Recipe Finder blog
Classic Italian Pasta alla Carbonara (Egg-Based)
Creamy, egg-based carbonara with Parmesan, garlic oil, and parsley—ready in about 25 minutes.
Why this recipe works
This recipe makes a classic, egg-based carbonara with Parmesan, garlic oil, and parsley. It’s suited for weeknight meals and anyone who wants a quick, comforting pasta dish without heavy cream.
- carbonara recipe
- egg-based pasta
- classic Italian pasta
- pasta alla carbonara
- creamy carbonara
- parmesan carbonara
- garlic oil method
- parsley garnish
Key takeaways
Creamy, egg-based sauce comes together off heat.
Reserve pasta water to adjust sauce consistency.
Finish with parsley for bright, fresh flavor.
Recipe guide
This recipe makes a classic, egg-based carbonara with Parmesan, garlic oil, and parsley. It’s suited for weeknight meals and anyone who wants a quick, comforting pasta dish without heavy cream.
A simple, creamy carbonara you can make in one pot.
- Creamy, egg-based sauce comes together off heat.
- Reserve pasta water to adjust sauce consistency.
- Finish with parsley for bright, fresh flavor.
Ingredients overview
- 200 g pasta (quantity can be adjusted to servings) - 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 Note: Use hot, but not scrambled, eggs for a silky sauce.
Step-by-step method
1) Boil salted water and cook pasta until al dente, reserve 1 cup of water. 2) Whisk eggs with Parmesan until smooth; season with pepper. 3) Heat olive oil, sauté garlic until fragrant, then discard garlic. 4) Toss pasta in the skillet off heat, pour in egg-cheese mixture, toss vigorously, add reserved water as needed to emulsify. 5) Season with salt and pepper; finish with parsley and serve immediately.
Tips and variations
- Use freshly grated Parmesan for best flavor. - Work off heat when adding eggs to avoid scrambling. - Adjust sauce using reserved pasta water for desired creaminess. - Optional: a small amount of pancetta or guanciale for traditional richness.
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
- 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
- Whisk the eggs and grated Parmesan together in a bowl until smooth and season lightly with freshly ground black pepper
- 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
- Add the drained pasta to the skillet and toss to coat in the oil, removing from heat to prevent scrambling the eggs
- 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
- Season to taste with salt and more black pepper if needed
- Sprinkle with chopped parsley and serve immediately
FAQs
Can I use whole eggs and extra cheese for a thicker sauce?
Yes, but keep the heat off the pan when adding eggs to avoid scrambling; add water as needed to reach creaminess.
Is pancetta or guanciale required?
Traditional carbonara uses cured pork, but this recipe keeps it egg-based and vegetarian-friendly if you skip the meat.
How do I prevent the sauce from clumping?
Remove the pan from heat before adding the egg mixture and toss quickly while gradually adding pasta water to emulsify.