The short answer: Carbonara is a classic Roman pasta made with just eggs, cheese, cured pork and black pepper, with no cream. Cook spaghetti, crisp diced guanciale, pancetta or bacon, then toss the hot pasta off the heat with beaten eggs, grated Pecorino Romano and a splash of pasta water until it turns silky. It takes about 25 minutes and serves 4.
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Plan a pasta night with the Meal Planner & Grocery List ($3.99), and keep the recipe in the Family Recipe Binder ($6.99).
I love cooking simple meals that bring everyone to the table, and carbonara needs only a few pantry staples.
Carbonara at a glance
| Details | |
|---|---|
| Serves | 4 |
| Total time | 25 minutes |
| Pasta | Spaghetti or rigatoni |
| Pork | Guanciale, pancetta or thick-cut bacon |
| Cheese | Pecorino Romano, or half Parmesan |
| Cream | None in the classic recipe |
Ingredients
- 1 pound spaghetti
- 6 ounces guanciale, pancetta or thick-cut bacon, diced
- 4 large eggs, or 3 eggs plus 2 yolks for a richer sauce
- 1 cup finely grated Pecorino Romano, plus more to serve
- 1½ teaspoons freshly ground black pepper
- Salt for the pasta water
How to make carbonara
- Boil the pasta. Cook the spaghetti in well-salted water until just al dente. Save 1 cup of the starchy pasta water before draining.
- Crisp the pork. While the pasta cooks, cook the pork in a large skillet over medium heat for 6 to 8 minutes, until the fat renders and the edges crisp. Turn off the heat.
- Make the egg mixture. Whisk the eggs, cheese and pepper in a bowl until it looks like a thick paste.
- Combine off the heat. Add the drained pasta to the skillet with the pork and toss to coat it in the fat. Let it cool for about 1 minute.
- Add the eggs. Pour in the egg mixture and toss fast, adding pasta water a splash at a time. The heat of the pasta thickens the eggs into a glossy sauce.
- Serve right away. Top with more cheese and pepper.
Why carbonara scrambles (and how to fix it)
| Problem | Cause | Fix |
|---|---|---|
| Scrambled eggs | Pan too hot | Take the skillet off the burner before adding eggs |
| Thick, clumpy sauce | Not enough liquid | Toss in more hot pasta water |
| Thin, runny sauce | Too much water or cooled pasta | Return to very low heat and keep tossing |
| Grainy cheese | Coarse grate | Use finely grated cheese from a block |
A note on egg safety
Classic carbonara cooks the eggs gently with the heat of the pasta, so the sauce may not get fully hot. FoodSafety.gov's temperature chart lists 160°F for egg dishes. The USDA's egg safety guide recommends pasteurized eggs or egg products for recipes with raw or undercooked eggs. It notes that older adults, pregnant women and people with weakened immune systems are most at risk, so pasteurized eggs are a smart swap when you're serving them.
How to store and reheat carbonara
Carbonara tastes best fresh, so cook only what you'll eat. Refrigerate leftovers in a shallow container within 2 hours and eat them within 3 to 4 days. Reheat gently in a skillet over low heat with a splash of water or milk, stirring often so the eggs stay creamy instead of scrambling. Carbonara doesn't freeze well because the egg sauce turns grainy.
Carbonara variations
- Chicken carbonara: add sliced cooked chicken breast with the pork.
- Carbonara with peas: stir in 1 cup of thawed frozen peas for color.
- Ham carbonara: use diced leftover ham instead of guanciale.
- Creamy carbonara: some American versions add ¼ cup heavy cream to make the sauce less likely to scramble.
Carbonara vs. Alfredo
| Carbonara | Alfredo | |
|---|---|---|
| Sauce base | Eggs and Pecorino | Butter and Parmesan, often cream |
| Meat | Cured pork | Usually none, or chicken |
| Flavor | Salty, peppery, savory | Rich, mild, buttery |
For a creamy pasta night, try our Alfredo sauce or chicken Alfredo.
Plan a pasta night
Carbonara uses pantry staples, so it's an easy budget meal to keep in your weekly rotation.
- Meal Planner & Grocery List ($3.99): plan pasta night and the rest of the week on one page.
- Family Recipe Binder ($6.99): save your egg-to-cheese ratio and favorite variations.
- Budget Planner Printable ($5.99): see how pantry meals help you hit your grocery budget.
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More pasta and dinner ideas
Want a meat sauce night instead? Try our bolognese recipe or classic cacio e pepe.
Looking for your next pasta night? Browse our pasta recipes, 40 easy ideas sorted by sauce.
Frequently asked questions
What is carbonara? Carbonara is a classic Roman pasta dish made with eggs, hard cheese, cured pork and black pepper. The hot pasta gently cooks the eggs into a silky sauce, and the traditional recipe uses no cream.
What is carbonara sauce made of? Carbonara sauce is made of eggs or egg yolks, finely grated Pecorino Romano and black pepper, loosened with starchy pasta water. Rendered fat from guanciale, pancetta or bacon adds the savory base.
Does carbonara have cream in it? No, traditional carbonara does not have cream. The creamy texture comes from eggs, cheese and pasta water. Some American restaurant versions add cream, which makes the sauce less likely to scramble.
What meat is used in carbonara? Guanciale, or cured pork cheek, is the traditional meat in carbonara. Pancetta is the most common substitute, and thick-cut bacon works well too, though it adds a smoky flavor.
How do you keep carbonara eggs from scrambling? Take the pan off the heat and let the pasta cool for about 1 minute before adding the eggs. Toss quickly and add pasta water a splash at a time, so the eggs thicken into a sauce instead of curdling.
Is carbonara safe to eat with raw eggs? The eggs in carbonara are gently cooked by the hot pasta, but they may not reach 160°F. FoodSafety.gov lists 160°F for egg dishes. Use pasteurized eggs if you are serving older adults, pregnant guests or anyone with a weaker immune system.
What pasta is best for carbonara? Spaghetti is the most classic pasta for carbonara. Rigatoni, bucatini and fettuccine also work well because they hold onto the egg and cheese sauce.
Can you use Parmesan instead of Pecorino in carbonara? Yes, you can use Parmesan instead of Pecorino Romano in carbonara. Parmesan is milder and nuttier, while Pecorino is saltier and sharper. Many cooks use half of each.
Can you reheat carbonara? Carbonara is best eaten right away, but you can reheat it. Warm it gently in a skillet over low heat with a splash of water or milk, stirring often so the eggs don't scramble.
What is the difference between carbonara and Alfredo? Carbonara is made with eggs, Pecorino and cured pork. Alfredo is made with butter and Parmesan, and often cream. Carbonara tastes salty and peppery, while Alfredo is milder and richer.
What goes well with carbonara? A green salad with a sharp lemon dressing is the best side for carbonara. Roasted broccoli, garlic bread and sautéed spinach also balance the rich sauce.
How can I add carbonara to a weekly meal plan? Carbonara works as a fast pantry meal for a busy night, since it needs only pasta, eggs, cheese and pork. The Meal Planner & Grocery List ($3.99) from HomeBase Paper Co. helps you plan it into the week and keep the staples on your shopping list.
Sources
- FoodSafety.gov: Safe minimum internal temperatures foodsafety.gov
- USDA FSIS: Shell eggs from farm to table fsis.usda.gov