Classic Pasta Carbonara

This Classic Pasta Carbonara recipe is one of our favorite pasta dishes in the world!  As you will see, this dish is so easy to make, and is really wonderful in its simplicity.  Talk about pure deliciousness!



There are just a handful a ingredients in this dish, but, wow, do they ever make an impact. The flavors are perfect Italian taste. So delicious!

classic carbonara recipe

Don’t worry about using raw eggs…as the hot pancetta, and then hot pasta hits them, they cook to pure perfection, blending wonderfully with the Parmigiano-Reggiano to make the most decadently, smooth, creamy pasta dish.

classic carbonara recipe

Serve with some nice crusty bread for soaking up the creamy juices, and you’ll be in Italian Heaven!  Delizioso!!

Now, go and make this amazing dish: Classic Pasta Carbonara!

5 from 2 votes

Pasta alla Carbnara

This Pasta alla Carbonara is amazing in it's simplicity and incredible flavors. We love to use a pasta called bucatini - which is a fat, tubular spaghetti - but really, any good pasta will work. So easy for a busy week night. Enjoy!
Course Italian
Cuisine Italian
Keyword Carbonara, Pasta, Weeknight Dinner
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people
Calories 285 kcal
Author Kris Longwell


  • 1 lb dry bucatini or spaghetti
  • 8 ounces pancetta, diced or quality slab bacon
  • 5 cloves garlic minced
  • 4 eggs
  • 3/4 cup freshly grated Parmigiano-Reggiano cheese
  • Salt and freshly ground pepper to taste
  • 1/4 cup fresh flat-leaf parsley chopped


  1. Bring a pot of salted water to a boil to cook the pasta.
  2. Heat a large skillet over medium heat.
  3. Add the pancetta to the skillet. Cook until the fat has rendered, about 4 minutes.
  4. Drain excess fat...there should be about 2 tablespoons left in the skillet.
  5. Add the garlic and cook until golden, about 5 minutes.
  6. Meanwhile, add the pasta to the boiling water and cook to package directions (usually, about 8 - 9 minutes for al dente).
  7. Add the eggs and cheese to a large bowl and mix thoroughly.
  8. Add the cooked pancetta/garlic mixture to the egg mixture.
  9. Once ready, drain the pasta, but be sure to reserve about 1 cup of the pasta liquid.
  10. Immediately add the pasta to the egg/cheese/pancetta mixture and fully incorporate.
  11. Add salt and pepper to taste.
  12. Mix in the parsley.
  13. Add about a 1/2 - 3/4 cup of the pasta water to thin the sauce a little.
  14. Plate the pasta and garnish with additional cheese and parsley.

If You Like This Recipe...You'll Love These!


  • This once again was absolutely scrumptious. I made this last night for dinner. I did not change anything. It was easy to make, but you wouldn’t think it was easy after tasting it. It would be a lovely dish to serve friends. It was creamy and very flavorful. I have made pasta carbonara a million times. This was the best recipe I had ever made. My husband ate every bite. It was ccreamy without being thick and filling. Will be my go to carbonara from now on!

    • That is absolutely so wonderful to hear! I worked on that carbonara recipe for quite a while until we felt is was just perfect. Can’t tell you enough how much it means to us that you and your hubby loved it!! Thank so much for letting us know! You’re the best! xoxo Kris & Wesley

  • First new recipe of 2017 to try and it was simply delish ! It took all of about 20 minutes and was fantastic. 🙂 Too bad I can’t post a pic

Leave a Reply

Your email address will not be published. Required fields are marked *