Best 15-Minute Creamy Carbonara (Printable View)

A quick creamy pasta featuring pancetta and Parmesan, perfect for a flavorful meal in minutes.

# Needed Ingredients:

→ 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 - Pinch of salt

→ Meats

07 - 2.5 oz diced pancetta or guanciale

→ Garnish

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

# Directions:

01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Reserve ½ cup of pasta cooking water, then drain the pasta.
02 - Heat a skillet over medium heat. Add diced pancetta and cook for 3 to 4 minutes, stirring occasionally, until crisp. Remove from heat.
03 - In a mixing bowl, whisk together eggs, Parmesan cheese, heavy cream if using, a pinch of salt, and black pepper until smooth.
04 - Add the hot drained pasta to the skillet with pancetta and toss to combine.
05 - Remove skillet from heat. Immediately pour in the egg and cheese mixture, tossing vigorously to coat the pasta. Gradually add reserved pasta water as needed to achieve a creamy, glossy texture.
06 - Plate the pasta immediately and garnish with extra Parmesan cheese and fresh parsley if desired.

# Expert Hints:

01 -
  • It tastes like you spent an hour in the kitchen, but you'll be eating in fifteen minutes.
  • The sauce clings to every strand of pasta without a single drop of cream if you don't want it.
  • It uses ingredients you probably already have, and nothing gets wasted.
  • Every bite feels indulgent, yet the whole dish comes together in one pan.
02 -
  • Take the skillet off the heat before adding the eggs, or you'll end up with scrambled eggs instead of sauce.
  • The pasta water is not optional; that starchy liquid is what turns the egg mixture into a silky, cohesive sauce.
  • Work fast once the pasta is drained; carbonara is all about using residual heat to gently cook the eggs.
03 -
  • Use the best Parmesan you can afford; since there are so few ingredients, each one really matters.
  • Toss the pasta in the skillet with tongs instead of a spoon so you can lift and coat every strand evenly.
  • If the sauce feels too thick, don't panic, just add more pasta water a tablespoon at a time until it loosens up.
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