Spaghetti Carbonara is a classic Italian pasta dish made with spaghetti, pancetta, egg yolks, freshly grated Pecorino Romano cheese, and cracked black pepper. So rich and creamy, it’s the easiest pasta dish you will ever make!

Fork filled with long strands of cooked spaghetti carbonara hovering over a plate filled with cooked pasta.

Ah, Spaghetti Carbonara – my favorite bacon-filled Italian pasta dish.

If you’ve never heard of Carbonara, it is one of the most iconic and popular of all Italian pasta dishes, loved for its creamy texture and rich flavors. Originating in Rome, it is made with just five ingredients – spaghetti, cured pork, eggs, freshly grated Pecorino Romano cheese, and cracked black pepper.

True to authentic Carbonara, this recipe has no cream, garlic, or veggies like peas or mushrooms. And while it is traditionally made with guanciale (pig’s cheek), bacon and pancetta make delicious (and easier to find) substitutes.

It is super easy to make, but I highly recommend reading the “tip section” later in the post.

Ingredients needed to make spaghetti carbonara in individual measuring ramekins - the egg yolks, thinly sliced bacon, black pepper, and Pecorino Romano cheese.

Key Ingredients

Find the printable recipe with measurements in the recipe card below.

Spaghetti: The traditional choice, although other types of pasta may be used, including linguine, fettuccine, or penne.
Eggs: The eggs are a crucial ingredient in this dish and are what create the creamy sauce. The raw egg yolks are whisked with the grated cheese before being combined with the hot pasta off heat. The heat from the hot pasta cooks the eggs just enough.
Cured Pork: Traditional recipes use guanciale (pork cheek), but Pancetta or bacon are used outside of Italy. They’re cut into small pieces and cooked until crispy. The rendered bacon fat is left behind and tossed with the cooked spaghetti noodles.
Cheese: Pecorino Romano is the traditional choice, though parmigiano reggiano can be used. The cheese is finely grated and mixed with the eggs to create the sauce.
Black Pepper: Freshly cracked will give the best flavor. It’s used generously.

Large pot filled with spaghetti noodles cooking in boiling water.

Raw sliced bacon pieces cooking in a large stainless steel frying pan.

Large frying pan filled with crispy cooked bacon pieces.

How to Make Spaghetti Carbonara

1. Cook the pasta in salted water: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente, or firm to the bite. Once ready, reserve 2 cups of the pasta water, drain the rest, and set the spaghetti aside.

2. As the pasta water comes to a boil, cook the bacon until crisp: Cook the bacon in a large skillet over medium heat until crispy, and the fat has rendered, approximately 6 minutes. Remove the crispy bacon pieces from the skillet, leaving as much of the bacon grease behind.

Three egg yolks, freshly grated Pecorino Romano cheese, and black pepper in a medium mixing bowl.

Three egg yolks, freshly grated Pecorino Romano cheese, and black pepper mixed together in a medium mixing bowl.

Crispy cooked bacon pieces and hot pasta water added to a medium mixing bowl filled with the whisked eggs, Pecorino Romano, and black pepper.

3. Combine the egg and cheese mixture: Whisk the egg yolks, grated cheese, and freshly grated black pepper together in a medium bowl. Once combined, slowly whisk in ½ cup of the reserved pasta water and the cooked bacon until smooth.

Al dente spaghetti pasta added to a large frying pan with reserved bacon grease.

Bacon and egg yolk mixture added to the spaghetti coated in bacon grease and salty pasta water.

4. Mix the cooked spaghetti with the rendered bacon fat and pasta water: Place the skillet back on the stove over medium heat. Add the cooked spaghetti and the remaining 1 cup of pasta water. Stir and toss the pasta continuously for 3-4 minutes or until the water emulsifies and clings to the pasta.

5. Remove the pan from heat.

6. Combine the spaghetti with the egg mixture: Use tongs to combine the egg and cheese mixture with the cooked spaghetti. The heat from the pasta will cook the eggs just enough to create a creamy sauce, without scrambling them.

7. Garnish and Serve: Serve with additional freshly cracked black pepper and shredded cheese.

Large frying pan filled with prepared spaghetti carbonara ready to be served.

Tips for Perfect Carbonara

Cook the Pasta to Al Dente: Follow the package instructions to cook the pasta until it’s al dente (firm to the bite). Remember that the pasta will continue cooking slightly when mixed with the hot ingredients.
Reserve Pasta Water: Before you strain the spaghetti, reserve a couple of cups of hot cooking water. The starchy water helps create a silky sauce and can be used to adjust the sauce’s consistency.
Have the Egg and Cheese Mixture Ready: Whisk together the eggs, cheese, and black pepper before the pasta has finished cooking.
Combine Off Heat: Combine the hot pasta with the egg and cheese mixture away from direct heat. Combining over direct heat may scramble the eggs.
Work Quickly: For a smooth and creamy Carbonara sauce, quickly mix the hot pasta with the egg mixture. The residual heat from the pasta cooks the eggs without scrambling them. If the pasta cools too much, the eggs won’t cook properly.
Serve Immediately: Spaghetti Carbonara is best served right away.

White plate plated with a serving of freshly cooked spaghetti carbonara.

More Delicious Pasta Dishes

If you try making this Best Ever Spaghetti Carbonara Recipe, please leave me a comment and let me know! I always love to hear your thoughts.

Large skillet filled with luscious spaghetti carbonara with bacon.

RECIPE CARD