Recipe at a glance
- Estimated yield: 4 servings
- Prep: about 10 minutes
- Cooking: about 20 minutes
- Additional time: about 0 minutes (resting, rising, chilling or freezing, where required)
- Total: about 30 minutes
Times and yields are planning estimates, not results from a documented kitchen test. Follow the texture and temperature checks in the method; optional overnight rests take longer. Measurements use US cups and spoons unless stated otherwise.
Pasta Carbonara is a classic Italian dish that combines pasta with a creamy, savory sauce made from eggs, cheese, pancetta, and freshly ground black pepper. This easy-to-make recipe will yield 4 servings.
Ingredients
- 12 oz (340g) spaghetti or other long pasta
- 4 oz (113g) pancetta or bacon, diced
- 2 large pasteurized eggs
- 1 cup (100g) grated Pecorino Romano or Parmesan cheese
- Freshly ground black pepper, to taste
- Salt, to taste
- Optional: chopped fresh parsley, for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente.
- While the pasta is cooking, heat a large skillet over medium heat. Add the diced pancetta or bacon and cook until crispy, about 5-7 minutes. Once cooked, remove the pancetta from the skillet using a slotted spoon and set it aside on a plate, leaving the rendered fat in the skillet.
- In a medium bowl, whisk together the eggs and grated Pecorino Romano or Parmesan cheese until well combined. Set aside.
- When the pasta is cooked, use tongs or a pasta fork to transfer it directly from the boiling water to the skillet with the pancetta fat. Do not discard the pasta water.
- Toss the pasta in the skillet to coat it with the fat. Turn off the heat and let the pasta cool for about a minute to prevent the eggs from scrambling in the next step.
- Slowly pour the egg and cheese mixture into the skillet with the pasta, continuously tossing the pasta to evenly distribute the sauce. If the sauce appears too thick, add a few tablespoons of the reserved pasta water to achieve the desired consistency.
- Add the cooked pancetta or bacon to the skillet and toss to combine. Season with freshly ground black pepper and salt, if needed.
- Serve the pasta immediately, garnished with chopped fresh parsley if desired. Enjoy your Simple Pasta Carbonara!
Use eggs labeled pasteurized and suitable for uncooked or lightly cooked dishes. Keep egg mixtures refrigerated until needed; serve promptly. Read the food-safety guidance.
Storage and serving
Refrigerate leftovers promptly in shallow covered containers at 40°F (4°C) or colder. Use within three to four days, or sooner if an ingredient label requires it. Reheat cooked leftovers to 165°F (74°C). Limit perishable food to two hours out of refrigeration, or one hour above 90°F (32°C). Food-safety guidance.
Sources and further reading
Editorial update: October 23, 2026. Ingredient and method consistency reviewed; a documented kitchen test is still needed.
