Spaghetti Carbonara Recipe (With Step-by-Step Images)

Prep Time:

10 mins

Cook Time:

15 mins

Total Time:

25 mins

Servings:

6

Our recipe for creamy spaghetti carbonara combines al dente pasta with egg yolks, cream, pancetta, and nutty Parmesan cheese for a rich and satisfying dinner that's surprisingly easy to make at home. This take on the classic Italian dish takes only 25 minutes to make—it's perfect for those nights when you're craving a restaurant-worthy dish.

Simply bring a pot of water to a boil as you crisp up some pancetta. While the pasta cooks, whisk together the egg yolks, cream, and cheese, then add this sauce to the hot noodles off the heat along with the pancetta. After a thorough toss, you'll be rewarded with a creamy, cheesy, just-salty-enough dish that's pasta perfection.

Key Ingredients for Creamy Spaghetti Carbonara

Spaghetti: A long, thin noodle like spaghetti is ideal for a smooth and creamy dish like carbonara. Cook it until it's just al dente, about eight minutes, beginning to check for doneness six or seven minutes into the cooking time.

Pancetta: This cured pork product is similar to bacon in that both come from the pig's belly. But unlike bacon, pancetta is not smoked. This means it has a more pure pork flavor that mingles beautifully with the creamy, mild ingredients in this dish.

Egg yolks: While some carbonara recipes call for whole eggs or a mix of whole eggs and yolks, we prefer the richness that comes from using only egg yolks. Use two egg shells, your fingers, or an egg separator to gently separate the yolks from the whites. And don't toss those whites! They're perfect for a next-day, protein-packed omelet. (Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.)

Heavy cream: There's a reason why "creamy" is included in this recipe's name—it's because a cup of heavy cream is added along with the eggs. It adds luscious silkiness to the dish and also helps to keep the sauce from breaking, meaning it's easier to make than a classic (creamless) carbonara.

Parmesan cheese: Two cups of fluffy, nutty-tasting Parmesan cheese add a tangy bite to this rich pasta dish. We recommend grating the cheese yourself for the best flavor and texture. You can swap the Parmigiano Reggiano cheese for pecorino Romano, which is saltier and tangier, if you prefer.

Adding the egg mixture to the hot pasta off the heat while tossing vigorously ensures the yolks cook just enough without scrambling. It's important to have all your ingredients—from the crispy pancetta to the cheesy egg-cream mixture—ready to go by the time the pasta is cooked to nail the timing of this step.

Directions

Spaghetti Carbonara ingredients — Brie Goldman

Boil water; crisp pancetta:

Bring a large saucepan of water to a boil. Heat a medium skillet over medium heat. Add the olive oil and pancetta to skillet, and cook until the pancetta is browned, 3 to 4 minutes. Remove skillet from heat, and keep warm.

Brie Goldman
Cook spaghetti:

Cook spaghetti in boiling water until al dente, about 8 minutes.

Brie Goldman
Whisk egg mixture:

While spaghetti is cooking, whisk cream, egg yolks, Parmesan, salt, and pepper in a medium bowl until combined.

Brie Goldman
Drain pasta; stir in egg mixture:

Drain pasta, and return to saucepan. Immediately stir in egg-and-cheese mixture until well combined.

Brie Goldman
Add pancetta; toss well and serve:

Add warm pancetta and fat from pan. Toss well. Thin sauce with additional cream, if necessary. Serve immediately, garnished with grated Parmesan cheese.

Brie Goldman

Storing and Reheating

Spaghetti carbonara is best eaten immediately, but it is possible to refrigerate and reheat leftovers. Store the dish in an airtight container in the refrigerator for up to two days.

How to Reheat

To reheat, add a splash of water and microwave in 30-second bursts, stirring between each one, until hot throughout.

What to Serve With Spaghetti Carbonara

Serve this creamy pasta dish with a bright, crunchy salad to counter the richness, such as our Asparagus-Walnut Salad, greens with a pickled-shallot vinaigrette, or a Classic Caesar Salad.
A simple green vegetable, like braised green beans or sautéed broccolini, would also be a welcome accompaniment.

Frequently Asked Questions

What is the difference between carbonara sauce and Alfredo sauce?

Carbonara includes eggs (either whole, yolks, or a combination of the two) and a cured pork product like pancetta or guanciale. Alfredo sauce has no pork or eggs. It is made with butter, Parmesan cheese, and, often, heavy cream.
How can I prevent carbonara sauce from breaking?

The best way to prevent carbonara sauce from breaking is to whisk the egg mixture into the hot noodles off the heat. Then toss well until the creamy sauce coats the noodles. Breaking or curdling occurs when the proteins in a sauce denature and bind together, separating from the water and tightening up into curds. Too much heat is a main cause of curdling.
What is the most common noodle used for carbonara?

The most common noodle used for carbonara is spaghetti. If you don't have spaghetti, we suggest you substitute another long pasta such as linguine, fettuccine, or bucatini. The dish is sometimes made with mezze rigatoni (a shorter version of the tubed pasta shape).