I love preparing this Classic Italian Carbonara. The crispy bacon paired with al dente spaghetti, creamy egg sauce enriched with Pecorino Romano, and a dash of freshly ground black pepper combine to create a masterpiece. Using only a few ingredients results in a satisfying meal full of genuine Italian charm.

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I’ve always been in love with Italian pasta dishes and the Classic Italian Carbonara is one of my favorites. This recipe brings the authentic taste of Italy right into your kitchen using just a few key ingredients like 400g spaghetti, 6 slices of crispy bacon, 2 whole eggs along with 2 extra egg yolks, and 1 cup of grated Pecorino Romano cheese.

I remember the first time I tried making this dish and how the aroma of bacon mixed with freshly ground black pepper and a pinch of salt had me hooked instantly. The creamy sauce it creates is simply irresistible and it turns an everyday dinner into something really special.

Every time I cook this Italian Pasta Carbonara, I feel like I’m sharing a wonderful tradition, and I can’t wait for you to give it a try and impress your family and friends with its authentic, comforting taste.

Why I Like this Recipe

1. I really love how simple this recipe is. It only uses a few ingredients like spaghetti, eggs, bacon, and Pecorino Romano cheese, so it feels authentic and easy to pull together even when I’m in a hurry.
2. I adore that crispy bacon in the dish. The crunchy texture and savory taste really add a kick, and every time I taste that smokey flavor it reminds me of a nice cozy dinner.
3. I enjoy making the creamy sauce with the eggs and cheese because it’s like a magic trick. Tossing it with the hot pasta (and a bit of pasta water, of course) creates this rich, velvety sauce that coats every strand perfectly.
4. I also love that this recipe makes me feel like a real chef even though it’s quick and easy. It’s the perfect meal when I want to impress my friends or just treat myself to some comforting Italian food.

Ingredients

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400g spaghetti: Loads your meal with carbohydrates for energy and a satisfying, chewy base.
6 slices of crispy bacon: Brings savory protein and rich fats for a smoky, flavorful kick.
2 whole eggs and 2 extra egg yolks: Offer extra creaminess and protein, thickening the sauce naturally.
1 cup grated Pecorino Romano cheese: Adds a tangy, salty zest that perfectly complements the eggs.
Freshly ground black pepper: Provides a peppery spice, balancing the richness with aromatic flavor.
Salt for seasoning: Enhances overall taste and ties all the ingredients together subtly.

Ingredient Quantities

400g spaghetti

6 slices of crispy bacon (about 150g chopped)

2 whole eggs and 2 extra egg yolks

1 cup grated Pecorino Romano cheese

Freshly ground black pepper to taste

Salt for seasoning

How to Make this

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1. Bring a large pot of salted water to a boil and add the spaghetti, cooking according to the package directions until al dente.

2. Meanwhile, chop the bacon into small pieces and fry it in a large pan over medium heat until it gets nice and crispy.

3. In a bowl, beat together the 2 whole eggs and 2 extra yolks, then mix in the grated Pecorino Romano cheese and a generous amount of freshly ground black pepper.

4. Once the spaghetti is cooked, reserve about one cup of the pasta water and then drain the noodles.

5. Add the drained spaghetti right into the pan with the crispy bacon while it’s off the heat.

6. Quickly pour the egg and cheese mixture over the hot spaghetti, making sure to toss continuously so the eggs dont scramble.

7. Slowly add some of the reserved pasta water, mixing constantly to achieve a creamy consistency.

8. Season with a little extra salt if needed and more black pepper to taste.

9. Keep tossing the pasta until every strand is well coated with the creamy sauce.

10. Serve immediately while its warm and enjoy your classic Italian Carbonara with family or friends.

Equipment Needed

1. Large pot for boiling spaghetti
2. Colander to drain noodles
3. Cutting board
4. Knife for chopping bacon
5. Large frying pan for crisping bacon
6. Mixing bowl for beating eggs and cheese
7. Whisk or fork for mixing the egg mixture
8. Measuring cup to reserve pasta water
9. Tongs or spatula for tossing the spaghetti with the sauce

FAQ

Q: What kind of pasta works best for this recipe?

A: Spaghetti is the best cuz its long shape holds the creamy sauce nicely.

Q: Can I use pancetta instead of bacon?

A: Yeah, you can swap bacon with pancetta if you prefer a more authentic taste.

Q: How do i avoid scrambling the eggs?

A: Make sure the pasta is hot enough and mix the eggs and cheese off the heat while stirring fast.

Q: What if I dont have Pecorino Romano?

A: You can use Parmesan instead, but its flavor will be a bit different.

Q: Should I season the pasta before mixing?

A: Yes, add salt to the pasta water and a little extra black pepper when you serve it.

Classic Italian Carbonara Recipe Substitutions and Variations

Spaghetti: Try using linguine or fettuccine if you can’t find spaghetti. They work well and bring a different texture.
Bacon: Instead of crispy bacon, you can go with pancetta or guanciale, which give a more traditional Italian vibe.
Pecorino Romano: If you’re short on Pecorino, Parmesan or Grana Padano can do the trick without losing too much flavor.
Eggs: Some folks might use all whole eggs instead of adding extra yolks, though the sauce’s creaminess might change a bit.
Salt: You can substitute regular salt with sea salt or kosher salt for a slightly different taste profile.

Pro Tips

1. Be real careful with the pasta water – add it slowly to your sauce so you dont end up with a watery mess or a clumpy mixture. The water is what really helps the egg and cheese blend into a creamy coating.
2. Make sure your bacon gets super crispy before you mix it in. Crisp bacon adds an awesome crunch and loads of flavor, so dont be afraid to cook it a little longer than you might think.
3. When you mix the eggs with the grated cheese, dont overbeat it. A little unevenness is okay because it makes the sauce feel a little more natural and homemade.
4. Let the spaghetti cool down for a brief moment after you drain it, so the eggs dont scramble when you toss everything together. That tiny wait can make a huge difference in your final dish.
5. Season your dish well with extra black pepper at the end. Carbonara is all about balancing creamy and savory flavors, so a good amount of pepper really brings everything together.

Classic Italian Carbonara Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

700

kcal

Equipment: 1. Large pot for boiling spaghetti
2. Colander to drain noodles
3. Cutting board
4. Knife for chopping bacon
5. Large frying pan for crisping bacon
6. Mixing bowl for beating eggs and cheese
7. Whisk or fork for mixing the egg mixture
8. Measuring cup to reserve pasta water
9. Tongs or spatula for tossing the spaghetti with the sauce

Ingredients

400g spaghetti
6 slices of crispy bacon (about 150g chopped)
2 whole eggs and 2 extra egg yolks
1 cup grated Pecorino Romano cheese
Freshly ground black pepper to taste
Salt for seasoning

Directions

Bring a large pot of salted water to a boil and add the spaghetti, cooking according to the package directions until al dente.
Meanwhile, chop the bacon into small pieces and fry it in a large pan over medium heat until it gets nice and crispy.
In a bowl, beat together the 2 whole eggs and 2 extra yolks, then mix in the grated Pecorino Romano cheese and a generous amount of freshly ground black pepper.
Once the spaghetti is cooked, reserve about one cup of the pasta water and then drain the noodles.

Add the drained spaghetti right into the pan with the crispy bacon while it’s off the heat.
Quickly pour the egg and cheese mixture over the hot spaghetti, making sure to toss continuously so the eggs dont scramble.
Slowly add some of the reserved pasta water, mixing constantly to achieve a creamy consistency.
Season with a little extra salt if needed and more black pepper to taste.
Keep tossing the pasta until every strand is well coated with the creamy sauce.
Serve immediately while its warm and enjoy your classic Italian Carbonara with family or friends.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.