Spaghetti Carbonara

Why You’ll Love This Recipe

I love this recipe because it comes together in less than 30 minutes yet tastes like something you’d order at a cozy trattoria. The sauce is creamy without a drop of cream—it’s all about the magic of eggs, cheese, and starchy pasta water. Adding tender bites of beef and chicken gives the dish a hearty, flavorful twist that makes it even more satisfying for everyday dinners.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Spaghetti (or bucatini/linguine)

• Cooked beef, diced or shredded

• Cooked chicken, diced or shredded

• Eggs (whole eggs and yolks)

• Parmesan or Pecorino Romano cheese, finely grated

• Freshly cracked black pepper

• Salt

• Olive oil (optional, for cooking the meat)

Directions

1. Cook the pasta: Boil spaghetti in salted water until al dente. Before draining, reserve 1 cup of pasta water.

2. Prepare the meat: Warm the beef and chicken in a skillet with a drizzle of olive oil over medium heat until heated through and lightly browned. Set aside but keep the pan warm.

3. Make the sauce base: In a bowl, whisk together eggs, yolks, cheese, and black pepper until smooth.

4. Combine pasta and sauce: Add drained pasta to the skillet with the meat. Toss well. Remove the pan from direct heat, pour in the egg mixture, and quickly toss. Add reserved pasta water, a little at a time, until the sauce becomes creamy and coats the pasta.

5. Serve: Plate immediately with extra cheese and black pepper sprinkled on top.

Servings and timing

• Servings: 4

• Prep Time: 5 minutes

• Cook Time: 25 minutes

• Total Time: 30 minutes

Variations

• Use fettuccine or bucatini for a fun twist.

• Add sautéed mushrooms or peas for an earthy, fresh note.

• Swap Parmesan for Pecorino Romano if you prefer a sharper flavor.

• Garnish with fresh parsley or chives for color and brightness.

storage/reheating

I store leftovers in the fridge for up to 2 days. To reheat, I gently warm the pasta in a skillet with a splash of water until the sauce loosens and becomes creamy again.

FAQs

Can I add cream to make the sauce richer?

Classic carbonara doesn’t include cream, but I can add a splash if I want it extra decadent.

What pasta shape is best?

Spaghetti is the standard, but bucatini or linguine also work beautifully.

Can I add vegetables?

Yes, I sometimes toss in mushrooms, spinach, or peas for more flavor and texture.

How do I stop the eggs from scrambling?

I always take the pan off the heat before adding the egg mixture and stir constantly, thinning with pasta water until smooth.

Can I make it ahead?

Carbonara is best fresh, but I sometimes prep the egg-cheese mixture and meat in advance so the dish comes together faster.

Conclusion

This Spaghetti Carbonara is creamy, savory, and wonderfully satisfying, without being complicated. The combination of pasta, cheese, eggs, and hearty meat makes it a dish I return to again and again, especially when I want comfort food in a hurry. It’s quick, flavorful, and perfect for both weeknights and special occasions.

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