What Sets This Recipe Apart: This twist on the classic carbonara adds a bright, zesty kick with fresh lemon and herbs. It’s still rich and creamy, but the citrus and herbs balance the richness perfectly!

Love pasta? Try our pasta bolognese recipe and mushroom cream sauce pasta.

pasta carbonara in a white pan. this recipe

This is The Carbonara Pasta Recipe You Need!

Carbonara pasta has been my favorite meal for as long as I can remember. There’s just something about the rich flavors, creamy sauce, and tender pasta that always hits the spot! In fact, I love it so much that it’s one of the first meals I ever learned how to make. 

Originally, I started with a classic dish. However, over the years, I’ve refined my version, adding my own twist to create the best carbonara recipe you’ll ever taste. It still contains the rich, egg-based sauce and smoky flavor from bacon. Then, I infuse it with lemon juice, lemon zest, and fresh herbs. 

As a result, every bite offers a well-balanced flavor with refreshing notes to offset all the savoriness. It’s one of those meals that feels restaurant-worthy but is easy to make at home.

What is Carbonara?

If you’re unfamiliar, carbonara is one of Rome’s four staple pastas, along with cacio e pepe, amatriciana, and gricia. It was first invented by Italian charcoal workers who prepared the dish on their shovels over a fire. 

The name refers to the flecks of black pepper, which resemble coal. Carbonara is unique from other pasta dishes because of the unique combination of eggs, hard cheese, cured pork, and pepper. Raw eggs are gently cooked in the hot sauce, creating a silky consistency and rich flavor unlike anything else you’ll ever taste. 

Creamy Carbonara Ingredients

See the recipe card for full information on ingredients and quantities.

ingredients for carbonara pasta.
  • Pasta: I like using spaghetti for this recipe.
  • Eggs: Use three large eggs and one egg yolk for a classic sauce. 
  • Parmesan cheese: Freshly grated is best, or substitute Pecorino Romano for a sharper bite. 
  • Lemon: Use both the lemon juice and zest for a bright taste. 
  • Black pepper: Freshly cracked black pepper is a staple in any carbonara recipe. 
  • Bacon: For a smoky flavor and extra depth. 
  • Fresh herbs: Use any fresh herbs you have on hand, such as parsley, basil, or chives.

Best Pasta for Carbonara

Traditional carbonara recipes are made with spaghetti or bucatini pasta. However, you can substitute other long, thin pasta shapes such as spaghettini, angel hair pasta, fettuccine, or linguine.

How to Make Carbonara Pasta

The recipe card at the bottom of the page has more detailed instructions.

cooked spaghetti in a pot of water.

Step 1: Boil the pasta in salted water according to the package instructions just to al dente. Reserved 1 cup of pasta water, drain, and set aside. 

whisked eggs with parmesan in a glass bowl.

Step 2: Whisk the eggs and egg yolk in a bowl. Then, add the Parmesan, lemon juice, lemon zest, and black pepper. Whisk in part of the reserved pasta water, and set aside.

cooked bacon in a pan.

Step 3: Cook the bacon in a large skillet until it’s crispy and the fat renders. 

cooked spaghetti tossed with cooked bacon.

Step 4: Remove the skillet from the heat, and add the hot pasta, tossing to coat it with the bacon fat.

cooked spaghetti with egg mixture in a pan.

Step 5: Then, quickly pour in the egg mixture, stirring continuously until smooth and creamy.

tossed spaghetti with fresh herbs in a pan.

Step 6: Stir in the fresh herbs and an extra squeeze of lemon juice, if desired. Season to taste. 

Best Carbonara Recipe Tips

  • Use room temperature eggs: This allows for easy mixing and prevents the egg mixture from scrambling when added to the skillet. 
  • Remove the pan from the heat before adding the eggs: This is crucial to prevent the eggs from scrambling. 
  • Stir continuously: Make sure to stir continuously while adding the egg mixture to the skillet. This, again, prevents the eggs from scrambling and coats all the ingredients, creating a silky sauce and rich flavor throughout the dish.  
  • Use fresh cracked pepper: Fresh cracked pepper is the KEY in carbonara as it adds bold, aromatic flavor. Pre-ground pepper just doesn’t have the same punch or complexity.

What to Serve with Carbonara Pasta

I typically serve pasta carbonara with a refreshing side salad like a tomato and onion salad, a cucumber onions and vinegar salad, or a simple chopped wedge salad. Then, I add a side of crusty sourdough garlic bread to scoop up all the sauce. 

If you want a bit more protein, it also pairs well with options like roasted chicken thighs, a roasted half chicken, lemon pepper chicken tenders, or baked cod.  

Creamy Carbonara Recipe Storage

Once cool, you can transfer leftovers to an airtight container and store them in the refrigerator for up to 3-4 days. 

I don’t recommend freezing this dish! The sauce will separate, and the pasta will become mushy once thawed. 

How to Reheat Carbonara

For the best results, reheat leftover carbonara in a skillet over medium or medium-low heat with a bit of cream or milk. Gently stir the ingredients to loosen the sauce back up, and warm just until heated through to prevent the egg mixture from separating or curdling. 

spaghetti carbonara in a bowl with a fork.

Pasta Carbonara Recipe FAQs

What is the golden rule of cooking a carbonara?

The golden rule of cooking any carbonara recipe is to combine the hot pasta and egg mixture off the heat. This prevents the eggs from scrambling, keeping the sauce creamy and smooth. 

Is carbonara just alfredo sauce?

No, while both sauces are creamy and cheesy, they have distinct differences in the ingredients and flavor profiles. For instance, alfredo sauce is made with a base of butter, heavy cream, and Parmesan cheese. On the other hand, carbonara is made with an egg base, Parmesan (or Pecorino Romano), and bacon (or prosciutto). As a result, carbonara has a slightly more savory, smoky taste. 

How to stop carbonara from scrambling?

To prevent the eggs from scrambling in carbonara sauce, use room temperature ingredients, whisk a bit of reserved pasta water into the sauce, and combine the sauce and pasta away from the heat.

How do you know the egg is cooked in carbonara?

You’ll know the eggs are cooked when the sauce becomes silky and thick. They should reach a temperature between 70-72°F when measured with an instant-read thermometer. 

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pasta carbonara in a white pan.

Best Carbonara Recipe

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  • Author: Katya
  • Prep Time: 15 min
  • Cook Time: 30 min
  • Total Time: 45 minutes
  • Yield: 6 1x
  • Category: Main
  • Method: Stovetop
  • Cuisine: Italian
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Description

This twist on the classic carbonara adds a bright, zesty kick with fresh lemon and herbs. It’s still rich and creamy, but the citrus and herbs balance the richness perfectly!

Ingredients

Scale
  • 1 lb. spaghetti
  • 3 large eggs + 1 large egg yolk, at room temperature
  • 1 cup freshly grated Parmesan cheese, or Pecorino Romano for a sharper bite
  • Zest of 1 large lemon, about 1 tablespoon
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon freshly cracked black pepper, plus more for serving
  • 8 ounces thick-cut bacon, diced, about 4 slices
  • 2 tablespoons chopped fresh herbs, such as parsley, basil, or chives
  • Kosher salt, to taste

Instructions

  1. Bring a large pot of salted water to a boil and cook the spaghetti until just al dente. Remember pasta will continue to cook slightly when combined with the other ingredients. So, remove it from the heat and drain it as soon as it reaches al dente. Before draining, reserve 1 cup of pasta water, then drain.
  2. In a bowl, whisk together the eggs and egg yolk. Then add Parmesan cheese, lemon zest, lemon juice, and black pepper. Whisk in ¼ cup reserved pasta water and set aside. Mixture will be grainy. 
  3. In a large skillet (or saute pan that’s slightly deeper to fit all of the spaghetti) over medium heat, cook the bacon until crispy and renders fat, about 10-12 minutes.
  4. Remove the skillet from the heat and immediately add the hot pasta to the skillet, tossing to coat in the bacon fat. Quickly pour in the egg mixture, stirring continuously to create a smooth, creamy sauce. Add reserved pasta water, a little at a time, until the sauce reaches your desired creaminess. It should be smooth, not clumpy or scrambled.
  5. Stir in the fresh herbs and an extra squeeze of lemon juice if desired. Taste and adjust seasoning if needed.
  6. Divide the pasta into bowls and top with more Parmesan, black pepper, and a sprinkle of herbs for a fresh finish.

Notes

  • Key to This Dish: The key to this dish is a glossy, smooth, and creamy sauce, never clumpy or scrambled. To get it just right, stir the egg mixture quickly into hot pasta off the heat. It should be warm enough to gently cook the eggs into a sauce, but not so hot that they curdle. Make sure to use room temperature eggs and stir continuously for that perfect, velvety finish.
  • Leftovers: Refrigerate leftovers for up to 3-4 days. Reheat on the stovetop over medium-low heat with a a splash of cream or milk.
  • Suggested Portion: This is a solid main course for 6 servings, generous but not overly heavy, especially with a side salad or veggies. If you’re serving it as part of a multi-course meal, you could stretch it to 7–8 smaller portions.

Nutrition

  • Serving Size: 2 cups
  • Calories: 409
  • Sugar: 2.3 g
  • Sodium: 602.1 mg
  • Fat: 9.9 g
  • Carbohydrates: 57.8 g
  • Protein: 20.7 g
  • Cholesterol: 110.2 mg

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