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Spaghetti Carbonara

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This Spaghetti Carbonara recipe is a creamy, savory Italian pasta dish made without cream. Featuring spaghetti coated in a luscious egg and cheese sauce, it’s elevated with hearty bites of beef and chicken. Ready in just 30 minutes, this comforting carbonara is perfect for busy weeknights or cozy dinners.

  • Author: Julia
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Dinner, Main Course
  • Method: Stovetop
  • Cuisine: Italian-Inspired

Ingredients

400g spaghetti (or bucatini/linguine)

1 cup cooked beef, diced or shredded

1 cup cooked chicken, diced or shredded

2 whole eggs

2 egg yolks

1 cup Parmesan or Pecorino Romano cheese, finely grated

1 tsp freshly cracked black pepper

Salt to taste

1 tbsp olive oil (optional, for cooking the meat)

Instructions

Boil spaghetti in salted water until al dente. Reserve 1 cup of pasta water before draining.

In a skillet, heat olive oil over medium heat and warm the beef and chicken until lightly browned. Set aside, keeping the pan warm.

In a bowl, whisk eggs, yolks, grated cheese, and cracked black pepper until smooth.

Return pasta to the skillet with the meat. Toss to combine. Remove from direct heat, pour in the egg mixture, and toss vigorously.

Gradually add reserved pasta water until the sauce is creamy and coats the pasta.

Plate immediately and top with extra cheese and black pepper.

Notes

To reheat: Gently warm in a skillet with a splash of water until creamy.

Variations include using bucatini or fettuccine, adding mushrooms or peas, and swapping Parmesan for Pecorino.

Garnish with fresh parsley or chives for brightness.

Do not add eggs while pan is hot to avoid scrambling.

Nutrition

Find it online: https://juliameals.com/spaghetti-carbonara/