Name: Spaghetti Carbonara
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 8 oz spaghetti; 2 large eggs; 3/4 cup grated Parmesan or Pecorino Romano; 1 tsp freshly cracked black pepper; 1 tbsp olive oil or butter; Optional Add-ins:; 1 clove garlic, smashed (optional); Fresh parsley, chopped (for garnish)

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Spaghetti Carbonara is a rich, creamy pasta dish made with just a handful of ingredients—but every bite is packed with flavor. I love how the sauce comes together from eggs, cheese, and pasta water—no cream needed—making it both indulgent and simple at the same time.

Why You’ll Love This Recipe

I love Carbonara for how quickly it comes together and how satisfying it is. The silky sauce clings to every strand of spaghetti, and the salty cheese gives it bold flavor. It’s one of those dishes that feels luxurious but takes less than 30 minutes to make. Whether I’m cooking for one or serving guests, it never disappoints.

Ingredients

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

Spaghetti
Eggs
Parmesan cheese (or Pecorino Romano), finely grated
Black pepper, freshly cracked
Olive oil or butter
Optional: garlic, for extra depth
Optional: parsley for garnish

Directions

I bring a large pot of salted water to a boil and cook the spaghetti until al dente. I reserve about 1 cup of pasta water before draining.
While the pasta cooks, I whisk together the eggs, grated cheese, and lots of black pepper in a bowl until smooth.
In a large skillet, I heat a bit of olive oil or butter and sauté garlic (if using) for just a minute to infuse the flavor.
I add the hot drained pasta to the skillet, then remove it from the heat.
I quickly pour in the egg mixture, tossing the pasta quickly and continuously to create a creamy sauce. I add pasta water a little at a time until the sauce is silky and coats the noodles.
I serve immediately, topped with more cheese, black pepper, and chopped parsley if desired.

Servings and timing

This recipe serves 2–3. It takes about 10 minutes to prep and 15 minutes to cook.

Variations

Sometimes I add peas, sautéed mushrooms, or spinach to bulk it up with veggies. For a lemony twist, I stir in a bit of zest at the end. When I want a richer version, I add a touch of butter into the sauce while tossing. And for a spicier bite, I add a pinch of red pepper flakes to the olive oil.

Storage/Reheating

I store leftovers in the fridge for up to 2 days. To reheat, I add a splash of water and warm it gently in a pan, stirring constantly to avoid scrambling the eggs. I don’t microwave this dish—it tends to dry out or overcook the sauce.

FAQs

Can I use a different pasta?

Yes. I’ve made this with linguine, fettuccine, and even rigatoni. As long as the pasta can hold the sauce, it works great.

What’s the secret to a creamy carbonara?

The key is to remove the pan from heat before adding the egg mixture and to toss quickly while gradually adding pasta water to emulsify the sauce.

Can I make it dairy-free?

Yes. I use a plant-based cheese alternative and a bit of nutritional yeast for flavor. Just be cautious with the consistency.

Do I need cream?

No. The creaminess comes entirely from the eggs, cheese, and pasta water. Traditional carbonara doesn’t include cream.

Can I add protein without meat?

Absolutely. I sometimes top it with a poached or fried egg, or even add chickpeas or crispy tofu for a vegetarian protein boost.

Conclusion

Spaghetti Carbonara is one of my favorite go-to pasta recipes—simple, quick, and deeply satisfying. I love the creamy, cheesy sauce and how easily it comes together with pantry staples. It’s proof that a few good ingredients are all I need for a great meal.