Spaghetti alla Carbonara Recipe

Spaghetti alla Carbonara is made with al dente pasta strands, crispy salty pancetta, aromatic garlic, and a luxurious sauce created purely from eggs and Parmigiano-Reggiano. The result is a glossy, creamy dish that coats every strand without using a single drop of heavy cream, finished with a generous crack of black pepper. It is the ultimate Roman comfort food for a quick weeknight dinner and makes a sophisticated meal for four.

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Spaghetti alla Carbonara Ingredients

• 1 pound Dry Spaghetti: High-quality pasta releases better starch for the sauce.
• 2 tablespoons Extra-Virgin Olive Oil: For frying the aromatics.
• 4 ounces Pancetta or Slab Bacon: Cubed or sliced into small strips. Pancetta offers a sweeter, cured flavor, while bacon adds smokiness.
• 4 Garlic Cloves: Finely chopped.
• 2 Large Eggs: Fresh eggs are essential as they form the body of the creamy sauce.
• 1 cup Freshly Grated Parmigiano-Reggiano: Plus more for serving. Freshly grated cheese melts smoothly; pre-grated can be grainy.
• Freshly Ground Black Pepper: A key ingredient, not just a garnish.
• 1 handful Fresh Flat-Leaf Parsley: Chopped, for a burst of color and freshness.

How To Make Spaghetti alla Carbonara

1. Boil the pasta: Bring a large pot of salted water to a vigorous boil. Add the spaghetti and cook for 8 to 10 minutes until it is tender yet firm to the bite (“al dente”). Drain the pasta well, but be sure to reserve 1/2 cup of the starchy cooking water first.
2. Crisp the pancetta: While the pasta cooks, heat the olive oil in a deep skillet over a medium flame. Add the cubed pancetta (or bacon) and sauté for about 3 minutes until the meat is crisp and the fat has rendered into the pan. Toss in the garlic and sauté for less than 1 minute to soften without burning.
3. Coat the strands: Add the hot, drained spaghetti directly to the skillet. Toss continuously for 2 minutes to thoroughly coat the pasta strands in the flavorful bacon fat.
4. Create the sauce: Beat the eggs and grated Parmesan together in a mixing bowl until smooth. Remove the pan from the heat. Pour the egg mixture into the pasta while whisking quickly. The residual heat of the pasta will cook the eggs into a creamy sauce without scrambling them.
5. Adjust the consistency: If the sauce feels too thick or sticky, drizzle in a bit of the reserved starchy cooking water to thin it out until it reaches a glossy, creamy consistency. Season generously with black pepper and salt to taste.
6. Serve the dish: Mound the spaghetti into warm bowls. Garnish with the chopped parsley and pass extra cheese around the table.

Recipe Tips

• Remove from Heat: This is the golden rule of Carbonara. If the pan is still on the burner when you add the eggs, they will scramble instantly, and you will have breakfast pasta. The heat of the noodles alone is enough to thicken the sauce.
• Reserve Pasta Water: The starchy water is often called “liquid gold.” It helps emulsify the fat and cheese into a smooth sauce that clings to the pasta rather than sliding off.
• Cheese Quality: Use authentic Parmigiano-Reggiano or Pecorino Romano. These hard cheeses have the right protein structure to melt into the egg mixture properly.
• Room Temp Eggs: If possible, take your eggs out of the fridge 20 minutes before cooking. Room temperature eggs mix more easily into the hot pasta and are less likely to shock into lumps.

What To Serve With Spaghetti Carbonara?

Because Carbonara is rich and salty, it pairs best with fresh, acidic sides. A simple arugula salad dressed with lemon vinaigrette cuts through the richness of the egg yolk sauce perfectly. For a heartier meal, serve with crusty garlic bread to mop up any leftover sauce, or steamed asparagus for a vibrant green contrast. A crisp glass of Pinot Grigio is the traditional beverage pairing.

How To Store Leftovers Spaghetti Carbonara?

• Refrigerate: Carbonara is best eaten fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat: Reheating is tricky because the eggs can scramble. Reheat gently in a microwave at 50% power, adding a splash of water to loosen the sauce, or toss in a warm skillet over very low heat.
• Freeze: Freezing is not recommended, as the egg sauce will separate and become grainy upon thawing.

Spaghetti alla Carbonara Nutrition Facts

• Calories: ~580 kcal
• Fat: 22g
• Carbohydrates: 65g
• Protein: 28g
• Nutrition information is estimated per serving based on 4 servings.

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