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Twist the pasta carbonara with a fork on a serving plate.

Pasta Carbonara

Course: Italian
Cuisine: Italian
Keyword: Carbonara, Pasta, Weeknight Dinner
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 4 people
Calories: 285kcal
This Classic Pasta 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!
Print Recipe


  • 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 or Parmesan or Pecorino-Romano
  • Salt and freshly ground pepper to taste
  • 1/4 cup fresh flat-leaf parsley chopped


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



Be careful when adding the salt.  The pancetta is somewhat salty to begin with.  A good helping of freshly ground pepper deepens the flavor.   You can also used grated Parmesan or Pecorino-Romano Cheese.  


Calories: 285kcal