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Classic Italian Pasta alla Carbonara (Egg-Based)

Prep 10 min Cook 15 min Difficulty 2/5

Step-by-step Carbonara with eggs, Parmesan, garlic oil, and parsley for a quick, authentic finish.

Why this recipe works

This classic Italian Pasta alla Carbonara uses eggs, Parmesan, and a touch of garlic oil for a quick, creamy dish. It suits weeknight dinners and cooks who want a traditional flavor with minimal steps.

Search intent: Search for a simple, authentic carbonara recipe
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Key takeaways

Use hot pasta off heat to prevent scrambling the eggs.
Reserve pasta water to adjust sauce texture.
Serve immediately for best creamy consistency.

Recipe guide

This classic Italian Pasta alla Carbonara uses eggs, Parmesan, and a touch of garlic oil for a quick, creamy dish. It suits weeknight dinners and cooks who want a traditional flavor with minimal steps.

A creamy, egg-based carbonara you can make in minutes.

  • Use hot pasta off heat to prevent scrambling the eggs.
  • Reserve pasta water to adjust sauce texture.
  • Serve immediately for best creamy consistency.

Ingredients overview

Gather 200 g pasta, 3 large eggs, 50 g grated Parmesan, 2 tbsp olive oil, 1 clove garlic, salt, black pepper, and 1 tbsp chopped parsley.

Method in brief

Cook pasta until al dente and reserve 1 cup pasta water. Whisk eggs with Parmesan. Sauté garlic in oil, remove. Toss pasta with egg-cheese mix off heat, adding pasta water as needed for creaminess. Season and garnish with parsley.

Serving tips

Serve immediately to keep the sauce glossy. Adjust salt and pepper to taste; extra Parmesan can be offered at the table.

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 pancetta or guanciale? Yes. Cook the meat until crisp, drain fat, and add to the pasta at the end.
Why add reserved pasta water? The starchy water helps emulsify the sauce for a creamy texture.
Can I make this dairy-free? Use a dairy-free Parmesan alternative and ensure the eggs are well whisked to create a creamy sauce.