Recipes Ingredients Meat & Poultry Pork Recipes Creamy Spaghetti Carbonara 4.3 (35) 7 Reviews All you need are five ingredients and 25 minutes to make this rich, silky pasta dish. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on June 17, 2024 Rate PRINT Share Close Photo: Brie Goldman Prep Time: 10 mins Cook Time: 15 mins Total Time: 25 mins Servings: 6 Our creamy recipe for spaghetti carbonara combines al dente pasta with egg yolks, cream, pancetta, and nutty Parmesan cheese for a rich and satisfying dinner that's surprisingly easy to make at home. This take on the classic Italian dish requires only 25 minutes to make—it's perfect for those nights when you're craving a restaurant-worthy dish. Simply bring a pot of water to a boil as you crisp up some pancetta. While the pasta cooks in the boiling water, whisk together the egg yolks, cream, and cheese, then add it to the hot noodles off the heat along with the pancetta. After a thorough toss, you'll be rewarded with a creamy, cheesy, just-salty-enough dish that's pasta perfection. Quick, Easy, and Delicious Pasta Recipes Ideal for Weeknight Dinners Key Ingredients for Creamy Spaghetti Carbonara Spaghetti: A long, thin noodle like spaghetti is ideal for a smooth and creamy dish like carbonara. Cook it until it's just al dente, about eight minutes, beginning to check for doneness six or seven minutes into the cooking time. Pancetta: This cured pork product is similar to bacon in that both come from the pig's belly. But unlike bacon, pancetta is not smoked. This means it has a more pure pork flavor that mingles beautifully with the creamy, mild ingredients in this dish. Egg yolks: While some carbonara recipes call for whole eggs or a mix of whole eggs and yolks, we prefer the richness that comes from using only egg yolks. Use two egg shells, your fingers, or an egg separator to gently separate the yolks from the whites. And don't toss those whites! They're perfect for a next-day, protein-packed omelet. (Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.) Heavy cream: There's a reason why "creamy" is included in this recipe's name—it's because a cup of heavy cream is added along with the eggs. It adds luscious silkiness to the dish and also helps to keep the sauce from breaking, meaning it's easier to make than a classic (creamless) carbonara. Parmesan cheese: Two cups of fluffy, nutty tasting Parmesan cheese add a tangy bite to this rich pasta dish. We recommend grating the cheese yourself for the best flavor and texture. You can swap the Parmesan for pecorino Romano, which is saltier and tangier, if you prefer. Adding the egg mixture to the hot pasta off the heat while tossing vigorously ensures the yolks cook just enough without scrambling. It's important to have all your ingredients—from the crispy pancetta to the cheesy egg-cream mixture—ready to go by the time the pasta is cooked to nail the timing of this step. Ingredients 1 tablespoon extra-virgin olive oil 10 ounces pancetta, cut into ½-inch dice 1 pound spaghetti 1 cup heavy cream, plus more if needed 4 large egg yolks 2 cups grated (about 5 ounces) Parmesan cheese, plus more for garnish 1 teaspoon salt ¼ teaspoon freshly ground black pepper Directions Brie Goldman Boil water; crisp pancetta: Bring a large saucepan of water to a boil. Heat a medium skillet over medium heat. Add the olive oil and pancetta to skillet, and cook until the pancetta is browned, 3 to 4 minutes. Remove skillet from heat, and keep warm. Brie Goldman Cook spaghetti: Cook spaghetti in boiling water until al dente, about 8 minutes. Brie Goldman Whisk egg mixture: While spaghetti is cooking, whisk cream, egg yolks, Parmesan, salt, and pepper in a medium bowl until combined. Brie Goldman Drain pasta; stir in egg mixture: Drain pasta, and return to saucepan. Immediately stir in egg-and-cheese mixture until well combined. Brie Goldman Add pancetta; toss well and serve: Add warm pancetta and fat from pan. Toss well. Thin sauce with additional cream, if necessary. Serve immediately, garnished with grated Parmesan cheese. Brie Goldman Storage and Reheating While spaghetti carbonara is best eaten immediately, it is possible to refrigerate and reheat leftovers. Store it in an airtight container for up to two days in the fridge. To reheat, add a splash of water and microwave in 30-second bursts, stirring between each one, until hot throughout. What to Serve With Spaghetti Carbonara Serve this creamy pasta dish with a bright and crunchy salad to counter the richness, such as our asparagus-walnut salad, greens with a pickled-shallot vinaigrette, or a classic Caesar. A simple green vegetable such as braised green beans or sautéed broccolini would also be a welcome accompaniment. Frequently Asked Questions What is the difference between carbonara sauce and Alfredo sauce? The main difference between carbonara and alfredo sauces are that carbonara includes eggs (either whole, yolks, or a combination of the two) and a cured pork product like pancetta or guanciale while Alfredo sauce is made with butter, Parmesan cheese, and, often, heavy cream. How can I prevent carbonara sauce from breaking? The key to preventing carbonara sauce from breaking is to whisk the egg mixture into the hot noodles off the heat, tossing well until a creamy sauce coats the noodles. What is the most common noodle used for carbonara? The most common noodle used for carbonara is spaghetti, though the dish is often made with mezze rigatoni (a shorter version of the tubed pasta shape) or hollow bucatini. More Italian Pasta Recipes to Try: Classic Spaghetti Puttanesca Penne alla Norma Spaghetti Pomodoro Martha's 3-Ingredient Fettuccine Alfredo Perfect Bolognese Sauce Linguini Arrabbiata Cacio e Pepe With Lemon Originally appeared: Martha Stewart Living, September 2000 Rate It PRINT Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and freelance writer with over a decade of experience in the food and media industries.