Rich, creamy Pasta Carbonara is an Italian restaurant staple you can easily make at home. With savory prosciutto and plenty of cheese, you can’t go wrong!

Pasta carbonara in bowl with fork


Pour yourself a glass of wine. Now stick a candle in the empty bottle. Set that bottle on a red and white checkered tablecloth. We’re making dinner old-school Italian restaurant style and that means pasta carbonara. (It also means you’re making Tiramisu for dessert. Get crackin’!)

Pasta carbonara is one of the simplest pasta dishes out there, ranking right up there with cacio e pepe, but I think the simplicity is what makes it so good. It typically features just a few key ingredients: pasta, egg yolks, cheese, some kind of pork (more on that in the roundup of ingredients below), and freshly cracked black pepper. 

The creaminess of the sauce comes from emulsifying the eggs and the fat from the meat, giving it a rich, velvety consistency that coats the pasta beautifully. Flavor-wise, pasta carbonara doubles down on the salty and savory, with some sharpness from the pungent cheese. I like to add cooked peas for tiny little bursts of sweetness, but that’s optional. (If you’re not a pea fan, I think tossing in some air fryer Brussels sprouts at the end of the cooking time would also be fantastic.)

Of course, the best thing about this pasta carbonara recipe is how quick and easy it is to make. It’s nice to have something that feels a little fancy for a weeknight dinner and pasta carbonara delivers!

Overhead view of ingredients for pasta carbonara

Ingredients for Pasta Carbonara

Here’s a quick rundown of what you’ll need for this recipe. For the full measurements, scroll down to the recipe card.

  • Spaghetti – Or another long pasta, like angel hair, bucatini, or linguine.
  • Diced Prosciutto – Some recipes use bacon or pancetta, and you can swap those in if you’d like, but I love making pasta carbonara with prosciutto.
  • Garlic – Purists will say no to the garlic, but my cooking philosophy is that you always say yes to garlic.
  • Egg Yolks – These should be room temperature. You can freeze the whites for another recipe or make an egg white omelette for breakfast tomorrow!
  • Cheese – Grated pecorino Romano or Parmesan, also at room temperature.
  • Kosher Salt and Ground Black Pepper – Freshly ground black pepper really makes pasta carbonara sing.
  • Peas – Optional! If you want to use them, thaw them first. Adding them to the pan while frozen will cool the pasta.
Overhead view of prosciutto cooking in pan
Overhead view of egg yolks in mixing bowl
Overhead view of sauce for pasta carbonara
Overhead view of whisking ingredients for pasta carbonara sauce

How to Make Pasta Carbonara

This is just a summary of the steps for making pasta carbonara. For the full printable recipe, scroll down to the recipe card below.

  1. Cook the prosciutto. Brown it in a skillet set over medium heat, then add the garlic and cook until fragrant. Turn off the heat. 
  2. Boil the pasta. Cook it in salted water until it’s al dente. 
  3. Make the sauce. Whisk the egg yolks, cheese, half the prosciutto, salt, and pepper. Slowly pour in 1/2 cup of the pasta water while whisking constantly.
  4. Put it all together. Add the sauce to the skillet with the rest of the prosciutto. Toss to coat, then slowly pour in the sauce, stirring constantly. Fold in the peas and serve with additional cheese. 
Overhead view of pasta carbonara in skillet

Tips for Making Pasta Carbonara

These simple tips will make sure your pasta carbonara turns out perfect!

  • Separate the eggs while they’re cold. Whites and yolks separate easier when they’re fresh out of the fridge, so I recommend separating the yolks from the whites and then letting the egg yolks come to room temperature.
  • Don’t forget to reserve the pasta water. I forget the pasta water so often that I think I might tattoo a note on my arm that says “save the pasta water.” But I’d still probably forget it. It’s really important, though, because the cooking water is starchy and it’s what helps create that velvety sauce that clings to the noodles. Tap water just doesn’t have the same effect.
  • Use quality ingredients. Since pasta carbonara relies on a few key ingredients, opting for bronze-cut pasta (which does a better job holding onto the sauce), freshly grated cheese, and authentic prosciutto will produce the best results.
  • Temper the eggs. This step is important! When whisking the eggs, take care to temper them with the pasta water gradually. This step is crucial for achieving that silky sauce consistency; if you dump the egg in too fast, it will cook.
  • Serve immediately. Pasta carbonara is best enjoyed right away, while it’s still warm and creamy. The sauce will thicken as it sits.
Overhead view of pasta carbonara in bowl

What to Serve With Pasta Carbonara

More Pasta Recipes

Pasta carbonara in bowl with fork

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Overhead view of pasta carbonara in skillet

Get the Recipe: Pasta Carbonara

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Creamy pasta carbonara is an Italian classic that's quick and easy to make at home. With prosciutto and lots of cheese, you can’t go wrong!
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Ingredients

  • 1 package spaghetti or other long pasta noodle
  • 4 ounces diced prosciutto
  • 1 clove garlic minced
  • 5 large egg yolks, at room temperature
  • 1 ½ cups grated pecorino Romano or parmesan, at room temperature
  • ⅛ teaspoon kosher salt
  • fresh ground black pepper
  • ½ cup cooked peas, optional

Equipment

  • 1 skillet

Instructions 

  • In a large skillet over medium heat, brown the prosciutto until golden, approximately 5 minutes. Add the garlic and cook for one minute. Turn off the heat.
  • In a large pot of salted boiling water, cook the pasta until al dente. Approximately 2-3 minutes.
  • While the pasta cooks, whisk the eggs with the cheese, 1/2 the prosciutto, salt and pepper. Slowly whisk in 1/2 cup of pasta water to the eggs to temper them. (So they don’t scramble when mixed into the pasta.)
  • Remove the pasta with a slotted spoon and transfer to the skillet with the remaining proscuitto. Mix the pasta with the proscuitto and then slowly add the eggs to the pasta while stirring constantly. If the pasta still seems dry add another 1/4 cup of the pasta water and stir until creamy.
  • Fold in the peas, if using, and serve immediately with extra cheese for topping.

Notes

Pasta Carbonara is best served soon after cooking. 
Can’t find prosciutto?  Use lean, center cut bacon instead.
Serving: 0g, Calories: 787kcal, Carbohydrates: 93g, Protein: 36g, Fat: 29g, Saturated Fat: 13g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 11g, Trans Fat: 0.04g, Cholesterol: 301mg, Sodium: 729mg, Potassium: 457mg, Fiber: 6g, Sugar: 4g, Vitamin A: 492IU, Vitamin C: 0.3mg, Calcium: 458mg, Iron: 3mg
Author: Kellie
Course: Dinner
Cuisine: Italian