Best 15-Minute Creamy Carbonara (Printable)

Silky carbonara with pancetta and Parmesan, cooked in 15 minutes for a luscious Italian meal.

# Ingredient List:

→ Pasta

01 - 7 ounces spaghetti or linguine

→ Sauce

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

→ Meats

07 - 2.5 ounces diced pancetta or guanciale

→ Garnish

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

# Steps:

01 - Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Reserve ½ cup of the cooking water before draining.
02 - Heat a large skillet over medium heat. Add diced pancetta and cook, stirring occasionally, until crispy, about 3 to 4 minutes. Remove from heat.
03 - In a mixing bowl, whisk together eggs, Parmesan, heavy cream if using, salt, and a generous amount of black pepper until smooth.
04 - Add the hot, drained pasta to the skillet with pancetta and toss to combine evenly.
05 - Remove skillet from heat. Immediately pour in the egg and cheese mixture, tossing vigorously to coat the pasta. Gradually add reserved pasta water as needed to achieve a creamy, glossy sauce.
06 - Transfer to plates and top with extra Parmesan and chopped parsley if desired. Serve immediately.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, and tastes infinitely better.
  • The sauce is silky and rich without feeling heavy, thanks to the magic of pasta water.
  • You probably already have most of these ingredients sitting in your fridge right now.
02 -
  • Always remove the pan from heat before adding the egg mixture, or you'll end up with scrambled eggs instead of sauce.
  • The pasta water is your secret weapon, it loosens the sauce and helps everything come together without making it watery.
  • Work quickly once the pasta is drained, the heat from the noodles is what gently cooks the eggs into that creamy coating.
03 -
  • Use a large skillet so you have plenty of room to toss the pasta without making a mess.
  • Let the eggs come to room temperature before whisking, they'll blend more smoothly and be less likely to scramble.
  • Taste the pasta water before you drain, if it's well-salted, you might not need any extra salt in the sauce.
  • If you can find guanciale, use it instead of pancetta, the flavor is richer and more traditional.
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