Creamy Dreamy Spaghetti Carbonara

Creamy Dreamy Spaghetti Carbonara

Hey there, friend! Let’s talk about Spaghetti Carbonara—the ultimate comfort food that feels fancy but is secretly a breeze to make.

This classic Italian dish is all about creamy, cheesy, bacon-y goodness that hugs every strand of pasta.

No heavy cream here, just a silky sauce made from eggs, Parmesan, and a little pasta magic.

Whether it’s a busy weeknight or a cozy weekend dinner, this recipe is your shortcut to a meal that feels like a warm hug.

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

1. Cook the Pancetta to Crispy Perfection
Heat a large skillet over medium heat and add the diced pancetta (or bacon if you’re using it). Let it cook slowly, stirring occasionally, until it turns golden brown and crispy. This step is all about rendering the fat and building that deep, savory flavor. Once done, use a slotted spoon to transfer the pancetta to a plate, leaving the rendered fat in the skillet—this is liquid gold for your sauce!

2. Boil the Pasta Just Right
While the pancetta cooks, bring a large pot of salted water to a rolling boil. Add the spaghetti and cook until it’s al dente—this usually takes about 8-10 minutes, but check the package instructions. You want the pasta to have a slight bite to it, as it will continue cooking slightly when mixed with the sauce. Before draining, reserve about 1/4 cup of the starchy pasta water. This will help create a silky, cohesive sauce later.

3. Whisk Up the Sauce
In a medium bowl, whisk together the eggs, freshly grated Parmesan, and a generous amount of freshly ground black pepper. The eggs will create the base of your creamy sauce, while the Parmesan adds a salty, nutty depth. Make sure the mixture is smooth and well-combined—this is the heart of your carbonara!

4. Bring It All Together
Once the pasta is drained, add it directly to the skillet with the rendered pancetta fat. Toss the pasta in the fat to coat it evenly—this helps the sauce cling to every strand. Remove the skillet from the heat (this is crucial to avoid scrambling the eggs!) and quickly pour in the egg and Parmesan mixture. Stir vigorously to combine, adding a splash of the reserved pasta water as needed to loosen the sauce. The heat from the pasta will gently cook the eggs, creating a luxuriously creamy texture.

5. Add the Pancetta Back In
Once the sauce is silky and the pasta is evenly coated, stir the crispy pancetta back into the skillet. This adds a delightful crunch and smoky flavor to every bite. Give it one final toss to make sure everything is well combined.

6. Serve and Savor
Plate your carbonara immediately while it’s still hot and creamy. Top each serving with an extra sprinkle of freshly grated Parmesan, a crack of black pepper, and a handful of chopped parsley for a fresh, vibrant finish. Dive in and enjoy the rich, comforting flavors!

Pro Tips

• Use guanciale (cured pork cheek) if you can find it—it’s the traditional choice and adds incredible flavor.
• Always toss the pasta with the sauce off the heat to avoid scrambling the eggs.
• Freshly grated Parmesan is a must for the best texture and flavor.

Storage

• Carbonara is best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days.
• Reheat gently on the stovetop with a splash of water or milk to bring back the creaminess.
• Avoid freezing, as the sauce may separate when thawed.