Easy Pasta Carbonara
Indulge in the comfort of Italian cuisine with this Easy Pasta Carbonara recipe—your perfect go-to dish for a quick yet luxurious meal. With just 10 minutes of prep and 20 minutes of cooking time, this classic Roman pasta features silky strands of al dente spaghetti coated in a creamy sauce made from eggs, freshly grated Parmesan, and Pecorino Romano cheeses. Crispy, golden pancetta adds irresistible texture and a rich, savory flavor, while a touch of garlic and freshly cracked black pepper elevate the dish to restaurant-quality perfection. No cream is needed here—this authentic carbonara depends on simple techniques to achieve its luscious, velvety sauce. Perfect for weeknight dinners or impressing guests, this recipe serves four and is guaranteed to become a family favorite. Serve it with extra cheese on top for the ultimate pasta indulgence!
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Recipe Information
Ingredients
- 400 grams spaghetti
- 80 grams parmesan cheese, grated
- 40 grams pecorino romano cheese, grated
- 4 large eggs
- 150 grams pancetta, diced
- 2 cloves garlic cloves, peeled and crushed
- 1 tablespoon olive oil
- 1 to taste salt
- 1 to taste black pepper, freshly ground
Instructions
Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, according to package instructions (approximately 9-11 minutes). Reserve 1 cup of pasta water before draining.
While the pasta cooks, whisk together the parmesan cheese, pecorino romano cheese, and eggs in a large bowl. Add a generous amount of black pepper and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced pancetta and cook until golden and crispy, about 4-5 minutes. Add the crushed garlic cloves and sauté for another minute, then remove the garlic and discard.
Turn off the heat under the skillet and let the pancetta cool slightly. Once the pasta is cooked and drained, transfer it directly to the skillet with the pancetta and toss to combine.
Slowly add the egg and cheese mixture to the pasta, tossing quickly to prevent the eggs from scrambling. Add a little reserved pasta water, a tablespoon at a time, until the sauce reaches your desired creamy consistency.
Taste and adjust seasoning with salt and additional black pepper if needed.
Serve immediately, garnished with extra grated parmesan or pecorino romano cheese and a sprinkle of black pepper.
Nutrition Facts
Calories |
515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.0 g | 38% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 241 mg | 80% | |
| Sodium | 1638 mg | 71% | |
| Total Carbohydrate | 32.2 g | 12% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 0.9 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 362 mg | 28% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 207 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
