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freshly made carbonara in a skillet.
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5 from 8 votes

Easy Carbonara

This easy Carbonara recipe is a classic Italian pasta dish that's both comforting and simple to make. With crispy guanciale, creamy eggs, and Pecorino cheese, it's a luxurious yet easy meal perfect for any night of the week.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dinner, Lunch
Cuisine: Italian
Keyword: carbonara, carbonara recipe
Servings: 4
Calories: 666kcal
Author: Joanna Cismaru

Equipment

Ingredients

  • 14 ounces spaghetti
  • 5 ounces guanciale or pancetta, diced
  • 3 large eggs
  • 1 cup Pecorino Romano cheese freshly grated
  • ground black pepepr freshly ground, to taste
  • salt for pasta water
US Customary - Metric

Instructions

  • Bring a large pot of salted water to a boil. Toss in your spaghetti and cook it until it's al dente. That's usually about 1 minute less than what the package says.
    process shots showing how to make carbonara.
  • While the pasta's cooking, grab a large skillet and heat it over medium heat. Toss in the diced pancetta or guanciale. Cook it until it's beautifully crispy – that's usually about 5-7 minutes.
    process shots showing how to make carbonara.
  • Meanwhile, in a mixing bowl, whisk together the eggs, Pecorino Romano, and a generous sprinkle of black pepper. This mix is the heart of your Carbonara.
    process shots showing how to make carbonara.
  • Once your pasta is perfectly al dente, save about 1 cup of the pasta water and then drain the rest. Now, here's the critical part – while the pasta is still really hot, add it to the skillet with the pancetta/guanciale. Toss it quickly to coat it in the fat.
    process shots showing how to make carbonara.
  • Then, remove the skillet from the heat and pour in your egg and cheese mixture. Toss everything together swiftly. The heat from the pasta cooks the egg, creating a creamy sauce. If it's too thick, add a bit of the reserved pasta water.
    process shots showing how to make carbonara.
  • Carbonara waits for no one. Serve it hot with a bit more grated cheese and a sprinkle of black pepper.

Video

Notes

  1. Ensure your eggs are at room temperature for the best integration into the sauce.
  2. If you're using bacon instead of pancetta or guanciale, aim for a less smoky variety to keep the flavor authentic.
  3. Freshly grate the Pecorino Romano cheese for a smoother, more flavorful sauce.
  4. Feel free to adjust the black pepper to suit your taste.
  5. Remember, Carbonara is best served immediately, so have your diners ready as soon as it's off the stove!

Nutrition

Serving: 1serving | Calories: 666kcal | Carbohydrates: 76g | Protein: 30g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 189mg | Sodium: 594mg | Potassium: 365mg | Fiber: 3g | Sugar: 3g | Vitamin A: 319IU | Calcium: 310mg | Iron: 2mg