How to make Creamy Carbonara – Easy Recipe for Beginners

Simple, classic, and ridiculously satisfying. Here's how to make an authentic Italian Carbonara that’s creamy from eggs and cheese—not cream. Ready in about 25 minutes.

Ingredients (Serves 2 people)

Spaghetti – 200g

Pancetta or bacon – 100g, diced

Egg yolks – 2

Whole egg – 1

Pecorino Romano cheese – 50g, finely grated

Freshly ground black pepper – 1 tsp (or to taste)

Salt – for pasta water

Reserved pasta water – about 100ml

Instructions

1. Boil the pasta (10 minutes)

Bring a large pot of water to a boil. Add 1 tablespoon of salt.

Cook 200g of spaghetti for about 9–10 minutes, until al dente. Before draining, reserve 100ml of the pasta water.

2. Cook the pancetta (5–7 minutes)

In a skillet over medium heat, add 100g of diced pancetta (or bacon).

Cook until golden brown and crispy, about 5–7 minutes. Turn off the heat but leave the pancetta in the pan.

3. Make the sauce (2 minutes)

In a bowl, whisk together:

2 egg yolks

1 whole egg

50g grated Pecorino Romano

1 tsp freshly ground black pepper

Mix until it becomes a thick, creamy paste.

4. Combine pasta and pancetta (1 minute)

Add the drained pasta to the skillet with pancetta. Toss to combine. Let it cool for 30 seconds so the eggs don’t scramble.

5. Add the egg mixture (2 minutes)

Pour the egg mixture over the pasta. Mix quickly and continuously, off heat.

Add a bit of the reserved pasta water (1–2 tablespoons at a time) until the sauce becomes silky and coats the pasta evenly.

6. Serve immediately (eat it while it’s hot!)

Plate the pasta and top with extra cheese and black pepper.