Spaghetti twirling, creamy sauces, and crispy bacon bits—what’s not to love about pasta carbonara? This beloved Italian classic has won hearts worldwide, and for good reason. Whether you’re craving a quick weeknight dinner or a comforting meal to cozy up with, our roundup of 16 delicious pasta carbonara recipes promises something for everyone. Dive in and discover your next favorite twist on this timeless dish!
Classic Spaghetti Carbonara
Picture this: a plate of pasta so creamy, so indulgent, it could make a grown adult weep with joy. That’s the magic of Classic Spaghetti Carbonara, a dish that’s as fun to make as it is to devour.
Ingredients
- 8 oz spaghetti
- 4 oz guanciale, diced into 1/4-inch cubes
- 2 pasture-raised eggs, lightly beaten
- 1/2 cup pecorino romano, finely grated
- 1/4 cup parmigiano-reggiano, finely grated
- 1/2 tsp freshly ground black pepper
- 1/2 tsp sea salt
Instructions
- 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 to prevent sticking.
- While the pasta cooks, heat a large skillet over medium heat. Add the guanciale and render until crispy and golden, about 5 minutes, stirring occasionally. Tip: Reserve the rendered fat for an extra flavor boost.
- In a medium bowl, whisk together the eggs, pecorino romano, parmigiano-reggiano, black pepper, and sea salt until smooth. Tip: Room temperature eggs blend more smoothly into the sauce.
- Drain the pasta, reserving 1/2 cup of the cooking water. Immediately add the hot pasta to the skillet with the guanciale, tossing to coat in the fat.
- Remove the skillet from heat. Quickly stir in the egg mixture, adding reserved pasta water a tablespoon at a time until the sauce reaches a creamy consistency. Tip: The residual heat will cook the eggs gently, creating a silky sauce without scrambling.
- Serve immediately, garnished with additional grated cheese and black pepper if desired.
Outrageously creamy with a punch of salty guanciale and a peppery kick, this carbonara is a textural dream. Try serving it with a crisp, green salad to cut through the richness for a meal that’s nothing short of spectacular.
Creamy Carbonara with Pancetta
Just when you thought pasta couldn’t get any more indulgent, along comes this creamy carbonara with pancetta to prove you wrong. It’s like a hug in a bowl, but with more bacon and less emotional baggage.
Ingredients
- 8 oz spaghetti
- 4 oz pancetta, diced
- 2 pasture-raised eggs, lightly beaten
- 1/2 cup heavy cream
- 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 unsalted butter
Instructions
- 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.
- While the pasta cooks, heat a large skillet over medium heat. Add the pancetta and cook until crispy, about 5-7 minutes. Remove with a slotted spoon and set aside.
- In the same skillet, add the butter and minced garlic. Sauté until fragrant, about 1 minute, being careful not to burn the garlic.
- Reduce the heat to low. Quickly whisk the beaten eggs, heavy cream, Pecorino Romano, Parmigiano-Reggiano, black pepper, and sea salt in a bowl. Tip: Tempering the eggs with a bit of pasta water can prevent scrambling.
- Drain the pasta, reserving 1/2 cup of pasta water. Immediately add the hot pasta to the skillet with garlic butter.
- Remove the skillet from heat. Pour the egg and cheese mixture over the pasta, tossing quickly to coat. The residual heat will cook the eggs into a creamy sauce. Tip: Work fast to avoid curdling the eggs.
- If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached. Stir in the crispy pancetta.
- Serve immediately, garnished with additional grated cheese and black pepper. Tip: For an extra touch of luxury, top with a soft-poached egg.
This carbonara is a masterpiece of creamy, cheesy goodness with the perfect salty crunch from the pancetta. Try serving it in warmed bowls to keep the sauce luxuriously fluid, or go bold with a sprinkle of chili flakes for a spicy kick.
Carbonara with Peas and Bacon
Every now and then, we all crave a dish that’s indulgent yet sneaks in a hint of virtue—enter this Carbonara with Peas and Bacon, where creamy meets crunchy and guilt takes a backseat. It’s the culinary equivalent of finding money in your pocket, but better because, well, bacon.
Ingredients
- 8 oz thick-cut bacon, diced
- 1 cup frozen peas, thawed
- 3 pasture-raised eggs, lightly beaten
- 1/2 cup grated Pecorino Romano cheese
- 1/2 cup grated Parmigiano-Reggiano cheese
- 12 oz spaghetti
- 2 tbsp extra-virgin olive oil
- 1 tsp freshly ground black pepper
- 1/2 tsp kosher salt
Instructions
- 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.
- 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 without burning.
- Add the thawed peas to the skillet with the bacon and cook for 1 minute, just to warm through.
- In a bowl, whisk together the lightly beaten eggs, Pecorino Romano, Parmigiano-Reggiano, black pepper, and salt. Tip: Tempering the eggs with a bit of pasta water prevents scrambling.
- Drain the pasta, reserving 1/2 cup of the pasta water. Immediately add the hot pasta to the skillet with the bacon and peas.
- Remove the skillet from heat and quickly 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 without curdling.
- Toss everything together until the pasta is evenly coated and the sauce is creamy.
Silky strands of pasta cloaked in a rich, cheesy sauce, punctuated by the salty crunch of bacon and the sweet pop of peas—this dish is a textural dream. Serve it with an extra sprinkle of cheese and a cheeky grin, because you’ve just nailed carbonara.
Garlic Carbonara with Fresh Parsley
Venture into the realm of creamy, garlicky goodness with this twist on the classic carbonara that’s sure to make your taste buds dance. Perfect for those nights when you’re craving something indulgent yet surprisingly simple to whip up.
Ingredients
- 8 oz spaghetti
- 4 slices thick-cut bacon, diced
- 3 cloves garlic, minced
- 2 pasture-raised eggs, lightly beaten
- 1/2 cup freshly grated Pecorino Romano cheese
- 1/4 cup freshly grated Parmesan cheese
- 1/4 cup heavy cream
- 1 tbsp extra virgin olive oil
- 1/2 tsp freshly ground black pepper
- 1/4 tsp sea salt
- 2 tbsp fresh parsley, finely chopped
Instructions
- 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.
- 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: Reserve 1 tbsp of bacon fat for added flavor.
- Add the minced garlic to the skillet with the bacon and cook for 1 minute until fragrant, stirring constantly to prevent burning.
- In a medium bowl, whisk together the eggs, Pecorino Romano, Parmesan, heavy cream, black pepper, and sea salt until well combined.
- Drain the pasta, reserving 1/2 cup of the pasta water. Immediately add the hot pasta to the skillet with the bacon and garlic, tossing to combine.
- Remove the skillet from heat. Quickly stir in the egg mixture, tossing continuously to create a creamy sauce. If the sauce is too thick, gradually add the reserved pasta water until desired consistency is reached. Tip: The residual heat from the pasta will cook the eggs safely.
- Garnish with fresh parsley and serve immediately. Tip: For an extra kick, sprinkle with red pepper flakes.
The Garlic Carbonara with Fresh Parsley boasts a luxuriously creamy texture with a punch of garlic and the salty crispiness of bacon. Serve it with a side of crusty bread to sop up every last bit of that delicious sauce, or top with a poached egg for an over-the-top brunch version.
Carbonara with Mushrooms and Thyme
Hold onto your forks, folks, because we’re about to dive into a dish that’s as rich in flavor as it is in history. Carbonara with Mushrooms and Thyme is the twist on the classic you didn’t know you needed, blending the creamy, dreamy pasta we all adore with the earthy vibes of mushrooms and a whisper of thyme.
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
- 1/2 tsp freshly ground black pepper
- 1 tbsp extra virgin olive oil
- 1/2 tsp sea salt
Instructions
- 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.
- 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. Tip: Render the fat slowly for maximum flavor.
- 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.
- In a small bowl, whisk together the eggs, Pecorino Romano, Parmesan, thyme, and black pepper until well combined.
- Drain the pasta, reserving 1/2 cup of the cooking water. Immediately add the hot pasta to the skillet with the pancetta and mushrooms, tossing to combine.
- Remove the skillet from heat. Quickly stir in the egg mixture, adding reserved pasta water a tablespoon at a time until the sauce reaches a creamy consistency. Tip: The residual heat will cook the eggs without scrambling them.
- Season with sea salt to taste and serve immediately.
Fluffy, creamy, and with just the right amount of bite, this Carbonara with Mushrooms and Thyme is a symphony of textures and flavors. Serve it up with a sprinkle of extra thyme and a side of crusty bread to sop up every last bit of that luxurious sauce.
Spicy Carbonara with Chili Flakes
Venture into the realm of comfort food with a fiery twist that’ll make your taste buds dance the tango. This Spicy Carbonara with Chili Flakes is not your nonna’s pasta—unless your nonna had a penchant for heat and a dash of daring.
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 Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp red chili flakes
- 1/2 tsp freshly ground black pepper
- 1 tbsp extra virgin olive oil
- Salt, to season
Instructions
- 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. Reserve 1/2 cup of pasta water before draining.
- 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. Tip: Render the fat slowly for maximum flavor.
- Add minced garlic and chili flakes to the skillet, sautéing for 30 seconds until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
- Reduce heat to low. Quickly toss the drained spaghetti into the skillet, coating it in the bacon fat and chili flakes.
- Remove the skillet from heat. Pour the beaten eggs over the pasta, stirring rapidly to create a creamy sauce. Tip: The residual heat will cook the eggs without scrambling them.
- Gradually add the reserved pasta water, a tablespoon at a time, until the sauce reaches your desired consistency.
- Stir in the Pecorino Romano and Parmesan cheeses, along with black pepper. Adjust salt if necessary.
Unleash this bold creation onto your plate, where the creamy, cheesy goodness meets a spicy kick that lingers like a good punchline. Serve it with a side of crusty bread to sop up every last bit of sauce, or top with an extra sprinkle of chili flakes for those who like to live dangerously.
Carbonara with Sun-Dried Tomatoes
Hold onto your forks, folks, because we’re about to dive into a dish that’s as indulgent as it is Instagram-worthy—Carbonara with a sun-dried tomato twist that’ll make your taste buds do a happy dance.
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 sun-dried tomatoes in oil, drained and chopped
- 2 cloves garlic, minced
- 1/4 tsp freshly ground black pepper
- 1/4 tsp sea salt
- 1 tbsp extra virgin olive oil
Instructions
- 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. Tip: Reserve 1/2 cup of pasta water before draining.
- 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. Tip: Render the fat slowly for maximum flavor.
- Add the minced garlic and sun-dried tomatoes to the skillet, sautéing for 1 minute until fragrant.
- In a small bowl, whisk together the eggs, Pecorino Romano, black pepper, and sea salt.
- Drain the pasta and immediately add it to the skillet with the bacon and tomatoes. Remove from heat.
- Quickly stir in the egg mixture, tossing continuously to coat the pasta evenly. Tip: The residual heat will cook the eggs without scrambling them.
- If the sauce is too thick, gradually add the reserved pasta water, 1 tbsp at a time, until desired consistency is reached.
A plate of this carbonara is a symphony of creamy, salty, and slightly tangy flavors, with the sun-dried tomatoes adding a chewy pop of sweetness. Serve it with a sprinkle of extra Pecorino and a side of sass for the ultimate dining experience.
Carbonara with Roasted Garlic and Parmesan
Who knew that the secret to elevating your carbonara game was hiding in your pantry all along? This Carbonara with Roasted Garlic and Parmesan is here to prove that sometimes, the simplest ingredients can create the most unforgettable dishes. Get ready to twirl your fork into creamy, garlicky goodness that’ll make your taste buds do a happy dance.
Ingredients
- 8 oz spaghetti
- 4 cloves garlic, roasted and minced
- 2 pasture-raised eggs, lightly beaten
- 1/2 cup freshly grated Parmesan cheese
- 4 oz pancetta, diced
- 1/4 cup heavy cream
- 1/2 tsp freshly ground black pepper
- 1/2 tsp sea salt
- 1 tbsp extra virgin olive oil
Instructions
- Preheat your oven to 400°F. Wrap the garlic cloves in foil and roast for 20 minutes, or until soft and golden. Let cool, then mince.
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the pancetta and cook until crispy, about 5 minutes.
- Reduce the heat to low. Quickly stir in the beaten eggs, ensuring they don’t scramble. Tip: The residual heat from the pasta will help cook the eggs gently.
- Add the cooked spaghetti to the skillet, tossing to coat. Gradually mix in the reserved pasta water, heavy cream, Parmesan, roasted garlic, salt, and pepper until the sauce is creamy and clings to the pasta.
- Serve immediately, garnished with extra Parmesan and a sprinkle of black pepper. Tip: For an extra touch of elegance, serve with a side of garlic bread to sop up any leftover sauce.
Yield to the creamy, velvety texture of this carbonara, where the roasted garlic adds a depth of flavor that’s nothing short of magical. Perfect for a cozy night in or to impress at your next dinner party, this dish is a testament to the beauty of simplicity.
Carbonara with Asparagus and Lemon Zest
Forget everything you thought you knew about carbonara because this version with asparagus and lemon zest is about to blow your mind—and possibly your diet. It’s the kind of dish that makes you want to write home about, assuming you can stop eating long enough to pick up a pen.
Ingredients
- 8 oz spaghetti
- 4 slices thick-cut bacon, diced
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 2 pasture-raised eggs, lightly beaten
- 1/2 cup freshly grated Pecorino Romano cheese
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 1 tbsp extra virgin olive oil
- 1 tsp freshly ground black pepper
- Zest of 1 lemon
- 1/2 tsp sea salt
Instructions
- 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.
- 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: Reserve 1 tbsp of bacon fat for added flavor.
- Add the asparagus to the skillet with the bacon and cook until bright green and slightly tender, about 3 minutes. Tip: Don’t overcook the asparagus to maintain a crisp texture.
- In a small bowl, whisk together the eggs, Pecorino Romano, Parmigiano-Reggiano, black pepper, and sea salt.
- Drain the pasta, reserving 1/2 cup of the pasta water. Immediately add the hot pasta to the skillet with the bacon and asparagus.
- Remove the skillet from heat and quickly stir in the egg mixture, tossing continuously to create a creamy sauce. If needed, add reserved pasta water a little at a time to loosen the sauce.
- Stir in the lemon zest and reserved bacon fat, then serve immediately. Tip: The residual heat from the pasta will cook the eggs safely, creating a silky sauce without scrambling.
The result is a dish that’s creamy, tangy, and packed with the smoky goodness of bacon. Serve it with an extra sprinkle of cheese and a twist of black pepper for a meal that’s as Instagram-worthy as it is delicious.
Carbonara with Chicken and Rosemary
Unbelievably, we’re about to make carbonara even more irresistible by tossing in some juicy chicken and a sprinkle of rosemary. Because why settle for good when you can have legendary?
Ingredients
- 8 oz spaghetti
- 2 pasture-raised eggs, lightly beaten
- 1/2 cup grated Pecorino Romano cheese
- 1/2 cup grated Parmigiano-Reggiano 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
- 1/2 tsp freshly ground black pepper
- 1/4 tsp sea salt
Instructions
- Bring a large pot of salted water to a boil over high heat. Add spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add pancetta and cook until crispy, about 5 minutes. Remove with a slotted spoon and set aside.
- In the same skillet, add chicken cubes, rosemary, and garlic. Cook until chicken is golden and cooked through, about 6-8 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
- In a bowl, whisk together eggs, Pecorino Romano, Parmigiano-Reggiano, black pepper, and sea salt until smooth.
- Reduce heat to low. Quickly toss the drained spaghetti with the chicken in the skillet. Remove from heat and immediately stir in the egg mixture, adding reserved pasta water as needed to create a creamy sauce. Tip: The residual heat will cook the eggs safely without scrambling them.
- Return pancetta to the skillet and toss everything together. Serve immediately. Tip: For an extra touch of elegance, garnish with a rosemary sprig and a sprinkle of freshly grated cheese.
Fantastically creamy with a punch of herby rosemary and the savory depth of pancetta, this dish is a showstopper. Try serving it with a side of roasted vegetables for a meal that’s as balanced as it is indulgent.
Carbonara with Shrimp and Basil
Let’s dive into a dish that’s as luxurious as a weekend getaway but as easy as a Tuesday night—welcome to the world where creamy pasta meets the ocean’s finest. This isn’t just carbonara; it’s a high-seas adventure with shrimp and basil leading the charge.
Ingredients
- 8 oz spaghetti
- 2 tbsp extra virgin olive oil
- 4 cloves garlic, minced
- 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
- 1/2 tsp freshly ground black pepper
- 1/4 tsp sea salt
Instructions
- 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. Tip: Reserve 1/2 cup of pasta water before draining.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and sauté until fragrant, about 30 seconds.
- Increase the heat to medium-high and add the shrimp to the skillet. Cook until the shrimp are pink and opaque, about 2 minutes per side. Tip: Avoid overcrowding the skillet to ensure even cooking.
- Reduce the heat to low. Quickly stir in the beaten eggs, ensuring they coat the pasta without scrambling. Tip: The residual heat from the pasta will cook the eggs to a creamy consistency.
- Remove the skillet from heat. Stir in the Pecorino Romano, basil, black pepper, and sea salt. If the sauce is too thick, gradually add the reserved pasta water until desired consistency is achieved.
Velvety strands of pasta cling to plump shrimp, each bite a harmonious blend of rich, salty, and fresh. Serve it straight from the skillet for a rustic touch, or garnish with extra basil for a pop of color that’s as Instagram-worthy as it is delicious.
Carbonara with Truffle Oil and Chives
So, you think you’ve had carbonara before? Brace yourself, because this truffle oil and chives version is about to take your pasta game from ‘meh’ to ‘magnificent’ in under 30 minutes. Perfect for when you’re pretending to be a gourmet chef but really just want something delicious without the fuss.
Ingredients
- 8 oz spaghetti
- 2 pasture-raised eggs, lightly beaten
- 1/2 cup freshly grated Pecorino Romano cheese
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- 3 oz guanciale, diced
- 1 tbsp truffle oil
- 2 tbsp fresh chives, finely chopped
- 1/2 tsp freshly ground black pepper
- 1/2 tsp sea salt
Instructions
- 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.
- While the pasta cooks, heat a large skillet over medium heat. Add the guanciale and cook until crispy, about 5 minutes, stirring occasionally. Remove from heat and set aside, leaving the fat in the skillet.
- In a medium bowl, whisk together the eggs, Pecorino Romano, Parmigiano-Reggiano, black pepper, and sea salt until well combined.
- Drain the pasta, reserving 1/2 cup of the pasta water. Immediately add the hot pasta to the skillet with the guanciale fat, tossing to coat.
- Remove the skillet from heat. Quickly stir in the egg mixture, adding reserved pasta water a tablespoon at a time until the sauce is creamy and coats the pasta. Tip: The residual heat will cook the eggs without scrambling them.
- Stir in the crispy guanciale, truffle oil, and chives until evenly distributed. Tip: For an extra flavor boost, drizzle a bit more truffle oil on top before serving.
- Serve immediately, garnished with additional chives and a sprinkle of Parmigiano-Reggiano. Tip: Pair with a crisp white wine to cut through the richness of the dish.
The result? A luxuriously creamy pasta with the earthy depth of truffle oil and the fresh bite of chives. Try serving it in warmed bowls to keep it at the perfect temperature longer, because let’s face it, no one likes lukewarm carbonara.
Carbonara with Sausage and Red Pepper
Oh, the joys of twisting a classic into something even more irresistible! Our Carbonara with Sausage and Red Pepper is here to prove that tradition and innovation can share a plate—and oh, do they dance well together.
Ingredients
- 8 oz dried spaghetti
- 2 pasture-raised eggs, lightly beaten
- 1/2 cup freshly grated Pecorino Romano cheese
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 4 oz Italian sausage, casing removed
- 1/2 red bell pepper, julienned
- 2 cloves garlic, minced
- 1/4 cup extra-virgin olive oil
- 1/2 tsp freshly ground black pepper
- 1/2 tsp sea salt
Instructions
- 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.
- 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.
- Add the julienned red pepper and minced garlic to the skillet. Sauté until the pepper softens and the garlic is fragrant, about 3 minutes. Tip: Keep the heat medium to avoid burning the garlic.
- In a mixing bowl, whisk together the eggs, Pecorino Romano, Parmigiano-Reggiano, black pepper, and sea salt until well combined.
- Drain the pasta, reserving 1/2 cup of the pasta water. Immediately add the hot pasta to the skillet with the sausage and peppers, tossing to combine.
- 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. Tip: The residual heat will cook the eggs safely, creating a silky sauce without scrambling.
- Serve immediately, garnished with additional grated cheese and black pepper if desired. Tip: For an extra touch of elegance, serve with a side of crusty bread to sop up any remaining sauce.
Bold flavors and creamy textures make this dish a standout, with the sweet crunch of red pepper cutting through the richness. Try serving it atop a rustic wooden board for that Instagram-worthy family-style meal.
Carbonara with Zucchini and Mint
Just when you thought carbonara couldn’t get any more indulgent, we go and throw zucchini and mint into the mix. This isn’t your nonna’s carbonara—unless your nonna was a rebel with a penchant for garden-fresh twists and a sprinkle of humor.
Ingredients
- 8 oz spaghetti
- 2 pasture-raised eggs, lightly beaten
- 1/2 cup grated Pecorino Romano cheese
- 1/4 cup grated Parmigiano-Reggiano cheese
- 4 oz pancetta, diced
- 1 medium zucchini, julienned
- 2 tbsp extra virgin olive oil
- 1/4 cup fresh mint leaves, finely chopped
- 1/2 tsp freshly ground black pepper
- 1/2 tsp sea salt
Instructions
- 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.
- 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. Tip: Render the fat slowly for maximum flavor.
- Add the julienned zucchini to the skillet and sauté until just tender, about 2 minutes. Tip: Keep the zucchini slightly crisp for texture contrast.
- In a bowl, whisk together the eggs, Pecorino Romano, Parmigiano-Reggiano, black pepper, and sea salt until well combined.
- Drain the pasta, reserving 1/2 cup of the pasta water. Immediately add the hot pasta to the skillet with the pancetta and zucchini, tossing to combine.
- Remove the skillet from heat and quickly stir in the egg mixture, adding reserved pasta water as needed to create a creamy sauce. Tip: The residual heat will cook the eggs without scrambling them.
- Fold in the chopped mint leaves, then serve immediately.
Kick back and savor the creamy, salty goodness with a refreshing hint of mint and the slight crunch of zucchini. Perfect for those nights when you want to impress without the stress—or for pretending you’re dining al fresco in Rome, even if it’s just your backyard.
Carbonara with Eggplant and Ricotta
Picture this: a dish so decadently creamy, it’ll make your nonna nod in approval, yet with a twist so cheeky, it’s practically winking at you from the plate. Our Carbonara gets a sultry makeover with smoky eggplant and a dollop of ricotta, because why should traditionalists have all the fun?
Ingredients
- 8 oz spaghetti
- 2 tbsp extra-virgin olive oil
- 1 medium eggplant, diced into 1/2-inch cubes
- 2 cloves garlic, minced
- 3 pasture-raised eggs, lightly beaten
- 1/2 cup ricotta cheese
- 1/2 cup grated Pecorino Romano cheese
- 1/4 cup freshly chopped parsley
- 1/2 tsp freshly ground black pepper
- 1/2 tsp sea salt
Instructions
- 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. Reserve 1/2 cup of pasta water before draining.
- While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the diced eggplant and sauté until golden brown and tender, about 8 minutes. Tip: Don’t overcrowd the skillet to ensure each piece gets perfectly caramelized.
- Add the minced garlic to the skillet with the eggplant and cook for 1 minute until fragrant, stirring constantly to prevent burning.
- In a mixing bowl, whisk together the lightly beaten eggs, ricotta, Pecorino Romano, black pepper, and sea salt until smooth.
- Reduce the heat under the skillet to low. Quickly add the drained spaghetti to the skillet, followed by the egg mixture. Toss vigorously, adding reserved pasta water a tablespoon at a time until the sauce is creamy and coats the pasta. Tip: The residual heat will cook the eggs gently, creating a silky sauce without scrambling.
- Remove from heat and stir in the chopped parsley. Serve immediately. Tip: For an extra touch of elegance, garnish with a sprinkle of Pecorino Romano and a drizzle of olive oil.
Now, this isn’t just any carbonara. The eggplant adds a meaty depth without the guilt, while the ricotta brings a cloud-like creaminess that’ll have you questioning all your life choices up to this point. Serve it with a crisp white wine and watch as your dinner guests forget their own names.
Carbonara with Artichokes and Olives
Today, we’re diving fork-first into a dish that’s as rebellious as it is delicious—Carbonara with Artichokes and Olives. This isn’t your nonna’s carbonara, unless your nonna was a culinary rebel with a penchant for tossing artichokes and olives into the mix. Get ready to twirl your fork into something spectacular.
Ingredients
- 8 oz spaghetti
- 2 pasture-raised eggs, lightly beaten
- 1/2 cup grated Pecorino Romano cheese
- 1/4 cup extra-virgin olive oil
- 1 cup marinated artichoke hearts, drained and quartered
- 1/2 cup Kalamata olives, pitted and halved
- 2 cloves garlic, minced
- 1/4 tsp red pepper flakes
- Salt, to season
- Freshly ground black pepper, to season
Instructions
- 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. Tip: Reserve 1/2 cup of pasta water before draining.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, sautéing until fragrant, about 30 seconds.
- Add the artichoke hearts and olives to the skillet, cooking until they’re lightly browned, about 3-4 minutes. Tip: Don’t overcrowd the pan to ensure everything gets a nice sear.
- In a bowl, whisk together the eggs and Pecorino Romano cheese until smooth. Tip: Tempering the eggs with a bit of pasta water can prevent scrambling when mixed with the hot pasta.
- Drain the pasta and immediately add it to the skillet with the artichokes and olives. Remove from heat.
- Quickly stir in the egg and cheese mixture, tossing vigorously to coat the pasta. If needed, add reserved pasta water a tablespoon at a time to reach a creamy consistency.
- Season with salt and freshly ground black pepper to taste, then serve immediately.
Carbonara with Artichokes and Olives is a creamy, briny, and slightly spicy twist on the classic. The artichokes add a tender bite, while the olives bring a salty punch that’ll have you reaching for seconds. Serve it with a crisp white wine and a side of ‘I told you so’ for the perfect meal.
Conclusion
Delightful as it is diverse, this roundup of 16 pasta carbonara recipes offers something for every taste and skill level. Whether you’re craving classic comfort or a creative twist, these dishes promise to satisfy. We’d love to hear which recipe stole your heart—drop a comment below! And if you found a new favorite, don’t forget to share the love on Pinterest. Happy cooking!
