The rich and creamy texture of a well-made carbonara sauce is a culinary delight that never goes out of style. This Italian classic has been a favorite for decades, and its popularity shows no signs of waning. Whether you’re a foodie looking to spice up your pasta game or a busy home cook seeking a quick and easy meal solution, there’s a carbonara recipe out there for everyone.
From the classic combination of spaghetti, pancetta, and eggs to more modern twists featuring mushrooms, peas, and smoked tofu, we’ve got 18 creamy carbonara sauce recipes that will satisfy your cravings. Whether you’re in the mood for something comforting and familiar or looking to mix things up with a new ingredient or cooking method, this roundup has got you covered.
In the following pages, we’ll dive into the world of carbonara and explore all the ways you can make this beloved dish your own. So grab a fork, get ready to indulge, and let’s start cooking!
Classic Spaghetti Carbonara with Pancetta
This Italian staple is a rich and creamy pasta dish that combines the savory flavors of pancetta, eggs, and Parmesan cheese. With only a few ingredients and simple steps, you’ll be enjoying a satisfying meal in no time.
Ingredients:
– 12 oz spaghetti
– 6 slices pancetta, diced
– 3 large eggs
– 1/2 cup grated Parmesan cheese
– Salt and black pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente.
2. In a large skillet, cook pancetta over medium heat until crispy. Remove from heat and set aside.
3. In a medium bowl, whisk together eggs, Parmesan cheese, and a pinch of salt and pepper.
4. Add cooked spaghetti to the egg mixture and toss until well coated.
5. Add cooked pancetta to the pasta mixture and toss to combine.
6. Cook for an additional 2-3 minutes or until eggs are cooked through.
7. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Creamy Garlic Carbonara with Mushrooms
Elevate your pasta game with this rich and creamy take on the classic carbonara, infused with earthy mushroom flavor.
Ingredients:
– 12 oz spaghetti
– 4 large eggs
– 2 cloves garlic, minced
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 tbsp unsalted butter
– 1/2 cup grated Parmesan cheese
– Salt and black pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a medium skillet, melt butter over medium-high heat. Add mushrooms and cook, stirring occasionally, until tender and lightly browned (about 5 minutes). Add garlic and cook for an additional minute.
3. In a large bowl, whisk together eggs, Parmesan cheese, and a pinch of salt and pepper.
4. Add cooked spaghetti to the egg mixture, tossing to combine. If needed, add some reserved pasta water to achieve a creamy consistency.
5. Stir in mushroom mixture and serve immediately, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Easy Carbonara Sauce with Peas and Bacon
Easy Carbonara Sauce with Peas and Bacon: A quick and flavorful twist on the classic Italian dish, this recipe combines creamy eggs, crispy bacon, and sweet peas for a satisfying meal.
Ingredients:
– 4 large eggs
– 6 slices of cooked bacon, crumbled
– 1 cup of fresh or frozen peas
– 2 tablespoons of butter
– Salt and black pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil and cook the peas according to package instructions. Drain and set aside.
2. In a medium saucepan, melt the butter over low heat.
3. Crack in the eggs and whisk until smooth.
4. Add the crumbled bacon and cooked peas to the egg mixture. Stir until well combined.
5. Season with salt and black pepper to taste.
6. Cook for an additional 1-2 minutes or until the sauce has thickened slightly.
7. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 10-12 minutes
Authentic Italian Carbonara with Guanciale
A classic Italian dish that requires just a few simple ingredients, yet yields rich and creamy flavors. This recipe uses guanciale, an Italian cured pork jowl, to add depth and texture to the dish.
Ingredients:
– 12 oz spaghetti
– 6 oz guanciale, sliced into thin strips
– 3 large eggs
– 1/2 cup grated Parmesan cheese
– Salt and black pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta cooking water before draining.
2. In a large skillet, cook the guanciale over medium heat until crispy. Remove from heat and set aside.
3. In a medium bowl, whisk together eggs, Parmesan cheese, and a pinch of salt and pepper.
4. Add the reserved pasta cooking water to the egg mixture and whisk until well combined.
5. Add the cooked spaghetti to the egg mixture and toss until the pasta is well coated.
6. Add the crispy guanciale to the pasta and toss everything together.
7. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
One-Pot Carbonara Pasta with Parmesan
This recipe simplifies the classic Italian dish by cooking pasta, eggs, and cheese in one pot, resulting in a rich and satisfying meal. Perfect for a weeknight dinner or a quick lunch.
Ingredients:
– 12 oz spaghetti
– 2 large eggs
– 1/4 cup grated Parmesan cheese
– 2 tbsp unsalted butter
– 1/4 cup heavy cream
– Salt and black pepper, to taste
Instructions:
1. Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In the same pot, melt butter over medium heat. Add heavy cream and stir until combined.
3. Crack in eggs and whisk until smooth. Stir in Parmesan cheese and reserved pasta water.
4. Cook for 2-3 minutes or until the sauce thickens slightly. Season with salt and black pepper to taste.
5. Serve immediately, garnished with additional Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Carbonara Sauce with Fresh Egg Yolks
This creamy sauce recipe uses fresh egg yolks instead of heavy cream or milk, resulting in a rich and velvety texture that perfectly complements pasta, meat, and vegetables.
Ingredients:
– 4 large egg yolks
– 1/2 cup grated Parmesan cheese (freshly shredded is best)
– 2 tablespoons unsalted butter
– Salt to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. In a medium saucepan, melt the butter over low heat.
2. Add the egg yolks and whisk until smooth.
3. Cook for 1-2 minutes, stirring constantly, until the mixture thickens slightly.
4. Remove from heat and stir in Parmesan cheese until melted and well combined.
5. Season with salt to taste.
Cooking Time: 5 minutes
This sauce is best served immediately over cooked pasta, meatballs, or vegetables. You can also store it in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
Quick Carbonara with Heavy Cream
A creamy twist on the classic Italian pasta dish, this Quick Carbonara with Heavy Cream is a rich and indulgent meal that’s ready in just 15 minutes. With its velvety sauce and tender spaghetti, it’s perfect for a weeknight dinner.
Ingredients:
– 12 oz spaghetti
– 2 large eggs
– 1/4 cup heavy cream
– 4 oz pancetta or bacon, diced
– Salt and black pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente.
2. In a medium bowl, whisk together eggs, heavy cream, and a pinch of salt and pepper.
3. Add pancetta or bacon to the bowl and stir until melted and creamy.
4. Drain cooked spaghetti and add it to the bowl with egg mixture. Toss until well coated.
5. Serve immediately, topped with grated Parmesan cheese if desired.
Cooking Time: 15 minutes
Carbonara with Crispy Prosciutto and Black Pepper
This Italian-inspired recipe combines the rich flavors of carbonara with the satisfying crunch of crispy prosciutto and the subtle kick of black pepper. A simple yet impressive dish perfect for any occasion.
Ingredients:
– 12 oz spaghetti
– 4 large eggs
– 4 oz guanciale or pancetta, diced
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– Salt and black pepper, to taste
– 6 slices of prosciutto, thinly sliced
Instructions:
1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente.
2. In a medium bowl, whisk together eggs, Parmesan cheese, and a pinch of salt and pepper.
3. Cook guanciale or pancetta in a skillet over medium heat until crispy. Remove from heat and set aside.
4. Add cooked spaghetti to the egg mixture and toss until coated.
5. Stir in cooked prosciutto, parsley, and black pepper to taste.
6. Serve immediately.
Cooking Time: 15-20 minutes
Vegetarian Carbonara with Smoked Tofu
A creamy, rich, and indulgent twist on the classic Italian dish, this vegetarian carbonara replaces traditional bacon with smoked tofu for a unique flavor profile.
Ingredients:
– 12 oz spaghetti
– 1/2 cup smoked tofu, crumbled
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 1/4 cup white wine (optional)
– 1/2 cup vegetable broth
– 1 tablespoon tomato paste
– 1 teaspoon dried basil
– Salt and pepper, to taste
– 1/2 cup grated Parmesan cheese
Instructions:
1. Cook spaghetti according to package instructions.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and mushrooms; cook until tender, about 3-4 minutes.
3. Add smoked tofu, white wine (if using), vegetable broth, tomato paste, and basil. Simmer for 5 minutes.
4. Combine cooked spaghetti, tofu mixture, and Parmesan cheese. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Carbonara Stuffed Shells with Ricotta
This unique pasta dish combines the classic Italian flavors of carbonara and stuffed shells, filled with a rich ricotta cheese mixture. A perfect comfort food recipe for any occasion.
Ingredients:
– 12 jumbo pasta shells
– 1 cup ricotta cheese
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– 1 cup cooked spaghetti carbonara (see below for recipe)
Carbonara Filling:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, combine ricotta cheese, butter, garlic, Parmesan cheese, and parsley. Mix well.
3. Stuff each pasta shell with the ricotta mixture, placing them in a baking dish as you go.
4. Pour cooked spaghetti carbonara over the stuffed shells.
5. Bake for 20-25 minutes or until the filling is heated through and the shells are tender.
Spaghetti Carbonara Recipe:
– Cook spaghetti according to package directions
– Whisk together eggs, Parmesan cheese, salt, and pepper
– Toss cooked spaghetti with egg mixture and top with cooked bacon (optional)
Carbonara Pizza with Mozzarella and Egg
Transform classic carbonara flavors into a unique pizza experience by combining creamy egg sauce, melted mozzarella, and crispy bacon on a homemade crust.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon sugar
– 1/2 cup warm water
– 1 tablespoon olive oil
– 6 slices of cooked bacon, crumbled
– 3 large eggs
– 8 ounces mozzarella cheese, shredded
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roll out the pizza dough and place on a baking sheet.
3. In a bowl, whisk together eggs, salt, and pepper. Cook in a saucepan over medium heat, stirring constantly, until the mixture thickens like scrambled eggs.
4. Spread the egg sauce over the pizza dough, leaving a 1-inch border around the edges.
5. Sprinkle crumbled bacon, mozzarella cheese, and chopped parsley (if using) on top of the egg sauce.
6. Bake for 15-20 minutes or until crust is golden brown and cheese is melted.
Cooking Time: 15-20 minutes
Carbonara Risotto with White Wine
Elevate your comfort food game with this rich and creamy risotto, infused with the bold flavors of white wine and Italian classics like bacon and Parmesan.
Ingredients:
– 1 cup Arborio rice
– 4 cups chicken broth, warmed
– 2 tablespoons olive oil
– 6 slices pancetta or bacon, diced
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup white wine
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add pancetta; cook until crispy, then remove from pot.
2. Add onion and garlic to the pot; cook until softened, 3-4 minutes.
3. Add Arborio rice; cook for 1 minute, stirring constantly.
4. Add white wine; cook until absorbed, stirring frequently.
5. Add warmed chicken broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
6. Remove from heat; stir in Parmesan cheese. Season with salt and pepper to taste.
7. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Gluten-Free Carbonara with Zucchini Noodles
This recipe puts a creative twist on the classic Italian dish by using zucchini noodles instead of traditional spaghetti, making it a gluten-free and low-carb alternative.
Ingredients:
– 12 oz (340g) boneless chicken breast
– 1 medium zucchini
– 2 large eggs
– 1/4 cup (60ml) heavy cream
– 2 tbsp (30g) unsalted butter, softened
– Salt and pepper to taste
– 1/4 cup (15g) grated Parmesan cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. Spiralize the zucchini into noodles.
3. Cook the chicken breast in a pan with butter until cooked through, then set aside.
4. In the same pan, add heavy cream and whisk until slightly thickened.
5. Crack in the eggs and cook, stirring constantly, until the mixture is creamy and smooth.
6. Add Parmesan cheese, salt, and pepper to taste.
7. Combine the cooked chicken with the egg mixture and stir to combine.
8. Add the zucchini noodles to the pan and toss with the chicken-egg mixture.
9. Serve immediately.
Cooking Time: 20 minutes
Carbonara Mac and Cheese with Breadcrumbs
Elevate your comfort food game with this indulgent twist on classic mac and cheese, featuring the rich flavors of carbonara. This recipe combines the best of both worlds: a creamy pasta bake topped with crispy breadcrumbs for added texture.
Ingredients:
– 1 pound macaroni
– 2 tablespoons butter
– 1/2 cup grated Parmesan cheese
– 1 cup whole milk
– 1 cup shredded mozzarella cheese
– 4 large eggs
– Salt and black pepper, to taste
– 1/4 cup all-purpose flour
– 1/4 cup breadcrumbs
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook macaroni according to package instructions; set aside.
3. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk, whisking constantly. Bring to a simmer and cook until thickened, about 5 minutes.
4. Stir in Parmesan cheese until melted. Add eggs, one at a time, whisking well after each addition. Season with salt and black pepper.
5. Combine cooked macaroni and cheese sauce. Transfer to a baking dish and top with mozzarella cheese.
6. Sprinkle breadcrumbs evenly over the top.
7. Bake for 20-25 minutes or until golden brown and bubbly.
Cooking Time: 20-25 minutes
Carbonara Fettuccine with Truffle Oil
Elevate your pasta game with this rich and decadent recipe that combines the classic Italian dish with the luxurious flavor of truffle oil. This creamy, savory, and aromatic sauce coats every bite of fettuccine in a mouthwatering delight.
Ingredients:
– 12 oz (340g) fettuccine
– 4 large eggs
– 2 tablespoons unsalted butter
– 1/2 cup grated Parmesan cheese
– Salt and black pepper, to taste
– 1/4 cup truffle oil
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil and cook fettuccine according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a medium bowl, whisk together eggs, butter, Parmesan cheese, salt, and pepper.
3. Add truffle oil to the egg mixture and whisk until smooth.
4. Add reserved pasta water to the egg mixture in small increments, whisking continuously, until a creamy sauce forms.
5. Combine cooked fettuccine with the egg-truffle mixture, tossing until well coated.
6. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Carbonara Gnocchi with Crispy Sage
This Italian-inspired dish combines soft gnocchi, rich carbonara sauce, and the perfect crunch of crispy sage leaves. A simple yet satisfying meal that’s ready in under 30 minutes.
Ingredients:
– 1 package of gnocchi
– 4 eggs
– 1/2 cup grated Parmesan cheese
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 2 tablespoons unsalted butter
– 2 cups heavy cream
– 2 tablespoons chopped fresh sage
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook gnocchi according to package instructions.
3. In a large skillet, melt butter over medium heat. Add sage leaves and cook until crispy (about 5 minutes). Remove from heat.
4. In a separate bowl, whisk together eggs, Parmesan cheese, flour, and salt.
5. Combine cooked gnocchi, heavy cream, garlic, and egg mixture in the skillet with the crispy sage. Toss to coat.
6. Cook for an additional 2-3 minutes or until sauce thickens slightly.
7. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Carbonara Pasta Bake with Cheddar
Transform classic carbonara into a comforting casserole by combining spaghetti, bacon, eggs, and cheddar cheese. This twist on the Italian classic is sure to become a family favorite.
Ingredients:
– 12 oz spaghetti
– 6 slices of bacon, cooked and crumbled
– 2 large eggs
– 1 cup grated cheddar cheese
– 1/2 cup milk
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook spaghetti according to package instructions until al dente.
3. In a large bowl, whisk together eggs, milk, and a pinch of salt and pepper.
4. Add cooked spaghetti, crumbled bacon, and cheddar cheese to the egg mixture. Toss until well combined.
5. Transfer the pasta mixture to a 9×13-inch baking dish.
6. Bake for 25-30 minutes or until the top is golden brown and the casserole is heated through.
7. Sprinkle with chopped parsley if desired.
Cooking Time: 25-30 minutes
Carbonara Tortellini with Spinach
Elevate your pasta game with this rich and creamy twist on the classic carbonara, featuring tender tortellini filled with spinach and a velvety sauce.
Ingredients:
– 12 oz (340g) cheese-filled tortellini
– 2 tablespoons olive oil
– 4 large eggs
– 1 cup (250ml) heavy cream
– 1/2 cup (120g) grated Parmesan cheese
– Salt and black pepper, to taste
– 1 cup (20g) fresh spinach leaves
– Freshly ground nutmeg, to taste
Instructions:
1. Bring a large pot of salted water to a boil and cook the tortellini according to package instructions. Reserve 1 cup of pasta water before draining.
2. In a medium bowl, whisk together eggs, heavy cream, Parmesan cheese, salt, and pepper.
3. Heat the olive oil in a large skillet over medium heat. Add the reserved pasta water and bring to a simmer.
4. Gradually pour in the egg mixture, stirring constantly with a wooden spoon until the sauce thickens.
5. Stir in cooked tortellini, spinach leaves, and nutmeg. Season with salt and black pepper to taste.
6. Serve immediately, garnished with additional Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Summary
Get ready to indulge in the rich and creamy world of carbonara! This classic Italian dish has been reimagined in 18 delicious ways, from traditional spaghetti carbonara with pancetta to innovative twists like vegetarian options and gnocchi. Discover how to elevate your pasta game with creamy garlic sauce, add some crunch with crispy prosciutto, or go for a comforting mac and cheese variation. Whether you’re a fan of bacon, mushrooms, or truffle oil, there’s a carbonara recipe on this list that’s sure to satisfy your cravings.
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