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Carbonara Recipe

With plenty of parmesan, pancetta, and a perfect egg to pasta ratio, this carbonara recipe is sure to please. Just don't overcook the eggs!
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course
Cuisine Italian
Servings 4
Calories 641 kcal


  • Small skillet
  • Grater


  • 1 pound spaghetti
  • 1/2 cup pancetta diced
  • 1/4 tsp black pepper
  • 3 eggs
  • 1/2 cup Parmesan cheese grated


  • Cook the spaghetti in a large pot of boiling water according to package instructions.
  • Meanwhile, cook the pancetta in a small skillet over medium heat until crisp.
  • Drain the spaghetti and add it to the skillet with the pancetta. Add the black pepper and eggs and toss to combine.
  • Add the Parmesan cheese and toss until creamy. Serve immediately.


  • If you want a truly indulgent dish, top your carbonara with a fried egg. It's not traditional, but it's delicious.
  • The debate between pancetta and leaner meat options, such as bacon, is a long-standing one. While there are arguments to be made for both, it ultimately comes down to personal preference.

Serving Suggestions

Serve with a green salad and a glass of white wine.

Storing Suggestions

Leftover carbonara can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop before serving.


Calories: 641kcalCarbohydrates: 86gProtein: 27gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 151mgSodium: 450mgPotassium: 370mgFiber: 4gSugar: 3gVitamin A: 287IUCalcium: 192mgIron: 2mg
Keyword Carbonara
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