Easy Carbonara Recipe

A very easy weeknight Spaghetti Carbonara recipe.

  • Author: Andrew Tolentino
  • Prep Time: 10 mins.
  • Cook Time: 20 mins.
  • Total Time: 30 mins.
  • Yield: 4 1x
  • Category: Pasta
  • Cuisine: Italian


  • 1/2 lb. Traditional, Guanciale is used. If not available, feel free to use pancetta or bacon
  • 4 very fresh, organic large eggs at room temperature
  • 1 lb. dry spaghetti
  • 1/4 lb. grated pecorino romano cheese
  • 1/2 teaspoon cracked black pepper
  • Extra Virgin Olive Oil


  1. Bring large pot of water to boil and add 1 tablespoon of salt
  2. Add spaghetti to boiling water and cook until one minute before suggested cooking time on box
  3. In the meantime, dice meat
  4. Put meat in skillet with olive oil over medium heat
  5. Cook meat (not too crispy)
  6. Crack eggs into large bowl, lightly beat eggs
  7. When pasta is cooked, fold pasta into eggs immediately because it will cook eggs. (reserve 1/2 cup of pasta water)
  8. While tossing pasta with eggs, slowly add pasta water, one teaspoon at a time (it helps bind the sauce and separates the pasta)
  9. Add cheese, 2 tablespoons of olive oil, black pepper onto bowl and continue to fold in ingredients
  10. Add cooked meat and mix in (for bold flavor, add the grease into mixture)


Keywords: carbonara, easy carbonara recipe, spaghetti alla carbonara, spaghetti carbonara

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