Spaghetti Carbonara

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Spaghetti Carbonara is the epitome of Italian comfort food. A dish that balances creamy richness with salty pancetta and a bite of black pepper, it’s simple yet deeply satisfying. With only a handful of ingredients and no heavy cream in sight, the magic lies in the silky egg-based sauce that coats every strand of pasta.

Often associated with Roman cuisine, Carbonara has earned its place in kitchens worldwide. It’s an ideal midweek meal or an elegant dinner party choice when you want to impress without overcomplicating things. One bite and you’ll understand why this classic never goes out of style.

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What Kind of Spaghetti Should I Use?

Traditional spaghetti is the go-to choice, though bucatini or fettuccine are fair substitutes. The key is to use pasta with enough surface area to catch the sauce, allowing the creamy egg and cheese mixture to cling and coat evenly.

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Ingredients for the Spaghetti Carbonara

Spaghetti – The core of the dish. Choose a high-quality dried spaghetti that holds up well and provides a satisfying texture.

Pancetta or Guanciale – This brings a salty, savory depth. Guanciale is traditional, but pancetta is easier to find and works wonderfully.

Egg Yolks – Essential for the luxurious, creamy texture of the sauce. They create a rich base without needing cream.

Parmesan or Pecorino Romano – Sharp and salty, these cheeses melt into the sauce and elevate the flavor. Pecorino is traditional, but Parmesan is also acceptable.

Black Pepper – Adds subtle heat and enhances the overall flavor profile. Freshly cracked is best for maximum aroma.

Salt – For the pasta water and slight seasoning, though go light since the pancetta and cheese are already salty.

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How To Make the Spaghetti Carbonara

Step 1: Boil the Pasta

Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to the package instructions. Reserve 1 cup of pasta water before draining.

Step 2: Cook the Pancetta

While the pasta cooks, heat a skillet over medium heat. Add diced pancetta or guanciale and cook until crispy and golden. Turn off the heat and set aside, leaving the rendered fat in the pan.

Step 3: Make the Sauce

In a bowl, whisk together the egg yolks, grated cheese, and a generous amount of freshly cracked black pepper. Mix until smooth.

Step 4: Combine and Toss

Add the hot, drained spaghetti to the skillet with pancetta. Quickly pour in the egg and cheese mixture and toss vigorously. Add a splash of reserved pasta water a little at a time to loosen the sauce and create that glossy finish.

Step 5: Serve Immediately

Divide into bowls, sprinkle with extra cheese and black pepper, and serve while hot.

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How to Serve and Store Spaghetti Carbonara

Spaghetti Carbonara is best served right away while the sauce is creamy and warm. Pair it with a crisp green salad or a glass of chilled white wine for a classic Italian meal. A grating of extra cheese and fresh parsley on top can also add brightness.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water to loosen the sauce. Avoid microwaving, as it can scramble the eggs.

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Frequently Asked Questions

Can I use bacon instead of pancetta?

Yes, bacon can be used in place of pancetta, though the flavor will be smokier. Aim for thick-cut bacon for better texture.

Do I need to use cream in Carbonara?

No cream is needed. Traditional Carbonara relies on eggs and cheese to create the creamy texture.

How do I keep the eggs from scrambling?

Make sure the pasta is hot but not boiling when you mix in the egg mixture. Tossing continuously and adding pasta water slowly helps control the temperature.

What cheese is best for Carbonara?

Pecorino Romano is the classic choice, but Parmesan works well if that’s what you have.

Can I make this vegetarian?

You can omit the pancetta and replace it with mushrooms or smoked tofu for a vegetarian version, but it won’t be a traditional Carbonara.

Is it okay to use whole eggs instead of just yolks?

You can use whole eggs, but yolks give a richer, silkier finish. A mix of whole eggs and yolks can also work.

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Want More Pasta Ideas?

You might also like the Delicious Beef Bowtie Pasta, where hearty meat sauce wraps around every curl. Or try the Garlic Sausage Alfredo Rigatoni for a creamy and bold twist.

For something spicy and satisfying, the Spicy Rattlesnake Pasta brings the heat with every forkful. If you want an easy-bake style, check out the Pepperoni Pizza Casserole.

And if you’re into creamy dishes, the Creamy Cajun Chicken Pasta is a must-try, blending spice and cream in every bite.

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If you make it, I’d love to hear how it turned out. Did you go traditional or add your own spin? Leave a comment below. I’m always curious how others make it their own.

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