Spaghetti Carbonara - 5 Ingredients (20 Mins, No Cream)
A quick and creamy 5-ingredient spaghetti carbonara made the authentic way — no cream needed. Ready in 20 minutes, it’s rich, silky, and full of flavour. Perfect for busy weeknights or a simple date-night dinner.
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Ingredients
- 200 grams cubed pancetta
- 40 grams butter
- 4 eggs
- 100 grams grated parmesan
- 500 grams spaghetti
Instructions
- Bring a large pan of water to the boil. Cook the spaghetti according to packet instructions, until al dente.
- Meanwhile, put the pancetta and butter in a large pan and cook over a medium heat until the pancetta is golden. Turn off the heat.
- Crack the eggs into a large bowl and add the Parmesan. Add ground pepper. Beat until well combined.
- When the spaghetti is cooked, use tongs to transfer it from the water to the pancetta pan. Don’t worry if some of the water goes into the pan too. Tip in the egg mix, then use the tongs to stir well, making sure that all of the spaghetti is covered with that delicious sauce. Serve immediately.
Video
Nutrition Facts
Spaghetti Carbonara - 5 Ingredients (20 Mins, No Cream)
Amount per Serving
Calories
912
% Daily Value*
Fat
41
g
63
%
Saturated Fat
17
g
106
%
Trans Fat
0.4
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
14
g
Cholesterol
240
mg
80
%
Sodium
903
mg
39
%
Potassium
487
mg
14
%
Carbohydrates
97
g
32
%
Fiber
4
g
17
%
Sugar
4
g
4
%
Protein
36
g
72
%
Vitamin A
722
IU
14
%
Calcium
277
mg
28
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
Variations & Add-Ins
- Make it extra rich: Swap half the Parmesan for Pecorino Romano.
- Add a twist: Stir through a handful of peas or chopped parsley just before serving.
- Use what you have: Bacon lardons, smoked streaky bacon, or pancetta cubes all work.
- Gluten-free: Use gluten-free spaghetti and it’s just as good.
- For two: Halve all the ingredients and keep the method exactly the same.
Storage & Leftovers
Honestly, carbonara is best eaten fresh. But if you do have leftovers:- Store in an airtight container in the fridge for up to 24 hours.
- Reheat gently in a pan with a splash of water or milk to loosen the sauce (it won’t be quite the same, but still tasty).
- Don’t freeze — the eggs won’t survive it gracefully.
