Spaghetti Carbonara

Spaghetti carbonara is made with pancetta and a sauce made with egg yolk and Parmesan cheese. If you cannot find pancetta you can use bacon. It is super easy to make and very, very good.

You will need some of the liquid that you cook the pasta in for the sauce in this delightful recipe so make sure not to dump it all out once your pasta is cooked. I like to ladle some out into a measuring cup before I drain the noodles.

You will also need finely grated Parmesan cheese to make your sauce. This will work better than shredded cheese as it will make your sauce creamier.

This is not a meal you want to make too much in advance as it will dry so try and serve it immediately after it is ready. It will not take you long to make.

Here is what you are going to need for this delicious spaghetti carbonara recipe:

Serves four
12 oz. uncooked spaghetti
3 egg yolks
2 cups grated Parmesan cheese
1/3 cup water
Salt & Pepper
6 slices Pancetta – chopped
2 TBS olive oil
Extra shredded Parmesan cheese for serving

Bring a large pot of salted water to a boil. Add spaghetti and cook al dente per package instructions. Drain – reserving some of the cooking liquid. Shock with cold water to stop cooking process and set aside.

Whisk the egg yolks, cheese and water in a small bowl. Season with salt and pepper.

Heat a large skillet with 2 TBS olive oil. Add the Pancetta and cook until browned.

Add the cooked pasta, 1/3 cup of cooking liquid and the egg mixture. Mix well. Cook until cheese is melted and pasta is warm.

Serve with extra shredded cheese. Enjoy!

CALORIES 634.97; FAT 26.87 grs (sat 10.81; mono 9.92; poly 2.20); PROTEIN 31.05 grs ; FIBER 2.85 grs; CARBS 65.92 grs; CHOLESTEROL 178.53 mg; IRON 3.69 mg; SODIUM 848.99 mg; CALCIUM 485.97 mg

Print the Spaghetti Carbonara Recipe Here

My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!


  • January 5, 2011


    this is awesome! i will make this soo much! thank you!

  • October 8, 2011


    can i use milk instead of creamer?

  • October 9, 2011


    I am not sure what you are asking. This recipe has no creamer or cream or dairy. Thank you for coming by.
    Mary Ann

  • September 9, 2012


    I would like to know if i can use the white sauce you taught in another video instead of the egg mixture?

    Thanks very much!


  • September 21, 2012


    Hi Criss!
    Sorry for the delay! This will not work with the white sauce. You will end up with a completely different meal. Thank you for stopping by!
    Mary Ann