I love preparing Classic Italian Carbonara blending crispy bacon, perfectly cooked spaghetti, fresh eggs, and a generous portion of Pecorino Romano. Each ingredient adds vibrant texture and rich flavor that sparks my culinary curiosity. I am always excited to share this harmonious creation that makes any meal more memorable.

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I’ve always been intrigued by how such simple ingredients can come together to create a dish with so much depth and character. My take on Classic Italian Carbonara combines the satisfying crunch of 150 grams of chopped bacon with the silky texture of 400 grams of perfectly cooked spaghetti.

I mix in 4 large eggs and 1 cup of freshly grated Pecorino Romano cheese to build a rich, creamy sauce that’s both comforting and bold. A careful pinch of salt and a generous grind of black pepper adds the perfect balance, whether you’re making a quick dinner for yourself or impressing friends at a get-together.

This isn’t just any carbonara, it’s a twist on a classic where tradition meets innovation, making it one of my favorite recipes to whip up when I want to feel the excitement of Italian cooking without too much fuss. Enjoy making this timeless dish and savor each bite!

Why I Like this Recipe

I like this recipe mostly because I get that perfect mix of crispy bacon and a creamy sauce that just feels comforting on a cold night. I also really enjoy how quick and simple it is to make, with only a few ingredients needed which means I don’t have to spend hours in the kitchen. I love that the eggs and Pecorino Romano create this authentic Italian flavor that makes me feel like I’m eating a restaurant quality meal at home. And I really like that the reserved pasta water helps tie everything together into a sauce that clings to every strand of spaghetti. Lastly, I appreciate that its versatile enough for a dinner party or just a relaxed night in with the fam.

Ingredients

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Starchy pasta provides energy and a satisfying base for our creamy Italian dish.
Smoky bacon adds rich flavor, protein, and a crisp, savory texture to the meal.
Fresh eggs form a velvety sauce while giving essential protein and creaminess.
Sharp Pecorino Romano cheese delivers tangy saltiness and a bold, distinctly Italian flavor.
A pinch of salt balances flavors, adjusting for bacon and cheese intensity.
Freshly ground black pepper adds a subtle heat that lifts the entire dish.
Together, these fresh ingredients create a classic Italian carbonara bursting with rich, comforting flavors.
Note: This dish is simple yet elegant.

Ingredient Quantities

400 grams of spaghetti (about 14 oz)

150 grams of bacon, chopped into small pieces

4 large eggs

1 cup of freshly grated Pecorino Romano cheese

Salt to taste (you might need more or less depending on the bacon)

Freshly ground black pepper to taste

How to Make this

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1. Start off by boiling a large pot of salted water and cook the spaghetti until its al dente, then drain it, saving about a cup of the pasta water for later.

2. While the pasta cooks, heat a skillet on medium heat and add the chopped bacon, cooking it until it’s crispy and golden brown.

3. In a bowl, beat the eggs really well and mix in the freshly grated Pecorino Romano cheese until well combined.

4. Once the bacon is done, lower the heat a bit and put the cooked spaghetti in the pan with the bacon, stirring to combine.

5. Remove the skillet from the heat and quickly pour the egg and cheese mixture over the spaghetti and bacon, stirring fast so the eggs mix evenly without scrambling.

6. Add some of that reserved pasta water little by little to help make the sauce creamy and smooth.

7. Season the pasta with salt to taste and a good amount of freshly ground black pepper.

8. Keep stirring until the sauce thickens a bit and coats all the spaghetti, but make sure the eggs stay creamy.

9. Taste and adjust the seasoning if you need to add more salt or pepper.

10. Serve the carbonara immediately while its warm and enjoy your delicious Italian meal!

Equipment Needed

1. Large pot – Use this to boil water and cook the spaghetti until its al dente
2. Colander – For draining the spaghetti after it’s cooked
3. Skillet – A medium sized one works best for frying the bacon and later mixing with the pasta
4. Mixing bowl – To beat the eggs and mix in the grated Pecorino Romano cheese
5. Measuring cup – Helps you set aside about a cup of the pasta water for the sauce
6. Whisk or fork – For beating the eggs thoroughly
7. Wooden spoon or spatula – To stir the spaghetti and mix the egg-cheese mixture quickly so it doesn’t scramble
8. Grater – For freshly grating the Pecorino Romano cheese if it isn’t pre-grated
9. Chef’s knife and cutting board – In case you need to chop the bacon into small pieces before cooking
10. Serving plates – To plate and enjoy your delicious carbonara right away

FAQ

Question: How do i get that creamy, authentic sauce?

Answer: The secret is to mix the eggs and cheese off the heat, so the pasta's leftover warmth thickens the sauce without scrambling the eggs. Just work fast and keep stirring!

Question: Can i swap the bacon for something else?

Answer: Sure, you can use pancetta if you want a more traditional taste. But honestly, bacon gives it that smoky flavor that works real well.

Question: Should i adjust the salt in the recipe?

Answer: Yes, depending on your bacon or pancetta, you might want to add salt to taste. Start with a little and add more if needed.

Question: Is it okay to add any extra ingredients like garlic or cream?

Answer: Traditionally, carbonara only has eggs, cheese, bacon and pasta. Garlic and cream can change its flavor, so i usually recommend sticking to the basics for that classic taste.

Question: How do i avoid the eggs turning into scrambled eggs?

Answer: Make sure you mix the egg and cheese mixture with the pasta once it’s off the heat, letting the residual heat do its job. Stir quickly and continuously for best results.

Classic Italian Carbonara Recipe Substitutions and Variations

Spaghetti: You can swap spaghetti out for linguine or fettuccine if you want a different texture
Bacon: Try replacing the bacon with pancetta or guanciale for a more authentic Italian flavor
Eggs: Instead of using whole eggs, you could use just egg yolks to make the sauce richer
Pecorino Romano: If you dont have Pecorino Romano you can use Parmesan or even a mix of both for a similar taste
Salt: Kosher salt or sea salt can be used if you’re looking for a different saltiness level

Pro Tips

1. When you’re mixing the egg and cheese, make sure your pasta and bacon are off the heat so the eggs cant scramble into a clumpy mess. It helps to stir really fast and keep things moving.
2. Dont be shy with that reserved pasta water. Add it a bit at a time until you get the creaminess you like, this is the secret to a silky sauce every time.
3. Be careful when cooking the bacon. If you cook it on too high heat or too fast, it ends up burnt and bitter. A low to medium heat lets it crisp up nice without going overboard.
4. Taste as you go and adjust salt and pepper slowly. Sometimes the bacon can already add lots of salt so you dont wanna overdo it. Enjoy experimenting until you get it just right.

Classic Italian Carbonara Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

708

kcal

Equipment: 1. Large pot – Use this to boil water and cook the spaghetti until its al dente
2. Colander – For draining the spaghetti after it’s cooked
3. Skillet – A medium sized one works best for frying the bacon and later mixing with the pasta
4. Mixing bowl – To beat the eggs and mix in the grated Pecorino Romano cheese
5. Measuring cup – Helps you set aside about a cup of the pasta water for the sauce
6. Whisk or fork – For beating the eggs thoroughly
7. Wooden spoon or spatula – To stir the spaghetti and mix the egg-cheese mixture quickly so it doesn’t scramble
8. Grater – For freshly grating the Pecorino Romano cheese if it isn’t pre-grated
9. Chef’s knife and cutting board – In case you need to chop the bacon into small pieces before cooking
10. Serving plates – To plate and enjoy your delicious carbonara right away

Ingredients

400 grams of spaghetti (about 14 oz)
150 grams of bacon, chopped into small pieces
4 large eggs
1 cup of freshly grated Pecorino Romano cheese
Salt to taste (you might need more or less depending on the bacon)
Freshly ground black pepper to taste

Directions

Start off by boiling a large pot of salted water and cook the spaghetti until its al dente, then drain it, saving about a cup of the pasta water for later.
While the pasta cooks, heat a skillet on medium heat and add the chopped bacon, cooking it until it's crispy and golden brown.
In a bowl, beat the eggs really well and mix in the freshly grated Pecorino Romano cheese until well combined.
Once the bacon is done, lower the heat a bit and put the cooked spaghetti in the pan with the bacon, stirring to combine.
Remove the skillet from the heat and quickly pour the egg and cheese mixture over the spaghetti and bacon, stirring fast so the eggs mix evenly without scrambling.
Add some of that reserved pasta water little by little to help make the sauce creamy and smooth.
Season the pasta with salt to taste and a good amount of freshly ground black pepper.
Keep stirring until the sauce thickens a bit and coats all the spaghetti, but make sure the eggs stay creamy.
Taste and adjust the seasoning if you need to add more salt or pepper.
Serve the carbonara immediately while its warm and enjoy your delicious Italian meal!

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.