Spaghetti alla Carbonara Recipe

There’s something undeniably comforting about a bowl of spaghetti alla carbonara. This classic Roman pasta dish comes together in minutes with a few pantry staples eggs, cheese, pasta, and pancetta yet it delivers big, bold flavors. Best of all, there’s no cream involved. The silky sauce is made by the residual heat of the pasta, transforming beaten eggs and Parmesan into a rich, luxurious coating for each strand.

Here’s how to make a perfectly balanced spaghetti alla carbonara at home, using simple steps and authentic ingredients.

Ingredients

• 1 pound dry spaghetti

• 2 tablespoons extra-virgin olive oil

• 4 ounces pancetta or slab bacon, cubed or sliced into small strips

• 4 garlic cloves, finely chopped

• 2 large eggs

• 1 cup freshly grated Parmigiano-Reggiano, plus more for serving

• Freshly ground black pepper, to taste

• 1 handful fresh flat-leaf parsley, chopped (optional garnish)

Instructions

1. Boil the Pasta:
   Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente (about 8–10 minutes). Drain well, reserving about ½ cup of the pasta water to adjust the sauce later.

2. Cook the Pancetta:
   While the pasta cooks, heat olive oil in a large skillet over medium heat. Add pancetta and sauté for about 3 minutes, until it turns crisp and the fat is rendered.

3. Add the Garlic:
   Stir in the chopped garlic and cook for 30–60 seconds, just until fragrant. Be careful not to burn it.

4. Toss in the Pasta:
   Add the drained, hot pasta directly to the skillet and toss well to coat with the pancetta and garlic oil. Let it sit for 1–2 minutes to absorb the flavors.

5. Mix the Eggs and Cheese:
   In a bowl, whisk together the eggs and 1 cup of grated Parmigiano-Reggiano until smooth.

6. Combine Off the Heat:
   Remove the skillet from heat. Immediately pour the egg and cheese mixture into the pasta, stirring quickly and continuously. The residual heat will cook the eggs gently, creating a creamy sauce without scrambling. If the sauce is too thick, add a splash of reserved pasta water to loosen it.

7. Season and Serve:
   Season generously with freshly ground black pepper. Taste and adjust with salt, if needed. Transfer to warm bowls and sprinkle with chopped parsley, if using. Serve with extra cheese on the side.

Why This Recipe Works

Unlike many modern takes that rely on cream, this version honors the traditional Roman preparation keeping it simple, satisfying, and true to its roots. The heat of the freshly cooked pasta does all the work, creating a rich, luscious sauce without overpowering the dish.

Nutrition Note

A standard serving of spaghetti alla carbonara delivers about 400–500 calories per cup, making it a hearty yet moderate choice when served with a fresh side salad or steamed vegetables.

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