Best 15-Minute Creamy Carbonara (Printable)

Silky sauce and crispy pancetta combine for a quick, rich Italian pasta dish ready in 15 minutes.

# What You'll Need:

→ Pasta

01 - 7 oz spaghetti or linguine

→ Sauce

02 - 2 large eggs
03 - ½ cup freshly grated Parmesan cheese
04 - 3½ tbsp heavy cream (optional)
05 - Freshly ground black pepper, to taste
06 - A small pinch of salt

→ Meats

07 - 2.5 oz diced pancetta or guanciale

→ Garnish

08 - Extra Parmesan cheese, for serving
09 - Chopped fresh parsley (optional)

# Steps:

01 - Bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions. Reserve ½ cup pasta cooking water and drain.
02 - Heat a skillet over medium heat. Add diced pancetta and cook for 3 to 4 minutes until crisp, stirring occasionally. Remove from heat.
03 - In a bowl, whisk together eggs, Parmesan, heavy cream if using, salt, and plenty of black pepper until smooth.
04 - Add the hot drained pasta to the skillet with pancetta and toss to blend flavors.
05 - Remove skillet from heat, pour in the egg and cheese mixture, and toss briskly to coat the pasta evenly. Gradually add reserved pasta water until the sauce achieves a creamy, glossy texture.
06 - Transfer pasta to plates and garnish with extra Parmesan and chopped parsley as desired.

# Expert Advice:

01 -
  • It tastes like a restaurant dish but uses only a handful of ingredients you probably already have.
  • The whole thing comes together faster than ordering takeout, and theres something deeply satisfying about making it yourself.
  • Every bite feels rich and comforting without being heavy, and the crispy pancetta adds just enough salty crunch to balance the creaminess.
02 -
  • Take the skillet off the heat before adding the eggs, or you'll end up with scrambled eggs instead of a creamy sauce.
  • The pasta water is not optional, it loosens the sauce and helps everything come together into that glossy coating you're after.
  • If the sauce seems too thick, add more pasta water one tablespoon at a time until it reaches the right consistency.
03 -
  • Let your eggs come to room temperature before whisking them, cold eggs are harder to incorporate smoothly and more likely to seize up.
  • Toss the pasta in the skillet for at least 30 seconds before adding the egg mixture so the noodles cool just enough to prevent scrambling.
  • Invest in a good block of Parmigiano-Reggiano and grate it fresh every time, it melts better and tastes infinitely better than anything from a shaker.
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