prevent the sauce from becoming too thick?
If the sauce is too thick, gradually add small amounts of reserved pasta water while stirring until you reach a smooth, silky consistency.
The starchy water helps emulsify the sauce.
Can I make carbonara without eggs?
Traditional carbonara relies on eggs for its creamy texture, but you can try a cheese-based alternative using extra Parmesan, butter, and pasta water.
However, this will not have the same authentic richness.
Can I make this dish vegetarian?
Yes! Simply omit the bacon/guanciale or replace it with mushrooms, sun-dried tomatoes, or smoked paprika for a similar depth of flavor.
What’s the best way to mix the sauce with the pasta?
After draining the pasta, immediately toss it with the egg mixture off the heat in a large bowl.
The residual heat from the pasta will gently cook the eggs, creating a creamy sauce without scrambling.
Can I make carbonara ahead of time?
Carbonara is best served fresh, as the sauce tends to thicken and lose its silky texture when reheated.
If needed, you can prep the ingredients in advance, but cook and mix everything just before serving for the best results.