• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • About
  • Contact
  • Subscribe

Jo's Kitchen Larder

menu icon
go to homepage
  • Recipes
  • About
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Pasta

    Published: Oct 16, 2019 · Modified: Oct 23, 2024 by joskitchenlarder · 18 Comments. · This post may contain affiliate links ·

    Easy Carbonara Sauce

    Jump to Recipe Print Recipe Bookmark Bookmarked!
    Spaghetti carbonara plated up with cutlery.

    Learn how to make classic carbonara sauce recipe the Italian way & without any cream. Quick, easy, fuss-free dinner your family will love with added peas for kids! 

    Spaghetti carbonara plated up with cutlery.

    When it comes to quick and easy midweek dinner staples, spaghetti alla carbonara is in our Top 5 recipes. The reason being, it only takes 20 minutes to make and it's extremely moreish, comforting and delicious. Carbonara sauce next to Bolognese is also my kids' choice when asked what they would like to have for dinner and the addition of peas is mainly because of them.

    Since I've started making pasta carbonara some years ago now, I have been making it following this classic Italian recipe, with minimal ingredients and no cream. I will show you how simple it is to create nice and silky carbonara sauce that will cling lovingly to your spaghetti with no cream in sight. It is my ultimate recipe for carbonara sauce and once you try it, you'll love it too!

    Ingredients you will need to make carbonara sauce!

    Pasta - It doesn't have to be spaghetti although in my opinion it works best and that's what we associate with carbonara. Long and thin strands of spaghetti seem to cling on to silky carbonara sauce in a way other pasta shapes don't.  Feel free to go with any pasta shape you like.

    Smoked pancetta or smoky bacon - For me smoked versions of both are a must for the added flavour and lovely saltiness. These days you can easily buy already cubed, smoked pancetta.

    Garlic - It is super important flavour enhancer. We only use it here to infuse the fat we're crisping up bacon in with gentle garlicky flavour. It works so well without being overpowering.

    Eggs - Originally, classic Italian carbonara sauce uses only egg yolks but I've always gone for whole eggs to slightly lighten the richness of the sauce (plus there is less faff too).

    Parmesan or Pecorino (freshly grated) - Parmesan is a staple in my kitchen and that's the cheese I always use in my carbonara sauce although pecorino is another one used frequently in Italy.

    Black pepper (freshly ground) - Another important ingredient in carbonara sauce. It adds that extra pep to the dish and you should be really generous with it both in the sauce itself but also on top of the finished pasta.

    Butter - I like to use a nice chunk of unsalted butter to crisp up my bacon in, but you could also use a splash of oil or olive oil.

    Peas - An extra addition you can leave out. I've started adding them when our kids started eating spaghetti carbonara to up their veg intake. It also adds a little bit of colour.

    Big pot of spaghetti surrounded by grater, parmesan & eggs.

    Spaghetti alla Carbonara - Coal Miners' Pasta

    A fun fact about the origins of pasta carbonara is that it used to be eaten by coal miners in Rome with the specs of black pepper referring to the specs of coal dust.

    Things to remember when making authentic carbonara sauce!

    1. Make sure you salt the water you cook your pasta in generously. It might be obvious but you would be surprised how many people don't salt their water enough and end up with bland pasta which when you rely on so few ingredients in your sauce, wouldn't be a good thing.
    2. There is no need to add any salt to eggs and parmesan mixture only freshly ground black pepper. Both smoky bacon/pancetta and parmesan provide enough saltiness and if your pasta water has been salted generously, you're good to go.
    3. Don't get rid of pasta water as few splashes of it will become part of your carbonara sauce. Another reason to salt your pasta water well.
    4. Make sure your pan is off the heat when adding egg mixture. Residual heat is all that's needed to cook the eggs without scrambling them.

    Spaghetti in a bowl with peas, bacon & black pepper on top.

    How to make carbonara sauce - step-by-step instructions!

    • Put the large pan of salted water to boil and cook spaghetti as per instructions on packaging.
    • In the meantime, in a large shallow pan melt your butter and add peeled and bashed garlic cloves and pancetta. Fry for few minutes until garlic does its job infusing butter and pancetta is nice and crisp.
    • While pancetta is cooking, whisk your eggs in a bowl or a jug and add freshly grated parmesan. Season with lots of freshly ground black pepper, mix well and set aside.
    • When your pancetta is nice and crisp, discard the garlic and add frozen peas. Keep the pan on low heat for couple of minutes until the peas have defrosted and warmed through when you take the pan off the heat completely. If not using the peas take the pan off the heat once your pancetta is nice and crisp.

    Spaghetti carbonara sauce preparation collage 1.

    • Your pasta should be ready by now and instead of draining it, use long kitchen tongs or special spaghetti spoon and transfer spaghetti straight from the pot it was cooking in to your pan with bacon and peas adding a little bit of pasta water as well (keep that pan off the heat). You could drain your pasta in a colander if you wanted to instead but make sure to keep some of the pasta water to add to your pan with pasta, bacon and peas. It will be a base for your sauce.
    • Once you have transferred all your spaghetti add your egg/parmesan mixture to the pasta pan (keeping it off the heat) and mix using wooden spatula and/or kitchen tongs making sure that pasta is nicely covered. The residual heat from the pasta will cook your egg mixture but as long as your pan is off the heat and you mix everything promptly and thoroughly, your eggs won't scramble and you will have lovely, cheesy, silky sauce.
    • Plate up and serve immediately with some more grated parmesan and lots of freshly ground pepper!

    Spaghetti carbonara sauce preparation collage 2.

    📋 Recipe

    Spaghetti carbonara plated up with cutlery.
    Print Pin
    5 from 10 votes

    Easy Carbonara Sauce

    Learn how to make classic carbonara sauce recipe the Italian way & without any cream. Quick, easy, fuss-free dinner your family will love with added peas for kids!
    Course Main Course, Pasta
    Cuisine Italian
    Keyword Carbonara Sauce, Spaghetti Carbonara

    Equipment

    • Saucepan*
    • Cast Iron Shallow Round Casserole*
    • Glass Measuring Jug 1ltr*
    • Fine Grater*
    • Kitchen Tongs*
    Prep Time 5 minutes minutes
    Cook Time 15 minutes minutes
    Total Time 20 minutes minutes
    Servings 4 servings
    Calories 788kcal
    Author Jo Allison
    Prevent your screen from going dark

    Ingredients

    Metric - US Customary
    • 40 g unsalted butter see notes
    • 3 garlic cloves peeled and bashed
    • 90 g smoked pancetta or bacon lardons
    • 450 g spaghetti or pasta shape of your choice
    • 4 large eggs lightly whisked
    • 100 g parmesan finely grated
    • generous amount of freshly ground black pepper
    • 200 g frozen peas optional
    • extra freshly ground black pepper & extra parmesan to serve

    Instructions

    • Put the large pan of salted water to boil and cook spaghetti as per package instructions. 
    • In the meantime, in a large shallow pan melt your butter and add peeled and bashed garlic cloves and pancetta. Fry for few minutes until garlic does its job infusing butter and pancetta is nice and crisp. 
    • While pancetta is cooking, whisk your eggs in a bowl or a jug and add freshly grated parmesan and some freshly ground black pepper. Mix well and set aside.
    • When your pancetta is nice and crisp, discard the garlic and add frozen peas.  Keep the pan on low heat for couple of minutes until the peas have defrosted and warmed through when you take the pan off the heat completely. If not using the peas take the pan off the heat once your pancetta is nice and crisp.
    • Your pasta should be ready by now and instead of draining it, use long kitchen tongs or special spaghetti serving spoon and transfer spaghetti straight from the pot it was cooking in to your pan with bacon and peas (keep that pan off the heat). You could drain your pasta in a colander if you wanted to instead but make sure to keep some of the pasta water to add to your pan with pasta, bacon and peas. It will be a base for your sauce.
    • Once you have transferred all your spaghetti and keeping the pan off the heat add your egg/parmesan mixture to the pasta pan and mix using wooden spatula and/or kitchen tongs making sure that pasta is nicely covered. The residual heat from the pasta will cook your egg mixture but as long as your pan is off the heat and you mix everything promptly and thoroughly, your eggs won't scramble and you will have lovely, cheesy, silky sauce. 
    • Plate up and serve immediately with some more grated parmesan and freshly ground pepper!

    Notes

    • Nutritional information is approximate, per serving and should be treated as a guideline only. 
    • You can use oil/olive oil instead of butter to crisp up your pancetta/bacon.
    Tips:
    • Make sure you salt the water you cook your pasta in generously. It might be obvious but you would be surprised how many people don’t salt their water enough and end up with bland pasta which when you rely on so few ingredients in your sauce, wouldn’t be a good thing.
    • There is no need to add any salt to eggs and parmesan mixture only freshly ground black pepper. Both smoky bacon/pancetta and parmesan provide enough saltiness and if your pasta water has been salted generously, you’re good to go.
    • Don’t get rid of pasta water as it will come handy to loosen up your carbonara sauce.
    • Make sure your pan is off the heat when adding egg mixture. Residual heat is all that’s needed to cook the eggs without scrambling them.

    Nutrition

    Nutrition Facts
    Easy Carbonara Sauce
    Amount Per Serving
    Calories 788 Calories from Fat 270
    % Daily Value*
    Fat 30g46%
    Saturated Fat 14g70%
    Cholesterol 217mg72%
    Sodium 623mg26%
    Potassium 510mg15%
    Carbohydrates 93g31%
    Fiber 6g24%
    Sugar 6g7%
    Protein 35g70%
    Vitamin A 1065IU21%
    Vitamin C 21mg25%
    Calcium 361mg36%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Tag me @Joskitchenlarder or use hashtag #joskitchenlarder!

    More delicious pasta recipes you might like

    Roasted Tomato & Basil Pasta

    Baked Spinach & Ricotta Stuffed Pasta Shells

    Creamy Salmon & Asparagus Pasta

    One Pot Beans & Meatballs Pasta

    Creamy Pasta Primavera

    One Pot Leftover Ham & Pea Pasta

    Easy Butternut Squash & Chorizo Gnocchi

    MAKE SURE YOU STAY UP TO DATE WITH ALL THE LATEST RECIPES FROM JO’S KITCHEN LARDER




    Have you tried my Easy Carbonara Sauce Recipe? Leave a comment at the bottom of this post, I love reading them!

    You can also come and say hello over on my Facebook page, Twitter, Instagram or Pinterest

    Pin "Easy Carbonara Sauce" For Later!

    Spaghetti carbonara plated up with cutlery.

    *This post contains affiliate links, which means that if you click on a link and go on to buy the product I recommend, I will get a small commission, but you will not be charged a penny more. I only recommend products I own or really like and which caught my attention. Thanks in advance for supporting Jo’s Kitchen Larder!

    More Pasta Recipes

    • Close up of a bowl with pesto.
      Carrot Top Pesto (Zero-Waste Recipe)
    • Pan full of hummus pasta, purple sprouting broccoli, pine nuts and dill.
      Hummus Pasta (with Purple Sprouting Broccoli)
    • Spoon over jar with vegan parmesan, scattered sunflower and hemp seeds.
      Easy Vegan Parmesan (2 Ways)
    • Plate with vegan spaghetti bolognese with vegan parmesan and basil garnish.
      Lentil Ragu (Vegan)

    Reader Interactions

    Comments

      5 from 10 votes (3 ratings without comment)

      Please leave a comment & rating if you've made my recipe! Feel free to ask questions too, I reply to all! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Gabriele says

      December 24, 2020 at 6:13 am

      The Italian way is without garlic nor peas nor butter. They're totally not needed.
      If you use pancetta and peas it's not carbonara, it's called pasta piselli e pancetta.

      Reply
      • joskitchenlarder says

        December 24, 2020 at 6:46 pm

        Hi Gabriele, My version is an Italian classic but with my adjustments 😉 Butter, garlic and peas have been my additions that work really well and make it extra nice in my opinion even if not 100% authentic. 🙂

        Reply
    2. Donna says

      October 22, 2019 at 9:48 am

      5 stars
      My kids don't like carbonara (weirdos!) so it's always nice to have a great recipe when I fancy it myself! This looks yum, love the addition of peas.

      Reply
      • joskitchenlarder says

        October 22, 2019 at 10:59 am

        Thanks Donna! 🙂 I can't believe your kids don't like it! Mine would have it every other day if I let them (although then they would probably tire of it a bit) lol.

        Reply
    3. Eb Gargano | Easy Peasy Foodie says

      October 22, 2019 at 9:30 am

      5 stars
      YUM! Looks amazing. We are big fans of carbonara here too - and yes we make it the classic Italian way with no cream, of course! Eb x

      Reply
      • joskitchenlarder says

        October 22, 2019 at 10:57 am

        Thanks Eb! 🙂 It's such an easy peasy dinner isn't it? 😉

        Reply
    4. Michelle Rolfe says

      October 18, 2019 at 11:58 am

      5 stars
      Carbonara is an absolute favourite of mine and my husbands (the kids less so as they always want tomato!) But next week we are on our own for the week as kids visiting grandparents so I am adding this to my list for the week. We keep our own hens and have the most fresh and beautiful eggs this is perfect. So glad to see it made without cream as it should be! Thanks for sharing with #CookBlogShare. Michelle x

      Reply
      • joskitchenlarder says

        October 18, 2019 at 1:14 pm

        Thank you so much Michelle! Carbonara made using the eggs from your own hens, now that's a treat! I do hope you enjoy my version of this delicious pasta! 🙂 x

        Reply
    5. Anita says

      October 18, 2019 at 1:12 am

      5 stars
      Definitely one of my favorite comfort food, and so easy to prepare too. I would love to try your version. 🙂

      Reply
      • joskitchenlarder says

        October 18, 2019 at 8:30 am

        Thank you Anita! 🙂 Please do and let me know what you thought!

        Reply
    6. Elaine says

      October 17, 2019 at 10:34 pm

      5 stars
      I can never get tired of carbonara, and when it comes to trying out a new carbonara sauce recipe, I am the first one in line. So delicious!

      Reply
      • joskitchenlarder says

        October 18, 2019 at 8:29 am

        Thanks Elaine! Same here, we indulge in it on pretty regular basis! 🙂

        Reply
    7. Annissa says

      October 17, 2019 at 8:46 pm

      5 stars
      You just can't go wrong with spaghetti carbonara. Heaven in a bowl. I love your addition of peas.

      Reply
      • joskitchenlarder says

        October 17, 2019 at 8:51 pm

        Thank you Annissa! Peas were requested by the kiddos some time ago now and I've been adding them since. They add nice bit of colour and we can say we've had our veggies too! 😉

        Reply
    8. Ashley says

      October 17, 2019 at 8:37 pm

      5 stars
      This is my all-time favorite recipe, hands down, no questions asked! Can't wait to try this version!

      Reply
      • joskitchenlarder says

        October 17, 2019 at 8:40 pm

        Thanks Ashley! 🙂 Can't beat carbonara! 🙂

        Reply
    9. Taylor Kiser says

      October 17, 2019 at 8:17 pm

      Great tips for making carbonara sauce! This needs to happen soon for dinner!

      Reply
      • joskitchenlarder says

        October 18, 2019 at 8:28 am

        Thanks Taylor! 🙂

        Reply

    Primary Sidebar

    Hi! I’m Jo and this blog is where I share lots of simple, family friendly and mostly plant based recipes we enjoy eating and now you can easily recreate at home.

    More about me →

    Trending

    • Soda bread loaf on a board with bread knife and butter.
      Irish Soda Bread with Yogurt
    • Bread with couple slices cut off, butter, jam & knives.
      Easy Wholemeal Bread Recipe (No Knead)
    • Close up of a veggie sausage roll on a baking tray.
      Vegetarian Sausage Rolls Recipe
    • Banana flapjacks decorated with banana slices.
      Healthy Banana Flapjacks

    Footer

    ^ back to top

    About

    • Privacy Policy & Disclosures

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2017- 2025 Jo's Kitchen Larder | All Rights Reserved

    • Facebook
    • X
    • Pinterest
    • Reddit
    • Flipboard
    • Email
    • WhatsApp

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.