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You guys! My pasta carbonara is the real deal—creamy, dreamy, and so full of flavor! Just eggs, cheese, pancetta, and pasta magic. It feels restaurant worthy but takes less than 30 minutes!
What Makes My Pasta Carbonara The Best
- Home Cooks In Mind: No fancy ingredients or restaurant-level skills. Just easy steps and accessible swaps, without sacrificing any flavor.
- No Scrambled Eggs, I Promise: With tips like tempering eggs and keeping the heat low, I guide you to that perfect sauce every time!
- Comfort Food Without the Fuss: This dish comes together in under 30 minutes. No fuss, just real ingredients and tastes just like you’re in Italy!
Ingredients Needed
- Pork: Traditional carbonara uses guanciale (cured pork cheek), but I use pancetta since it’s easier to find—and bacon works in a pinch too!
- Pasta water is the secret weapon—it makes the sauce silky, keeps the eggs from scrambling, and helps when you reheat.
- Cheese Tip: Can’t find pecorino romano? Romano, parmesan, or a mix will work. Use freshly grated cheese! Pre-shredded or powdered won’t melt as well.
- Pasta Options: No spaghetti? No problem. Linguine, fettuccine, or bucatini all work well with carbonara.
- Add-Ins: You could add thawed peas, sautéed mushrooms (cook separately), or a little garlic (simmer in the fat for 30–60 sec) before the sauce step.
How to Make Homemade Pasta Carbonara
My simple 6 ingredient, 30 minute pasta carbonara will be your new go-to for a quick dinner your whole family will love. Follow my steps exactly to get the closest thing to traditional carbonara here in the states, right at home!
- Render the Fat: Off the heat, add pancetta to a large (14-inch) skillet. Turn the heat to medium low and cook for 10–12 minutes, until the fat is rendered and the pancetta is crispy. Remove with a slotted spoon and then set on a paper towel lined plate, leaving the fat in the skillet.
- Cook Pasta: Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti until al dente.
- Make Egg Mixture: In a medium bowl, whisk the egg, egg yolks, Romano cheese, and black pepper until it forms a thick paste. Take ¼ cup of the pasta water and slowly whisk it into the egg mixture. This prevents scrambling the eggs.
- Coat Noodles: Reheat the pancetta fat over medium heat, then add ½ cup of pasta water to the skillet, then transfer the cooked spaghetti noodles into the skillet. Toss for 1-2 minutes, until the noodles are coated and the water reduces to a sauce like texture.
- Stir to Cook Sauce: Turn off the heat, then immediately stir in the egg mixture, stirring continuously to prevent scrambling. If needed, turn the heat back on low for a bit, stirring until the sauce thickens and coats the pasta.
- Toss, Garnish, and Serve: Add the cooked pancetta, then toss to combine. Garnish with extra black pepper and salt to taste. Serve pasta carbonara immediately!
Alyssa’s Expert Carbonara Tips!
- Low and slow is the way to go! (Step 1) Start the meat in a cold pan to slowly render the fat—it’s key for getting the sauce right!
- Keep those noodles moving! (Step 5) Use tongs to stir constantly so the eggs don’t scramble—swirl and toss to coat the pasta evenly. If you add heat, do it briefly and stir the whole time.
Make Ahead and Reheating Instructions
Make-Ahead Instructions:
- Mix the egg mixture ahead and keep in the fridge.
- Cook pork up to 1.5 hours early. Drain, cover, and keep in the fridge. Save the fat in the skillet. Rewarm the fat before finishing the pasta to help the sauce come together.
- Don’t pre-cook the noodles: Hot, freshly boiled pasta is essential for cooking the sauce correctly.
Reheating Leftovers: Add 2–3 Tbsp saved pasta water and microwave in 20 second bursts, stirring well between each.
What to Serve With Pasta Carbonara
Carbonara is rich and creamy, so sides should keep things fresh, light, and simple. Here are a few delicious options that would make a beautiful spread!
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Easy Creamy Pasta Carbonara
This creamy carbonara uses simple ingredients and easy techniques to help busy moms get that classic Italian flavor right at home.
Ingredients
- 1 pound spaghetti noodles
- 1 pound diced pancetta or thick-cut bacon or guanciale if you can find it
- 1 large egg
- 3 egg yolks
- 2 cups freshly grated Romano cheese
- 1 teaspoon freshly cracked black pepper
- 1 cup pasta water
Instructions
- Off the heat, add 1 pound diced pancetta to a 14-inch large skillet, then heat over medium-low heat and cook for 10-12 minutes, until the fat turns translucent and crispy. Remove the pancetta from the skillet with a slotted spoon and reserve on a paper towel-lined plate. Leave the fat in the skillet.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add 1 pound spaghetti noodles and cook according to the directions until the pasta is al dente.
- Add the 1 large egg, 3 egg yolks, 2 cups freshly grated Romano cheese, and 1 teaspoon freshly cracked black pepper to a medium bowl and mix until it forms a thick paste.
- Just before the pasta is finished cooking, take about ½ cup of pasta water and slowly add it to the egg mixture, whisking as it is added to avoid scrambling the eggs.
- Heat the skillet with the pancetta fat in it over medium heat and add about 1 cup of pasta water to it before transferring the cooked spaghetti noodles right from the pot to the skillet. Cook for about 1-2 minutes, until the noodles are coated in the water and fat and the water has reduced to about ½ cup and looks like a sauce.
- Turn off the heat and immediately add the egg mixture to the pasta, stirring well the entire time to avoid scrambling the eggs. If the egg mixture doesn’t thicken up, you can turn the heat back on to low and heat it for 5-10 seconds at a time while you continue to mix the noodles with the sauce until it thickens enough to coat the back of a spoon.
- Toss the reserved pancetta with the noodles and sauce and serve immediately with additional cracked black pepper.
Notes
Updated April 14, 2025
Nutrition
Calories: 1149kcalCarbohydrates: 89gProtein: 49gFat: 65gSaturated Fat: 26gPolyunsaturated Fat: 9gMonounsaturated Fat: 26gTrans Fat: 0.2gCholesterol: 314mgSodium: 1383mgPotassium: 565mgFiber: 4gSugar: 4gVitamin A: 510IUCalcium: 592mgIron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
I use to get Pasta Carbonara at a restaurant near me. It had mushroom and English peas in it. Loved the mushrooms, but hate peas so I would always push them to the side.
I added sliced black olives and sliced mushrooms. It was already a great casserole and this just tweeked it a little.