Name: Easy Carbonara Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 1/2 lbs pancetta, cut into 1/2″ cubes; 1 tbsp olive oil; 1/2 tbsp black pepper, plus extra for garnish; 1/2 cup heavy cream; 4 egg yolks; 2 whole eggs; 3 tbsp salt (for boiling water); 1 lb thick spaghetti or bucatini pasta; 1 cup grated Parmesan cheese

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Introduction

Easy Carbonara is a classic Italian pasta dish that combines creamy eggs, savory pancetta, and rich Parmesan cheese for a comforting meal. This simple recipe delivers authentic flavors with minimal ingredients and effort, perfect for a quick weeknight dinner.

A white bowl holds a serving of spaghetti coated in a creamy light yellow sauce, with small chunks of brown meat mixed throughout. The noodles have a smooth and slightly shiny texture. On top are thin white shavings of cheese scattered over the pasta, along with small black specks of pepper. A copper-colored fork is placed inside the bowl, resting on the edge toward the top left. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 lbs pancetta, cut into 1/2″ cubes
1 tbsp olive oil
1/2 tbsp black pepper
1/2 cup heavy cream
4 egg yolks
2 whole eggs
3 tbsp salt (for boiling water and pasta)
1 cup grated Parmesan cheese
1 lb thick spaghetti or bucatini pasta
Extra black pepper and shaved Parmesan for garnish

Instructions

Step 1: Cut pancetta into 1/2-inch cubes.
Step 2: Heat olive oil in a skillet over medium heat. Add pancetta and black pepper, cooking until browned and almost crispy on all sides. Set aside.
Step 3: In a bowl, whisk together egg yolks, whole eggs, and heavy cream until fully combined.
Step 4: Bring a large pot of water to a boil. Add salt and cook pasta until al dente according to package instructions.
Step 5: Drain pasta quickly and return it to the large hot pot.
Step 6: Pour the egg and cream mixture into the hot pasta, stirring vigorously to create a creamy sauce without scrambling the eggs.
Step 7: Stir in the grated Parmesan cheese until melted and incorporated.
Step 8: Add the cooked pancetta and any reserved bacon grease from the skillet. Mix well to combine all flavors.
Step 9: Serve immediately, topped with additional freshly ground black pepper and shaved Parmesan cheese.

Tips & Variations

Use guanciale instead of pancetta for a more traditional taste.
For a lighter version, skip the heavy cream and rely solely on eggs and cheese for the sauce.
Be sure to toss the pasta off heat when adding the egg mixture to avoid scrambling.
Add chopped fresh parsley for a fresh garnish and color contrast.

Storage

Store any leftover carbonara in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat with a splash of water or cream to restore creaminess. Avoid microwaving directly to prevent the sauce from curdling.

How to Serve

The image shows three white bowls filled with creamy spaghetti carbonara. Each bowl has smooth, light yellow pasta strands coated in sauce, mixed with small pieces of cooked sausage that have a slightly pinkish-brown color. On top, there are thin, white shards of cheese scattered along with a light dusting of black pepper. Two of the bowls have a copper fork placed inside, resting on the pasta. The bowls are placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bacon instead of pancetta?

Yes, bacon can be a convenient substitute, but pancetta or guanciale provides a more authentic flavor and texture for carbonara.

Is heavy cream necessary in carbonara?

Traditional carbonara does not include heavy cream. It’s added here to create a creamier sauce and make the recipe easier to master, but you can omit it for a more classic version.