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5 from 3 reviews

Pasta Carbonara

Posted by Jess Larson on February 7th, 2022 (Updated January 10, 2025)
THIS POST MAY CONTAIN AFFILIATE SALES LINKS. PLEASE SEE MY FULL DISCLAIMER POLICY FOR DETAILS.
Learning how to make real-deal Pasta Carbonara at home is such a treat! This easy recipe tosses bucatini pasta with rendered pancetta & a silky, glossy, & oh so creamy carbonara sauce made with egg yolks & finely grated cheese (no heavy cream, ever!). Leave as-is for an awesome traditional pasta carbonara, or add in a little lemon, herbs, & arugula for freshness (our favorite!). With 2 methods provided (including a foolproof method, perfect for beginners!), this is a seriously quick & easy 20-minute dinner resulting in a restaurant-worthy bowl of pasta every time.
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Featured In Pasta Series
A dark blue ceramic plate topped with bucatini carbonara garnished with ground black pepper, fresh lemon zest, arugula, and freshly grated parmesan cheese sits atop a gray and white marble surface. The plate rests atop a blue and white striped linen napkin with a gold spoon and fork resting on the plate and tucked into the pasta. Loose grated parmesan, fresh lemon wedges, and a small speckled ceramic bowl filled with fresh grated parmesan rest on the surface near the plate.
Photography by Rachel Cook
Prep: 5 min
Cook: 15 min
Serves: 2
5 from 3 reviews
Featured Review

I’ve been intimidated by carbonara and messed it up before. This recipe had details and reassuring directions, and it turned out perfect! Highly recommend this one!

Cassie
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My All-Time Favorite Quick and Easy Pasta: Bucatini Carbonara!

You don’t have to know me for long to know that pasta is my all-time favorite food to cook and eat! (ICYMI, we have an entire archive of killer pasta recipes here on PWWB!) Out of all of the pasta dishes I’ve ever enjoyed, pasta carbonara is one of my all-time favorites.

I first learned how to make pasta carbonara from the cooks at the fine dining Northern Italian restaurant where I worked many years ago. As a server, I’d get home super late (or early in the AM, depending on how you look at it!). After a long shift, all I wanted was something quick and satisfying to eat before crashing into bed. Carbonara always fit the bill.

A close up shot of finished pasta carbonara garnished with ground black pepper. this Recipe for Later!
Pasta carbonara is an iconic Roman dish that features a gloriously glossy, silky and creamy sauce made of eggs and cheese.

It takes less than 20 minutes to throw together a restaurant-worthy carbonara, complete with perfectly al dente pasta, rich and savory pancetta, and a lusciously creamy carbonara sauce made by combining pasta water with cheese and eggs. It’s quick and simple, yet such a decadent treat – there’s seriously nothing more satisfying!

Because making homemade pasta carbonara can be a little intimidating if you’ve never tried it before, I’ve provided 2 different cooking methods you can use depending on your overall comfort level. It’s quick enough for busy weeknights, special enough to impress on date night or for an impromptu dinner party with friends, and totally restaurant-worthy every single time. Pasta night does not get better than that!

A dark blue ceramic plate topped with bucatini carbonara garnished with ground black pepper, fresh lemon zest, arugula, and freshly grated parmesan cheese sits atop a gray and white marble surface. The plate rests atop a blue and white striped linen napkin with a gold spoon and fork resting alongside. Fresh lemon wedges as well as loose grated parmesan and loose parsley leaves rest on the surface near the plate.
Pasta carbonara is Italian comfort food at its finest.

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PWWB Pasta Carbonara ingredients arranged on a gray and white marble surface: DeLallo bucatini pasta, diced pancetta, garlic, egg yolks, pecorino romano cheese, Parmigiano Reggiano or parmesan cheese.
Carbonara is made with just a few simple and easily accessible ingredients: pasta, pancetta, pecorino romano and parmigiano reggiano cheese, eggs, and ground black pepper.

Guanciale vs Pancetta ⇢ Traditionally, Italian pasta carbonara is made with guanciale. While absolutely delicious, guanciale is a little hard to come by here in the States. This recipe uses pancetta (cured, unsmoked pork belly) instead, which is widely available at most conventional grocery stores. If you can find guanciale at a specialty Italian deli or shop near you, definitely go for it!

How to Make Pasta Carbonara – Two Methods!

The secret to a successful carbonara! ⇢ Before you start cooking anything, be sure to read through this section completely. Pasta carbonara is a time-sensitive dish and it comes together very quickly. Feeling rushed is what can make carbonara a little tricky, but having an understanding of the hows and whys will make everything much easier – especially if you’re new to cooking pasta carbonara.

You’ll commonly see carbonara served with spaghetti, fettuccine, or even rigatoni. (If you’re feeling ambitious, you could even make your own fresh pasta!) I’m personally partial to bucatini carbonara. Bucatini is a long, tubular spaghetti with the best bouncy texture. It makes carbonara even more satisfying.

How to make PWWB Pasta Carbonara, step 1: Boil the pasta. An overhead shot of cooked bucatini pasta strained inside of a mesh strainer that sits atop a white Staub cocotte. The cocotte sits atop a gray and white marble surface.
Step 1. Boil the pasta.
1

Bring a large pot of heavily salted water to a boil. Add the bucatini or other pasta of choice and cook until al dente. Before draining, reserve a cup of starchy pasta water and set it aside. Why? ⇢ Pasta water is liquid gold, and it’s especially crucial for making carbonara sauce. The starches in the pasta water emulsify with the egg yolks to create carbonara’s classically glossy and oh-so-creamy sauce.

Cooking pasta may seem simple, but it’s a very important process for any pasta dish. Learn more! ⇢ How to Cook Pasta Perfectly Every Time.

How to make PWWB Pasta Carbonara, step 2: Render the pancetta. A side angle & close up shot of rendered pancetta sits inside a black non-stick pan. The pan sits atop a gray and white marble surface.
Step 2. Render the pancetta.
2

As your pasta boils, cook pancetta in a large skillet. Similar to bacon, you shouldn’t need to use any extra oil since pancetta’s fat will render into the pan as it cooks. If you’re using aromatics like garlic and red pepper flakes, now’s also the time to add them!

Though it’s not traditional whatsoever, I’ve grown to love adding a few extra ingredients to my pasta carbonara. Garlic and crushed red pepper flakes help create an even more flavorful carbonara sauce, but you can leave them out if you prefer!

Important! ⇢ When the pancetta is golden and crisp, remove the pan from the heat and set it aside until everything else is ready to go. This prevents the pancetta from overcooking and burning, but it also allows the skillet to cool slightly before tossing together the pasta carbonara.

How to make PWWB Pasta Carbonara sauce, step 3: Prep the carbonara sauce mixture. Prepared carbonara sauce in a gray speckled ceramic bowl. A white silicone spatula rests inside of the mixture that was used for mixing the sauce mixture. The bowl sits atop a gray and white marble surface.
Step 3. Prep the carbonara sauce mixture.
3

Combine egg yolks, Pecorino Romano, and Parmigiano Reggiano cheese into a large mixing bowl, then season generously with freshly ground black pepper. Whisk everything to combine. The mixture will be very thick, almost paste-like – that’s totally expected!

Foolproof carbonara tip! ⇢ While it’s traditional to make use of the whole egg, using just the yolks is a little trick I picked up over the years to eliminate the possibility of scrambling the eggs – a common pasta carbonara issue! As a bonus, the yolks make for even richer and more intensely flavored carbonara.

How to make PWWB Pasta Carbonara, step 4: Toss the pasta carbonara - method #1 stovetop pasta carbonara. Hot, drained pasta is added to a black non-stick skillet filled with rendered pancetta. Carbonara sauce mixture is added to the pasta. A woman's hand holds a wooden spoon to constantly toss the mixture together until smooth. She holds a glass measuring cup filled with hot reserved pasta water in the other hand and streams it into the pasta mixture slowly. The skillet sits atop a gray and white marble surface.
Step 4. Toss the pasta carbonara.
4

The traditional way to prepare carbonara sauce is by tossing everything together over low heat on the stovetop. It’s a very quick process consisting of 3 main steps:

  1. Add the drained pasta to the skillet with the pancetta and pour the prepared carbonara sauce mixture over top. 
  2. Working quickly, toss and stir everything together while simultaneously streaming a few tablespoons of the reserved pasta water in at a time. This is where the magic happens, as the pasta water loosens up the sauce and helps everything come together!
  3. From there, return the skillet to medium-low heat and toss constantly until the pasta carbonara is warmed through and the sauce coats everything well. 
A side angle shot of finished pasta carbonara inside of a black non-stick skillet. A woman's hand holds a pair of metal tongs and uses the tongs to pick up a portion of the bucatini carbonara. The skillet sits atop a cream colored braided hot pad atop a gray and white marble surface. A small speckled ceramic pinch bowl sits alongside the skillet filled with grated parmesan cheese. Gray and white marble hexagon tiles can be seen in the background.
Once the pasta is thoroughly coated with the glossy carbonara sauce, it’s ready to serve!

Alternate Cooking Method: A Less Traditional, More Foolproof Approach to Carbonara Sauce!

This second method for making pasta carbonara is less traditional, but works like an absolute charm, creating delicious, scrambled egg-free carbonara every single time.

Rather than tossing the pasta and carbonara sauce on the stovetop, toss everything together in a large mixing bowl instead. You should still work quickly to coat the pasta and pancetta into the egg mixture, but there will be less time pressure without the heat of the stove.

Tossing in a bowl is how I first learned how to make pasta carbonara, and I’ve even seen restaurants take this approach too – it’s easy and totally foolproof!
Two dark blue ceramic plates topped with servings of bucatini carbonara that are garnished with ground black pepper and freshly grated parmesan cheese sit atop a gray and white marble surface. The plate at center rests atop a blue and white striped linen napkin with a gold spoon and fork resting alongside. A small speckled ceramic bowl filled with grated parmesan also sits alongside the plates as well as loose grated parmesan and loose parsley leaves.
Pasta carbonara is simple and ready to serve with just a sprinkle of freshly cracked black pepper.

Serving Suggestions

Over my years of making carbonara, I have strayed away from tradition a little bit by adding my own twists. Since carbonara sauce is quite rich, I love using fresh arugula, parsley, and a bit of lemon zest to create some contrast. The fresh and bright flavors cut through all the richness of the sauce for a perfect, well-balanced bite of bucatini carbonara. 

For a full-on Italian feast, serve your pasta carbonara with a Mixed Greens Side Salad or classic Caesar salad for a little extra freshness. A side of Garlic Lover’s Garlic Bread never hurt, either. 

Two dark blue ceramic plates topped with servings of bucatini carbonara that are garnished with ground black pepper, fresh lemon zest, arugula, and freshly grated parmesan cheese sit atop a gray and white marble surface. The plate at center rests atop a blue and white striped linen napkin with a gold spoon and fork resting alongside. Fresh lemon wedges and a small ceramic bowl filled with fresh grated parmesan cheese rest near the plates as well as loose grated parmesan and loose parsley leaves.
In 20 minutes or less, you can create the ultimate lazy girl pasta that’s super satisfying and packed with flavor.

I can’t wait for you to master making Pasta Carbonara at home. Once you do, I’m pretty positive it’ll be your new signature dish!

If you do give it a try, be sure to let me know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. I LOVE hearing about and seeing your PWWB creations!

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A close up shot of finished pasta carbonara garnished with ground black pepper.

Perfect-Every-Time Pasta Carbonara (2 Methods)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Jess Larson
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: serves 2 generously 1x
  • Category: Pasta Recipes, Main Dishes
  • Method: Stovetop
  • Cuisine: Italian
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Description

Learning how to make real-deal Pasta Carbonara at home is such a treat! With 2 methods provided (including a seriously foolproof method!), this recipe is perfect for seasoned carbonara fanatics and beginners alike. 

This easy recipe tosses bucatini pasta with rendered pancetta and a silky, glossy, and oh so creamy carbonara sauce made with egg yolks and finely grated cheese (no heavy cream, ever!).

A seriously quick and easy 20-minute recipe, resulting in a restaurant-worthy bowl of pasta every time. Leave as-is for an awesome traditional pasta carbonara, or add in a little lemon, herbs, and arugula for freshness (our absolute favorite!). 

Ingredients

Scale
  • 8 ounces dried bucatini or pasta of choice
  • 6 ounces diced pancetta (see Recipe Notes)
  • 2–3 cloves garlic, finely chopped or grated
  • optional: 1/4 – 1/2 teaspoon crushed red pepper flakes
  • 4 large egg yolks
  • 1/4 cup finely grated pecorino romano
  • 1/4 cup finely grated Parmigiano Reggiano or parmesan cheese
  • 1/2 teaspoon freshly ground black pepper
  • optional: 1 lemon, zested
  • optional: 4 ounces baby arugula
  • optional: 1/2 cup finely chopped parsley
  • for serving, as desired: additional grated cheese, chopped parsley, crushed red pepper, etc.

Instructions

Important prep note: Before you begin cooking anything, read this recipe start to finish. Pasta Carbonara is an incredibly time-sensitive dish. It comes together very quickly once all the components are ready. First, read the recipe before you get started so you can anticipate what comes next as you cook. Then, take a few minutes to get everything measured, chopped and prepped, making cooking a really smooth, easy, and fun process. To prep: roughly chop the garlic and parsley (if using), measure the cheeses, and gather all remaining ingredients. Set aside, within an arm’s reach of the stove for easy, streamlined cooking. PWWB Pasta Carbonara ingredients arranged on a gray and white marble surface: DeLallo bucatini pasta, diced pancetta, garlic, egg yolks, pecorino romano cheese, Parmigiano Reggiano or parmesan cheese.

  1. Boil the pasta: Bring a large pot of generously salted water to a boil. Add the bucatini (or pasta of choice) and cook, stirring occasionally to prevent sticking, to al dente according to package directions. Important: Before draining, carefully dip a liquid measuring cup into the pot, reserving about 1 cup of starchy pasta water, and set aside. Carefully drain the pasta – do not rinse it!How to make PWWB Pasta Carbonara, step 1: Boil the pasta. An overhead shot of cooked bucatini pasta strained inside of a mesh strainer that sits atop a white Staub cocotte. The cocotte sits atop a gray and white marble surface.
  2. Render the pancetta: Meanwhile, as the pasta boils, render the pancetta. Add diced pancetta to a large skillet over medium heat. Cook, stirring occasionally, until the fat renders and the pancetta becomes golden and crispy, about 5 minutes. Add in the chopped garlic and crushed red pepper flakes, if using. Cook, stirring constantly to prevent burning, for 1 minute more, until the garlic is slightly softened and very fragrant – your kitchen will smell like heaven! Important: Remove from the heat and set aside.How to make PWWB Pasta Carbonara, step 2: Render the pancetta. Rendered pancetta sits inside a black non-stick pan. The pan sits atop a gray and white marble surface.
  3. Prep the carbonara sauce mixture: Meanwhile, as the pasta cooks and pancetta renders, prep the carbonara sauce mixture. Add egg yolks, pecorino and parmesan to a large mixing bowl. Generously season with freshly cracked black pepper, as desired. Whisk to combine. The mixture will be thick. Set aside.How to make PWWB Pasta Carbonara sauce, step 3: Prep the carbonara sauce mixture. Prepared carbonara sauce in a gray speckled ceramic bowl. A white silicone spatula rests inside of the mixture that was used for mixing the sauce mixture. The bowl sits atop a gray and white marble surface.
  4. Toss the pasta carbonara: If you’re nervous about scrambling the eggs – don’t be! – try Method #2: Foolproof Pasta Carbonara. It’s untraditional, but works like a charm and results in delicious Pasta Carbonara every single time. Important: This step is where timing is really important – get everything prepped and within arm’s reach, and be ready to work quickly.
    • Method #1: Stovetop Pasta Carbonara: Add the hot, drained pasta to the large skillet with the rendered pancetta from Step 2. Pour the prepared carbonara sauce mixture from Step 3 over top. Working quickly, stir and toss the pasta and pancetta into the egg mixture. The mixture will be thick. While tossing constantly, slowly stream in a few of tablespoons of the reserved pasta water. Return the skillet to medium low heat. Continue to toss, adding additional pasta water little by little, until the pasta carbonara is warmed through and the carbonara sauce is glossy and coats the pasta well. Finish the pasta carbonara by tossing in the lemon zest, arugula, and/or chopped parsley, if using. Remove from the heat. Finished pasta carbonara in a black non-stick skillet garnished with ground black pepper. The skillet sits atop a gray and white marble surface.
    • Method #2: Foolproof Pasta Carbonara: Rather than bringing the Pasta Carbonara together in a skillet over gentle heat on the stovetop, this method eliminates heat and comes together in a mixing bowl instead. Add the hot, drained pasta to the mixing bowl with the egg and cheese mixture from Step 3. Carefully pour the pancetta and garlic mixture from Step 2 over top. Working quickly, toss the pasta and pancetta into the egg mixture. The mixture will be thick. While tossing constantly, slowly stream in a couple of tablespoons of the reserved pasta water. Toss, adding additional pasta water little by little, until the carbonara sauce is glossy and coats the pasta well. Finish the pasta carbonara by tossing in the lemon zest, arugula, and/or chopped parsley, if using.
  5. Serve: Divide the pasta carbonara into two of your favorite pasta bowls. Top with extra grated cheese, chopped parsley, ground black pepper, or crushed red pepper as desired. Serve immediately. Enjoy!Pasta carbonara plated on a dark blue ceramic plate garnished with ground black pepper and freshly grated parmesan cheese. The plate sits atop a blue and white striped linen napkin that sits atop a gray and white marble surface. A gold spoon and fork rest alongside the plate as well as a small speckled ceramic bowl filled with grated parmesan, a small speckled ceramic pinch bowl filled with red pepper flakes, and loose parsley leaves.

Notes

  • Pancetta is cured, unsmoked Italian bacon. Widely available at most conventional grocery stores, you can typically find pancetta already diced up in an individual container near the cured meats and bacon, or cut-to-order at the deli counter. Feel free to swap it out with regular bacon if that’s what you can find easily – thick, center-cut bacon will work best for this recipe.
Two dark blue ceramic plates topped with servings of bucatini carbonara that are garnished with ground black pepper and freshly grated parmesan cheese sit atop a gray and white marble surface. The plate at center rests atop a blue and white striped linen napkin with a gold spoon and fork resting alongside. A small speckled ceramic bowl filled with grated parmesan also sits alongside the plates as well as loose grated parmesan and loose parsley leaves.

Follow along with Plays Well With Butter on Instagram, YouTube, Facebook, and Pinterest for more unfussy recipes that pack a big punch of flavor!

Hi there, I'm Jess!

If there’s 1 thing to know about me, it’s this: I am head-over-heels in love with food. I’m on a mission to make weeknight cooking flavorful, fast, & fun for other foodies, & PWWB is where I share foolproof recipes that deliver major flavor with minimal effort. Other true loves: pretty shoes, puppies, Grey’s Anatomy, & my cozy kitchen in Minneapolis, MN.

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Comments

  1. 1.30.23
    Susan Griffin said:

    I made this for the first time. I overcooked the pancetta. I also used a large lemon. A small one would be plenty of zest. I should have added the garlic when I took the pancetta off of heat. However my husband loved it. I will make these corrections the next time. The flavor was still delicious and my husband loved it.

    Reply
    • 1.31.23
      Erin @ Plays Well With Butter said:

      Hi Susan! We’re so glad your husband loved it. The recipe definitely moves fast & can be finicky. We always welcome making adjustments to your own preferences & if you haven’t already be sure to check out the tips within the main blog post! 🙂

      Reply
  2. 12.25.22
    Cassie said:

    I’ve been intimidated by carbona and messed it up before. This recipe had detailes and reassuring directions, and it turned out perfect! Highly recommend this one!

    Reply
    • 12.25.22
      Cassie said:

      And by carbona I mean carbonara 🙃

      Reply
      • 12.26.22
        Erin @ Plays Well With Butter said:

        We are SO glad to hear that, Cassie! 🙂 Thanks so much for dropping a comment!

        Reply
  3. 6.20.22
    Kelly said:

    First time this dish has gone properly for me. I can of combined your methods but yum!
    Took a photo. Eventually. When I remembered…. oops
    Tried to add pictures. Can’t. Or just dont know how. Im old

    Reply
    • 6.20.22
      Erin @ Plays Well With Butter said:

      Hi Kelly! We are so glad to hear that, it sounds delicious!! Unfortunately, we don’t have a spot to add photos to reviews on site but if you’d like you can tag us on Facebook or Instagram using @playswellwithbutter!

      Reply