Looking for a comforting, classic Italian dinner that doesn’t take all night to make? This Spaghetti Carbonara is rich, creamy, and full of flavor—plus it comes together with just a few ingredients you probably already have in the kitchen.
It’s the kind of dinner Nonna would be proud of (even if you’re not Italian!).
We are sharing tips to help you get the best results when making this recipe. If you don’t need the tips, scroll to the bottom for the full recipe and printable recipe card.
⭐ Why You’ll Love Spaghetti Carbonara⭐
- Ready in under 30 minutes – Perfect for busy weeknights.
- No cream needed – Just eggs, cheese, and pasta water for that silky sauce.
- Crowd-pleaser – Even picky eaters ask for seconds.
- Budget-friendly – Made with pantry staples like eggs, bacon, and spaghetti.
🧾 Ingredients
📌 Be sure to see the recipe card below for the full ingredients list with quantities and step-by-step instructions!
- Spaghetti
- Sea salt
- Extra virgin olive oil
- Bacon or Pancetta
- Pecorino Romano, grated
- Eggs
- Frozen English peas
- Pepper
🔪 How to Make Spaghetti Carbonara
- Heat olive oil in a deep skillet or large pot (about 6 quarts) over medium heat. Add the pancetta and cook until it’s crispy.
- Remove the pancetta and set it aside. Save the oil for later.
- In a mixing bowl, whisk the eggs and Pecorino Romano cheese together.
- Cook the spaghetti following the directions on the package. Before draining, save 1 cup of the pasta water.
- Return the reserved oil to the pan and heat it over medium.
- Add the drained spaghetti to the pan. Slowly pour the egg and cheese mixture over the pasta, tossing it gently to coat. Add small amounts of the pasta water as needed to keep it creamy.
- Stir in the crispy pancetta and the peas. Toss everything together until the peas are heated through.
- Serve with extra Pecorino Romano and a sprinkle of freshly cracked black pepper.
⭐ Pro Tips ⭐
- Pasta swap – Spaghetti is the classic choice, but you can totally use angel hair or linguine if that’s what you have.
- Cheese options – No Pecorino Romano? Grated Parmesan works just fine and still gives that salty, cheesy kick.
- No pancetta? No problem! – Thick-cut bacon works great. Just cut it into ½-inch pieces and cook until crisp. Save about 3 tablespoons of the bacon drippings to use instead of the pancetta oil.
- Work fast with the eggs – The pasta should still be hot when you add the egg mixture. That heat turns the eggs and cheese into a silky sauce—no cream needed!
- Loosen it up – If the pasta looks dry, just add a little reserved pasta water until it’s smooth and glossy.
📖 Variations
- Low-carb? Swap spaghetti for spiralized zucchini or a low-carb pasta option.
- Make it meatless – Skip the bacon and add roasted veggies instead.
- More protein? Add grilled chicken or shrimp.
What to Serve with Carbonara
- A side of homemade breadsticks
- Light Cucumber Salad
- And for dessert? These Ritz Cracker Thin Mints are always a hit!
How to Store Leftovers
Carbonara is best fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently with a splash of water or milk.
FAQs
Can I use pre-cooked bacon?
Yes! Just warm it up in the skillet and add garlic before mixing everything together.
Do I need to temper the eggs?
Nope. As long as your pasta is hot and you toss quickly, the eggs will cook just right—no curdles here.
More Delicious Recipes To Try
Spaghetti Carbonara Recipe
Looking for a comforting, classic Italian dinner that doesn’t take all night to make? This Spaghetti Carbonara is rich, creamy, and full of flavor—plus it comes together with just a few ingredients you probably already have in the kitchen.
Ingredients
- 16 oz Spaghetti
- 2 tablespoons Sea salt
- 2 tablespoons Extra virgin olive oil
- 4 ounces Pancetta diced
- 1 cup Pecorino Romano grated
- 3 Eggs
- 1 cup Frozen English peas thawed
- Pepper to taste
Directions
- Add olive oil to a deep pan or a 6 quart pot. Over a medium head, add pancetta and cook until crisped.
- Remove pancetta and reserve oil to side.
- In a bowl whisk together the eggs and pecorino Romano cheese.
- Cook your spaghetti, according to package instructions. Once done, reserve 1 cup pasta water. Drain remaining water.
- Add the reserved oil back to your pot/pan and place over medium heat.
- Once the oil is heated, add drained pasta, and then slowly pour the egg mixture over it stirring and turning the pasta to coat it. If it becomes a little dry add the pasta water, a small amount at a time, to loosen the pasta up.
- Add the cooked pancetta, and English peas, and toss together until the peas are warmed through.
- Serve with a little extra pecorino Romano, and add freshly cracked black pepper to taste.
Nutrition
Calories: 619kcalCarbohydrates: 73gProtein: 26gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.04gCholesterol: 134mgSodium: 3225mgPotassium: 372mgFiber: 5gSugar: 4gVitamin A: 456IUVitamin C: 12mgCalcium: 257mgIron: 2mg
Tried this recipe?Let us know how it was!
Heather!
Mmmm…I wasn’t sure what I was going to make for dinner tonight. I think I know what it will be now! THANKS!! 😉
Heather!
I made this for dinner tonight (didn’t get to do it last week), and man, was it good! The whole family enjoyed it, including The Pickiest Sixteen-Year-Old Ever! He doesn’t like cheese, but didn’t seem to notice all the parmesan in the sauce. Hehe. Thank you for an easy and awesome recipe that we WILL be making again…and again…and again!
Debi
I doubled the recipe when I made it, so we had left overs, and it sat for a few days. So it was a bit dry, we added just a tiny bit of leftover sauce that wasn’t enough for anything else, but was perfect to add to this, even a little chicken stock would have worked just to loosen things up. Got another night out of it.
Tamila
Yum – thanks for sharing – pinning this one and will try soon! Thanks for blogging and the giveaways – really enjoying perusing your site! Keep it up!
Debbie Welchert
This looks so good. I have to try it.
krystle
We are pasta lovers too!
I’m not much of a cook so I’ve heard the word carbonara tossed around at restaurants and such, but it looks so easy and delicious to make!