Spaghetti alla Carbonara

Name: Spaghetti alla Carbonara
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 400 g Spaghetti; 120 g Pancetta; 30 g Extra virgin olive oil; 10 g Garlic cloves; 15 g Flat leaf parsley; 200 g Eggs; 100 g Pecorino Romano cheese; 10 g Salt; 5 g Black pepper

Spaghetti alla Carbonara · ready in 25 min · 4 servings · 620 kcal per serving · easy · 9 ingredients

Silky strands of spaghetti are coated in a rich, creamy sauce made from eggs and cheese, with crisp pancetta adding salty depth and a whisper of garlic and herbs for aromatic warmth.

Prep: 10 min
Cook: 15 min
Total: 25 min
Serves: 4
kcal: 620
Difficulty: easy

Italian Mediterranean Main dishes Quick (30 min or less)High-protein (25 g+)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

400 gSpaghetti
120 gPancetta
30 gExtra virgin olive oil
10 gGarlic cloves
15 gFlat leaf parsley
200 gEggs
100 gPecorino Romano cheese
10 gSalt
5 gBlack pepper

Equipment

stovetop, chef knife, colander, cutting board, frying pan, large pot, mixing bowl, serving bowls, tongs, wooden spoon

Instructions

Prep ingredients
Gather all ingredients, chop the garlic and parsley, cut the pancetta, crack and beat the eggs, and set out a large pot and frying pan. · 5 min
What to look for: tender with firm bite
Cook spaghetti
Cook the spaghetti in well-salted boiling water over high heat until al dente, then keep it hot until needed. · 10 min
What to look for: spaghetti tender but firm
Cut pancetta
Cut the pancetta into short lardons about finger-width so they cook evenly in the pan. · 3 min
What to look for: golden and crisp edges
Brown pancetta
Heat the frying pan over medium-high heat, add the olive oil and pancetta, and stir until the fat renders and the pancetta turns golden. · 5 min
What to look for: golden and sizzling
Flavor oil
Add the garlic and parsley to the pan, stir briefly until fragrant, then remove the pan from the heat to avoid browning the garlic. · 1 min
What to look for: fragrant herbs
Combine pasta
Drain the spaghetti, reserving a ladle of cooking water, then add the hot pasta to the pancetta pan and toss to coat. · 2 min
What to look for: pasta glossy with fat
Make sauce
Add a splash of the reserved pasta water, then stir in the beaten eggs and half the cheese, tossing off the heat until creamy. · 2 min
When it is done: Eggs gently thicken the sauce without scrambling and should reach safe eating temperature.
Serve pasta
Season with salt and pepper to taste, plate the spaghetti, and finish with the remaining cheese sprinkled on top. · 1 min
What to look for: cheese melting on top

Nutrition (per serving)

kcal	620
Protein	26 g
Carbohydrates	60 g
of which sugars	2 g
Fat	30 g
of which saturated	11 g
Fibre	3 g
Sodium	820 mg

Nutri-ScoreD

Allergens

Contains: gluten, eggs, milk

Storage and reheating

Fridge: up to 2 days
Freezer: not recommended

Ingredient substitutions

Spaghetti

Linguine: Similar thickness works well with egg-based sauce
Gluten-free spaghetti: Cook just to al dente to avoid mushy texture

Pancetta

Guanciale: More traditional Roman choice with richer flavor
Bacon: Smokier taste, reduce added salt

Extra virgin olive oil

Butter: Richer mouthfeel but less traditional

Garlic cloves

Shallot: Sweeter, milder aroma

Flat leaf parsley

Basil: Changes aroma to a sweeter herbal note

Eggs

Egg yolks only: Creates richer, silkier sauce