Some Easy Recipes Of Spaghetti Carbonara

spaghetti carbonara

Few dishes are as comforting—or as easy to make—as spaghetti carbonara. This classic Italian dish is made with just a few ingredients, and it’s perfect for a quick weeknight meal. Here are three recipes for delicious spaghetti carbonara that are all simple and straightforward to follow.

First Spaghetti Carbonara Recipe

Spaghetti Carbonara


  • 300 g spaghetti pasta
  • 100 g pancetta, sliced into thin strips
  • 1 egg yolk at room temperature
  • 1/2 cup grated Pecorino Romano cheese, plus more for serving
  • 3 tablespoons chopped fresh flat-leaf parsley


1) Cook the spaghetti in a pot of boiling salted water according to package directions. Reserve about 1 cup of the cooking water before draining the spaghetti.

2) Meanwhile, heat up a pan over medium heat and cook the pancetta until crispy, about 8 minutes. Drain on paper towels; save the rendered fat in the pan (you should have about 2 tablespoons).

3) In a nonstick skillet, cook the egg yolk over low heat. Slowly drizzle in about 1/2 cup of Pecorino-Romano cheese while stirring continuously until it forms a thick custard sauce.

4) Transfer the spaghetti to the pan with pancetta fat and stir in 1 to 2 tablespoons of the reserved pasta water (more if needed).

5) Stir in the egg mixture and toss well before transferring to individual plates or bowls. Top with more grated Pecorino Romano cheese and chopped parsley. Serve immediately.

Second Spaghetti Carbonara Recipe

Spaghetti Carbonara


  • 4 ounces pancetta slices, about 1/4-inch thick
  • 2 cloves garlic, finely chopped
  • 8 ounces dried spaghetti or linguine
  • 3 large eggs plus 1 yolk at room temperature, lightly beaten
  • 1 cup grated Parmesan cheese plus more for the table.  Parmesan is an aged cheese that has a sharp flavor so you can use less than you would ordinarily.  You should still be able to taste the nuttiness of the Parmesan but it won’t overpower your dish with too strong of a flavor. If you don’t have any Parmesan on hand then just use all Romano cheese – that works!  Most recipes call for about 1/2 cup grated of either Parmesan or Romano.  You can use all Romano if that’s what you have on your shelf.
  • 2 teaspoons salt
  • Freshly ground black pepper to taste


1) Cook the spaghetti in a pot of boiling salted water until al dente and drain, reserving some of the cooking water.

2) While spaghetti is cooking, cook pancetta slices in a pan over medium-high heat until crispy and browned but not burned – turn them as needed so both sides get crispy and browned evenly. Remove cooked pancetta from the pan with a slotted spoon and set aside (leave rendered fat in the pan).

3) Make sure you leave about 2 Tbsp. of the rendered fat in the pan – this is important to make the sauce!  If you don’t have that much then add some olive oil or butter to make 2 Tbsp.

4) Reduce heat under the pan to medium and cook garlic until it starts to turn golden brown so remove from heat as soon as you see it start to turn color.

5) Combine spaghetti, garlic, cooked pancetta, eggs, cheese, salt, and pepper in a large bowl and toss until well combined.

6) Serve immediately with more shredded Parmesan cheese on top if desired.


In conclusion, these recipes are easy to make and delicious. They’re a great option for those who want something new that is quick and healthy!

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