Name: Creamy Italian Carbonara with Pancetta & Egg Yolk Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 400 g 14 oz of spaghetti; 150 g 5 oz of pancetta; 4 egg yolks; 1 cup grated Parmigiano Reggiano; Black crushed pepper (to taste); 1 tbsp Salt

In the mood for pasta? Try this Creamy Italian Carbonara – it’s a creamy Italian pasta dish made with spaghetti, pancetta, egg yolks, and Parmigiano Reggiano, all tossed together into a rich and comforting sauce. (Don’t let the egg yolk sauce intimidate you… it only takes 30 minutes to whip up!)

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This dish is perfect for weeknight dinners and works really well for family meals or small gatherings when you want to serve something hearty (but mild) that everyone will enjoy.

You can pair this Spaghetti Carbonara with a fresh green salad or warm pull-apart bread for a completely satisfying meal. (And did I mention it only takes 30 minutes? lol.)

How to Make Creamy Italian Carbonara

Ingredients you’ll need for this recipe

400g (14 oz) of spaghetti
150g (5 oz) of pancetta
4 egg yolks
1 cup grated Parmigiano Reggiano
Black crushed pepper, to taste
1 tbsp Salt

Step-by-Step Guide

1. Start by boiling a large pot of salted water according to the instructions of the pasta package.

2. Once boiling, add the spaghetti and cook it according to the package’s instructions until it reaches an al dente texture.

3. Before draining, remember to reserve about 1 cup of the pasta cooking water for later use, then drain the pasta and set it aside.

4. While the pasta is cooking, cut the pancetta or guanciale into small, 1/4 inch thick pieces.

5. Heat a large skillet over medium heat, and add the diced meat.

6. Cook, stirring occasionally, until the pieces are nicely crispy and golden.

7. Remove the crispy pieces from the skillet with a slotted spoon, setting them aside on a paper towel-lined plate. Keep the rendered fat in the skillet.

8. In a bowl, separate the egg yolks from the whites (the whites can be saved for another recipe or discarded).

9. Add the majority of the freshly grated cheese to the yolks (reserve a small amount for serving), and whisk them together vigorously. Season this mixture with a generous amount of freshly cracked black pepper.

10. Transfer the drained, still-hot pasta directly into the skillet with the rendered fat over low heat.

11. Toss the pasta to ensure it’s thoroughly coated in the fat. Then, remove the skillet from the heat to prevent the eggs from scrambling in the next step.

12. Quickly pour the egg and cheese mixture over the pasta, tossing continuously to coat the pasta strands evenly and create a smooth, creamy sauce.

13. If the sauce appears too thick, gradually add the reserved pasta cooking water until you reach your desired consistency.

14. Finally, add the crispy pancetta (or guanciale) pieces back into the skillet and toss everything together once more.

5. Dish out the carbonara immediately after mixing, garnishing each serving with the remaining grated cheese and an extra sprinkle of black pepper to taste.

Serve & Enjoy!

Important Recipe Notes

Work quickly with the egg mixture: The key to creamy carbonara is adding the egg and cheese mixture while the pasta is hot but not on direct heat. If the pan is too hot, the eggs can scramble instead of turning into a smooth sauce.
Make sure you are reserving the pasta water before draining. The starch in it helps loosen the sauce and makes it silky, creamy, and well-coated on every strand of pasta.
Use hot pasta, not boiling heat: Once you mix the pasta with the pancetta fat, remove the pan from the heat before adding the egg mixture. This prevents curdling and keeps the texture smooth.
Freshly grated cheese works best: Parmigiano Reggiano melts more smoothly and gives a richer flavor compared to pre-shredded cheese.
Season carefully with salt: Pancetta and cheese are already salty, so go light on added salt and adjust only after tasting.
Black pepper is essential: Don’t be shy with the freshly cracked black pepper—it gives carbonara its signature bold flavor.
Serve immediately: Carbonara thickens quickly as it sits, so it’s best enjoyed right after mixing while it’s still creamy and glossy.
No cream needed: Authentic carbonara gets its creaminess from eggs, cheese, and pasta water—no cream required.

Prep Time:10

Cook Time:20

Total Time:30

Ingredients

400 g 14 oz of spaghetti
150 g 5 oz of pancetta
4 egg yolks
1 cup grated Parmigiano Reggiano
Black crushed pepper to taste
1 tbsp Salt

Instructions

Start by boiling a large pot of salted water according to the instructions on the pasta package.
Once boiling, add the spaghetti and cook it according to the package's instructions until it reaches al dente texture.
Before draining, remember to reserve about 1 cup of the pasta cooking water for later use, then drain the pasta and set it aside.
While the pasta is cooking, cut the pancetta or guanciale into small, 1/4 inch thick pieces.
Heat a large skillet over medium heat, and add the diced meat.
Cook, stirring occasionally, until the pieces are nicely crispy and golden.
Remove the crispy pieces from the skillet with a slotted spoon, setting them aside on a paper towel-lined plate. Keep the rendered fat in the skillet.
In a bowl, separate the egg yolks from the whites (the whites can be saved for another recipe or discarded).
Add the majority of the freshly grated cheese to the yolks (reserve a small amount for serving), and whisk them together vigorously.
Season this mixture with a generous amount of freshly cracked black pepper.
Transfer the drained, still-hot pasta directly into the skillet with the rendered fat over low heat. Toss the pasta to ensure it's thoroughly coated in the fat.
Then, remove the skillet from the heat to prevent the eggs from scrambling in the next step.
Quickly pour the egg and cheese mixture over the pasta, tossing continuously to coat the pasta strands evenly and create a smooth, creamy sauce.more.
If the sauce appears too thick, gradually add the reserved pasta cooking water until you reach your desired consistency.
Finally, add the crispy pancetta (or guanciale) pieces back into the skillet and toss everything together once
Dish out the carbonara immediately after mixing, garnishing each serving with the remaining grated cheese and an extra sprinkle of black pepper to taste.