18 Creamy Pasta Carbonara Recipes Delightful

Unlock the secret to the creamiest, dreamiest pasta carbonara with our roundup of 18 irresistible recipes! Whether you’re craving a quick weeknight dinner or a comforting meal that feels like a hug in a bowl, we’ve got a version for every taste and occasion. Dive in and discover your next favorite dish that promises to delight your taste buds and impress your family. Let’s get cooking!

Classic Spaghetti Carbonara

Many nights, after a long day, I find myself craving something comforting yet sophisticated, and that’s when Classic Spaghetti Carbonara comes to mind. It’s a dish that feels like a warm hug, with its creamy sauce and crispy pancetta, yet it’s elegant enough to serve at a dinner party.

Ingredients

• 8 oz spaghetti
• 4 oz guanciale, diced
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup Pecorino Romano, freshly grated
• 1/4 cup Parmigiano-Reggiano, freshly grated
• 1/2 tsp freshly ground black pepper
• 1/2 tsp sea salt

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the spaghetti and cook until al dente, about 8-10 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat a large skillet over medium heat and add the diced guanciale. Cook until crispy and golden, about 5 minutes, then remove from heat.
4. In a medium bowl, whisk together the lightly beaten eggs, Pecorino Romano, Parmigiano-Reggiano, black pepper, and sea salt until well combined.
5. Drain the pasta, reserving 1/2 cup of the pasta water, and immediately add the hot pasta to the skillet with the guanciale.
6. Quickly pour the egg and cheese mixture over the pasta, tossing vigorously to coat the spaghetti evenly. The residual heat will cook the eggs to a creamy consistency.
7. If the sauce is too thick, gradually add the reserved pasta water, a tablespoon at a time, until the desired consistency is reached.
8. Serve immediately, garnished with additional grated Pecorino Romano and a sprinkle of black pepper.

Unbelievably creamy with a perfect balance of salty, savory, and peppery flavors, this Classic Spaghetti Carbonara is a testament to the beauty of simple ingredients done right. For an extra touch of elegance, serve it with a side of roasted asparagus or a crisp green salad.

Fettuccine Carbonara with Peas

Every time I whip up this Fettuccine Carbonara with Peas, I’m reminded of the cozy Italian trattorias where the dish is served with a generous sprinkle of love and a side of bustling kitchen sounds. It’s my go-to recipe when I crave something indulgent yet surprisingly simple to make.

Ingredients

• 8 oz fettuccine pasta
• 4 slices thick-cut bacon, diced
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup grated Pecorino Romano cheese
• 1/2 cup frozen peas, thawed
• 2 cloves garlic, minced
• 1/4 tsp freshly ground black pepper
• 1/4 tsp salt
• 1 tbsp extra virgin olive oil

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the diced bacon and cook until crispy, about 5-7 minutes. Tip: Render the fat slowly for maximum flavor.
3. Add the minced garlic to the skillet with the bacon and cook for 1 minute until fragrant. Tip: Garlic burns easily, so keep the heat moderate.
4. Stir in the thawed peas and cook for another 2 minutes until heated through.
5. In a small bowl, whisk together the eggs, Pecorino Romano, salt, and pepper.
6. Remove the skillet from heat. Quickly toss the drained pasta with the bacon and pea mixture. Tip: The residual heat will cook the eggs without scrambling them.
7. Gradually add the egg and cheese mixture to the pasta, stirring constantly. If the sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is achieved.

Al dente pasta coated in a velvety egg and cheese sauce, punctuated by the sweetness of peas and the saltiness of bacon, makes this dish a symphony of textures and flavors. Serve it with a crisp white wine for an unbeatable pairing.

Carbonara with Pancetta and Garlic

Perfectly creamy and irresistibly savory, this Carbonara with Pancetta and Garlic is my go-to comfort dish after a long day. There’s something magical about the way the silky egg mixture clings to each strand of pasta, especially when it’s tossed with crispy pancetta and a hint of garlic. I remember the first time I tried making it at home, worried I’d end up with scrambled eggs, but the trick is all in the timing and temperature.

Ingredients

• 8 oz spaghetti
• 4 oz pancetta, diced into 1/4-inch cubes
• 2 large pasture-raised eggs, lightly beaten
• 1/2 cup freshly grated Pecorino Romano cheese
• 1/4 cup freshly grated Parmigiano-Reggiano cheese
• 2 cloves garlic, minced
• 1/2 tsp freshly ground black pepper
• 1/4 tsp sea salt
• 2 tbsp extra virgin olive oil

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 9 minutes.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the pancetta and cook until crispy and golden, about 5 minutes. Tip: Render the fat slowly to ensure the pancetta becomes crispy without burning.
3. Add the minced garlic to the skillet with the pancetta and cook for 1 minute until fragrant, stirring constantly to prevent burning.
4. In a mixing bowl, whisk together the beaten eggs, Pecorino Romano, Parmigiano-Reggiano, black pepper, and sea salt until well combined.
5. Drain the pasta, reserving 1/2 cup of the pasta water. Immediately add the hot pasta to the skillet with the pancetta and garlic, tossing to combine.
6. Remove the skillet from heat. Quickly pour the egg and cheese mixture over the pasta, stirring vigorously to create a creamy sauce. Tip: The residual heat from the pasta will cook the eggs without scrambling them.
7. If the sauce is too thick, gradually add the reserved pasta water, 1 tbsp at a time, until the desired consistency is reached. Tip: The sauce should coat the back of a spoon but still flow slightly.

Delightfully rich and velvety, this carbonara is best served immediately, with an extra sprinkle of cheese and a twist of black pepper. For a touch of green, I sometimes top it with freshly chopped parsley or a handful of arugula for a peppery contrast.

Easy Carbonara with Egg Yolks

Over the years, I’ve tried countless carbonara recipes, but this easy version with egg yolks has become my weeknight savior. It’s rich, creamy, and surprisingly simple to whip up after a long day. I remember the first time I made it; the silky sauce clinging to the pasta was a revelation.

Ingredients

• 8 oz spaghetti
• 4 pasture-raised egg yolks
• 1/2 cup freshly grated Pecorino Romano cheese
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 4 oz guanciale, diced into 1/4-inch pieces
• 1/2 tsp freshly ground black pepper
• 1/2 tsp sea salt
• 1 tbsp extra-virgin olive oil

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the spaghetti and cook until al dente, about 9 minutes, stirring occasionally.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the guanciale and cook until crispy and golden, about 5 minutes, stirring frequently.
3. In a medium bowl, whisk together the egg yolks, Pecorino Romano, Parmigiano-Reggiano, black pepper, and sea salt until smooth.
4. Reserve 1/2 cup of the pasta cooking water, then drain the spaghetti and immediately add it to the skillet with the guanciale, tossing to combine.
5. Remove the skillet from the heat and quickly stir in the egg yolk mixture, adding reserved pasta water a tablespoon at a time until the sauce reaches a creamy consistency.
6. Serve immediately, garnishing with additional grated cheese and black pepper if desired.

Now, the carbonara should have a luxuriously creamy texture with a perfect balance of salty guanciale and sharp cheese. For a twist, try serving it with a sprinkle of red pepper flakes or a side of crisp, green salad to cut through the richness.

Carbonara with Mushrooms and Thyme

Whenever I think of comfort food, my mind immediately goes to a creamy, savory carbonara. But today, I’m shaking things up by adding earthy mushrooms and aromatic thyme to the mix, creating a dish that’s both familiar and excitingly new.

Ingredients

• 8 oz spaghetti
• 4 oz pancetta, diced
• 1 cup cremini mushrooms, thinly sliced
• 2 cloves garlic, minced
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup grated Pecorino Romano cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp fresh thyme leaves
• 1/4 tsp freshly ground black pepper
• 1/4 tsp sea salt
• 2 tbsp extra virgin olive oil

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the pancetta and cook until crispy, about 5 minutes. Tip: Render the fat slowly for maximum flavor.
3. Add the mushrooms and garlic to the skillet, sautéing until the mushrooms are golden and tender, about 4 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Reduce the heat to low. Quickly stir in the beaten eggs, mixing constantly to create a creamy sauce without scrambling the eggs. Tip: Tempering the eggs with a bit of pasta water can prevent curdling.
5. Add the cooked spaghetti to the skillet, tossing to coat evenly. If the sauce is too thick, gradually add reserved pasta water until desired consistency is achieved.
6. Remove from heat and stir in Pecorino Romano, Parmesan, thyme, black pepper, and sea salt. Toss well to combine.

A harmonious blend of creamy, salty, and earthy flavors makes this carbonara a standout dish. Serve it with a sprinkle of fresh thyme and an extra dusting of Parmesan for a touch of elegance.

Gluten-Free Carbonara with Zucchini Noodles

Zucchini noodles have been my go-to for a lighter take on pasta dishes, especially during those summer months when I’m craving something comforting yet not too heavy. This gluten-free carbonara version is a game-changer, blending the creamy richness of traditional carbonara with the fresh, crisp texture of zucchini noodles.

Ingredients

• 4 medium zucchinis, spiralized into noodles
• 4 slices of thick-cut bacon, diced
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 2 cloves garlic, minced
• 1/4 tsp freshly ground black pepper
• 1/4 tsp sea salt
• 1 tbsp extra virgin olive oil

Instructions

1. Heat a large skillet over medium heat and add the diced bacon. Cook until crispy, about 5-7 minutes, then transfer to a paper towel-lined plate to drain.
2. In the same skillet, add the minced garlic and sauté in the bacon fat for about 30 seconds until fragrant. Tip: Be careful not to burn the garlic to avoid bitterness.
3. Add the zucchini noodles to the skillet and toss to coat in the bacon fat and garlic. Cook for 2-3 minutes until just tender but still crisp. Tip: Overcooking the zucchini noodles will make them soggy.
4. In a small bowl, whisk together the lightly beaten eggs, grated Parmesan, black pepper, and sea salt.
5. Remove the skillet from heat and quickly stir in the egg mixture, tossing continuously to coat the zucchini noodles without scrambling the eggs. Tip: The residual heat will cook the eggs to a creamy consistency.
6. Return the crispy bacon to the skillet and toss everything together.
7. Serve immediately, garnished with extra grated Parmesan cheese.

Unbelievably creamy and packed with flavor, this dish offers a perfect balance between the smoky bacon and the freshness of zucchini. For an extra touch, serve with a sprinkle of red pepper flakes or a side of roasted cherry tomatoes.

Carbonara with Crispy Bacon and Parmesan

Yesterday, as I was rummaging through my fridge, I realized I had all the makings of a classic carbonara. It’s one of those dishes that feels like a warm hug, especially when you nail that creamy, silky sauce. Let me share my take on it, with crispy bacon and a generous sprinkle of Parmesan.

Ingredients

• 8 oz spaghetti
• 4 slices thick-cut bacon, diced
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup freshly grated Parmesan cheese, plus extra for serving
• 1/4 cup heavy cream
• 2 cloves garlic, minced
• 1/2 tsp freshly ground black pepper
• 1/4 tsp salt

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 9 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat a large skillet over medium heat. Add the diced bacon and cook until crispy, about 5-7 minutes. Transfer the bacon to a paper towel-lined plate, leaving the fat in the skillet.
3. In the same skillet with the bacon fat, add the minced garlic and cook for 30 seconds until fragrant. Remove the skillet from heat.
4. In a small bowl, whisk together the lightly beaten eggs, grated Parmesan, heavy cream, black pepper, and salt until well combined.
5. Return the drained spaghetti to the pot. Quickly stir in the egg mixture, adding reserved pasta water a tablespoon at a time until the sauce reaches a creamy consistency. The residual heat from the pasta will cook the eggs safely.
6. Fold in the crispy bacon, reserving some for garnish. Serve immediately with an extra sprinkle of Parmesan and black pepper.

Oh, the magic of a perfectly executed carbonara! The sauce clings to each strand of pasta, offering a rich, velvety texture with pops of salty bacon. For an extra touch, serve it with a side of garlic bread to scoop up every last bit of that creamy goodness.

Vegetarian Carbonara with Smoked Tofu

Yesterday, I found myself craving something creamy, comforting, and utterly satisfying, yet I wanted to keep it vegetarian. That’s when I decided to whip up this Vegetarian Carbonara with Smoked Tofu. It’s a twist on the classic that doesn’t skimp on flavor or texture, and trust me, it’s just as indulgent.

Ingredients

• 8 oz spaghetti
• 4 oz smoked tofu, finely diced
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup grated Pecorino Romano cheese
• 1/4 cup extra virgin olive oil
• 2 cloves garlic, minced
• 1/4 tsp freshly ground black pepper
• 1/4 tsp sea salt
• 1 tbsp fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds, being careful not to burn it.
3. Add the diced smoked tofu to the skillet and cook until lightly browned, about 3-4 minutes, stirring occasionally for even cooking.
4. In a small bowl, whisk together the lightly beaten eggs, grated Pecorino Romano, black pepper, and sea salt until well combined.
5. Reduce the heat to low. Quickly add the drained spaghetti to the skillet with the tofu, tossing to combine. Remove the skillet from the heat to prevent the eggs from scrambling.
6. Pour the egg and cheese mixture over the pasta, tossing rapidly while adding reserved pasta water a little at a time until the sauce is creamy and coats the spaghetti evenly.
7. Garnish with fresh parsley and serve immediately.

Zesty and rich, this dish offers a delightful smokiness from the tofu, balanced by the creamy egg and cheese sauce. For an extra touch of elegance, serve it with a sprinkle of red pepper flakes and a side of roasted asparagus.

Carbonara with Fresh Herbs and Lemon Zest

After a long day of testing recipes in my tiny kitchen, nothing beats the comfort of a creamy, herbaceous carbonara. It’s my go-to dish when I crave something indulgent yet fresh, and adding lemon zest? That’s my little twist to cut through the richness.

Ingredients

• 8 oz spaghetti
• 4 slices thick-cut bacon, diced
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup freshly grated Pecorino Romano cheese
• 1/4 cup freshly grated Parmigiano-Reggiano cheese
• 2 tbsp extra virgin olive oil
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh parsley, finely chopped
• 1 tsp lemon zest
• 1/2 tsp freshly ground black pepper
• 1/4 tsp sea salt

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 9 minutes.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the diced bacon and cook until crispy, about 5 minutes, stirring occasionally.
3. In a medium bowl, whisk together the lightly beaten eggs, Pecorino Romano, Parmigiano-Reggiano, thyme, parsley, lemon zest, black pepper, and sea salt until well combined.
4. Drain the spaghetti, reserving 1/2 cup of the pasta water. Immediately add the hot pasta to the skillet with the bacon, tossing to combine.
5. Remove the skillet from heat. Quickly stir in the egg and cheese mixture, adding reserved pasta water a tablespoon at a time until the sauce reaches a creamy consistency.
6. Serve immediately, garnished with additional fresh herbs and lemon zest if desired.

Every bite of this carbonara is a perfect balance of creamy, salty, and fresh, with the lemon zest adding a bright note that elevates the dish. Try serving it with a crisp white wine for an unbeatable pairing.

Carbonara with Sun-Dried Tomatoes and Spinach

Perfectly al dente pasta coated in a creamy, golden sauce with the savory punch of sun-dried tomatoes and the fresh, earthy notes of spinach—this Carbonara twist is my go-to when I crave something indulgent yet straightforward. I remember the first time I added spinach to my Carbonara; it was a happy accident that turned into a staple in my kitchen.

Ingredients

• 8 oz spaghetti
• 4 slices thick-cut bacon, diced
• 3 pasture-raised eggs, lightly beaten
• 1/2 cup grated Pecorino Romano cheese
• 1/4 cup sun-dried tomatoes in oil, drained and chopped
• 2 cups fresh spinach, tightly packed
• 2 cloves garlic, minced
• 1/4 tsp freshly ground black pepper
• 1/2 tsp sea salt

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the spaghetti and cook for 9 minutes, stirring occasionally, until al dente.
2. While the pasta cooks, heat a large skillet over medium heat. Add the diced bacon and cook until crispy, about 5 minutes. Remove the bacon with a slotted spoon and set aside, leaving the fat in the skillet.
3. In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant. Tip: Ensure the garlic doesn’t brown to avoid bitterness.
4. Add the sun-dried tomatoes and spinach to the skillet. Cook for 2 minutes, just until the spinach wilts.
5. Drain the pasta, reserving 1/2 cup of the pasta water. Immediately add the hot pasta to the skillet with the spinach and tomatoes.
6. Remove the skillet from heat. Quickly stir in the beaten eggs, Pecorino Romano, bacon, black pepper, and sea salt. Tip: The residual heat will cook the eggs gently, creating a silky sauce.
7. If the sauce is too thick, gradually add the reserved pasta water, 1 tbsp at a time, until the desired consistency is reached. Tip: The sauce should cling to the pasta without being gloppy.

Just like that, you’ve got a dish where the creamy egg sauce clings to every strand of pasta, punctuated by the chewy sun-dried tomatoes and tender spinach. Serve it with an extra sprinkle of Pecorino Romano on top for a salty, umami finish that’ll have everyone asking for seconds.

Carbonara with Roasted Garlic and Chili Flakes

Believe it or not, the first time I tried making Carbonara, it was a complete disaster. The eggs scrambled, and the pasta was overcooked. But after years of perfecting my technique, I’ve added a twist with roasted garlic and chili flakes that brings this classic to new heights.

Ingredients

• 8 oz spaghetti
• 4 cloves garlic, roasted
• 1/2 tsp chili flakes
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup Pecorino Romano, finely grated
• 1/4 cup Guanciale, diced
• 1/2 tsp freshly ground black pepper
• 1 tbsp extra virgin olive oil
• 1/2 cup pasta water, reserved

Instructions

1. Preheat your oven to 400°F. Wrap the garlic cloves in foil with a drizzle of olive oil and roast for 20 minutes until soft and golden.
2. Bring a large pot of salted water to a boil. Add the spaghetti and cook for 8-10 minutes until al dente, reserving 1/2 cup of pasta water before draining.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the Guanciale and cook until crispy, about 5 minutes.
4. Remove the skillet from heat. Quickly stir in the beaten eggs, grated Pecorino Romano, and black pepper, creating a creamy sauce. Tip: The residual heat will cook the eggs without scrambling them.
5. Add the drained pasta to the skillet, tossing to coat evenly. Stir in the reserved pasta water a little at a time until the sauce reaches a silky consistency.
6. Fold in the roasted garlic and chili flakes, ensuring they’re evenly distributed throughout the dish.
7. Serve immediately, garnished with additional Pecorino Romano and chili flakes if desired.

Golden and glossy, this Carbonara boasts a perfect balance of creamy, spicy, and umami flavors. The roasted garlic adds a depth that’s unexpectedly delightful, while the chili flakes bring just the right amount of heat. Try serving it with a crisp white wine for an unbeatable combination.

Carbonara with Artichokes and Olives

Finally, a twist on the classic carbonara that’ll make your taste buds dance! I stumbled upon this version during a lazy Sunday fridge clean-out, and now it’s a staple in my kitchen. The artichokes and olives add a briny depth that perfectly complements the creamy sauce.

Ingredients

• 8 oz spaghetti
• 4 slices thick-cut bacon, diced
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup grated Pecorino Romano cheese
• 1/4 cup heavy cream
• 1/2 cup marinated artichoke hearts, chopped
• 1/4 cup Kalamata olives, pitted and sliced
• 2 cloves garlic, minced
• 1 tbsp extra virgin olive oil
• Salt and freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 9 minutes.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the diced bacon and cook until crispy, about 5 minutes. Tip: Render the fat slowly for maximum flavor.
3. Add the minced garlic to the skillet and sauté for 30 seconds until fragrant. Tip: Avoid browning the garlic to prevent bitterness.
4. Drain the pasta, reserving 1/2 cup of the cooking water. Immediately add the hot pasta to the skillet with the bacon and garlic.
5. Remove the skillet from heat. Quickly stir in the beaten eggs, Pecorino Romano, and heavy cream, tossing constantly to create a creamy sauce. Tip: The residual heat will cook the eggs safely without scrambling them.
6. Fold in the chopped artichokes and sliced olives, then season with salt and pepper to taste. If the sauce is too thick, loosen it with a splash of the reserved pasta water.

Lusciously creamy with a punch of saltiness from the olives and a slight tang from the artichokes, this dish is a revelation. Serve it with a crisp white wine and a simple green salad for a meal that feels both indulgent and balanced.

Carbonara with Truffle Oil and Mushrooms

Very few dishes can transport me straight to the streets of Rome like a well-made Carbonara. But today, I’m sharing my twist on this classic—infused with the earthy aroma of truffle oil and the umami richness of mushrooms. It’s a version that’s become a staple in my kitchen, especially on those evenings when I crave something indulgent yet surprisingly simple to whip up.

Ingredients

• 8 oz spaghetti
• 2 tbsp extra virgin olive oil
• 1 cup cremini mushrooms, thinly sliced
• 2 cloves garlic, minced
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup Pecorino Romano, freshly grated
• 1/4 cup Parmigiano-Reggiano, freshly grated
• 1/2 tsp black pepper, freshly ground
• 1/4 tsp sea salt
• 1 tbsp white truffle oil
• 2 oz pancetta, diced

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 9 minutes.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the pancetta and cook until crispy, about 5 minutes. Remove with a slotted spoon and set aside.
3. In the same skillet, add the mushrooms and garlic. Sauté until the mushrooms are golden and the garlic is fragrant, about 4 minutes. Tip: Don’t overcrowd the skillet to ensure the mushrooms brown nicely.
4. In a bowl, whisk together the eggs, Pecorino Romano, Parmigiano-Reggiano, black pepper, and sea salt until well combined.
5. Drain the pasta, reserving 1/2 cup of the pasta water. Immediately add the hot pasta to the skillet with the mushrooms.
6. Remove the skillet from heat. Quickly stir in the egg mixture, tossing continuously to create a creamy sauce. If needed, add reserved pasta water a tablespoon at a time to loosen the sauce.
7. Stir in the crispy pancetta and drizzle with truffle oil. Tip: The residual heat from the pasta will gently cook the eggs without scrambling them.
8. Serve immediately, garnished with additional grated cheese and a sprinkle of black pepper. Tip: For an extra touch of luxury, shave fresh black truffle over the top before serving.

My version of Carbonara with Truffle Oil and Mushrooms is a harmonious blend of creamy, salty, and earthy flavors, with the pasta perfectly coated in a rich, velvety sauce. The truffle oil elevates the dish, adding a layer of complexity that’s utterly irresistible. Try serving it with a crisp white wine to cut through the richness for a truly decadent meal.

Carbonara with Asparagus and Lemon

Zesty and vibrant, this Carbonara with Asparagus and Lemon is my go-to spring dish that brings a fresh twist to the classic pasta. I stumbled upon this variation during a lazy Sunday brunch, aiming to use up some leftover asparagus, and it’s been a staple ever since. The lemon adds a bright note that cuts through the richness of the carbonara, making it irresistibly delicious.

Ingredients

• 8 oz spaghetti
• 4 slices thick-cut bacon, diced
• 1 cup asparagus, trimmed and cut into 1-inch pieces
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup grated Pecorino Romano cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp extra virgin olive oil
• 1 lemon, zested and juiced
• 1/2 tsp freshly ground black pepper
• 1/4 tsp sea salt

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 9 minutes.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the diced bacon and cook until crispy, about 5 minutes. Tip: Render the fat slowly for maximum flavor.
3. Add the asparagus to the skillet with the bacon and cook until just tender, about 3 minutes. Tip: Keep the asparagus vibrant by not overcooking.
4. In a small bowl, whisk together the eggs, Pecorino Romano, Parmesan, lemon zest, lemon juice, black pepper, and sea salt.
5. Drain the pasta, reserving 1/2 cup of the pasta water. Immediately add the hot pasta to the skillet with the bacon and asparagus.
6. Remove the skillet from heat and quickly stir in the egg mixture, tossing continuously to create a creamy sauce. Tip: The residual heat will cook the eggs without scrambling them.
7. If the sauce is too thick, gradually add the reserved pasta water until desired consistency is reached.

The carbonara is luxuriously creamy with a perfect balance of salty bacon and fresh asparagus, while the lemon zest adds a surprising zing. Serve it with an extra sprinkle of Parmesan and a side of crusty bread to soak up every last bit of sauce.

Carbonara with Chicken and Rosemary

Very few dishes can transport me back to my grandmother’s kitchen like a well-made carbonara. It’s a dish that demands attention to detail, but rewards you with creamy, comforting flavors. Today, I’m sharing my twist on the classic: Carbonara with Chicken and Rosemary, a version that’s become a weeknight favorite in my home.

Ingredients

• 8 oz spaghetti
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup grated Pecorino Romano cheese
• 1/4 cup grated Parmesan cheese
• 4 oz pancetta, diced
• 1 boneless, skinless chicken breast, cubed
• 1 tbsp fresh rosemary, finely chopped
• 2 cloves garlic, minced
• 1/4 cup extra virgin olive oil
• Salt and freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the pancetta and cook until crispy, about 5 minutes. Remove with a slotted spoon and set aside.
3. In the same skillet, add the chicken cubes and cook until golden and cooked through, about 6-8 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Add the minced garlic and rosemary to the skillet with the chicken, sautéing for 1 minute until fragrant.
5. In a bowl, whisk together the eggs, Pecorino Romano, and Parmesan cheese. Tip: Temper the eggs by slowly adding a small amount of hot pasta water to prevent scrambling.
6. Drain the pasta, reserving 1/2 cup of the pasta water. Immediately add the hot pasta to the skillet with the chicken.
7. Remove the skillet from heat and quickly stir in the egg and cheese mixture, tossing vigorously to coat the pasta. Add reserved pasta water as needed to create a creamy sauce. Tip: The residual heat will cook the eggs safely without curdling.
8. Season with salt and freshly ground black pepper to taste, then stir in the crispy pancetta.

Mouthwatering and rich, this Carbonara with Chicken and Rosemary boasts a perfect balance of creamy sauce and al dente pasta. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to soak up every last bit of sauce.

Carbonara with Shrimp and Basil

Nothing beats the comfort of a creamy pasta dish after a long day, and this Carbonara with Shrimp and Basil is my go-to when I need something both luxurious and easy to whip up. Inspired by a summer trip to the coast, where fresh seafood was abundant, I’ve tweaked the classic carbonara to include plump shrimp and a hint of basil for a refreshing twist.

Ingredients

• 8 oz spaghetti
• 4 slices thick-cut bacon, diced
• 1/2 lb large shrimp, peeled and deveined
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup grated Pecorino Romano cheese
• 1/4 cup fresh basil leaves, thinly sliced
• 2 cloves garlic, minced
• 1/4 tsp freshly ground black pepper
• 1/4 tsp sea salt
• 1 tbsp extra virgin olive oil

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the diced bacon and cook until crispy, about 5 minutes. Remove bacon with a slotted spoon and set aside.
3. In the same skillet, add the shrimp and minced garlic. Cook until the shrimp are pink and opaque, about 2-3 minutes per side. Remove from skillet and set aside with the bacon.
4. In a small bowl, whisk together the beaten eggs, grated Pecorino Romano, black pepper, and sea salt.
5. Reduce the heat to low. Quickly add the drained spaghetti to the skillet, followed by the egg mixture. Toss continuously for 2 minutes until the eggs thicken into a creamy sauce. If needed, add reserved pasta water a tablespoon at a time to loosen the sauce.
6. Return the bacon and shrimp to the skillet, along with the sliced basil. Toss gently to combine and heat through for about 1 minute.

My favorite part about this dish is the contrast between the creamy sauce and the crisp bacon, with the shrimp adding a sweet, succulent bite. Serve it with a sprinkle of extra Pecorino Romano and a few basil leaves on top for a beautiful presentation that’s as Instagram-worthy as it is delicious.

Carbonara with Sausage and Fennel

Perfectly balancing richness and freshness, this Carbonara with Sausage and Fennel is my go-to when I crave something indulgent yet surprisingly light. Inspired by a tiny trattoria in Rome, I’ve tweaked the classic with a twist that brings a bit of homegrown flair to the table.

Ingredients

• 8 oz dry spaghetti
• 2 tbsp extra-virgin olive oil
• 1/2 lb Italian sausage, casings removed
• 1 small fennel bulb, finely chopped
• 2 garlic cloves, minced
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup freshly grated Pecorino Romano cheese
• 1/4 cup freshly grated Parmigiano-Reggiano cheese
• 1/2 tsp freshly ground black pepper
• 1/4 tsp sea salt

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 9 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
3. Add the chopped fennel and garlic to the skillet, sautéing until the fennel is tender and translucent, about 4 minutes. Tip: The fennel should soften but retain a slight crunch for texture.
4. In a small bowl, whisk together the eggs, Pecorino Romano, Parmigiano-Reggiano, black pepper, and sea salt. Tip: Tempering the eggs with a bit of pasta water prevents scrambling when mixed with the hot pasta.
5. Reduce the skillet heat to low. Quickly toss the drained spaghetti with the sausage and fennel mixture, then remove from heat. Gradually stir in the egg and cheese mixture, adding reserved pasta water as needed to create a silky sauce. Tip: The residual heat will cook the eggs safely while creating a creamy coating for the pasta.
6. Serve immediately, garnished with additional grated cheese and a sprinkle of fennel fronds for a fresh, aromatic finish.

Unbelievably creamy with a delightful crunch from the fennel, this dish is a testament to the magic of simple ingredients. Try serving it with a crisp white wine to cut through the richness, or enjoy it as is for a truly comforting meal.

Carbonara with Butternut Squash and Sage

Last weekend, I found myself craving something creamy yet wholesome, a dish that bridges the gap between indulgence and nutrition. That’s when I decided to tweak the classic carbonara by adding roasted butternut squash and sage, creating a comforting yet vibrant meal that’s perfect for any season.

Ingredients

• 8 oz spaghetti
• 1 cup butternut squash, diced into 1/2-inch cubes
• 2 tbsp extra virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 4 slices thick-cut bacon, diced
• 2 cloves garlic, minced
• 2 large pasture-raised eggs, lightly beaten
• 1/2 cup grated Pecorino Romano cheese
• 1/4 cup fresh sage leaves, thinly sliced

Instructions

1. Preheat your oven to 400°F. Toss the butternut squash cubes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes, or until tender and slightly caramelized.
2. While the squash roasts, cook the spaghetti in a large pot of salted boiling water until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
3. In a large skillet, heat the remaining 1 tbsp olive oil over medium heat. Add the diced bacon and cook until crispy, about 5 minutes. Remove the bacon with a slotted spoon and set aside.
4. In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant. Tip: Be careful not to burn the garlic to avoid bitterness.
5. Reduce the heat to low. Quickly stir in the beaten eggs and cheese, mixing constantly to create a creamy sauce. Tip: The residual heat will cook the eggs without scrambling them.
6. Add the drained spaghetti, roasted butternut squash, crispy bacon, and sage to the skillet. Toss everything together, adding reserved pasta water as needed to loosen the sauce.
7. Serve immediately, garnished with additional grated cheese and sage leaves if desired. Tip: For an extra touch of elegance, serve the carbonara in warmed bowls to keep it hot longer.

Silky strands of pasta coated in a rich, eggy sauce, punctuated by the sweetness of butternut squash and the earthy aroma of sage, make this dish a standout. Try topping it with a sprinkle of toasted pine nuts for added crunch and a nutty flavor that complements the sage beautifully.

Conclusion

Mouthwatering and versatile, these 18 Creamy Pasta Carbonara Recipes are a must-try for any home cook looking to spice up their meal routine. Whether you’re a carbonara connoisseur or trying it for the first time, there’s a recipe here to delight your taste buds. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy cooking!

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