Spaghetti carbonara, a pasta and sauce rich with Parmigiano-Reggiano cheese and pancetta or bacon, is a quick and easy dinner that takes just 25 minutes from stove to table. Click to read about the questionable origins of spaghetti carbonara.
This knock-it-out-of-the park spaghetti alla carbonara recipe calls for extra egg yolk, which lends an extra silken richness and lusciousness to the dish. If you want a traditional version, use 4 whole eggs. I’ve also seen Italian cooks use an extra large egg yolk per person, which is super luxurious. Whatever you do, please forgo cream, peas, garlic, etc. They are wonderful, they’re just not part of the classic recipe.
Also, a lot of readers have asked whether they can use freshly made pasta. You can, but I find that using a premium dried pasta made from durum or semolina wheat really helps the sauce to cling. Originally published April 14, 2004.–David Leite
Raw Egg Reminder
A gentle reminder that this spaghetti alla carbonara recipe contains raw egg. Please be aware of this if you’re making the recipe for anyone for whom that’s a potential food safety no-no, including the very young, the very old, the very pregnant, and the very compromised in terms of immunity. All the rest of you, go ahead and sit down to this outrageously easy and traditional Italian carbonara recipe with gusto.
Video: How to Make Spaghetti alla CarbonaraVideo courtesy of CT Style
- Quick Glance
- 10 M
- 25 M
- Serves 4
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Recipe Testers Reviews
It was a rainy night, and I had no desire to brave the elements and hit the grocery store. This spaghetti alla carbonara recipe allowed me to use ingredients that I had on hand—with one minor substitution of regular bacon for pancetta—and create an easy, soul-satisfying meal. The eggs, cheese, and pasta water formed a rich creamy sauce that, when combined with the crisp bacon, made for a real wow factor.
Don’t be scared of spaghetti carbonara! Just remember to mix the pasta quickly once you add the eggs and add in the hot pasta water slowly (you might not need it all). I’ll never be able to eat the versions served with cream in restaurants again. This was delicious, so easy, so fast (!), and is ideal as a pantry dinner. The longest part really is waiting for the water to boil!
This is one of those wonderful recipes that doesn’t require you to run out and buy a thing. Who doesn’t have pasta, cheese, and eggs laying around? This spaghetti carbonara was so simple to make. It's perfectly my cooking style—a handful of ingredients with simple preparation with a great tasting result. I’m most certainly adding this to my arsenal. It just doesn’t get much better than this creamy, porky bowl of pasta-love. Great recipe! Next time I make this dish I want to add fresh peas. I think the sweetness of the peas would contrast beautifully with the saltiness of the pancetta. I love that certain “pea-ness” (love you, Iron Chef) that only comes from fresh peas.