Best 15-Minute Creamy Carbonara (Printer-friendly)

Silky carbonara with crispy pancetta and Parmesan, ready in 15 minutes for a quick Italian main dish.

# Ingredient List:

→ 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 - A small pinch of salt

→ Meats

07 - 2.5 oz diced pancetta or guanciale

→ Garnish

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

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve ½ cup pasta cooking water and drain the pasta.
02 - Heat a large skillet over medium heat. Add 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 generous black pepper until smooth.
04 - Add hot drained pasta to the skillet with pancetta and toss to combine evenly.
05 - Remove skillet from heat. Immediately pour in egg and cheese mixture, tossing vigorously to coat pasta. Gradually add reserved pasta water, as needed, to achieve a creamy, glossy sauce.
06 - Transfer to plates and garnish with extra Parmesan and optional fresh parsley. Serve immediately.

# Expert Advice:

01 -
  • It tastes like you spent an hour in the kitchen but you only used fifteen minutes.
  • The sauce clings to every strand of pasta without a single lump if you follow the heat rule.
  • You probably already have most of these ingredients sitting in your fridge right now.
02 -
  • Never pour the egg mixture into a hot pan or you will end up with scrambled eggs tangled in your pasta.
  • The pasta water is not optional, it's what makes the sauce creamy instead of clumpy.
  • If the sauce looks too thick, add more pasta water one tablespoon at a time while tossing.
03 -
  • Let your eggs sit out for twenty minutes before you start so they come to room temperature and blend easier.
  • Use tongs to toss the pasta, it gives you more control and keeps the strands from breaking.
  • If you want it richer, add an extra egg yolk to the sauce mixture.
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