Creamy Carbonara

This Creamy Carbonara is the ultimate indulgent take on a Roman classic. Rich egg yolks, sharp Pecorino Romano, and Parmesan come together with crispy pancetta and reserved pasta water to create a silky, creamy sauce. Tossed with al dente spaghetti and topped with even more cheese and black pepper, this version nails the creamy texture without adding any actual cream. Quick to make, bold in flavor, and irresistibly cheesy—this carbonara is a must-try.

Author: These Carbs Don't Count

Category: Pasta

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 2 plates

Calories: 813 kcal per serving

Ingredients

½ pound - spaghetti
⅛ - Salt
4 - egg yolks
1 - whole egg
½ cup - Pecorino Romano
½ cup - Parmesan cheese
4 ounce - guanciale or pancetta
⅛ - Black pepper
⅛ - Reserved pasta water

Instructions

Cook spaghetti in salted boiling water until al dente. Reserve 1 cup pasta water and drain.
In a bowl, combine egg yolks, whole egg, Pecorino, and Parmesan. Mix vigorously to form a smooth paste.
In a cold pan, add diced guanciale or pancetta. Turn heat to medium and cook until crispy and golden. Remove a few spoonfuls of rendered fat and set aside the meat.
Add two spoonfuls of rendered fat and a generous amount of black pepper to the egg/cheese mixture. Stir to combine and loosen with a small splash of pasta water.
Turn off the heat and allow the pan to cool slightly. Add drained spaghetti and egg mixture to the pan.
Quickly toss everything together, adding more pasta water as needed to create a smooth, creamy sauce.
Fold in the cooked pancetta or guanciale, add more cheese and pasta water if needed, and stir until fully incorporated.
Serve immediately topped with additional black pepper and cheese.