Best 15-Minute Creamy Carbonara (Print)

Silky pasta tossed with pancetta and Parmesan in a creamy sauce, ready in 15 minutes.

# What You'll Need:

→ Pasta

01 - 7 oz spaghetti or linguine

→ Sauce

02 - 2 large eggs
03 - ½ cup freshly grated Parmesan cheese
04 - 3½ tbsp heavy cream (optional)
05 - Freshly ground black pepper, to taste
06 - Pinch of salt

→ Meats

07 - 2.5 oz diced pancetta or guanciale

→ Garnish

08 - Extra Parmesan cheese
09 - Chopped fresh parsley (optional)

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Reserve ½ cup of pasta cooking water, then drain the pasta.
02 - Heat a large skillet over medium heat. Add the diced pancetta and cook for 3 to 4 minutes, stirring occasionally, until crisp. Remove from heat.
03 - In a mixing bowl, whisk together eggs, Parmesan, heavy cream (if using), salt, and freshly ground black pepper until smooth.
04 - Add the hot, drained pasta to the skillet with pancetta. Toss to combine evenly.
05 - Remove the skillet from heat. Immediately pour in the egg and cheese mixture, tossing vigorously to coat the pasta thoroughly. Gradually add reserved pasta water as needed until the sauce becomes creamy and glossy.
06 - Plate the pasta immediately and garnish with extra Parmesan and fresh parsley if desired.

# Expert Advice:

01 -
  • It tastes like you spent an hour in the kitchen, but you'll be eating in less time than it takes to order takeout.
  • The sauce clings to every strand of pasta in a way that feels almost magical, with just eggs, cheese, and a splash of starchy water.
  • Crispy pancetta adds bursts of savory crunch that make each bite feel complete.
  • You can make it with ingredients you probably already have, no specialty store run required.
02 -
  • Always remove the skillet from the heat before adding the egg mixture, or you'll end up with scrambled eggs instead of sauce.
  • The pasta water is not optional, its starch is what transforms the eggs and cheese into a silky coating.
  • Use freshly grated Parmesan, the pre-shredded kind has anti-caking agents that prevent it from melting smoothly.
03 -
  • Let your eggs sit at room temperature for 10 minutes before whisking, cold eggs are harder to emulsify and more likely to clump.
  • If the sauce feels too thick, add pasta water one tablespoon at a time while tossing, it loosens everything without diluting the flavor.
  • Serve this in warm bowls, carbonara cools fast and warm dishes help keep the sauce creamy longer.
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