Creamy Spaghetti Carbonara
40 min
Rich and silky carbonara without cream - just eggs, cheese, and crispy bacon creating that perfect creamy sauce. Classic Italian comfort food that never disappoints.
pastaitaliancomfort food
Real Italian carbonara that's silky and rich without any cream — just eggs, cheese, and perfectly crispy pancetta.
Instructions
- 1
Bring a large pot of salted water to boil for the pasta.
- 2
Meanwhile, heat a large skillet over medium heat and cook the pancetta until golden and crispy, about 4-5 minutes. Remove from heat but keep the rendered fat in the pan.
- 3
In a bowl, whisk together the whole eggs, egg yolks, and grated parmesan until well combined. Season with freshly cracked black pepper.
- 4
Cook the spaghetti according to package directions until al dente. Reserve 1 cup of the starchy pasta water before draining.
- 5
Working quickly, add the hot drained pasta to the skillet with the pancetta and toss to coat with the rendered fat.
- 6
Remove the pan from heat and immediately pour in the egg mixture while tossing constantly with tongs. The residual heat will cook the eggs into a silky sauce.
- 7
Add pasta water a little at a time, tossing constantly, until you get a creamy sauce that coats each strand. Taste and adjust seasoning with more pepper and parmesan as needed.
Per average serving
892
Calories
kcal
45.1
Protein
g
78.9
Carbs
g
43.2
Fat
g
3.5g
Fiber
3.8g
Sugar
1521mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
892
Calories
kcal
45.1
Protein
g
78.9
Carbs
g
43.2
Fat
g
3.5g
Fiber
3.8g
Sugar
1521mg
Sodium
Tips from the kitchen
- The big risk here is scrambled eggs. Pull the pan off the heat before the egg mixture goes in, and keep tossing the whole time. Residual heat does the work, not the burner.
- Grate the parmesan fine and whisk it into the eggs ahead of time. A clumpy block won't melt into the sauce as smoothly.
- Don't skip the reserved pasta water. Add it a splash at a time. It loosens the sauce and helps the cheese and egg cling to the spaghetti instead of seizing up.
- Cook the pancetta until the edges go crispy but don't burn the fat. That rendered fat coats the pasta in step 5, so you want it tasty, not bitter.
- Have everything ready before the pasta drains. The whole thing comes together fast and hot pasta cools quick, so you can't be hunting for the tongs while it sits.
Ways to vary it
- Swap the pancetta for guanciale if you can find it. It's the more traditional cut and renders down with a deeper flavor.
- A mix of parmesan and pecorino romano is a nice option if you want a sharper, saltier edge to the sauce.
- Want it a bit more peppery? Crack extra black pepper straight into the rendered fat for a second before the pasta goes in.
Storage & leftovers
Carbonara is best eaten right away while the sauce is silky. Leftovers keep in the fridge for up to 2 days in a sealed container, but the egg sauce firms up and gets a little grainy once cold. Reheat gently in a pan over low heat with a splash of water, tossing constantly, and don't freeze it since the sauce splits.
What to serve with it
A simple green salad with a sharp vinaigrette cuts through the richness nicely. A glass of dry white wine and some bread for the plate is all else you need.
UC
By Untrained ChefPublished 9 February 2026 · Updated 11 July 2026
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