15 Spaghetti Carbonara Recipe: Creamy, Easy, Authentic

Spaghetti carbonara is a beloved Italian pasta dish known for its rich and creamy sauce made from eggs, cheese, pancetta, and black pepper. While the traditional recipe is delicious in its own right, there are countless variations and adaptations that can add new flavors and textures to this timeless dish. In this article, we’ll explore 15 unique spaghetti carbonara recipes that are sure to tantalize your taste buds and elevate your pasta game to new heights.

1. Classic Spaghetti Carbonara

Ingredients:

• 8 oz spaghetti
• 4 oz pancetta or bacon, diced
• 2 cloves garlic, minced
• 2 large eggs
• 1/2 cup grated Pecorino Romano cheese
• 1/2 cup grated Parmesan cheese
• Freshly ground black pepper
• Salt to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the spaghetti.
2. In a skillet, cook pancetta or bacon over medium heat until crispy. Add minced garlic and cook until fragrant.
3. In a bowl, whisk together eggs, grated cheeses, and a generous amount of black pepper.
4. Add cooked spaghetti to the skillet with pancetta and garlic. Remove from heat and quickly stir in the egg and cheese mixture, tossing until the pasta is evenly coated. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
5. Serve immediately, garnished with chopped parsley and additional grated cheese if desired.

2. Mushroom and Bacon Carbonara

Ingredients:

• 8 oz spaghetti
• 4 oz pancetta or bacon, diced
• 8 oz mushrooms, sliced
• 2 cloves garlic, minced
• 2 large eggs
• 1/2 cup grated Pecorino Romano cheese
• 1/2 cup grated Parmesan cheese
• Freshly ground black pepper
• Salt to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the spaghetti.
2. In a skillet, cook pancetta or bacon over medium heat until crispy. Add sliced mushrooms and minced garlic, and cook until mushrooms are golden brown.
3. In a bowl, whisk together eggs, grated cheeses, and a generous amount of black pepper.
4. Add cooked spaghetti to the skillet with mushrooms, pancetta, and garlic. Remove from heat and quickly stir in the egg and cheese mixture, tossing until the pasta is evenly coated. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
5. Serve immediately, garnished with chopped parsley and additional grated cheese if desired.

3. Chicken Carbonara

Ingredients:

• 8 oz spaghetti
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 4 oz pancetta or bacon, diced
• 2 cloves garlic, minced
• 2 large eggs
• 1/2 cup grated Pecorino Romano cheese
• 1/2 cup grated Parmesan cheese
• Freshly ground black pepper
• Salt to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the spaghetti.
2. In a skillet, cook pancetta or bacon over medium heat until crispy. Remove from skillet and set aside. In the same skillet, cook chicken pieces until golden brown and cooked through. Add minced garlic and cook until fragrant.
3. In a bowl, whisk together eggs, grated cheeses, and a generous amount of black pepper.
4. Add cooked spaghetti to the skillet with chicken and garlic. Remove from heat and quickly stir in the egg and cheese mixture, tossing until the pasta is evenly coated. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
5. Serve immediately, garnished with chopped parsley and crispy pancetta or bacon.

4. Shrimp and Asparagus Carbonara

Ingredients:

• 8 oz spaghetti
• 8 oz shrimp, peeled and deveined
• 8 oz asparagus, trimmed and cut into bite-sized pieces
• 4 oz pancetta or bacon, diced
• 2 cloves garlic, minced
• 2 large eggs
• 1/2 cup grated Pecorino Romano cheese
• 1/2 cup grated Parmesan cheese
• Freshly ground black pepper
• Salt to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the spaghetti.
2. In a skillet, cook pancetta or bacon over medium heat until crispy. Remove from skillet and set aside. In the same skillet, cook shrimp and asparagus until shrimp are pink and opaque and asparagus is tender. Add minced garlic and cook until fragrant.
3. In a bowl, whisk together eggs, grated cheeses, and a generous amount of black pepper.
4. Add cooked spaghetti to the skillet with shrimp, asparagus, and garlic. Remove from heat and quickly stir in the egg and cheese mixture, tossing until the pasta is evenly coated. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
5. Serve immediately, garnished with chopped parsley and crispy pancetta or bacon.

5. Carbonara with Peas and Ham

Ingredients:

• 8 oz spaghetti
• 4 oz pancetta or bacon, diced
• 1 cup frozen peas, thawed
• 4 oz cooked ham, diced
• 2 cloves garlic, minced
• 2 large eggs
• 1/2 cup grated Pecorino Romano cheese
• 1/2 cup grated Parmesan cheese
• Freshly ground black pepper
• Salt to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water then drain the spaghetti. 2. In a skillet, cook pancetta or bacon over medium heat until crispy. Remove from skillet and set aside. In the same skillet, cook minced garlic until fragrant, then add the thawed peas and diced ham. Cook until heated through. 3. In a bowl, whisk together eggs, grated cheeses, and a generous amount of black pepper. 4. Add cooked spaghetti to the skillet with peas, ham, and garlic. Remove from heat and quickly stir in the egg and cheese mixture, tossing until the pasta is evenly coated. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached. 5. Serve immediately, garnished with chopped parsley and crispy pancetta or bacon.

6. Zucchini Carbonara

Ingredients:

• 8 oz spaghetti
• 2 medium zucchinis, spiralized or julienned
• 4 oz pancetta or bacon, diced
• 2 cloves garlic, minced
• 2 large eggs
• 1/2 cup grated Pecorino Romano cheese
• 1/2 cup grated Parmesan cheese
• Freshly ground black pepper
• Salt to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the spaghetti.
2. In a skillet, cook pancetta or bacon over medium heat until crispy. Remove from skillet and set aside. In the same skillet, cook minced garlic until fragrant, then add the spiralized or julienned zucchini. Cook until tender.
3. In a bowl, whisk together eggs, grated cheeses, and a generous amount of black pepper.
4. Add cooked spaghetti to the skillet with zucchini and garlic. Remove from heat and quickly stir in the egg and cheese mixture, tossing until the pasta is evenly coated. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
5. Serve immediately, garnished with chopped parsley and crispy pancetta or bacon.

7. Smoked Salmon Carbonara

Ingredients:

• 8 oz spaghetti
• 4 oz smoked salmon, chopped
• 2 cloves garlic, minced
• 2 large eggs
• 1/2 cup grated Pecorino Romano cheese
• 1/2 cup grated Parmesan cheese
• Freshly ground black pepper
• Salt to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the spaghetti.
2. In a skillet, cook minced garlic until fragrant, then add the chopped smoked salmon. Cook until heated through.
3. In a bowl, whisk together eggs, grated cheeses, and a generous amount of black pepper.
4. Add cooked spaghetti to the skillet with smoked salmon and garlic. Remove from heat and quickly stir in the egg and cheese mixture, tossing until the pasta is evenly coated. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
5. Serve immediately, garnished with chopped parsley and an extra sprinkle of black pepper.

8. Tomato and Basil Carbonara

Ingredients:

• 8 oz spaghetti
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil leaves, chopped
• 4 oz pancetta or bacon, diced
• 2 cloves garlic, minced
• 2 large eggs
• 1/2 cup grated Pecorino Romano cheese
• 1/2 cup grated Parmesan cheese
• Freshly ground black pepper
• Salt to taste

Instructions:

1. Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the spaghetti.
2. In a skillet, cook pancetta or bacon over medium heat until crispy. Remove from skillet and set aside. In the same skillet, cook minced garlic until fragrant, then add the halved cherry tomatoes. Cook until tomatoes are softened.
3. In a bowl, whisk together eggs, grated cheeses, and a generous amount of black pepper.
4. Add cooked spaghetti to the skillet with tomatoes and garlic. Remove from heat and quickly stir in the egg and cheese mixture, tossing until the pasta is evenly coated. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
5. Serve immediately, garnished with chopped fresh basil and crispy pancetta or bacon.

9. Spinach and Ricotta Carbonara

Ingredients:

• 8 oz spaghetti
• 2 cups fresh spinach leaves
• 1/2 cup ricotta cheese
• 4 oz pancetta or bacon, diced
• 2 cloves garlic, minced
• 2 large eggs
• 1/2 cup grated Pecorino Romano cheese
• 1/2 cup grated Parmesan cheese
• Freshly ground black pepper
• Salt to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the spaghetti.
2. In a skillet, cook pancetta or bacon over medium heat until crispy. Remove from skillet and set aside. In the same skillet, cook minced garlic until fragrant, then add the fresh spinach leaves. Cook until wilted.
3. In a bowl, whisk together eggs, grated cheeses, and a generous amount of black pepper.
4. Add cooked spaghetti to the skillet with spinach and garlic. Remove from heat and quickly stir in the egg and cheese mixture, tossing until the pasta is evenly coated. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
5. Serve immediately, garnished with chopped parsley and crispy pancetta or bacon.

10. Sun-Dried Tomato Carbonara

Ingredients:

• 8 oz spaghetti
• 1/2 cup sun-dried tomatoes, chopped
• 4 oz pancetta or bacon, diced
• 2 cloves garlic, minced
• 2 large eggs
• 1/2 cup grated Pecorino Romano cheese
• 1/2 cup grated Parmesan cheese
• Freshly ground black pepper
• Salt to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the spaghetti.
2. In a skillet, cook pancetta or bacon over medium heat until crispy. Remove from skillet and set aside. In the same skillet, cook minced garlic until fragrant, then add the chopped sun-dried tomatoes. Cook until heated through.
3. In a bowl, whisk together eggs, grated cheeses, and a generous amount of black pepper.
4. Add cooked spaghetti to the skillet with sun-dried tomatoes and garlic. Remove from heat and quickly stir in the egg and cheese mixture, tossing until the pasta is evenly coated. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached. 5. Serve immediately, garnished with chopped parsley and crispy pancetta or bacon.

11. Lemon and Garlic Carbonara

Ingredients:

• 8 oz spaghetti
• Zest of 1 lemon
• 2 cloves garlic, minced
• 4 oz pancetta or bacon, diced
• 2 large eggs
• 1/2 cup grated Pecorino Romano cheese
• 1/2 cup grated Parmesan cheese
• Freshly ground black pepper
• Salt to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the spaghetti.
2. In a skillet, cook pancetta or bacon over medium heat until crispy. Remove from skillet and set aside. In the same skillet, cook minced garlic until fragrant, then add the lemon zest. Cook for another minute.
3. In a bowl, whisk together eggs, grated cheeses, and a generous amount of black pepper.
4. Add cooked spaghetti to the skillet with garlic and lemon zest. Remove from heat and quickly stir in the egg and cheese mixture, tossing until the pasta is evenly coated. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
5. Serve immediately, garnished with chopped parsley and crispy pancetta or bacon.

12. Broccoli and Bacon Carbonara

Ingredients:

• 8 oz spaghetti
• 1 cup broccoli florets
• 4 oz pancetta or bacon, diced
• 2 cloves garlic, minced
• 2 large eggs
• 1/2 cup grated Pecorino Romano cheese
• 1/2 cup grated Parmesan cheese
• Freshly ground black pepper
• Salt to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the spaghetti.
2. In a pot of boiling water, blanch the broccoli florets for 2-3 minutes, then transfer to an ice bath to stop the cooking process. Drain and set aside.
3. In a skillet, cook pancetta or bacon over medium heat until crispy. Remove from skillet and set aside. In the same skillet, cook minced garlic until fragrant.
4. In a bowl, whisk together eggs, grated cheeses, and a generous amount of black pepper.
5. Add cooked spaghetti to the skillet with garlic, pancetta, and broccoli. Remove from heat and quickly stir in the egg and cheese mixture, tossing until the pasta is evenly coated. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
6. Serve immediately, garnished with chopped parsley and an extra sprinkle of black pepper.

13. Artichoke and Bacon Carbonara

Ingredients:

• 8 oz spaghetti
• 1 cup artichoke hearts, chopped
• 4 oz pancetta or bacon, diced
• 2 cloves garlic, minced
• 2 large eggs
• 1/2 cup grated Pecorino Romano cheese
• 1/2 cup grated Parmesan cheese
• Freshly ground black pepper
• Salt to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the spaghetti.
2. In a skillet, cook pancetta or bacon over medium heat until crispy. Remove from skillet and set aside. In the same skillet, cook minced garlic until fragrant, then add the chopped artichoke hearts. Cook until heated through.
3. In a bowl, whisk together eggs, grated cheeses, and a generous amount of black pepper.
4. Add cooked spaghetti to the skillet with garlic, pancetta, and artichoke hearts. Remove from heat and quickly stir in the egg and cheese mixture, tossing until the pasta is evenly coated. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
5. Serve immediately, garnished with chopped parsley and crispy pancetta or bacon.

14. Spinach and Bacon Carbonara

Ingredients:

• 8 oz spaghetti
• 2 cups fresh spinach leaves
• 4 oz pancetta or bacon, diced
• 2 cloves garlic, minced
• 2 large eggs
• 1/2 cup grated Pecorino Romano cheese
• 1/2 cup grated Parmesan cheese
• Freshly ground black pepper
• Salt to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the spaghetti.
2. In a skillet, cook pancetta or bacon over medium heat until crispy. Remove from skillet and set aside. In the same skillet, cook minced garlic until fragrant, then add the fresh spinach leaves. Cook until wilted.
3. In a bowl, whisk together eggs, grated cheeses, and a generous amount of black pepper.
4. Add cooked spaghetti to the skillet with spinach and garlic. Remove from heat and quickly stir in the egg and cheese mixture, tossing until the pasta is evenly coated. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
5. Serve immediately, garnished with chopped parsley and crispy pancetta or bacon.

15. Turkey and Mushroom Carbonara

Ingredients:

• 8 oz spaghetti
• 8 oz ground turkey
• 8 oz mushrooms, sliced
• 4 oz pancetta or bacon, diced
• 2 cloves garlic, minced
• 2 large eggs
• 1/2 cup grated Pecorino Romano cheese
• 1/2 cup grated Parmesan cheese
• Freshly ground black pepper
• Salt to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the spaghetti.
2. In a skillet, cook pancetta or bacon over medium heat until crispy. Remove from skillet and set aside. In the same skillet, cook ground turkey until browned. Add sliced mushrooms and minced garlic, and cook until mushrooms are golden brown.
3. In a bowl, whisk together eggs, grated cheeses, and a generous amount of black pepper.
4. Add cooked spaghetti to the skillet with turkey, mushrooms, and garlic. Remove from heat and quickly stir in the egg and cheese mixture, tossing until the pasta is evenly coated. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
5. Serve immediately, garnished with chopped parsley and crispy pancetta or bacon.

These 15 spaghetti carbonara recipes offer a delightful twist on the classic Italian dish, allowing you to explore a variety of flavors and ingredients while still enjoying the rich and creamy goodness of traditional carbonara. Whether you prefer the simplicity of a classic recipe or the excitement of experimenting with new flavors, there’s a carbonara recipe here to suit every palate. From the indulgent combination of bacon and eggs to the freshness of lemon and garlic, these recipes showcase the versatility of spaghetti carbonara and prove that it can be so much more than just a simple pasta dish.

Frequently Asked Questions (FAQs)

1. Can I use different types of pasta for these recipes?

Yes, while spaghetti is the traditional choice for carbonara, you can certainly experiment with other types of pasta such as fettuccine, linguine, or penne. Just be sure to adjust the cooking time according to the package instructions for your chosen pasta shape.

2. Can I make these recipes vegetarian?

Absolutely! You can easily omit the pancetta or bacon from these recipes to make them vegetarian-friendly. You can also add extra vegetables like mushrooms, peas, or spinach to enhance the flavor and nutritional content of the dish.

3. Are these recipes suitable for meal prep?

While carbonara is best enjoyed fresh, you can certainly make a larger batch and store the leftovers in an airtight container in the refrigerator for up to 2-3 days. When reheating, add a splash of milk or cream to help revive the creamy sauce.

4. Can I freeze carbonara?

It’s not recommended to freeze carbonara as the creamy sauce may separate and become grainy upon thawing. However, you can freeze the cooked pasta without the sauce and make a fresh batch of carbonara when ready to eat.

5. Can I use different types of cheese?

Traditional carbonara calls for Pecorino Romano and Parmesan cheeses, but you can certainly experiment with other varieties such as Grana Padano, Asiago, or even cheddar for a unique twist. Just be sure to use cheeses that melt well and complement the other flavors in the dish.

6. Can I add extra protein to these recipes?

Absolutely! Feel free to add cooked chicken, shrimp, or even tofu to these recipes for an extra boost of protein. Just be sure to adjust the cooking time accordingly and ensure that any protein additions are cooked through before serving.

7. Are these recipes kid-friendly?

Spaghetti carbonara is generally well-loved by kids, but you can always customize the recipes to suit your family’s preferences. You can omit any ingredients that your kids may not like or offer them as optional toppings for picky eaters to customize their own plates.

8. Can I make these recipes gluten-free?

Yes, you can easily make these recipes gluten-free by using gluten-free pasta instead of traditional wheat-based pasta. Just be sure to check that all other ingredients are gluten-free as well, especially if using packaged pancetta or bacon.

9. Can I make a creamy carbonara sauce without eggs?

While eggs are traditionally used to create the creamy sauce in carbonara, you can make a similar sauce using heavy cream or a combination of cream and cheese. However, keep in mind that this will result in a slightly different texture and flavor compared to the traditional recipe.

10. How can I customize these recipes to suit my taste preferences?

Feel free to get creative and experiment with different ingredients to create your own unique spin on these carbonara recipes. You can add herbs like thyme or rosemary for extra flavor, or incorporate ingredients like sun-dried tomatoes, olives, or roasted peppers for a Mediterranean twist.

Conclusion

Spaghetti carbonara is a versatile and delicious dish that lends itself well to experimentation and customization. Whether you prefer the classic combination of pancetta, eggs, and cheese, or you’re looking to try something new with unique flavor combinations, these 15 recipes offer something for everyone. So grab your apron and get ready to impress your family and friends with a mouthwatering bowl of homemade spaghetti carbonara!