Easy Spaghetti Carbonara
This easy spaghetti carbonara is rich, creamy, and comforting, made with simple ingredients and big flavor, no cream needed, just pure pasta magic.
This is one of those dinners that feels fancy but is secretly super simple. It’s quick enough for a weeknight, but special enough to serve when you want something a little extra. The sauce comes together using eggs, cheese, and pasta water, and somehow turns silky and dreamy every single time.
I love this recipe because it uses pantry staples and comes together fast. It’s warm, cozy, and always a hit with the family. Serve it straight from the pan, add lots of pepper, and enjoy that “restaurant-at-home” feeling.
If you are not familiar with pancetta it is an Italian cured meat made from pork belly. It’s similar to bacon, but it isn’t smoked, so the flavor is rich and savory without that smoky taste. You can swap this out for regular bacon and the dish will still be delicious.
Easy Carbonara Pasta
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Here’s What You’ll Need
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add the spaghetti and cook until al dente, following the package directions.
- Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.
Cook the Pancetta
- While the pasta cooks, dice the pancetta into small pieces.
- Heat a large skillet over medium heat and cook the pancetta until golden and crispy.
- Remove pancetta with a slotted spoon and place on paper towels. Leave the rendered fat in the pan.
Make the Sauce
- In a bowl, whisk the egg yolks with most of the grated cheese (save a little for serving).
- Add a generous amount of freshly cracked black pepper.
Bring It All Together
- Add the hot pasta directly to the skillet with the pancetta fat over low heat and toss to coat.
- Remove the pan from the heat. Pour the egg and cheese mixture over the pasta, tossing quickly and constantly.
- Add a little reserved pasta water at a time until the sauce looks smooth and creamy.
- Stir the crispy pancetta back in.
Serve
- Serve right away with extra cheese and more black pepper on top.
FAQ + Variations
Is there cream in carbonara?
Nope! The creaminess comes from eggs, cheese, and pasta water. Simple and classic.
Worried about scrambled eggs?
Take the pan off the heat before adding the eggs and keep tossing. The hot pasta does the work.
Can I use bacon instead of pancetta?
Yes! Bacon works great and is easier to find. Just use thick-cut if you can.
Too thick?
Add more pasta water. A splash at a time works wonders.
Want to add veggies?
Peas or sautéed mushrooms are a fun twist, especially for kids.
This easy spaghetti carbonara is cozy, comforting, and totally quick to make, the kind of dinner that makes everyone happy at the table.
View More Pasta Recipes
Easy Spaghetti Carbonara
Ingredients
- 400 g spaghetti (14 oz)
- 150 g pancetta (5 oz)
- 4 egg yolks
- 1 cup grated Parmigiano Reggiano
- Crushed black pepper to taste
- 1 tbsp salt
Instructions
- Bring a large pot of salted water to a boil.
- Add the spaghetti and cook until al dente, following the package directions.
- Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.
- While the pasta cooks, dice the pancetta into small pieces.
- Heat a large skillet over medium heat and cook the pancetta until golden and crispy.
- Remove pancetta with a slotted spoon and place on paper towels. Leave the rendered fat in the pan.
- In a bowl, whisk the egg yolks with most of the grated cheese (save a little for serving).
- Add a generous amount of freshly cracked black pepper.
- Add the hot pasta directly to the skillet with the pancetta fat over low heat and toss to coat.
- Remove the pan from the heat. Pour the egg and cheese mixture over the pasta, tossing quickly and constantly.
- Add a little reserved pasta water at a time until the sauce looks smooth and creamy.
- Stir the crispy pancetta back in.
- Serve right away with extra cheese and more black pepper on top.
