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Creamy, 5-Ingredient Pasta Carbonara

  • Author: Emilie Raffa
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 2-3
  • Category: Pasta Sauce
  • Method: Stovetop
  • Cuisine: Italian


This easy, creamy pasta carbonara recipe is made with eggs, guanciale (or bacon), a 50/50 blend of Pecorino Romano and Parmesan cheese and black pepper. Serve with fresh homemade pasta for an elegant twist! 


  • 245 g (8 oz) fresh homemade pasta (or store-bought)
  • 85 g (4 oz) thick-cut bacon
  • 1 whole egg
  • 2 egg yolks
  • 40 g (1/3 cup) freshly grated Pecorino Romano cheese*
  • 40 g (1/3 cup) freshly grated Parmesan cheese*
  • Salt
  • Black Pepper


  • Grate the cheese on a microplane (it should look like snow). It will melt easily into the sauce.
  • Measure out and prep all of your ingredients before starting this dish- execution happens fast!


  1. Warm your serving bowls in a low oven, approximately 150 F.
  2. Bring a medium-sized pot of water to a boil. Season with salt.
  3. Meanwhile, cut the guanciale or bacon into 1/4-inch strips. Sauté in a medium pan until crisp but not brown, about 5 minutes. Transfer to a paper towel-lined plate. Reserve the drippings in the pan.
  4. Whisk the whole egg, egg yolks, grated cheese, reserved drippings and guanciale in a large 10-inch bowl. 
  5. At this point, the water should be boiling. Add the pasta. Cook until aldente; do not drain. Reserve 1 cup of the pasta cooking water to emulsify the sauce (you will not use all of it).
  6. Using tongs, transfer the pasta directly into the egg mixture bowl. Add 1/4 cup of the reserved cooking water. Toss vigorously to coat, adding more pasta water, 1 tbsp. at a time, to loosen the sauce as needed. It should look creamy but not too thick. Toss! Toss! Toss!
  7. Taste, and season with salt and a generous amount of black pepper.
  8. To serve, portion the pasta onto your warm serving plates. Top with extra cheese and black pepper, and serve immediately.

Keywords: pasta, homemade, fresh, egg, Parmesan cheese, Pecorino, guanciale, bacon, black pepper, Italian, Roman, recipe