Just imagine: a bowl of silky, creamy pasta carbonara, ready in minutes and bursting with flavor. This classic comfort dish is the ultimate weeknight hero, transforming simple ingredients into something truly magical. Whether you’re a carbonara connoisseur or trying it for the first time, we’ve gathered 18 irresistible recipes to inspire your next delicious dinner. Dive in and find your new favorite!
Classic Spaghetti Carbonara with Pancetta
Perfect for a cozy winter evening, this classic spaghetti carbonara delivers creamy comfort in under 30 minutes. Pancetta adds a salty, savory depth that elevates the simple egg-and-cheese sauce.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 pound spaghetti
– 4 ounces pancetta, diced (or substitute thick-cut bacon)
– 3 large eggs
– 1 cup grated Pecorino Romano cheese (Parmesan works too)
– 1/2 teaspoon freshly ground black pepper
– 1/4 teaspoon kosher salt
– 2 cloves garlic, smashed (remove before serving)
– 1 tablespoon olive oil
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 1 pound spaghetti and cook for 9–11 minutes until al dente, stirring occasionally.
3. While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium heat.
4. Add 4 ounces diced pancetta and cook for 5–7 minutes until crispy and golden brown.
5. Tip: Render pancetta slowly to avoid burning—this builds flavor in the fat.
6. Add 2 smashed garlic cloves to the skillet and cook for 1 minute until fragrant, then discard.
7. In a medium bowl, whisk 3 large eggs until smooth.
8. Stir in 1 cup grated Pecorino Romano and 1/2 teaspoon black pepper until combined.
9. Tip: Use room-temperature eggs to prevent the sauce from curdling when mixed with hot pasta.
10. Reserve 1 cup pasta water, then drain spaghetti thoroughly.
11. Immediately add hot spaghetti to the skillet with pancetta, tossing to coat in fat.
12. Remove skillet from heat to cool slightly—this prevents scrambled eggs.
13. Pour egg-cheese mixture over pasta, tossing quickly with tongs until creamy.
14. Tip: Add reserved pasta water 1 tablespoon at a time if sauce seems thick.
15. Season with 1/4 teaspoon salt, adjusting only after tasting (pancetta is salty).
16. Serve immediately in warm bowls.
A silky, glossy sauce clings to each strand of pasta, with crispy pancetta bits adding texture. The peppery kick balances the richness—try topping with extra cheese or serving alongside a bitter green salad for contrast.
Creamy Carbonara with Peas and Garlic
A classic pasta gets a fresh twist with sweet peas and aromatic garlic. This creamy carbonara comes together quickly for a satisfying weeknight meal. You’ll love the balance of rich sauce and bright vegetables.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 12 oz spaghetti (or any long pasta)
– 4 large eggs, room temperature (for smoother sauce)
– 1 cup grated Parmesan cheese, plus extra for serving
– 1 cup frozen peas, thawed (or fresh if in season)
– 4 cloves garlic, minced
– 6 slices thick-cut bacon, chopped (or pancetta for authenticity)
– 1 tbsp olive oil (or any neutral oil)
– 1/2 tsp black pepper, freshly ground (adjust to taste)
– 1/4 tsp salt (adjust based on bacon saltiness)
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add spaghetti to boiling water and cook according to package directions until al dente, about 8-10 minutes.
3. While pasta cooks, whisk eggs, Parmesan cheese, black pepper, and salt in a medium bowl until smooth.
4. Heat olive oil in a large skillet over medium heat.
5. Add chopped bacon and cook until crispy, about 5-7 minutes, stirring occasionally.
6. Remove bacon with a slotted spoon, leaving about 1 tablespoon of fat in the skillet.
7. Add minced garlic to the skillet and cook until fragrant, about 30 seconds, being careful not to burn it.
8. Add thawed peas to the skillet and cook until heated through, about 2 minutes.
9. Drain cooked spaghetti, reserving 1 cup of pasta water.
10. Immediately add hot spaghetti to the skillet with peas and garlic, tossing to combine.
11. Remove skillet from heat and let cool for 1 minute to prevent eggs from scrambling.
12. Quickly pour egg mixture over pasta, tossing constantly until sauce becomes creamy.
13. Add reserved pasta water 1/4 cup at a time if sauce is too thick, tossing between additions.
14. Stir in crispy bacon and toss everything together until well combined.
15. Serve immediately in warm bowls.
Velvety sauce clings to each strand of pasta, while peas add pops of sweetness against the salty bacon. For a restaurant-style presentation, twirl portions with tongs before plating. The garlic’s aroma makes this dish particularly comforting on chilly evenings.
Carbonara with Mushrooms and Parmesan
Kick off your holiday cooking with this elevated carbonara that adds earthy mushrooms to the classic. Keep it simple with just a few quality ingredients. Perfect for a cozy Christmas Eve dinner.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 12 oz spaghetti
– 4 large egg yolks
– 1 cup grated Parmesan cheese, plus extra for serving
– 8 oz cremini mushrooms, sliced ¼-inch thick
– 4 oz pancetta, diced into ½-inch pieces (or thick-cut bacon)
– 3 cloves garlic, minced
– 2 tbsp olive oil
– ½ tsp black pepper, freshly ground
– ½ tsp salt, plus more for pasta water
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add spaghetti to the boiling water and cook for 9-11 minutes until al dente, stirring occasionally.
3. While pasta cooks, heat olive oil in a large skillet over medium heat.
4. Add pancetta and cook for 5-7 minutes until crispy and fat renders.
5. Transfer pancetta to a paper towel-lined plate, leaving fat in skillet.
6. Add sliced mushrooms to the skillet and cook for 6-8 minutes until browned and tender.
7. Stir in minced garlic and cook for 1 minute until fragrant.
8. Remove skillet from heat and let mushroom mixture cool slightly.
9. In a medium bowl, whisk together egg yolks, Parmesan, black pepper, and ½ tsp salt until smooth.
10. Reserve 1 cup of pasta cooking water, then drain spaghetti.
11. Immediately add hot spaghetti to the skillet with mushrooms.
12. Pour egg mixture over pasta, tossing quickly with tongs to coat evenly.
13. Add reserved pasta water ¼ cup at a time, tossing continuously until sauce is creamy and clings to pasta.
14. Stir in crispy pancetta.
15. Serve immediately in warmed bowls.
Now you have a carbonara with a velvety sauce that clings to each strand of pasta. The mushrooms add a meaty depth that complements the salty pancetta beautifully. Try topping with extra Parmesan and a sprinkle of red pepper flakes for a spicy kick.
Spicy Carbonara with Chili Flakes
Ditch the bland carbonara—this spicy version packs a punch with chili flakes. It’s a quick, satisfying twist on the classic, perfect for a weeknight dinner. You’ll have a creamy, fiery pasta on the table in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb spaghetti
– 4 large eggs
– 1 cup grated Pecorino Romano cheese, plus extra for serving
– 8 oz pancetta, diced (or thick-cut bacon)
– 4 cloves garlic, minced
– 2 tsp red chili flakes, adjust for heat preference
– 1/2 tsp black pepper
– 2 tbsp olive oil
– Salt for pasta water
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add spaghetti to the boiling water and cook for 9–11 minutes until al dente, stirring occasionally.
3. While pasta cooks, heat olive oil in a large skillet over medium heat.
4. Add diced pancetta to the skillet and cook for 5–7 minutes until crispy and browned.
5. Stir minced garlic and chili flakes into the skillet and cook for 1 minute until fragrant.
6. In a medium bowl, whisk eggs, grated Pecorino Romano, and black pepper until smooth.
7. Reserve 1 cup of pasta cooking water, then drain spaghetti thoroughly.
8. Immediately add hot spaghetti to the skillet with pancetta mixture, tossing to coat.
9. Remove skillet from heat to prevent scrambled eggs.
10. Quickly pour egg-cheese mixture over pasta, tossing constantly until creamy.
11. Add reserved pasta water 1/4 cup at a time, tossing until sauce reaches desired consistency.
12. Serve immediately in warm bowls.
Luxuriously creamy with a bold kick from the chili flakes, this carbonara clings perfectly to each strand of pasta. For a fresh contrast, top with chopped parsley or a sprinkle of extra cheese. It’s best enjoyed right away while hot and silky.
Carbonara with Pancetta and Fresh Herbs
Forget complicated pasta dishes—this carbonara delivers rich flavor with minimal effort. Fresh herbs brighten the classic pancetta and egg sauce, creating a balanced weeknight meal that feels special. Follow these sharp steps for perfect results every time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 12 oz spaghetti (or any long pasta)
– 6 oz pancetta, diced (or thick-cut bacon)
– 3 large eggs, room temperature
– 1 cup grated Pecorino Romano cheese (plus extra for serving)
– 1/2 cup grated Parmesan cheese
– 3 cloves garlic, minced
– 1/4 cup fresh parsley, chopped (reserve some for garnish)
– 2 tbsp fresh chives, chopped
– 1 tsp black pepper, freshly ground
– 1/2 tsp salt (adjust based on pancetta saltiness)
– 2 tbsp olive oil (or any neutral oil)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat—use 1 tbsp salt per 4 quarts water.
2. Add spaghetti to boiling water and cook for 9–11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
4. Add diced pancetta to skillet and cook for 5–7 minutes until crispy and browned, stirring frequently.
5. Stir minced garlic into skillet with pancetta and cook for 1 minute until fragrant but not browned.
6. Remove skillet from heat and let pancetta mixture cool slightly for 2 minutes to prevent scrambling eggs.
7. In a medium bowl, whisk eggs, Pecorino Romano, Parmesan, black pepper, and salt until fully combined.
8. Reserve 1 cup pasta cooking water, then drain spaghetti thoroughly in a colander.
9. Immediately add hot spaghetti to skillet with pancetta, tossing to coat evenly in fat.
10. Pour egg-cheese mixture over pasta while continuously tossing with tongs for 30 seconds—the residual heat will create a creamy sauce.
11. If sauce seems thick, add reserved pasta water 1 tbsp at a time until desired consistency is reached.
12. Fold in chopped parsley and chives, reserving 1 tbsp of each for garnish.
13. Divide pasta among four bowls and garnish with remaining herbs and extra cheese.
This carbonara boasts a luxuriously creamy texture without actual cream, clinging perfectly to each strand of pasta. The pancetta provides salty crunch against the herbal freshness, while the cheeses melt into a velvety sauce. Try serving it with a simple arugula salad dressed in lemon vinaigrette to cut through the richness.
Eggless Carbonara with Creamy Sauce
Venturing beyond traditional carbonara, this eggless version swaps eggs for a rich, creamy sauce that’s just as satisfying. It’s a simple, comforting dish perfect for a quick weeknight dinner. You’ll love how the sauce clings to every strand of pasta.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 12 oz spaghetti
– 6 oz pancetta, diced (or bacon, for a smokier flavor)
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1 cup grated Parmesan cheese, plus extra for serving
– 2 tbsp unsalted butter
– 1/4 tsp black pepper, freshly ground (adjust to taste)
– 1/4 tsp salt (adjust based on pancetta saltiness)
– 1/4 cup reserved pasta water
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add spaghetti and cook for 8–10 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat a large skillet over medium heat and add diced pancetta.
4. Cook pancetta for 5–7 minutes until crispy and browned, stirring frequently.
5. Remove pancetta with a slotted spoon and set aside on a paper towel-lined plate, leaving fat in the skillet.
6. Add minced garlic to the skillet and sauté for 1 minute until fragrant, being careful not to burn it.
7. Reduce heat to low and stir in heavy cream, letting it warm through for 2 minutes without boiling.
8. Gradually whisk in grated Parmesan cheese until the sauce is smooth and thickened, about 3 minutes.
9. Drain spaghetti, reserving 1/4 cup of pasta water, and immediately add spaghetti to the skillet.
10. Toss spaghetti in the sauce, adding reserved pasta water a little at a time to reach desired creaminess.
11. Stir in cooked pancetta, unsalted butter, black pepper, and salt, tossing until everything is well combined and heated through.
12. Remove from heat and let sit for 1 minute to allow flavors to meld.
Zesty and indulgent, this carbonara boasts a velvety sauce that coats the pasta beautifully. Serve it immediately with an extra sprinkle of Parmesan for a restaurant-quality meal at home.
Vegetarian Carbonara with Zucchini
Ditch the bacon but keep the creamy comfort. This vegetarian carbonara swaps pancetta for zucchini, delivering a lighter yet satisfying weeknight dinner. It’s a quick, one-pan wonder that comes together in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 12 oz spaghetti (or any long pasta)
– 2 medium zucchini, about 1 lb total
– 4 large eggs
– 1 cup grated Parmesan cheese, plus more for serving
– 3 cloves garlic, minced
– 3 tbsp olive oil (or any neutral oil)
– 1 tsp kosher salt, plus more for pasta water
– 1/2 tsp black pepper, adjust to taste
– 1/4 tsp red pepper flakes, optional for heat
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add spaghetti to the boiling water and cook for 9-11 minutes until al dente, following package instructions.
3. While pasta cooks, trim and slice zucchini into 1/4-inch thick half-moons.
4. In a medium bowl, whisk eggs, Parmesan cheese, black pepper, and red pepper flakes until fully combined; set aside near the stove.
5. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
6. Add zucchini slices to the skillet in a single layer; cook undisturbed for 3-4 minutes until golden brown on one side.
7. Flip zucchini with tongs and cook for another 2-3 minutes until tender but not mushy.
8. Reduce heat to low and add minced garlic to the skillet; cook for 30 seconds until fragrant, stirring constantly to prevent burning.
9. Reserve 1 cup of pasta cooking water, then drain spaghetti thoroughly.
10. Immediately add hot spaghetti to the skillet with zucchini and garlic, tossing to combine.
11. Remove skillet from heat and let cool for 30 seconds to prevent eggs from scrambling.
12. Pour egg-cheese mixture over pasta, tossing quickly and continuously for 1-2 minutes until a creamy sauce forms.
13. Add reserved pasta water 1/4 cup at a time, tossing until sauce reaches desired consistency.
14. Season with 1 tsp kosher salt and toss once more to combine.
15. Serve immediately in warm bowls, topped with extra Parmesan cheese.
Silky strands of pasta cling to a rich, egg-based sauce studded with sweet, caramelized zucchini. The texture is luxuriously creamy without heaviness, balanced by a subtle garlicky kick. For a fresh twist, garnish with chopped parsley or serve alongside a crisp green salad.
Carbonara with Crispy Bacon and Black Pepper
You’ve probably had carbonara, but this version with crispy bacon and bold black pepper takes it to another level. It’s rich, satisfying, and surprisingly simple to make at home. Forget complicated sauces—this dish relies on quality ingredients and perfect timing.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb spaghetti (or any long pasta like linguine)
– 8 oz thick-cut bacon, diced (use pancetta for a more authentic flavor)
– 4 large eggs, at room temperature
– 1 cup grated Pecorino Romano cheese (Parmesan works too, but Pecorino is sharper)
– 1 tsp freshly ground black pepper, plus more for garnish (adjust to taste)
– 2 cloves garlic, minced (optional, but adds depth)
– Salt for pasta water
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat—use about 1 tbsp salt per 4 quarts water for seasoning.
2. Add spaghetti to the boiling water and cook for 8–10 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat a large skillet over medium heat and add diced bacon. Cook for 8–10 minutes, stirring frequently, until bacon is crispy and fat renders.
4. Tip: Reserve ¼ cup of pasta water before draining—it helps emulsify the sauce later.
5. Remove skillet from heat and use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving about 2 tbsp of bacon fat in the skillet.
6. In a medium bowl, whisk together eggs, grated Pecorino Romano, and 1 tsp black pepper until smooth and well combined.
7. Drain pasta and immediately add it to the skillet with reserved bacon fat, tossing to coat evenly over low heat for 30 seconds.
8. Tip: Work quickly here to prevent eggs from scrambling—remove skillet from heat if it’s too hot.
9. Pour egg mixture over pasta, tossing continuously for 1–2 minutes until sauce thickens and coats the noodles. Add reserved pasta water 1 tbsp at a time if sauce seems too thick.
10. Stir in crispy bacon and minced garlic if using, tossing to combine evenly.
11. Tip: Serve immediately to enjoy the creamy texture at its best—carbonara doesn’t reheat well.
12. Divide among plates and garnish with extra black pepper and Pecorino Romano.
Done right, this carbonara has a silky, creamy sauce that clings to each strand of pasta without being heavy. The crispy bacon adds a salty crunch that contrasts beautifully with the sharp cheese and peppery kick. For a twist, try serving it with a side of garlic bread or a simple green salad to cut through the richness.
Gluten-Free Carbonara with Rice Noodles
Unbelievably creamy and satisfying, this gluten-free carbonara swaps traditional pasta for rice noodles while keeping the classic Roman sauce intact. Using simple ingredients, it comes together in under 30 minutes for a comforting weeknight meal.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 8 ounces rice noodles (or any gluten-free pasta)
– 4 large eggs, at room temperature
– 1 cup grated Pecorino Romano cheese (Parmesan works too)
– 6 ounces pancetta, diced (or thick-cut bacon)
– 2 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– 1/2 teaspoon black pepper, freshly ground
– 1 tablespoon olive oil (or any neutral oil)
– 1/2 teaspoon salt, adjust to taste
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add rice noodles and cook for 6-8 minutes until al dente, following package directions for timing.
3. While noodles cook, whisk eggs, grated cheese, and black pepper in a medium bowl until smooth.
4. Heat olive oil in a large skillet over medium heat.
5. Add diced pancetta and cook for 5-7 minutes until crispy and browned, stirring occasionally.
6. Add minced garlic to the skillet and cook for 30 seconds until fragrant, being careful not to burn it.
7. Drain cooked noodles, reserving 1/2 cup of pasta water.
8. Immediately add hot noodles to the skillet with pancetta and garlic, tossing to coat.
9. Remove skillet from heat to prevent eggs from scrambling.
10. Quickly pour egg-cheese mixture over noodles, tossing constantly with tongs.
11. Add reserved pasta water 2 tablespoons at a time until sauce reaches a creamy consistency, about 1/4 cup total.
12. Stir in chopped parsley and season with salt if needed.
13. Serve immediately in warm bowls.
Notably silky and rich, the sauce clings perfectly to the tender rice noodles, offering a subtle chewiness. The crispy pancetta adds a salty crunch that balances the creamy egg base—try topping with extra black pepper and a sprinkle of cheese for added depth.
Carbonara with Truffle Oil and Parmesan
Let’s make a luxurious twist on classic carbonara. Truffle oil elevates this pasta dish with earthy depth, while Parmesan adds salty richness. It’s surprisingly simple for a special occasion.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 12 oz spaghetti (or any long pasta)
– 4 large eggs, at room temperature
– 1 cup grated Parmesan cheese, plus extra for serving
– 6 oz pancetta, diced (or thick-cut bacon)
– 2 tbsp truffle oil, plus extra for drizzling
– 3 cloves garlic, minced
– 1/2 tsp black pepper, freshly ground
– 1/4 tsp salt, adjust to taste
– 1/4 cup reserved pasta water
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add spaghetti and cook for 9-11 minutes until al dente, stirring occasionally.
3. While pasta cooks, whisk eggs, Parmesan, truffle oil, black pepper, and salt in a medium bowl until smooth.
4. Heat a large skillet over medium heat and add pancetta. Cook for 5-7 minutes until crispy and fat renders.
5. Add minced garlic to the skillet and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
6. Reserve 1/4 cup of pasta water, then drain spaghetti thoroughly.
7. Immediately add hot spaghetti to the skillet with pancetta and garlic, tossing to coat.
8. Remove skillet from heat and let cool for 1 minute to prevent eggs from scrambling.
9. Pour egg mixture over pasta, adding reserved pasta water 1 tbsp at a time while tossing vigorously to create a creamy sauce.
10. Serve immediately in warm bowls. Drizzle with extra truffle oil and top with additional Parmesan.
Dense, creamy sauce clings to each strand of pasta, with crispy pancetta providing texture contrast. The truffle oil’s earthy aroma pairs perfectly with salty Parmesan. For a fresh touch, garnish with chopped parsley or serve alongside a crisp green salad.
Carbonara with Chicken and Spinach
This creamy pasta dish combines classic carbonara flavors with tender chicken and fresh spinach for a satisfying weeknight meal. Traditional carbonara gets a protein-packed twist that’s both comforting and easy to prepare. You’ll love how quickly it comes together with simple ingredients.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 12 oz spaghetti (or any long pasta)
– 2 boneless, skinless chicken breasts, cut into 1-inch pieces
– 4 oz fresh spinach, roughly chopped (or baby spinach)
– 4 large eggs, room temperature
– 1 cup grated Parmesan cheese, plus extra for serving
– 4 slices thick-cut bacon, diced (or pancetta)
– 3 cloves garlic, minced
– 1/2 tsp black pepper, freshly ground (adjust to taste)
– 1/4 tsp salt (adjust to taste)
– 2 tbsp olive oil (or any neutral oil)
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add spaghetti to the boiling water and cook according to package directions until al dente, about 8-10 minutes.
3. While pasta cooks, heat olive oil in a large skillet over medium-high heat.
4. Add diced bacon to the skillet and cook until crispy, about 5-7 minutes, stirring occasionally.
5. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving fat in the skillet.
6. Add chicken pieces to the skillet and cook until golden brown and cooked through, about 6-8 minutes, turning occasionally.
7. Add minced garlic to the skillet with chicken and cook for 1 minute until fragrant.
8. Reduce heat to low and add chopped spinach to the skillet, stirring until just wilted, about 1-2 minutes.
9. In a medium bowl, whisk together eggs, Parmesan cheese, black pepper, and salt until smooth.
10. Reserve 1/2 cup of pasta cooking water, then drain spaghetti.
11. Immediately add hot spaghetti to the skillet with chicken and spinach, tossing to combine.
12. Remove skillet from heat and quickly pour egg mixture over pasta, tossing continuously for 1-2 minutes until sauce thickens.
13. If sauce is too thick, add reserved pasta water 1 tablespoon at a time until desired consistency is reached.
14. Stir in cooked bacon and serve immediately.
Look for a silky, creamy sauce that clings to each strand of pasta without being overly heavy. The chicken stays juicy while the spinach adds a fresh, earthy note that balances the richness. Try topping with extra Parmesan and a sprinkle of red pepper flakes for a spicy kick, or serve alongside a crisp green salad to cut through the creaminess.
Carbonara with Roasted Garlic and Pancetta
Zesty yet comforting, this carbonara variation adds depth with roasted garlic and crispy pancetta. It’s a simple upgrade to the classic that delivers big flavor with minimal extra effort.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
– 1 lb spaghetti
– 8 oz pancetta, diced (or thick-cut bacon)
– 4 large egg yolks
– 1 cup grated Pecorino Romano cheese, plus extra for serving
– 1 head garlic
– 1 tbsp olive oil
– 1 tsp freshly ground black pepper
– 1/2 tsp kosher salt
– 2 tbsp reserved pasta water
Instructions
1. Preheat oven to 400°F. Cut the top off the garlic head, drizzle with olive oil, wrap in foil, and roast for 25 minutes until soft and golden.
2. Bring a large pot of salted water to a boil and cook spaghetti according to package directions until al dente.
3. While pasta cooks, sauté pancetta in a large skillet over medium heat for 8-10 minutes until crispy, then remove with a slotted spoon, leaving fat in the pan.
4. Squeeze roasted garlic cloves from their skins into a small bowl and mash into a paste.
5. Whisk egg yolks, grated cheese, black pepper, and mashed garlic in a medium bowl until smooth.
6. Reserve 2 tbsp of pasta water before draining spaghetti.
7. Immediately add hot drained spaghetti to the skillet with pancetta fat, tossing to coat.
8. Remove skillet from heat and quickly stir in egg mixture and reserved pasta water until creamy and emulsified.
9. Fold in crispy pancetta and season with salt.
10. Serve immediately with extra cheese and pepper.
This carbonara boasts a velvety texture with subtle sweetness from the roasted garlic and salty crunch from the pancetta. Try topping it with a fried egg for extra richness or serving alongside a crisp arugula salad to cut through the creaminess.
Carbonara with Sun-Dried Tomatoes and Basil
Keep it simple: this carbonara gets a Mediterranean twist with sun-dried tomatoes and fresh basil for a quick, flavorful weeknight dinner. The classic creamy sauce pairs perfectly with the tangy tomatoes and aromatic herb. You’ll have it on the table in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 12 oz spaghetti
– 4 large eggs, at room temperature
– 1 cup grated Parmesan cheese, plus extra for serving
– 6 oz pancetta, diced (or thick-cut bacon)
– 1/2 cup sun-dried tomatoes in oil, drained and chopped
– 1/4 cup fresh basil leaves, thinly sliced
– 2 cloves garlic, minced
– 1/2 tsp black pepper, freshly ground
– 1/4 tsp salt, adjust if needed
– 2 tbsp reserved pasta water
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add spaghetti and cook for 8–10 minutes until al dente, stirring occasionally.
3. While pasta cooks, whisk eggs, Parmesan, black pepper, and salt in a medium bowl until smooth.
4. Heat a large skillet over medium heat and add pancetta; cook for 5–7 minutes until crispy and fat renders.
5. Remove pancetta with a slotted spoon, leaving about 1 tbsp fat in the skillet.
6. Add garlic to the skillet and cook for 30 seconds until fragrant but not browned.
7. Stir in sun-dried tomatoes and cook for 1 minute to warm through.
8. Reserve 2 tbsp pasta water, then drain spaghetti thoroughly.
9. Immediately add hot spaghetti to the skillet with the tomato mixture, tossing to coat.
10. Remove skillet from heat to prevent eggs from scrambling.
11. Quickly pour egg mixture over pasta, tossing constantly for 1–2 minutes until creamy.
12. Add reserved pasta water if needed to loosen sauce.
13. Fold in crispy pancetta and most of the basil, reserving some for garnish.
14. Divide among plates and top with remaining basil and extra Parmesan.
Get ready for a creamy, savory dish with pops of tangy sweetness from the tomatoes. The basil adds a fresh, aromatic finish that brightens the rich sauce. Serve it immediately with a crisp green salad or crusty bread to soak up every last bit.
Carbonara with Shrimp and Lemon Zest
Skip the heavy cream and embrace the classic Roman approach with a seafood twist. This carbonara gets brightness from lemon zest and richness from plump shrimp. It comes together in under 30 minutes for a weeknight win.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 12 oz spaghetti
– 1 lb large shrimp, peeled and deveined
– 4 large egg yolks
– 1 cup grated Pecorino Romano cheese (freshly grated is best)
– 1/2 cup grated Parmesan cheese
– 4 slices thick-cut bacon, diced (or pancetta)
– 3 cloves garlic, minced
– 1 tbsp lemon zest (from about 2 lemons)
– 1/4 tsp black pepper, freshly ground
– 1/4 tsp red pepper flakes (optional, for heat)
– 2 tbsp olive oil
– Kosher salt for pasta water
Instructions
1. Bring a large pot of salted water (1 tbsp salt per 4 quarts) to a rolling boil over high heat.
2. Add 12 oz spaghetti to the boiling water and cook for 8-10 minutes until al dente, stirring occasionally.
3. While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
4. Add diced bacon to the skillet and cook for 5-7 minutes until crisp and fat renders, stirring frequently.
5. Remove bacon with a slotted spoon, leaving about 2 tbsp of fat in the skillet.
6. Add shrimp to the skillet in a single layer and cook for 2 minutes per side until pink and opaque.
7. Remove shrimp from skillet and set aside with bacon.
8. Reduce heat to low and add minced garlic to the skillet, cooking for 30 seconds until fragrant.
9. In a medium bowl, whisk together 4 egg yolks, 1 cup Pecorino, 1/2 cup Parmesan, 1 tbsp lemon zest, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes until smooth.
10. Reserve 1 cup of hot pasta water before draining spaghetti.
11. Immediately add drained hot spaghetti to the skillet with garlic, tossing to coat in the residual fat.
12. Remove skillet from heat and let cool for 1 minute to prevent scrambling the eggs.
13. Quickly pour the egg-cheese mixture over the pasta, tossing vigorously with tongs for 1-2 minutes until a creamy sauce forms.
14. Add reserved pasta water 1/4 cup at a time if sauce is too thick, tossing continuously.
15. Fold in cooked shrimp and bacon, tossing gently to combine and warm through, about 1 minute.
16. Serve immediately in warm bowls.
Just toss and serve immediately for the creamiest texture. The lemon zest cuts through the richness while the shrimp adds sweet brininess. For a restaurant touch, garnish with extra lemon zest and a crack of black pepper.
Carbonara with Asparagus and Crispy Prosciutto
Pasta carbonara gets a springtime twist with asparagus and crispy prosciutto. This version keeps the classic creamy sauce but adds fresh, bright flavor. It’s a quick, satisfying meal perfect for weeknights.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 12 oz spaghetti (or any long pasta)
– 4 oz prosciutto, thinly sliced
– 1 bunch asparagus, trimmed and cut into 1-inch pieces
– 3 large eggs, at room temperature
– 1 cup grated Pecorino Romano cheese (Parmesan works too)
– 1/2 tsp freshly ground black pepper, plus more for serving
– 1/4 tsp kosher salt
– 2 tbsp extra-virgin olive oil
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the spaghetti and cook according to package directions until al dente, about 9–11 minutes.
3. While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium heat.
4. Add the prosciutto in a single layer and cook for 3–4 minutes until crispy, flipping once. Transfer to a paper towel-lined plate.
5. In the same skillet, add the remaining 1 tbsp olive oil and the asparagus. Cook for 5–6 minutes until tender-crisp, stirring occasionally. Tip: Don’t overcrowd the skillet to ensure even browning.
6. In a medium bowl, whisk together the eggs, grated cheese, black pepper, and salt until smooth. Tip: Use room-temperature eggs to prevent the sauce from curdling.
7. Reserve 1 cup of the pasta cooking water, then drain the spaghetti.
8. Immediately add the hot pasta to the skillet with the asparagus, tossing to combine.
9. Remove the skillet from the heat and quickly stir in the egg mixture, tossing constantly to coat the pasta. Tip: Working off the heat prevents scrambled eggs.
10. Add 1/4 cup of the reserved pasta water and toss until the sauce is creamy and clings to the pasta, adding more water if needed.
11. Crumble the crispy prosciutto over the top and serve immediately.
Zesty asparagus cuts through the rich, salty sauce, while the prosciutto adds a satisfying crunch. For a fresh finish, garnish with extra black pepper or a sprinkle of lemon zest. Serve it straight from the skillet for a rustic, family-style presentation.
Carbonara with Broccoli and Toasted Pine Nuts
Sometimes you need a comforting pasta dish that feels special without being fussy. This carbonara variation adds broccoli for freshness and toasted pine nuts for crunch. It’s a quick, satisfying meal that comes together in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 12 oz spaghetti (or any long pasta)
– 4 oz pancetta, diced (or thick-cut bacon)
– 1 large head broccoli, cut into small florets (about 4 cups)
– 3 large eggs, at room temperature
– 1 cup grated Pecorino Romano cheese (plus extra for serving)
– 1/4 cup toasted pine nuts (toast in a dry pan for 2–3 minutes until golden)
– 3 cloves garlic, minced
– 1/4 tsp black pepper, freshly ground
– 1/4 tsp red pepper flakes (optional, for heat)
– 2 tbsp extra-virgin olive oil
– 1 tsp kosher salt (for pasta water)
Instructions
1. Bring a large pot of water to a rolling boil over high heat. Add 1 tsp kosher salt.
2. Add 12 oz spaghetti to the boiling water and cook for 8–10 minutes, stirring occasionally, until al dente. Reserve 1 cup of pasta water before draining.
3. While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 4 oz diced pancetta and cook for 4–5 minutes, stirring often, until crisp and browned.
4. Add 3 cloves minced garlic and 1/4 tsp red pepper flakes (if using) to the skillet. Cook for 30 seconds, stirring constantly, until fragrant.
5. Add 4 cups broccoli florets to the skillet. Cook for 3–4 minutes, stirring occasionally, until bright green and tender-crisp. Remove skillet from heat.
6. In a medium bowl, whisk together 3 eggs, 1 cup grated Pecorino Romano, and 1/4 tsp black pepper until smooth.
7. Drain the cooked spaghetti and immediately add it to the skillet with the pancetta and broccoli.
8. Pour the egg-cheese mixture over the hot pasta. Toss quickly and continuously for 1–2 minutes, adding reserved pasta water 1/4 cup at a time until the sauce is creamy and coats the pasta. Tip: The residual heat from the pasta will cook the eggs without scrambling them.
9. Stir in 1/4 cup toasted pine nuts. Taste and adjust seasoning with more pepper or cheese if needed. Tip: Toast pine nuts in advance to save time and enhance their nutty flavor.
10. Serve immediately in warm bowls. Tip: For extra richness, top with an extra sprinkle of Pecorino Romano and a drizzle of olive oil.
Here, the creamy sauce clings to each strand of pasta, balanced by the crisp-tender broccoli and savory pancetta. Toasted pine nuts add a buttery crunch that elevates every bite. For a lighter twist, swap in roasted asparagus or serve with a side of arugula salad dressed in lemon vinaigrette.
Carbonara with Caramelized Onions and Thyme
Grab your skillet for a twist on the classic pasta dish that brings sweet depth to the table. Caramelized onions and fresh thyme transform traditional carbonara into a cozy, flavorful meal perfect for chilly evenings. This version keeps the creamy egg-and-cheese sauce but adds a savory-sweet layer that elevates every bite.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
– 12 oz spaghetti
– 4 large eggs, at room temperature
– 1 cup grated Pecorino Romano cheese, plus extra for serving
– 1/2 tsp freshly ground black pepper, adjust to taste
– 6 oz pancetta, diced into 1/4-inch pieces (or substitute with bacon)
– 2 medium yellow onions, thinly sliced
– 2 tbsp olive oil
– 1 tbsp unsalted butter
– 1 tsp fresh thyme leaves, stripped from stems (or 1/2 tsp dried thyme)
– Salt, as needed for pasta water
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Heat olive oil and butter in a large skillet over medium heat until butter melts.
3. Add sliced onions to the skillet and cook, stirring occasionally, for 20–25 minutes until deeply golden brown and caramelized. Tip: Stir every few minutes to prevent burning and ensure even browning.
4. While onions cook, add spaghetti to the boiling water and cook according to package directions until al dente, about 8–10 minutes.
5. In a medium bowl, whisk together eggs, grated Pecorino Romano cheese, and black pepper until smooth. Tip: Use room temperature eggs to prevent the sauce from curdling when mixed with hot pasta.
6. Once onions are caramelized, push them to the side of the skillet and add diced pancetta. Cook pancetta for 5–7 minutes until crispy and browned.
7. Drain spaghetti, reserving 1 cup of pasta water.
8. Immediately add hot spaghetti to the skillet with onions and pancetta, tossing to combine over low heat.
9. Remove skillet from heat and quickly pour in the egg-cheese mixture, tossing continuously to coat the pasta. Tip: Work fast to create a creamy sauce without scrambling the eggs.
10. Add fresh thyme leaves and toss again.
11. If sauce is too thick, gradually add reserved pasta water, 1–2 tbsp at a time, until desired consistency is reached.
12. Serve immediately in warm bowls.
Here, the creamy carbonara sauce clings to each strand of pasta, balanced by the sweet, jammy onions and crispy pancetta. Fresh thyme adds an herbal note that cuts through the richness, making it ideal for a comforting dinner. For a creative twist, top with extra cheese and a sprinkle of red pepper flakes before serving.
Carbonara with Smoked Salmon and Dill
Carbonara gets a fresh twist with smoked salmon and dill. This version swaps traditional guanciale for flaky salmon, adding a smoky richness. It’s a quick, elegant pasta perfect for a special weeknight dinner.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 12 oz spaghetti
– 4 oz smoked salmon, thinly sliced (cold-smoked works best)
– 3 large eggs, at room temperature
– 1 cup grated Parmesan cheese, plus extra for serving
– 1/4 cup fresh dill, chopped (or 1 tbsp dried)
– 2 cloves garlic, minced
– 3 tbsp unsalted butter
– 1/2 tsp black pepper, freshly ground
– 1/2 tsp salt, or to taste
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add spaghetti and cook for 8–10 minutes until al dente, stirring occasionally.
3. While pasta cooks, whisk eggs, Parmesan, and half the dill in a medium bowl until smooth.
4. Melt butter in a large skillet over medium heat until foamy, about 2 minutes.
5. Add garlic to skillet and sauté for 30 seconds until fragrant but not browned.
6. Drain spaghetti, reserving 1 cup of pasta water.
7. Immediately add hot spaghetti to skillet with garlic butter, tossing to coat.
8. Remove skillet from heat to prevent eggs from scrambling.
9. Pour egg mixture over pasta, tossing quickly with tongs to create a creamy sauce.
10. Add reserved pasta water 1/4 cup at a time until sauce reaches a silky consistency.
11. Fold in smoked salmon, remaining dill, pepper, and salt.
12. Serve immediately in warm bowls.
Dense, creamy sauce clings to each strand of pasta, balanced by the smoky salmon and bright dill. For a brunch twist, top with a poached egg or serve alongside a crisp green salad.
Summary
Let these 18 creamy pasta carbonara recipes inspire your next cozy dinner! Whether you’re a beginner or a pro, there’s a delicious version here for you. We’d love to hear which one becomes your new favorite—drop a comment below and don’t forget to share this roundup on Pinterest to help other home cooks find their perfect carbonara. Happy cooking!
