Best Classic Italian Spaghetti Carbonara
A creamy, rich pasta dish made with egg yolks, pecorino, and guanciale, perfectly balanced with pasta and black pepper. This italian-inspired pasta ready in about 40 minutes pairs spaghetti, diced guanciale, large egg yolks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz spaghetti
- 1 lb, diced guanciale
- 3 large egg yolks
- 1 cup, grated pecorino
- 1 tbsp, freshly ground black pepper
- 2 cloves, minced garlic
- 1 tbsp olive oil
- 1/4 cup, chopped parsley
Instructions
- Step 1: Cook 12 oz spaghetti in salted boiling water until al dente, reserving 1/2 cup pasta water.
- Step 2: In a large skillet, heat 1 tbsp olive oil over medium heat. Add 2 minced garlic cloves and 1 tbsp black pepper, sauté for 1 minute.
- Step 3: Add 1 lb diced guanciale, cooking for 5 minutes until crispy and golden.
- Step 4: Toss 1/2 cup pasta water into the skillet, then stir in 3 egg yolks and 1 cup grated pecorino, mixing until the sauce thickens.
- Step 5: Add the cooked spaghetti to the skillet, tossing to coat in the sauce, and season with additional black pepper.
- Step 6: Garnish with 1/4 cup chopped parsley and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Best Classic Italian Spaghetti Carbonara take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Best Classic Italian Spaghetti Carbonara?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spaghetti from drying out.
Can I substitute ingredients in Best Classic Italian Spaghetti Carbonara?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Best Classic Italian Spaghetti Carbonara for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Best Classic Italian Spaghetti Carbonara?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
The aroma while cooking this was absolutely heavenly.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
