Simple Pasta Carbonara
Experience the ultimate comfort food with this Simple Pasta Carbonara—a classic Italian dish that combines rich, savory flavors with effortless preparation. Featuring al dente spaghetti coated in a creamy sauce made from egg yolks, Parmesan, and Pecorino Romano, this recipe is elevated by crispy pancetta (or guanciale) and a hint of garlic-infused olive oil. With just 25 minutes from start to finish, it’s perfect for busy weeknights or an indulgent weekend treat. This authentic carbonara recipe requires no heavy cream, relying instead on the natural silkiness of the egg-based sauce for a deeply satisfying, restaurant-quality meal. Serve it fresh with a sprinkle of black pepper and extra cheese for a truly irresistible experience. Your search for the perfect “easy carbonara recipe” ends here!
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Recipe Information
Ingredients
- 400 grams spaghetti
- 4 large egg yolks
- 100 grams grated Parmesan cheese
- 50 grams grated Pecorino Romano cheese
- 150 grams pancetta (or guanciale)
- 1 clove garlic
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon black pepper
- 1 to taste salt
Instructions
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente.
While the pasta cooks, prepare the sauce by whisking together the egg yolks, Parmesan cheese, and Pecorino Romano cheese in a small bowl. Set aside.
Cut the pancetta (or guanciale) into small cubes. Heat a large skillet over medium heat and add the olive oil. Add the pancetta and sauté until crispy, about 5 minutes.
Peel and slightly crush the garlic clove. Add it to the skillet with the pancetta, cooking for 1-2 minutes until fragrant. Remove the garlic clove and discard it.
Once the pasta is cooked, reserve about 1 cup of the starchy pasta water and then drain the pasta.
Immediately transfer the hot pasta to the skillet with the pancetta. Toss to combine, ensuring the pasta is coated in the rendered fat.
Remove the skillet from the heat. Pour the egg and cheese mixture over the pasta, tossing quickly and continuously to create a creamy sauce. Add reserved pasta water a tablespoon at a time, if needed, to adjust the consistency.
Season with freshly cracked black pepper and salt to taste. Serve immediately, garnished with additional cheese if desired.
Nutrition Facts
Calories |
2164 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.3 g | 172% | |
| Saturated Fat | 58.7 g | 294% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 990 mg | 330% | |
| Sodium | 6947 mg | 302% | |
| Total Carbohydrate | 130.0 g | 47% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 4.2 g | ||
| Protein | 111.3 g | 223% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 1815 mg | 140% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 645 mg | 14% | |
*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.
