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Classic Italian Pasta alla Carbonara (Egg-Based)

Prep 10 min Cook 15 min Difficulty 2/5

Simple, classic Carbonara with eggs, cheese, olive oil, and parsley for a smooth, creamy finish.

Why this recipe works

Classic Italian Carbonara made with eggs, Parmesan, and a hint of garlic.Perfect for a quick weeknight meal, suitable for pasta lovers who want a traditional, creamy sauce.

Search intent: How to make traditional quick carbonara
  • carbonara recipe
  • pasta alla carbonara
  • egg-based pasta
  • creamy carbonara
  • italian pasta dish
  • parmesan carbonara
  • garlic olive oil
  • parsley garnish

Key takeaways

Creamy sauce comes from egg and cheese emulsion, not cream.
Keep heat off the pan when adding the egg mixture.
Reserve pasta water to adjust sauce texture.

Recipe guide

Classic Italian Carbonara made with eggs, Parmesan, and a hint of garlic.Perfect for a quick weeknight meal, suitable for pasta lovers who want a traditional, creamy sauce.

A creamy, egg-based carbonara you can pull together in under 30 minutes.

  • Creamy sauce comes from egg and cheese emulsion, not cream.
  • Keep heat off the pan when adding the egg mixture.
  • Reserve pasta water to adjust sauce texture.

Ingredients overview

This recipe uses pasta, eggs, Parmesan, olive oil, garlic, salt, pepper, and parsley. It serves as a quick, traditional carbonara that stays creamy without cream.

Step-by-step method

Cook pasta until al dente and reserve pasta water. Whisk eggs with Parmesan. Sauté garlic in olive oil, discard garlic, toss pasta in oil, remove from heat, add egg-cheese mix and water gradually to emulsify into a creamy sauce. Season and finish with parsley.

Tips for best results

Use freshly grated Parmesan. Work off the heat when adding egg mixture to prevent scrambling. Reserve hot pasta water to adjust sauce consistency.

Ingredients

  • 200 g pasta
  • 3 large eggs
  • 50 g grated Parmesan cheese
  • 2 tbsp olive oil
  • 1 clove garlic
  • salt to taste
  • freshly ground black pepper to taste
  • 1 tbsp chopped parsley

Instructions

  1. Bring a large pot of salted water to a rolling boil and cook the pasta until just al dente, reserving about 1 cup of pasta cooking water before draining
  2. Whisk the eggs and grated Parmesan together in a bowl until smooth and season lightly with freshly ground black pepper
  3. Heat the olive oil in a skillet over medium heat, add the garlic clove and cook until fragrant and lightly golden, then remove and discard the garlic
  4. Add the drained pasta to the skillet and toss to coat in the oil, removing from heat to prevent scrambling the eggs
  5. Quickly pour the egg and cheese mixture over the hot pasta and toss vigorously, adding reserved pasta water a little at a time to create a creamy sauce
  6. Season to taste with salt and more black pepper if needed
  7. Sprinkle with chopped parsley and serve immediately

FAQs

Can I use cream in carbonara? Traditional carbonara uses eggs and cheese without cream; cream is optional but changes texture.
What pasta shape works best? Long shapes like spaghetti or fettuccine or short shapes like rigatoni work well; choose your preference.
How do I avoid scrambled eggs? Remove from heat before adding the egg mixture and whisk quickly, adding small amounts of hot pasta water as needed.