UntrainedChef
Creamy Spaghetti Carbonara - pasta, italian recipe

Creamy Spaghetti Carbonara

40 min
2 portions

Rich and silky carbonara without cream - just eggs, cheese, and crispy bacon creating that perfect creamy sauce. Classic Italian comfort food that never disappoints.

Instructions

  1. 1

    Salt your pasta water well (about 1-1.5 tbsp salt for 4 liters water). If using fresh spaghetti, wait to cook it until everything else is ready since it only takes 2 minutes. Dried pasta can be started while you prep the rest.

  2. 2

    Cut bacon, guanciale, or pancetta into small cubes and fry in a medium-hot pan until golden and crispy. Add a bit of butter or oil if needed.

  3. 3

    Whisk together whole eggs, finely grated cheese, fresh herbs, and pepper in a bowl.

  4. 4

    Save about 2 dl of the starchy pasta cooking water in a cup and whisk it into the egg mixture.

  5. 5

    Lift the cooked spaghetti straight from the pot into the pan with the meat - it's fine if some cooking water comes along. Pull the pan off the heat and immediately stir in the egg mixture, mixing well. The heat from the pasta will thicken the eggs into a silky sauce. If it gets too thick, add more pasta water.

  6. 6

    Grind plenty of black pepper over the top. Taste and add more salt if needed.

Per average serving

588
Calories
kcal
27.2
Protein
g
34.5
Carbs
g
38.7
Fat
g
3.3g
Fiber
2g
Sugar
848mg
Sodium

Tips from the kitchen

  • The single thing that ruins carbonara is scrambling the eggs. Pull the pan off the heat before the egg mixture goes in, every time. The residual warmth from the pasta is enough to turn it silky.
  • Whisking the hot pasta water into the eggs first is what saves you. It warms the eggs gently so they don't seize when they hit the pan. Don't skip it.
  • Fry the bacon or guanciale slowly so the fat renders out and the cubes go properly crisp. That rendered fat coats the pasta and carries the flavor, so leave it in the pan.
  • With fresh spaghetti you've only got about 2 minutes of cooking, so have the egg mixture whisked and the meat fried before the pasta hits the water. Everything moves fast at the end.
  • If the sauce tightens up while you're stirring, loosen it with a splash more of the pasta water. Add it bit by bit until it loosens back to a coating consistency.

Ways to vary it

  • Swap the thyme for fresh parsley if you want something a little brighter, or leave the herbs out entirely for a more classic version.
  • A small handful of frozen peas stirred in with the pasta is a nice option if you want some green on the plate.
  • Pecorino in place of, or alongside, the parmesan gives a sharper, saltier edge to the cheese if that's your thing.

Storage & leftovers

Carbonara is best eaten the moment it's made, but leftovers keep in the fridge for a day or two in a sealed container. It doesn't freeze well since the egg sauce splits. Reheat gently in a pan over low heat with a splash of water, stirring constantly so the sauce comes back together instead of scrambling.

What to serve with it

A simple green salad with a sharp vinaigrette cuts through the richness nicely. A glass of crisp white wine on the side doesn't hurt either.

UC
By Untrained ChefPublished 5 February 2026 · Updated 11 July 2026

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