I make spaghetti carbonara on weeknights when I want calm and comfort. This dish uses eggs cheese cured pork and pepper. The sauce forms in the bowl with heat from the pasta. You stir and the strands turn glossy. It smells rich and warm. We sit and eat and life slows down. This is one of my favorite spaghetti recipes. I love how fast it comes together. I collect squash spaghetti recipes and different spaghetti recipes and I still return to this bowl. Friends ask for spaghetti and chicken recipes but tonight we keep it classic. I also keep notes on spaghetti salad recipes and spaghetti squash recipes for lighter days. When I want to batch cook I open my recipe for spaghetti sauce but this creamy version wins. The steps stay simple. Boil pasta in salted water. Sizzle guanciale until the edges go crisp. Whisk eggs with grated pecorino and a little parmesan. Toss everything with hot pasta and a splash of the cooking water. Crack black pepper and serve. We cook. We laugh. We twirl another forkful.

1) Key Takeaways
2) Easy Spaghetti Carbonara Recipe
3) Ingredients for Spaghetti Carbonara
4) How to Make Spaghetti Carbonara
5) Tips for Making Spaghetti Carbonara
6) Making Spaghetti Carbonara Ahead of Time
7) Storing Leftover Spaghetti Carbonara
8) Try these pasta mains next
9) Spaghetti Carbonara Recipe
10) Nutrition

1) Key Takeaways

Carbonara cooks fast and tastes rich. Eggs cheese and cured pork build a silky sauce without cream. The heat from pasta does the work. You stir and watch the strands shine.

Salted water lifts flavor. Crispy guanciale brings depth. Pecorino adds a sharp bite. Black pepper wakes the bowl. Simple moves lead to a cozy plate.

This guide fits a calm night. It suits beginners and busy cooks. Nancy from Nancy Cooks shares what works and what does not at https://www.nancycooks.com

2) Easy Spaghetti Carbonara Recipe

I reach for spaghetti recipes when life feels loud. Spaghetti recipes steady the room and bring focus. The pot hums the skillet sizzles and I breathe. A tangle of pasta lands in a warm bowl and the table gets quiet in the best way.

This carbonara speaks in short steps. We crisp guanciale we whisk eggs we grate cheese. The pasta heat turns the mix glossy. No cream and no fuss. For fans of easy spaghetti recipes this bowl hits that sweet spot between comfort and speed.

I have tried many different spaghetti recipes and I still crave this one on weeknights. It feels like a small reward after a long day. If you cook with me here you will eat well and feel good.

3) Ingredients for Spaghetti Carbonara

Spaghetti Long strands grip sauce and twirl clean. Use a sturdy brand for a nice bite and even cooking.

Guanciale or pancetta Render the fat until the edges turn golden. The savory bits season every strand.

Eggs Room temp eggs mix smooth with cheese. They set into a creamy coat when they meet hot pasta.

Pecorino and Parmesan The blend gives salt and nutty notes. Grate fine so the sauce melts fast.

Black pepper Freshly ground pepper wakes flavor and adds a little heat in each bite.

Salt and pasta water Season the water well and save a splash for the sauce so it loosens and shines.

4) How to Make Spaghetti Carbonara

Step one Bring a large pot of salted water to a rolling boil. Drop spaghetti and cook until tender with a firm bite. Ladle out cooking water and drain.

Step two Place guanciale in a cool skillet then set over medium heat. Cook until fat renders and pieces turn crisp. Take the pan off the heat.

Step three In a bowl whisk eggs with Pecorino and Parmesan until smooth. Grind in pepper. You want a thick glossy base.

Step four Tip hot pasta into the skillet with the pork. Toss to coat in the rendered fat. Set the heat low.

Step five Pour in the egg and cheese mix and toss fast. Add splashes of pasta water until the sauce clings and looks silky. Plate and finish with more pepper.

5) Tips for Making Spaghetti Carbonara

Work with heat but not too much heat. Move the skillet off the burner before the eggs go in so the sauce stays smooth. Stir with energy and watch the shine form.

Keep the cheese fine so it melts quick. Salt the water well so every bite tastes seasoned. For family spaghetti recipes I keep extra pepper on the table for folks who like a kick.

If guanciale feels hard to find use pancetta. If both feel rare use good bacon and trim it. Stay relaxed the method carries you to a good bowl.

6) Making Spaghetti Carbonara Ahead of Time

Carbonara shines fresh yet smart planning helps. You can portion cheese and whisk eggs early. You can slice the pork and chill it. Dinner then moves fast when the water boils.

Cook the pasta right before you eat for best texture. If you must hold it for a bit toss with a light splash of oil and keep warm. For weeknight spaghetti recipes I stage bowls and forks so plating stays quick.

The sauce does not keep well once mixed so plan to finish it at the table. A minute saved on prep brings a better bite in the bowl.

7) Storing Leftover Spaghetti Carbonara

Leftovers happen and still taste nice. Store the pasta in a covered container in the fridge. Eat within two days for the best texture and flavor.

Reheat gently in a skillet with a small splash of water. Stir until the sauce loosens. Add a dust of cheese and black pepper to wake it up.

For lighter days I make spaghetti squash recipes and pack servings for lunch. On colder nights I open my recipe for spaghetti sauce and simmer a big pot. Choice keeps dinner fun.

8) Try these pasta mains next

9) Spaghetti Carbonara Recipe