Easy Spaghetti Carbonara Recipe (Creamy & Delicious)
Craving a quick, creamy, and comforting pasta dish? This Easy Spaghetti Carbonara combines al dente spaghetti, crispy pancetta, Parmesan cheese, and a velvety egg-based sauce. Perfect for a weeknight dinner or when you want something indulgent but simple.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4
- Recipe Category: Dinner
- Cuisine: Italian
Ingredients for Easy Spaghetti Carbonara
- 400g (14oz) spaghetti
- 150g (5oz) pancetta or guanciale, diced
- 2 large eggs + 1 egg yolk
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced (optional)
- Salt and black pepper, to taste
- 2 tbsp olive oil
- Fresh parsley, chopped, for garnish
Instructions to Make Easy Spaghetti Carbonara
- Cook the pasta: Boil spaghetti in salted water according to package instructions until al dente. Reserve 1 cup of pasta water and drain the rest.
- Cook the pancetta: Heat olive oil in a skillet over medium heat. Add pancetta and cook until crispy. Optionally, add garlic and sauté for 30 seconds.
- Prepare the sauce: In a bowl, whisk eggs, egg yolk, and Parmesan cheese until smooth.
- Combine pasta and sauce: Add hot pasta to the skillet with pancetta. Remove from heat, then quickly stir in the egg mixture, adding reserved pasta water gradually to create a creamy sauce without scrambling the eggs.
- Serve and garnish: Season with black pepper, sprinkle with fresh parsley, and serve immediately. Pair with garlic bread or a fresh garden salad.
Tips, Variations & Storage
- Use Pecorino Romano cheese instead of Parmesan for a sharper flavor.
- Swap pancetta with smoked bacon if necessary.
- For extra creaminess, add a splash of heavy cream (optional).
- Leftovers can be stored in the fridge for up to 2 days. Reheat gently in a skillet with a splash of water or milk.
- Enjoy with a glass of white wine for a classic Italian experience.
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For more ideas, check out this guide on carbonara recipes on BBC Good Food.
