What You’ll Love About This Recipe
This homemade carbonara is creamy, comforting, and surprisingly simple to make. You’ll love how it turns a few basic ingredients into a restaurant-worthy dish.
- Rich and creamy sauce without heavy cream—just eggs, cheese, and pasta water for the perfect texture.
- Ready in under 30 minutes, making it ideal for busy weeknights or lazy weekends.
- Customizable with crispy bacon, pancetta, or even mushrooms for a tasty twist.
Recipe
Carbonara is a classic Italian pasta dish known for its creamy texture and rich flavor. This authentic recipe uses simple ingredients to create a timeless dish that’s perfect for any occasion.
Ingredients:
- 12 ounces spaghetti
- 4 large eggs
- 1 cup grated Pecorino Romano cheese
- 4 ounces pancetta or guanciale, diced
- 3 cloves garlic, minced
- Freshly ground black pepper
- Salt (for pasta water)
Instructions:
- Cook the spaghetti in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- In a bowl, whisk together the eggs and Pecorino Romano cheese until well combined.
- In a large skillet, cook the pancetta or guanciale over medium heat until crispy. Add the garlic and sauté for 1 minute.
- Add the cooked spaghetti to the skillet and toss to coat in the pancetta fat. Remove from heat.
- Slowly pour the egg and cheese mixture into the skillet, constantly tossing the pasta to create a creamy sauce. Add reserved pasta water as needed to achieve desired consistency.
- Season generously with freshly ground black pepper and serve immediately.
Notes:
- Do not overcook the eggs; the residual heat from the pasta will cook them gently.
- Traditionally, guanciale is used, but pancetta is a suitable substitute.
Equipment:
- Large pot
- Skillet
- Whisk
- Tongs
Time:
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Cuisine: Italian
Servings: 4
Nutrition
Carbonara is a rich and creamy pasta dish that’s both delicious and satisfying. Here’s the nutritional breakdown per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 550 kcal |
| Protein | 20 g |
| Carbohydrates | 45 g |
| Fat | 30 g |
| Saturated Fat | 12 g |
| Fiber | 2 g |
| Sodium | 600 mg |
What To Serve With It
I love pairing my homemade carbonara with a simple side salad, like a mix of crisp greens, cherry tomatoes, and a light vinaigrette, to balance the dish’s richness. Garlic bread is another must-have, its buttery, garlicky flavor perfectly complementing the creamy pasta. These sides make the meal feel complete and extra satisfying.
Side Salad Options
While carbonara is rich and satisfying on its own, I always love pairing it with a fresh side salad to balance the meal. A simple mix of crisp greens like romaine or arugula, cherry tomatoes, and cucumber slices works wonders. I often add a sprinkle of Parmesan or toasted pine nuts for extra flavor. A tangy vinaigrette made with olive oil, lemon juice, and a hint of Dijon mustard ties it all together. Sometimes, I’ll toss in some olives or capers for a salty kick. This combination keeps the meal light, fresh, and perfectly complements the creamy pasta.
Garlic Bread Pairings
A side salad’s lightness is great, but sometimes you need something warm and hearty to round out a meal. That’s where garlic bread comes in—it’s the perfect partner for carbonara. I love how the crispy, buttery slices soak up the creamy sauce, adding a satisfying crunch. For extra flavor, I sprinkle parsley or grated Parmesan on top. If I’m feeling fancy, I’ll rub a fresh garlic clove on the bread right after toasting. It’s simple, but it makes all the difference. Trust me, once you try carbonara with garlic bread, you’ll never want to eat it any other way.
