18 Creamy Carbonara Sauce Delicious Recipes

Dive into the ultimate comfort food with our roundup of 18 Creamy Carbonara Sauce Recipes that promise to transform your weeknight dinners into a creamy, dreamy feast. Whether you’re craving something quick, indulgent, or a twist on the classic, we’ve got a carbonara for every palate. Ready to twirl your fork into silky, savory perfection? Let’s get cooking!

Classic Spaghetti Carbonara

There’s nothing quite like the creamy, comforting embrace of a well-made Spaghetti Carbonara. This classic Italian dish is surprisingly simple to whip up, turning a few humble ingredients into a rich and satisfying meal.

Ingredients

• 8 oz spaghetti
• 2 large eggs
• 1/2 cup grated Pecorino Romano cheese
• 1/2 cup grated Parmesan cheese
• 4 oz pancetta, diced
• 2 cloves garlic, minced
• 1/2 tsp freshly ground black pepper
• 1/2 tsp salt

Instructions

1. Bring a large pot of salted water to a boil and cook spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, whisk together eggs, Pecorino Romano, Parmesan, black pepper, and salt in a bowl until well combined.
3. In a large skillet over medium heat, cook pancetta until crispy, about 5 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
4. Remove skillet from heat. Quickly add the drained spaghetti to the skillet, tossing to coat in the pancetta fat. Pour the egg mixture over the pasta, stirring rapidly to create a creamy sauce. If needed, add reserved pasta water a tablespoon at a time to loosen the sauce.
5. Serve immediately, garnished with additional grated cheese and black pepper.

The magic of Carbonara lies in the emulsion of eggs and cheese, creating a sauce that’s luxuriously creamy without a drop of cream. It’s a testament to the power of simplicity in cooking.

Tip: For the best texture, toss the pasta with the egg mixture off the heat to avoid scrambling the eggs.

Carbonara with Pancetta and Peas

There’s something irresistibly comforting about a bowl of creamy Carbonara, especially when it’s speckled with crispy pancetta and sweet peas. This version is a weeknight hero, coming together in just about 30 minutes.

Ingredients

• 8 oz spaghetti
• 4 oz pancetta, diced
• 1 cup frozen peas, thawed
• 2 large eggs
• 1/2 cup grated Pecorino Romano cheese
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/2 tsp black pepper
• 1/4 tsp salt
• 2 tbsp olive oil

Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add pancetta and cook until crispy, about 5 minutes. Add garlic and cook for 1 minute until fragrant.
3. In a bowl, whisk together eggs, Pecorino Romano, Parmesan, 1/2 tsp black pepper, and 1/4 tsp salt.
4. Reduce skillet heat to low. Add drained spaghetti and peas to the skillet, tossing to combine. Remove from heat.
5. Quickly stir in the egg mixture, adding reserved pasta water a little at a time until the sauce is creamy and coats the pasta.
6. Serve immediately, garnished with extra cheese and pepper if desired.

The magic of this Carbonara lies in the balance of salty pancetta and sweet peas, all wrapped up in a velvety egg-based sauce that’s rich without being heavy.

Tip: For an extra silky sauce, temper the eggs by slowly adding a bit of the hot pasta water to the egg mixture before combining it with the pasta.

Garlic Carbonara with Fresh Parsley

Imagine twirling your fork into a bowl of creamy, garlicky carbonara, where each bite is a perfect harmony of rich flavors and fresh parsley brightness. This dish is a weeknight hero that feels anything but ordinary.

Ingredients

• 8 oz spaghetti
• 4 slices bacon, chopped
• 3 cloves garlic, minced
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

Instructions

1. Bring a large pot of salted water to a boil and cook spaghetti according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add chopped bacon and cook until crispy, about 5 minutes. Add minced garlic and cook for 1 more minute until fragrant.
3. In a small bowl, whisk together eggs, grated Parmesan, salt, and black pepper.
4. Remove skillet from heat. Quickly stir in the drained spaghetti and toss to coat with the bacon and garlic. Pour the egg mixture over the pasta, stirring rapidly to create a creamy sauce. If needed, add reserved pasta water a tablespoon at a time to loosen the sauce.
5. Stir in chopped fresh parsley and serve immediately.

The magic of this carbonara lies in the quick toss of hot pasta with the egg mixture, creating a luxuriously creamy sauce without any cream. The fresh parsley adds a pop of color and a fresh contrast to the rich flavors.

Tip: For an extra silky texture, use the pasta water to adjust the sauce consistency—it’s starchy and helps bind everything together beautifully.

Creamy Carbonara with Mushrooms

Imagine twisting your fork into a bowl of pasta where every strand is cloaked in a velvety, eggy sauce with savory mushrooms peeking through—this is Creamy Carbonara with Mushrooms at its finest.

Ingredients

• 8 oz spaghetti
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• 4 oz mushrooms, sliced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a boil and cook spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
2. While pasta cooks, whisk together eggs and Parmesan cheese in a small bowl. Set aside.
3. Heat olive oil in a large skillet over medium heat. Add mushrooms and garlic, sautéing until mushrooms are golden and garlic is fragrant, about 5 minutes.
4. Reduce heat to low. Quickly toss the hot spaghetti with the mushroom mixture, then remove from heat. Pour the egg mixture over the pasta, stirring rapidly to create a creamy sauce. If needed, add reserved pasta water a tablespoon at a time to loosen the sauce.
5. Season with salt and pepper, then sprinkle with fresh parsley before serving.

The magic of this dish lies in the way the eggs transform into a silky sauce without scrambling, thanks to the residual heat of the pasta. It’s a little culinary sleight of hand that feels both impressive and comforting.

Tip: For an extra layer of flavor, try adding a pinch of red pepper flakes to the egg mixture before combining it with the pasta.

Carbonara with Chicken and Spinach

Transform your weeknight dinner with this creamy Carbonara with Chicken and Spinach, a hearty twist on the classic that’s sure to satisfy.

Ingredients

• 8 oz spaghetti
• 2 boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 cups fresh spinach, loosely packed
• 3 large eggs
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1/4 cup heavy cream

Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
2. In a bowl, whisk together eggs, Parmesan cheese, minced garlic, 1/4 tsp salt, and 1/4 tsp black pepper. Set aside.
3. Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and cook until golden and no longer pink inside, about 5-7 minutes.
4. Reduce heat to low. Add spinach to the skillet and stir until just wilted, about 1 minute.
5. Quickly stir in the cooked spaghetti, then remove the skillet from heat. Pour the egg mixture over the pasta, tossing continuously to coat the spaghetti without scrambling the eggs.
6. If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached. Stir in heavy cream for extra richness.

The magic of this dish lies in the silky egg sauce that clings to every strand of pasta, enriched with the savory depth of chicken and the freshness of spinach.

Tip: For an even smoother sauce, temper the egg mixture by slowly adding a small amount of hot pasta water before mixing it with the spaghetti.

Spicy Carbonara with Chili Flakes

Spice up your pasta night with this Spicy Carbonara, where classic creamy sauce meets a kick of chili flakes for a dish that’s both comforting and exciting.

Ingredients

• 8 oz spaghetti
• 4 slices bacon, chopped
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp chili flakes
• 2 cloves garlic, minced
• 2 tbsp chopped parsley

Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
2. While pasta cooks, heat a large skillet over medium heat. Add chopped bacon and cook until crispy, about 5 minutes. Remove bacon with a slotted spoon and set aside, leaving the fat in the skillet.
3. In a small bowl, whisk together eggs, Parmesan cheese, salt, black pepper, and chili flakes.
4. Add minced garlic to the skillet with the bacon fat and sauté for 30 seconds until fragrant. Remove skillet from heat.
5. Quickly stir in the cooked spaghetti and reserved pasta water into the skillet. Then, pour the egg mixture over the pasta, stirring constantly to create a creamy sauce that coats the pasta without scrambling the eggs.
6. Stir in the cooked bacon and chopped parsley. Serve immediately.

The magic of this dish lies in the bold contrast between the rich, creamy carbonara and the fiery chili flakes, creating a pasta that’s anything but ordinary.

Tip: For an extra layer of flavor, toast the chili flakes in a dry pan for a minute before adding them to the egg mixture.

Carbonara with Shrimp and Asparagus

Elevate your pasta night with this creamy Carbonara with Shrimp and Asparagus, a luxurious twist on the classic that’s surprisingly simple to whip up.

Ingredients

• 8 oz spaghetti
• 1/2 lb large shrimp, peeled and deveined
• 1 cup asparagus, trimmed and cut into 1-inch pieces
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
2. In a bowl, whisk together eggs, Parmesan cheese, 1/4 tsp salt, and 1/8 tsp black pepper. Set aside.
3. Heat olive oil in a large skillet over medium heat. Add shrimp, asparagus, garlic, remaining 1/4 tsp salt, 1/8 tsp black pepper, and red pepper flakes if using. Cook for 3-4 minutes until shrimp are pink and asparagus is tender-crisp.
4. Reduce heat to low. Quickly stir in the cooked spaghetti and egg mixture, tossing constantly to coat the pasta without scrambling the eggs. Add reserved pasta water a little at a time until the sauce reaches a creamy consistency.
5. Serve immediately, garnished with extra Parmesan if desired.

The magic of this dish lies in the silky egg sauce that clings to every strand of pasta, complemented by the sweet shrimp and crisp asparagus.

Tip: For an extra touch of luxury, toss in a handful of peas along with the asparagus for a pop of color and sweetness.

Vegetarian Carbonara with Zucchini

Who says you need bacon to enjoy a creamy, comforting carbonara? This vegetarian twist with zucchini brings a fresh, light touch to the classic dish.

Ingredients

• 8 oz spaghetti
• 2 medium zucchinis, thinly sliced into ribbons
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add zucchini ribbons and minced garlic, sautéing for 3-4 minutes until zucchini is tender but still bright green. Season with 1/4 tsp salt and black pepper.
3. In a small bowl, whisk together eggs, Parmesan cheese, remaining 1/4 tsp salt, and red pepper flakes if using.
4. Return the drained spaghetti to the pot. Quickly stir in the egg mixture and zucchini, tossing continuously for 1-2 minutes until the eggs thicken into a creamy sauce. Add reserved pasta water a tablespoon at a time if needed to loosen the sauce.
5. Serve immediately, garnished with extra Parmesan and a sprinkle of red pepper flakes for heat.

The magic of this dish lies in the egg and cheese sauce clinging to each strand of pasta, with zucchini adding a subtle sweetness and crunch.

Tip: For an extra flavor boost, toast the spaghetti in a dry pan before boiling to give it a nutty depth.

Carbonara with Bacon and Egg Yolks

There’s nothing quite like the creamy, comforting embrace of a well-made Carbonara, especially when it’s speckled with crispy bacon and enriched with golden egg yolks. This version keeps it simple yet indulgent, perfect for a cozy night in.

Ingredients

• 8 oz spaghetti
• 4 slices thick-cut bacon, diced
• 2 large egg yolks
• 1/2 cup grated Parmesan cheese
• 1/4 tsp freshly ground black pepper
• 1/4 tsp salt
• 1 clove garlic, minced
• 2 tbsp reserved pasta water

Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 2 tbsp of pasta water before draining.
2. While the pasta cooks, heat a large skillet over medium heat. Add diced bacon and cook until crispy, about 5 minutes. Remove bacon with a slotted spoon and set aside, leaving the fat in the skillet.
3. In the same skillet with the bacon fat, add minced garlic and sauté for 30 seconds until fragrant.
4. In a small bowl, whisk together egg yolks, grated Parmesan, 1/4 tsp black pepper, and 1/4 tsp salt.
5. Remove the skillet from heat. Quickly add the drained spaghetti and reserved pasta water to the skillet, tossing to combine.
6. Immediately add the egg yolk mixture to the pasta, stirring vigorously to create a creamy sauce that coats the pasta without scrambling the eggs.
7. Stir in the crispy bacon, then serve immediately with an extra sprinkle of Parmesan and black pepper if desired.

The magic of this Carbonara lies in the silky sauce created by the egg yolks and Parmesan, clinging to every strand of pasta for a dish that’s rich without being heavy.

Tip: For an extra touch of luxury, top each serving with an additional egg yolk right before serving, letting it mingle with the hot pasta for an ultra-creamy texture.

Carbonara with Truffle Oil and Parmesan

Elevate your pasta night with this luxurious Carbonara, infused with the earthy aroma of truffle oil and the sharp bite of Parmesan.

Ingredients

• 8 oz spaghetti
• 2 large eggs
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 4 slices bacon, diced
• 2 cloves garlic, minced
• 1/2 tsp black pepper
• 1 tbsp truffle oil
• 1/2 tsp salt

Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
2. While pasta cooks, whisk eggs, 1/2 cup Parmesan, and black pepper in a small bowl. Set aside.
3. In a large skillet over medium heat, cook diced bacon until crispy, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
4. Remove skillet from heat. Immediately add drained spaghetti, tossing to coat in bacon fat. Quickly stir in egg mixture, adding reserved pasta water a little at a time until sauce is creamy and coats the pasta.
5. Drizzle with truffle oil and sprinkle with salt. Toss once more and serve hot, garnished with extra Parmesan.

The magic of this dish lies in the silky egg sauce, which clings to each strand of pasta, enhanced by the luxurious touch of truffle oil.

Tip: For an even richer flavor, let the pasta sit for a minute off the heat before serving, allowing the sauce to thicken slightly.

Carbonara with Sun-Dried Tomatoes

Elevate your pasta night with this twist on classic Carbonara, where sun-dried tomatoes add a sweet and tangy depth to the creamy, cheesy sauce.

Ingredients

• 8 oz spaghetti
• 4 slices bacon, chopped
• 1/2 cup sun-dried tomatoes, chopped
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• 1/4 tsp black pepper
• 1/4 tsp salt
• 2 cloves garlic, minced
• 2 tbsp olive oil

Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add bacon and cook until crispy, about 5 minutes. Add garlic and sun-dried tomatoes, sautéing for 1 minute until fragrant.
3. In a bowl, whisk eggs, Parmesan cheese, black pepper, and salt.
4. Reduce skillet heat to low. Quickly toss the hot pasta with the bacon mixture, then remove from heat. Pour the egg mixture over the pasta, stirring rapidly to create a creamy sauce. Add reserved pasta water a tablespoon at a time if needed to loosen the sauce.
5. Serve immediately, garnished with extra Parmesan if desired.

The sun-dried tomatoes not only introduce a burst of color but also a delightful contrast to the rich, velvety sauce, making every forkful a perfect balance of flavors.

Tip: For an extra layer of flavor, use the oil from the sun-dried tomatoes jar to cook the bacon.

Carbonara with Roasted Garlic

Imagine twirling your fork into a bowl of creamy carbonara, where the rich sauce clings to every strand of pasta, and the deep, caramelized notes of roasted garlic elevate each bite. This isn’t just any carbonara; it’s a cozy, flavor-packed twist on the classic that’s sure to become a weeknight favorite.

Ingredients

• 8 oz spaghetti
• 4 slices thick-cut bacon, chopped
• 3 large eggs
• 1/2 cup grated Parmesan cheese
• 1/4 cup heavy cream
• 1 head of garlic, roasted
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 400°F. Cut the top off the head of garlic, drizzle with olive oil, wrap in foil, and roast for 30 minutes until soft and golden. Squeeze out the cloves once cooled.
2. Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
3. In a skillet over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove with a slotted spoon and set aside.
4. In a bowl, whisk together eggs, Parmesan, heavy cream, roasted garlic, salt, and pepper.
5. Return the drained spaghetti to the pot. Off the heat, quickly stir in the egg mixture and reserved pasta water until the sauce is creamy and coats the pasta. Add the bacon and toss to combine.
6. Garnish with chopped parsley and serve immediately.

The magic of this dish lies in the roasted garlic, which melds seamlessly into the creamy sauce, adding a subtle sweetness and depth that’s utterly irresistible.

Tip: For an extra silky sauce, temper the eggs by slowly adding a bit of the hot pasta water to the egg mixture before combining it with the pasta.

Carbonara with Smoked Salmon

Transform your classic carbonara into a luxurious meal with the addition of smoky, tender salmon. It’s a simple twist that brings a whole new level of flavor to the table.

Ingredients

• 8 oz spaghetti
• 4 oz smoked salmon, chopped
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1/4 tsp black pepper
• 1/4 tsp salt
• 1 tbsp chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente, then drain, reserving 1/2 cup of pasta water.
2. In a bowl, whisk together eggs, Parmesan cheese, black pepper, and salt until well combined.
3. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
4. Reduce heat to low. Quickly add the drained spaghetti to the skillet, then pour the egg mixture over the pasta, tossing continuously to create a creamy sauce. If needed, add reserved pasta water a little at a time to loosen the sauce.
5. Gently fold in the chopped smoked salmon and cook for another minute until just warmed through.
6. Garnish with chopped fresh parsley before serving.

The smoky salmon adds a rich depth to the creamy carbonara, making every bite a delightful contrast of flavors and textures.

Tip: For an extra touch of luxury, top with a sprinkle of extra Parmesan and a few cracks of black pepper right before serving.

Carbonara with Artichokes and Lemon Zest

Elevate your pasta night with this twist on classic carbonara, where artichokes and lemon zest add a fresh, vibrant layer to the rich, creamy sauce.

Ingredients

• 8 oz spaghetti
• 4 slices bacon, chopped
• 2 cloves garlic, minced
• 1 cup artichoke hearts, drained and chopped
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon lemon zest
• 2 tablespoons chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a boil and cook spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
2. While pasta cooks, heat a large skillet over medium heat. Add chopped bacon and cook until crispy, about 5 minutes. Remove bacon with a slotted spoon and set aside, leaving the drippings in the skillet.
3. Add minced garlic to the skillet and sauté for 30 seconds until fragrant. Stir in chopped artichoke hearts and cook for 2 minutes.
4. In a small bowl, whisk together eggs, grated Parmesan, salt, and black pepper.
5. Reduce heat to low. Quickly stir the cooked spaghetti into the skillet with artichokes. Remove from heat and immediately pour in the egg mixture, tossing rapidly to coat the pasta without scrambling the eggs. Add reserved pasta water a little at a time until the sauce reaches a creamy consistency.
6. Stir in crispy bacon, lemon zest, and chopped parsley. Serve immediately.

The lemon zest cuts through the richness of the carbonara, while the artichokes add a delightful texture, making every bite a perfect balance of flavors.

Tip: For an extra touch of luxury, top with an additional sprinkle of Parmesan and a little more lemon zest right before serving.

Carbonara with Sausage and Bell Peppers

Transform your classic carbonara into a hearty meal with the addition of savory sausage and sweet bell peppers for a colorful twist.

Ingredients

• 8 oz spaghetti
• 2 Italian sausages, casings removed
• 1 red bell pepper, thinly sliced
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/4 tsp black pepper
• 1/4 tsp salt
• 2 tbsp olive oil

Instructions

1. Bring a large pot of salted water to a boil and cook spaghetti according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
3. Add sliced bell pepper and minced garlic to the skillet. Cook for another 3 minutes until peppers soften.
4. In a small bowl, whisk together eggs, Parmesan cheese, black pepper, and salt.
5. Reduce skillet heat to low. Quickly stir in the cooked spaghetti and egg mixture, tossing continuously to coat the pasta without scrambling the eggs. Add reserved pasta water a little at a time to create a creamy sauce.
6. Serve immediately, garnished with extra Parmesan if desired.

The magic of this dish lies in the creamy egg sauce clinging to each strand of pasta, perfectly balanced by the smoky sausage and crisp bell peppers.

Tip: For an extra creamy texture, let the pasta sit off the heat for a minute before serving to thicken the sauce.

Carbonara with Broccoli and Pine Nuts

Transform your classic carbonara into a vibrant dish with the addition of crispy broccoli and toasted pine nuts for a delightful crunch.

Ingredients

• 8 oz spaghetti
• 2 cups broccoli florets
• 1/4 cup pine nuts
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add broccoli and garlic, sautéing for 5 minutes until broccoli is tender-crisp. Remove from skillet and set aside.
3. In the same skillet, toast pine nuts over low heat for 2-3 minutes, stirring frequently until golden. Remove and set aside.
4. In a bowl, whisk together eggs, Parmesan, salt, and pepper.
5. Return the drained spaghetti to the pot. Quickly stir in the egg mixture, adding reserved pasta water a little at a time to create a creamy sauce. Fold in the broccoli and pine nuts.
6. Serve immediately, garnished with extra Parmesan if desired.

The toasted pine nuts add a nutty depth that perfectly complements the creamy carbonara, while the broccoli brings a fresh, green crunch to every bite.

Tip: For an extra creamy texture, use the pasta water sparingly—just enough to loosen the sauce without making it watery.

Carbonara with Butternut Squash

This twist on classic carbonara brings a sweet, nutty depth from butternut squash, blending seamlessly with the creamy, salty sauce for a dish that’s as comforting as it is unexpected.

Ingredients

• 8 oz spaghetti
• 1 cup diced butternut squash (1/2-inch cubes)
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• 4 slices bacon, chopped
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add bacon and cook until crispy, about 5 minutes. Remove bacon with a slotted spoon, leaving fat in the skillet.
3. Add butternut squash to the skillet and cook, stirring occasionally, until tender and lightly browned, about 8 minutes. Stir in garlic and cook for 1 minute until fragrant.
4. In a small bowl, whisk eggs, Parmesan, salt, and pepper.
5. Return cooked spaghetti to the pot. Quickly stir in egg mixture, then add the butternut squash, bacon, and 1/4 cup reserved pasta water. Toss vigorously for 2 minutes until sauce is creamy and coats the pasta, adding more pasta water if needed.

The magic of this dish lies in the way the squash’s sweetness contrasts with the rich, savory sauce, creating a balance that’s utterly addictive.

Tip: For an extra silky sauce, use the back of a spoon to press some of the cooked squash into the pasta water before mixing.

Carbonara with Caramelized Onions

Transform your classic carbonara with the sweet depth of caramelized onions, a twist that brings a comforting richness to every bite.

Ingredients

• 8 oz spaghetti
• 4 slices thick-cut bacon, chopped
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add bacon and cook until crispy, about 5 minutes. Remove with a slotted spoon and set aside.
3. In the same skillet, add sliced onions. Cook over medium-low heat, stirring occasionally, until caramelized, about 15 minutes. Add garlic and cook for 1 more minute.
4. In a small bowl, whisk together eggs, Parmesan, salt, and pepper.
5. Return the cooked spaghetti to the pot. Quickly stir in the egg mixture, caramelized onions, and bacon, tossing constantly to coat the pasta without scrambling the eggs. Add reserved pasta water a little at a time to create a silky sauce.
6. Serve immediately, garnished with extra Parmesan if desired.

The caramelized onions melt into the creamy egg sauce, offering a sweet contrast to the salty bacon that’s utterly irresistible.

Tip: For an extra layer of flavor, try using pancetta instead of bacon and finish the dish with a sprinkle of freshly cracked black pepper.

Conclusion

We’ve whisked through 18 luscious carbonara recipes that promise to turn your dinner into a creamy dream. Whether you’re a pasta pro or a kitchen newbie, there’s a dish here with your name on it. Don’t forget to pin your favorites, share your culinary wins in the comments, and spread the love by sharing this roundup on Pinterest. Happy cooking!