I finally perfected my Spaghetti Carbonara with cheese and bacon, and this version has quietly become our best family favorite.
I grew up thinking Spaghetti Carbonara was just another dinner, but then I met the version that made me stop and think. This one leans on crisp bacon and salty Pecorino Romano for its personality, and somehow it behaves like comfort without being predictable.
I keep calling it my Easy Carbonara Recipe when friends ask because it keeps surprising people, every time. There’s a moment in the bowl that makes folks quiet, and I never tell where that comes from, dont ask.
If you like pasta that feels simple but has a secret, this is the one you’ll want to try.
Ingredients
- Spaghetti: Long strands of wheat, mostly carbs, some protein, little fibre, very filling.
- Bacon or guanciale: Rich in protein and fat, salty, crisps up for texture, not the healthiest.
- Eggs: Eggs add creamy richness and protein, they got vitamins, yolks bring extra silkiness.
- Pecorino Romano: Sharp, salty sheep cheese, gives tangy savory punch and lots of umami.
- Parmigiano Reggiano: Nutty, milder than Pecorino, melts smooth and adds depth and salt.
- Black pepper: Provides spicy bite and aromatic heat, balances richness without adding calories.
- Olive oil: Optional, helps crisp bacon, a little healthy fat, fruity flavor sometimes.
- Salt: Simple mineral salt, enhances flavors, not healthy in excess, but essential.
- Pasta water: Starchy water helps bind sauce, adds salt, key trick for silky texture.
Ingredient Quantities
- 400 g (14 oz) spaghetti
- 150 g (5 oz) bacon thick cut, diced (or guanciale if you got it)
- 3 large eggs (use 2 whole eggs plus 1 extra yolk)
- 1 cup (about 100 g) finely grated Pecorino Romano
- 1/4 cup (about 25 g) finely grated Parmigiano‑Reggiano, optional but nice
- Freshly ground black pepper, about 1 tsp plus extra for serving
- Salt for the pasta water (about 1 tbsp kosher salt per 4 L of water)
- 1 tbsp extra virgin olive oil, optional to help crisp the bacon
- Water for boiling the pasta
How to Make this
1. Fill a large pot with water, bring to a rolling boil, salt it well (about 1 tbsp kosher salt per 4 L water) and add 400 g spaghetti; cook to just al dente following package time.
2. While the pasta heats, whisk together 3 large eggs (use 2 whole eggs plus 1 extra yolk), 1 cup finely grated Pecorino Romano and the optional 1/4 cup Parmigiano-Reggiano in a medium bowl, add about 1 tsp freshly ground black pepper and set aside.
3. Heat a large skillet over medium, add 1 tbsp olive oil if using, then add 150 g diced thick-cut bacon or guanciale; cook until the fat is rendered and the pieces are crisp, turn down the heat if they start to burn.
4. Just before draining the pasta, scoop out and reserve about 1 to 1 1/2 cups of the starchy pasta water; then drain the spaghetti quickly — do not rinse.
5. Remove the skillet from the heat (very important so the eggs don’t scramble), add the hot drained spaghetti to the bacon and toss so every strand gets coated in the fat and bits.
6. Working fast, pour the egg and cheese mixture over the pasta off the heat and toss vigorously with tongs or two forks; add reserved pasta water a few tablespoons at a time until the sauce becomes glossy and creamy and clings to the spaghetti.
7. Taste and adjust: you probably won’t need extra salt because the Pecorino and bacon are salty, but add more pepper and a splash more pasta water if the sauce is too thick; keep the pan off direct heat the whole time to avoid curdling.
8. Serve immediately with extra grated Pecorino or Parmigiano, a big crack of black pepper on top, and enjoy — this dish cools fast so eat it right away.
Equipment Needed
1. Large pot (4–6 L), for boiling the pasta in lots of salted water
2. Colander or pasta strainer, to drain the spaghetti (do not rinse)
3. Large skillet or frying pan, preferably heavy‑bottomed, to render the bacon/guanciale
4. Tongs or two forks, for tossing and coating the strands evenly
5. Medium bowl and whisk or fork, to beat the eggs and mix the cheeses
6. Measuring spoons and a measuring cup or kitchen scale, for salt, cheese and egg accuracy
7. Heatproof ladle or liquid measuring cup, to scoop and reserve 1–1.5 cups pasta water
8. Microplane or fine grater, for finely grating Pecorino and Parmigiano
FAQ
Classic Italian Spaghetti Carbonara Recipe Substitutions and Variations
- Bacon / guanciale: pancetta is the closest swap, thick‑cut smoked bacon works too (will be smokier), turkey bacon if you got nothing else but it’s drier and less fatty
- Spaghetti: bucatini, linguine or fettuccine all work fine, bucatini gives great sauce cling and feels more authentic to some folks
- Pecorino Romano: aged Parmigiano‑Reggiano or Grana Padano are good substitutes, or try a 50/50 mix of Parm and Asiago for similar sharpness
- Eggs: use 3 yolks for an ultra silky, rich sauce or just 2 whole eggs if you want it lighter; for a veg version keep the eggs and swap the pork for mushrooms or smoked eggplant
Pro Tips
1) Temper the eggs first: before you dump the egg and cheese on the pasta, whisk a few tablespoons of the hot pasta water into the egg mix to raise its temperature a bit, then add to the pasta off the heat so it stays silky and doesnt scramble.
2) Save more pasta water than you think youll need and add it very slowly, a little at a time, until the sauce goes glossy; the starchy water is the only thing that makes the cheese and eggs emulsify into a proper sauce.
3) Cook the bacon or guanciale low and slow so the fat renders and the pieces crisp without burning, then drain or blot any excess oil if it feels greasy; guanciale tastes best but thick bacon is fine if you render it right.
4) Use an extra yolk and finely grated cheese for creaminess, crack plenty of fresh black pepper on top, and serve straight away in a warm bowl because the sauce tightens as it cools so you want to eat it right away.
Classic Italian Spaghetti Carbonara Recipe
I finally perfected my Spaghetti Carbonara with cheese and bacon, and this version has quietly become our best family favorite.
4
servings
805
kcal
Equipment: 1. Large pot (4–6 L), for boiling the pasta in lots of salted water
2. Colander or pasta strainer, to drain the spaghetti (do not rinse)
3. Large skillet or frying pan, preferably heavy‑bottomed, to render the bacon/guanciale
4. Tongs or two forks, for tossing and coating the strands evenly
5. Medium bowl and whisk or fork, to beat the eggs and mix the cheeses
6. Measuring spoons and a measuring cup or kitchen scale, for salt, cheese and egg accuracy
7. Heatproof ladle or liquid measuring cup, to scoop and reserve 1–1.5 cups pasta water
8. Microplane or fine grater, for finely grating Pecorino and Parmigiano
Ingredients
400 g (14 oz) spaghetti
150 g (5 oz) bacon thick cut, diced (or guanciale if you got it)
3 large eggs (use 2 whole eggs plus 1 extra yolk)
1 cup (about 100 g) finely grated Pecorino Romano
1/4 cup (about 25 g) finely grated Parmigiano‑Reggiano, optional but nice
Freshly ground black pepper, about 1 tsp plus extra for serving
Salt for the pasta water (about 1 tbsp kosher salt per 4 L of water)
1 tbsp extra virgin olive oil, optional to help crisp the bacon
Water for boiling the pasta
Directions
- Fill a large pot with water, bring to a rolling boil, salt it well (about 1 tbsp kosher salt per 4 L water) and add 400 g spaghetti; cook to just al dente following package time.
- While the pasta heats, whisk together 3 large eggs (use 2 whole eggs plus 1 extra yolk), 1 cup finely grated Pecorino Romano and the optional 1/4 cup Parmigiano-Reggiano in a medium bowl, add about 1 tsp freshly ground black pepper and set aside.
- Heat a large skillet over medium, add 1 tbsp olive oil if using, then add 150 g diced thick-cut bacon or guanciale; cook until the fat is rendered and the pieces are crisp, turn down the heat if they start to burn.
- Just before draining the pasta, scoop out and reserve about 1 to 1 1/2 cups of the starchy pasta water; then drain the spaghetti quickly — do not rinse.
- Remove the skillet from the heat (very important so the eggs don't scramble), add the hot drained spaghetti to the bacon and toss so every strand gets coated in the fat and bits.
- Working fast, pour the egg and cheese mixture over the pasta off the heat and toss vigorously with tongs or two forks; add reserved pasta water a few tablespoons at a time until the sauce becomes glossy and creamy and clings to the spaghetti.
- Taste and adjust: you probably won't need extra salt because the Pecorino and bacon are salty, but add more pepper and a splash more pasta water if the sauce is too thick; keep the pan off direct heat the whole time to avoid curdling.
- Serve immediately with extra grated Pecorino or Parmigiano, a big crack of black pepper on top, and enjoy — this dish cools fast so eat it right away.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 320g
- Total number of serves: 4
- Calories: 805kcal
- Fat: 31.3g
- Saturated Fat: 11g
- Trans Fat: 0.5g
- Polyunsaturated: 3g
- Monounsaturated: 12g
- Cholesterol: 175mg
- Sodium: 1000mg
- Potassium: 450mg
- Carbohydrates: 75g
- Fiber: 3g
- Sugar: 3g
- Protein: 45g
- Vitamin A: 500IU
- Vitamin C: 0mg
- Calcium: 283mg
- Iron: 2mg
