8 Classic Flavorful Spaghetti Carbonara Recipes

Whip up a plate of classic spaghetti carbonara with ease using our simple recipe with the creamy, savory flavors of this homemade Italian treasure.

Classic Spaghetti Carbonara Recipe

Make a warm plate of creamy, comforting spaghetti carbonara awaiting you at the dinner table. This dish, a true classic from the heart of Italy, is an invitation to roll up your sleeves and dive into the world of home cooking. Our recipe turns a handful of simple, everyday ingredients—crisp, savory bacon, rich eggs, creamy cheese, a pinch of pepper, and tender spaghetti—into a meal that feels like a warm hug. By following the easy steps we’ve laid out, you’ll transform these ingredients into a magical dinner that will impress anyone lucky enough to share it with you.

Spaghetti Carbonara

Ingredients

1 pound spaghetti
6 ounces guanciale or pancetta, diced
4 large eggs, beaten
1 cup Pecorino Romano cheese, grated
1 teaspoon black pepper, coarsely ground
1 ½ cups pasta water (will most likely not need all of it)

sipandfeast

Creamy Spaghetti Carbonara

Ingredients

1 tablespoon extra-virgin olive oil
10 ounces pancetta, cut into ½-inch dice
1 pound spaghetti
1 cup heavy cream, plus more if needed
4 large egg yolks
2 cups grated Parmesan cheese (about 5 ounces), plus more for garnish
1 teaspoon salt
¼ teaspoon freshly ground black pepper

marthastewart

Pasta And Peas

Ingredients

8 ounces spaghetti, uncooked
Salt for seasoning water
16 ounces frozen peas
2 tablespoons unsalted butter
1 cup Parmesan cheese, finely shredded
Freshly ground black pepper
Maldon sea salt
Crushed red pepper or Aleppo pepper

savoryexperiments

Classic Spaghetti Carbonara

Ingredients

3 eggs, beaten
1 cup (100 grams) Pecorino Romano cheese, finely grated, plus more for serving
½ cup (50 grams) Parmesan cheese, finely grated, plus more for serving
Lots of freshly ground black pepper
10.5 ounces (300 grams) pancetta or guanciale, diced into small pieces
1 pound (454 grams) dried spaghetti
1 cup (240 milliliters) reserved pasta water

tarasmulticulturaltable

Authentic Spaghetti Carbonara

Ingredients

3 cups cooked spaghetti (about 6 ounces dry) (600 grams cooked or 300 grams dry)
4 large egg yolks
1 cup pecorino, freshly grated (100 grams)
½-1 teaspoon black pepper (freshly ground if possible)
2 tablespoons olive oil
½-¾ cup guanciale (100-150 grams)

Extras

2-3 tablespoons pecorino, freshly grated

anitalianinmykitchen

Classic Spaghetti Carbonara

Ingredients

1 lb spaghetti pasta*
8 ounces bacon, diced
2 large eggs
1 cup freshly grated Parmesan cheese, plus extra for garnish
¼ teaspoon ground black pepper
½ teaspoon coarse salt
2 tablespoons extra virgin olive oil
Fresh parsley, roughly chopped, to garnish

aberdeenskitchen

Spaghetti Carbonara

Ingredients

1 tablespoon extra-virgin olive oil
6 ounces thickly sliced guanciale, pancetta, or slab bacon, cut into ¼-inch (6 mm) cubes
2 tablespoons kosher salt
1 pound spaghetti
3 large eggs plus 1 large egg yolk, well beaten
¾ cup grated Parmigiano-Reggiano, combined with ¼ cup grated pecorino Romano
Freshly ground black pepper

leitesculinaria