24 Delectable Spaghetti Carbonara Recipe Variations

Kick your classic spaghetti carbonara up a notch! Whether you’re craving a quick weeknight dinner or a comforting weekend feast, we’ve gathered 24 irresistible twists on this beloved pasta dish. From bacon alternatives to veggie-packed versions, get ready to discover your new favorite carbonara variation that’ll have everyone asking for seconds. Let’s dive into these delicious upgrades!

Classic Italian Spaghetti Carbonara

Beneath its seemingly simple exterior lies one of Italy’s most cherished culinary treasures—the timeless spaghetti carbonara. This Roman classic transforms humble pantry staples into a luxurious, velvety sauce that clings perfectly to each strand of pasta. With just a few quality ingredients and proper technique, you can recreate this restaurant-worthy dish in your own kitchen.

Ingredients

– 1 pound dried spaghetti
– 8 ounces thick-cut pancetta, diced into ¼-inch cubes
– 4 large farm-fresh egg yolks
– 1 whole pasture-raised egg
– 1½ cups freshly grated Pecorino Romano cheese
– 1 teaspoon freshly cracked black pepper
– 2 tablespoons rich extra virgin olive oil

Instructions

1. Bring a large pot of heavily salted water to a rolling boil over high heat.
2. Add 1 pound dried spaghetti and cook for exactly 8-9 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat 2 tablespoons rich extra virgin olive oil in a large skillet over medium heat.
4. Add 8 ounces diced thick-cut pancetta and cook for 6-8 minutes until crispy and golden brown, stirring frequently.
5. Remove skillet from heat and let pancetta cool slightly in its rendered fat for 2 minutes.
6. In a medium bowl, whisk together 4 large farm-fresh egg yolks and 1 whole pasture-raised egg until smooth and pale yellow.
7. Gradually whisk in 1½ cups freshly grated Pecorino Romano cheese until fully incorporated.
8. Stir in 1 teaspoon freshly cracked black pepper to the egg mixture.
9. Reserve 1 cup of starchy pasta water before draining the cooked spaghetti.
10. Immediately transfer hot spaghetti to the skillet with pancetta, tossing to coat each strand in the rendered fat.
11. Working quickly off the heat, pour the egg and cheese mixture over the hot pasta, tossing continuously with tongs.
12. Add reserved pasta water 2 tablespoons at a time, tossing vigorously until the sauce becomes creamy and emulsified.
13. Continue tossing for 1-2 minutes until the sauce thickens and coats the spaghetti evenly.
14. Serve immediately in warmed bowls.

Creating the perfect carbonara requires attention to temperature control—working off heat prevents scrambled eggs while achieving that signature silkiness. Consider finishing each portion with an extra sprinkle of Pecorino Romano and a final twist of black pepper for visual appeal. The resulting dish should feature creamy sauce clinging to perfectly cooked pasta, with crispy pancetta providing savory contrast in every bite.

Creamy Garlic Spaghetti Carbonara

Unveiling the ultimate comfort in a bowl, this Creamy Garlic Spaghetti Carbonara marries silky egg-enriched sauce with the robust, savory notes of crispy pancetta and aromatic garlic. Each twirl of al dente pasta delivers a luxurious, velvety texture that feels both indulgent and effortlessly sophisticated, making it a timeless favorite for any occasion.

Ingredients

– 8 ounces of high-quality dried spaghetti
– 4 ounces of thick-cut pancetta, diced into ¼-inch pieces
– 3 large farm-fresh eggs, at room temperature
– ¾ cup of freshly grated Parmigiano-Reggiano cheese
– 2 large cloves of fresh garlic, finely minced
– 2 tablespoons of rich extra virgin olive oil
– ½ teaspoon of finely ground black pepper
– ¼ teaspoon of flaky sea salt

Instructions

1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add 8 ounces of dried spaghetti and cook for 8–10 minutes, stirring occasionally, until al dente (firm to the bite).
3. While the pasta cooks, heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat.
4. Add 4 ounces of diced pancetta and cook for 5–7 minutes, stirring frequently, until golden brown and crispy.
5. Stir in 2 cloves of minced garlic and cook for 1 minute until fragrant but not browned.
6. In a medium bowl, whisk together 3 large eggs, ¾ cup of grated Parmigiano-Reggiano, ½ teaspoon of black pepper, and ¼ teaspoon of sea salt until smooth.
7. Reserve ½ cup of starchy pasta water before draining the spaghetti.
8. Immediately transfer the hot, drained spaghetti to the skillet with the pancetta and garlic, tossing to coat evenly.
9. Remove the skillet from heat and let it cool for 1 minute to prevent the eggs from scrambling.
10. Quickly pour the egg and cheese mixture over the pasta, tossing continuously with tongs until the sauce thickens and clings to the strands.
11. If the sauce is too thick, gradually add reserved pasta water, 1 tablespoon at a time, until desired creaminess is achieved.
12. Serve immediately in warmed bowls. A final flourish of freshly grated Parmigiano-Reggiano and a crack of black pepper elevate each serving, highlighting the dish’s creamy texture and balanced, savory depth.

Mushroom and Spinach Spaghetti Carbonara

For those seeking comfort with a touch of sophistication, this Mushroom and Spinach Spaghetti Carbonara marries earthy flavors with creamy indulgence. Fragrant garlic and savory mushrooms create a robust foundation, while fresh spinach adds vibrant color and delicate texture. The result is a dish that feels both familiar and elegantly refined.

Ingredients

• 8 ounces dried spaghetti
• 4 slices thick-cut applewood smoked bacon, diced
• 2 cloves fresh garlic, minced
• 8 ounces cremini mushrooms, thinly sliced
• 3 cups fresh baby spinach leaves
• 2 large farm-fresh eggs
• 1/2 cup freshly grated Parmesan cheese
• 1/4 teaspoon freshly cracked black pepper
• 1/4 teaspoon fine sea salt

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 ounces dried spaghetti and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat a large skillet over medium heat and add diced bacon, cooking for 6-8 minutes until crisp and golden brown.
4. Using a slotted spoon, transfer bacon to a paper towel-lined plate, reserving 2 tablespoons bacon fat in the skillet.
5. Add minced garlic to the skillet and sauté for 30 seconds until fragrant but not browned.
6. Add sliced mushrooms and cook for 5-7 minutes until tender and lightly browned, stirring occasionally.
7. Stir in fresh spinach and cook for 1-2 minutes until just wilted, then remove skillet from heat.
8. In a medium bowl, whisk together eggs, grated Parmesan, black pepper, and sea salt until smooth.
9. Drain cooked spaghetti, reserving 1/2 cup pasta water, then immediately add hot pasta to the skillet with vegetables.
10. Quickly pour egg mixture over the hot pasta while continuously tossing with tongs to create a creamy sauce without scrambling the eggs.
11. If sauce appears too thick, gradually add reserved pasta water 1 tablespoon at a time until desired consistency is reached.
12. Gently fold in crispy bacon, ensuring even distribution throughout the dish.

Beyond its creamy texture, this carbonara offers a beautiful contrast between the silky sauce and the meaty mushroom slices. The spinach provides subtle earthiness that complements the rich bacon, while the Parmesan adds a salty complexity that lingers pleasantly. For an elegant presentation, serve immediately in warmed bowls with an extra sprinkle of cheese and a twist of black pepper.

Lemon-Infused Spaghetti Carbonara

Wrapped in golden sunlight and bright citrus notes, this elegant twist on the classic carbonara brings vibrant sophistication to your table. The delicate balance of rich pancetta and zesty lemon creates a dish that feels simultaneously comforting and refined, perfect for both weeknight dinners and special occasions. Each forkful delivers a symphony of textures and flavors that will transport you straight to an Italian trattoria with modern flair.

Ingredients

– 8 ounces of high-quality spaghetti
– 4 ounces of thick-cut pancetta, diced into ¼-inch cubes
– 3 large farm-fresh egg yolks
– 1 whole pasture-raised egg
– ¾ cup of freshly grated Parmigiano-Reggiano cheese
– ½ cup of freshly grated Pecorino Romano cheese
– 2 tablespoons of rich extra virgin olive oil
– 2 medium organic lemons for zesting and juicing
– 3 cloves of aromatic garlic, thinly sliced
– 1 teaspoon of freshly cracked black pepper
– ½ teaspoon of fine sea salt

Instructions

1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add 8 ounces of high-quality spaghetti to the boiling water and cook for 8-10 minutes until al dente, testing for doneness by tasting a strand at the 8-minute mark.
3. While pasta cooks, heat 2 tablespoons of rich extra virgin olive oil in a large skillet over medium heat until shimmering.
4. Add 4 ounces of diced pancetta and cook for 5-7 minutes, stirring frequently, until crispy and golden brown.
5. Using a slotted spoon, transfer the crispy pancetta to a paper towel-lined plate, leaving the rendered fat in the skillet.
6. Reduce heat to medium-low and add 3 thinly sliced garlic cloves to the skillet, cooking for 45-60 seconds until fragrant but not browned.
7. In a medium bowl, whisk together 3 egg yolks, 1 whole egg, ¾ cup Parmigiano-Reggiano, ½ cup Pecorino Romano, and the zest of 2 lemons until smooth and creamy.
8. Reserve 1 cup of the starchy pasta water before draining the cooked spaghetti.
9. Immediately transfer the hot drained spaghetti to the skillet with garlic-infused oil, tossing to coat thoroughly.
10. Remove the skillet from heat and let cool for 1 minute to prevent the eggs from scrambling when added.
11. Slowly pour the egg and cheese mixture over the pasta while continuously tossing with tongs to create a silky sauce.
12. Add 2 tablespoons of fresh lemon juice and 1 teaspoon of freshly cracked black pepper, continuing to toss until well incorporated.
13. If the sauce appears too thick, gradually add reserved pasta water 1 tablespoon at a time until reaching your desired consistency.
14. Fold in the crispy pancetta and season with ½ teaspoon of fine sea salt, tossing gently to distribute evenly.
15. Serve immediately in warmed bowls, garnished with additional grated cheese and lemon zest. Lusciously creamy with bright citrus notes cutting through the richness, this carbonara offers a perfect textural contrast between the silky sauce and al dente pasta. The lemon infusion elevates the traditional dish while maintaining its comforting essence, making it particularly delightful when served alongside a crisp arugula salad to complement the vibrant flavors.

Spaghetti Carbonara with Crispy Prosciutto

Savor the perfect harmony of Roman tradition and modern elegance in this elevated spaghetti carbonara, where silken egg sauce clings to al dente pasta beneath a crown of crisped prosciutto. This version honors the classic technique while introducing a smoky, textural contrast that transforms the familiar into the extraordinary. Each forkful delivers the comforting richness you crave with an unexpected, sophisticated crunch.

Ingredients

• 8 ounces dried spaghetti
• 4 ounces thinly sliced prosciutto, cut into ¼-inch strips
• 3 large farm-fresh egg yolks
• 1 whole pasture-raised egg
• 1 cup freshly grated Pecorino Romano cheese
• ½ cup freshly grated Parmigiano-Reggiano cheese
• 2 tablespoons rich extra virgin olive oil
• 3 cloves aromatic garlic, minced
• 1 teaspoon freshly cracked black pepper
• ½ teaspoon fine sea salt

Instructions

1. Bring 4 quarts of heavily salted water to a rolling boil in a large stockpot over high heat.
2. Arrange prosciutto strips in a single layer in a large cold skillet, then place over medium heat and cook for 4-6 minutes until deeply crisped, flipping halfway through.
3. Transfer crisped prosciutto to a paper towel-lined plate using tongs, reserving 1 tablespoon of the rendered fat in the skillet.
4. Add spaghetti to boiling water and cook for 8-9 minutes until al dente, stirring occasionally to prevent sticking.
5. While pasta cooks, whisk together egg yolks, whole egg, both cheeses, and black pepper in a medium bowl until perfectly smooth.
6. Heat reserved prosciutto fat in the skillet over medium-low, then add minced garlic and sauté for 45 seconds until fragrant but not browned.
7. Reserve 1 cup of starchy pasta water before draining spaghetti, then immediately transfer hot pasta to the skillet with garlic.
8. Remove skillet from heat and quickly toss pasta to coat in the garlic-infused fat.
9. Working rapidly, pour egg mixture over hot pasta while continuously tossing with tongs for 1-2 minutes until a creamy, non-curdled sauce forms.
10. Add reserved pasta water 2 tablespoons at a time, tossing between additions until sauce reaches a luxurious, clinging consistency.
11. Fold in crisped prosciutto and season with sea salt, tossing gently to distribute evenly.

Offering a masterclass in textural contrast, the creamy sauce cloaks each strand while the prosciutto provides salty, shattering bites. Serve immediately in warmed bowls, perhaps with a bitter greens salad to cut through the richness, and watch as the silken sauce continues to thicken beautifully on the plate.

Truffle Oil Spaghetti Carbonara

Delicately bridging classic Italian tradition with modern luxury, this truffle oil spaghetti carbonara transforms humble pantry staples into an extraordinary culinary experience. The earthy aroma of truffle oil mingles with the richness of aged cheese and cured pork to create a dish that feels simultaneously comforting and sophisticated.

Ingredients

• 8 ounces dried spaghetti
• 4 ounces diced pancetta
• 2 large farm-fresh eggs
• 2 large golden egg yolks
• 1 cup freshly grated Parmigiano-Reggiano cheese
• 1/4 cup heavy cream
• 2 tablespoons aromatic white truffle oil
• 1 teaspoon freshly cracked black pepper
• 1/4 teaspoon fine sea salt

Instructions

1. Bring 4 quarts of salted water to a rolling boil in a large stockpot.
2. Add 8 ounces of dried spaghetti and cook for 9-10 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat a large skillet over medium heat and add 4 ounces of diced pancetta, cooking for 6-7 minutes until crisp and golden brown.
4. Remove skillet from heat and use a slotted spoon to transfer pancetta to a paper towel-lined plate, reserving 2 tablespoons of rendered fat in the skillet.
5. In a medium bowl, whisk together 2 large farm-fresh eggs, 2 large golden egg yolks, 1 cup freshly grated Parmigiano-Reggiano, 1/4 cup heavy cream, and 1 teaspoon freshly cracked black pepper until smooth.
6. Drain the cooked spaghetti, reserving 1/2 cup of pasta water, then immediately add hot spaghetti to the skillet with pancetta fat.
7. Working quickly off the heat, pour the egg mixture over the hot spaghetti, tossing continuously with tongs to create a creamy sauce that coats each strand.
8. If sauce appears too thick, gradually add reserved pasta water 1 tablespoon at a time until desired consistency is reached.
9. Fold in the crisp pancetta and drizzle with 2 tablespoons of aromatic white truffle oil, gently tossing to combine.
10. Season with 1/4 teaspoon fine sea salt and serve immediately.

Finished with its final drizzle of truffle oil, this carbonara presents a luxurious silkiness that clings perfectly to each strand of pasta. The creamy sauce delivers waves of umami richness from the Parmigiano-Reggiano, punctuated by the earthy depth of truffle and the salty crunch of pancetta. For an elegant presentation, twirl individual portions into tall nests and garnish with extra black pepper and cheese shavings.

Vegetarian Spaghetti Carbonara with Zucchini Noodles

Unveiling a sophisticated twist on an Italian classic, this vegetarian carbonara transforms humble ingredients into an elegant weeknight masterpiece. By replacing traditional pasta with delicate zucchini noodles and incorporating rich plant-based elements, we achieve that signature creamy texture without compromising on flavor or sophistication. The result is a dish that feels simultaneously indulgent and nourishing, perfect for those seeking culinary refinement in their meatless repertoire.

Ingredients

– 4 medium zucchini, spiralized into delicate noodles
– 2 tablespoons rich extra virgin olive oil
– 3 large farm-fresh eggs, at room temperature
– ½ cup freshly grated Parmigiano-Reggiano cheese
– ¼ cup heavy cream
– 4 cloves aromatic garlic, minced
– ½ teaspoon freshly cracked black pepper
– ¼ teaspoon fine sea salt
– 2 tablespoons chopped fresh Italian parsley

Instructions

1. Place spiralized zucchini noodles in a colander and sprinkle with ¼ teaspoon fine sea salt, then let drain for 15 minutes to remove excess moisture.
2. While zucchini drains, whisk together 3 large farm-fresh eggs, ½ cup freshly grated Parmigiano-Reggiano cheese, and ¼ cup heavy cream in a medium bowl until perfectly smooth.
3. Pat zucchini noodles completely dry with paper towels to ensure proper sauce adherence.
4. Heat 2 tablespoons rich extra virgin olive oil in a large skillet over medium heat until shimmering but not smoking.
5. Add 4 cloves minced aromatic garlic and sauté for exactly 1 minute until fragrant but not browned.
6. Increase heat to medium-high and add dried zucchini noodles, tossing constantly for 2-3 minutes until just tender but still al dente.
7. Remove skillet from heat immediately to prevent eggs from scrambling when adding sauce.
8. Quickly pour the egg and cheese mixture over the warm zucchini noodles, tossing continuously for 1 minute until sauce thickens and coats every strand.
9. Stir in ½ teaspoon freshly cracked black pepper and 2 tablespoons chopped fresh Italian parsley until evenly distributed.
10. Serve immediately while the sauce maintains its luxurious creamy texture.

The resulting dish offers a delightful contrast between the tender zucchini noodles and the velvety, cheese-infused sauce that clings beautifully to each strand. The subtle sweetness of the zucchini provides a refreshing counterpoint to the savory depth of the Parmigiano-Reggiano, while the freshly cracked pepper adds just enough warmth to elevate the entire experience. For an extra touch of elegance, garnish with additional parsley and serve alongside crusty artisan bread to capture every last bit of the creamy sauce.

Sundried Tomato Spaghetti Carbonara

Nothing elevates the classic carbonara quite like the sweet, concentrated burst of sun-dried tomatoes. Nestled within silky strands of spaghetti and a rich, emulsified sauce, they introduce a vibrant Mediterranean twist to this beloved Roman dish, creating a symphony of savory and sweet notes that dance across the palate.

Ingredients

• 8 ounces of dried spaghetti
• 4 ounces of diced pancetta
• 3 farm-fresh large eggs
• 1 cup of freshly grated Pecorino Romano cheese
• 1/2 cup of oil-packed sun-dried tomatoes, thinly sliced
• 2 tablespoons of rich extra virgin olive oil
• 3 cloves of garlic, minced
• 1/2 teaspoon of freshly cracked black pepper
• 1/4 teaspoon of fine sea salt

Instructions

1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add the dried spaghetti and cook for 9-11 minutes, stirring occasionally, until al dente (firm to the bite).
3. Reserve 1 cup of the starchy pasta water, then drain the spaghetti thoroughly.
4. While the pasta cooks, heat the rich extra virgin olive oil in a large skillet over medium heat.
5. Add the diced pancetta and cook for 5-7 minutes, stirring frequently, until crisp and golden brown.
6. Stir in the minced garlic and thinly sliced sun-dried tomatoes, cooking for 1 minute until fragrant.
7. Remove the skillet from heat and let it cool slightly for 2 minutes to prevent scrambling the eggs.
8. In a medium bowl, vigorously whisk the farm-fresh large eggs, freshly grated Pecorino Romano cheese, fine sea salt, and freshly cracked black pepper until smooth and fully combined.
9. Tip: Tempering the eggs with a bit of hot pasta water helps create a silky, non-curdled sauce.
10. Working quickly, add the hot, drained spaghetti directly to the skillet with the pancetta and sun-dried tomatoes.
11. Pour the egg and cheese mixture over the pasta, tossing continuously with tongs to coat every strand.
12. Tip: The residual heat from the pasta and skillet will gently cook the eggs into a luxurious, creamy sauce.
13. If the sauce appears too thick, gradually add 1-2 tablespoons of the reserved pasta water at a time, tossing until the desired consistency is reached.
14. Tip: Serve immediately to enjoy the carbonara at its peak creaminess, as it thickens upon standing.
15. Divide the pasta among warm bowls and garnish with an extra sprinkle of Pecorino Romano and black pepper.

Offering a delightful contrast, the silky, egg-rich sauce clings to each strand of pasta, while the sun-dried tomatoes provide chewy, tangy bursts that cut through the richness. For a stunning presentation, twirl the spaghetti into high-sided bowls and top with a few extra tomato slices and a drizzle of their fragrant oil, making each bite a perfect balance of luxurious texture and bold, sun-kissed flavor.

Spaghetti Carbonara with Chicken

Kindling the warmth of Roman tradition with a contemporary American twist, this elevated Spaghetti Carbonara with Chicken transforms humble ingredients into a luxurious weeknight feast. Perfectly al dente pasta strands embrace a silken, egg-rich sauce punctuated by crisp pancetta and tender chicken. Each forkful delivers the comforting embrace of classic carbonara, now amplified with succulent protein for a truly satisfying meal.

Ingredients

– 8 ounces dried spaghetti
– 2 large farm-fresh eggs
– 1/2 cup freshly grated Parmigiano-Reggiano cheese
– 4 ounces diced pancetta
– 1 boneless, skinless chicken breast (6-8 ounces)
– 2 tablespoons rich extra virgin olive oil
– 2 cloves aromatic garlic
– 1/4 cup dry white wine
– 1 teaspoon freshly cracked black pepper
– 1/4 teaspoon fine sea salt

Instructions

1. Bring 4 quarts of salted water to a rolling boil in a large stockpot.
2. Add 8 ounces dried spaghetti and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, pat 1 chicken breast dry with paper towels and season both sides with 1/4 teaspoon fine sea salt.
4. Heat 1 tablespoon rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
5. Sear chicken breast for 5-7 minutes per side until internal temperature reaches 165°F and exterior develops golden-brown crust.
6. Transfer cooked chicken to a cutting board and let rest for 5 minutes before slicing into 1/2-inch strips.
7. Reduce skillet heat to medium and add 4 ounces diced pancetta, cooking for 4-6 minutes until crisp and rendered.
8. Add 2 cloves minced aromatic garlic and sauté for 45-60 seconds until fragrant but not browned.
9. Deglaze pan with 1/4 cup dry white wine, scraping up browned bits, and simmer for 2-3 minutes until reduced by half.
10. In a medium bowl, whisk 2 large farm-fresh eggs with 1/2 cup freshly grated Parmigiano-Reggiano and 1 teaspoon freshly cracked black pepper until smooth.
11. Reserve 1/2 cup pasta water before draining spaghetti.
12. Immediately transfer hot spaghetti to the skillet with pancetta mixture, tossing to coat thoroughly.
13. Remove skillet from heat and quickly stir in egg mixture, continuously tossing to create a creamy emulsion.
14. Gradually add reserved pasta water, 1 tablespoon at a time, until sauce reaches desired consistency.
15. Gently fold in sliced chicken strips until evenly distributed throughout the pasta.
16. Serve immediately in warmed bowls with additional grated Parmigiano-Reggiano.

A symphony of textures awaits in each luxurious bite—the silken sauce clings to firm pasta strands while crisp pancetta provides satisfying crunch against tender chicken. The sharp salinity of aged Parmigiano-Reggiano balances the gentle heat of freshly cracked pepper in this sophisticated comfort food. For an elegant presentation, twirl portions into neat nests and garnish with microgreens before serving alongside a crisp green salad.

Smoked Salmon Spaghetti Carbonara

Beneath the sophisticated simplicity of this smoked salmon spaghetti carbonara lies a harmonious dance of smoky, briny flavors and creamy, luxurious textures that will elevate your weeknight dinner to restaurant-quality status. This elegant twist on the Italian classic replaces traditional guanciale with delicate smoked salmon, creating a dish that feels both comforting and refined. The result is a pasta that marries the richness of egg-based sauce with the distinct oceanic notes of premium smoked fish.

Ingredients

– 8 ounces dried spaghetti
– 4 ounces thinly sliced cold-smoked salmon
– 2 large farm-fresh eggs
– 2 large golden egg yolks
– ½ cup freshly grated Parmigiano-Reggiano cheese
– ¼ cup freshly grated Pecorino Romano cheese
– 2 tablespoons rich extra virgin olive oil
– 3 cloves aromatic garlic
– 1 tablespoon freshly chopped dill
– ½ teaspoon freshly cracked black pepper
– ½ teaspoon flaky sea salt

Instructions

1. Bring a large pot of heavily salted water to a rolling boil over high heat.
2. Add 8 ounces of dried spaghetti to the boiling water and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, whisk together 2 whole eggs and 2 egg yolks in a medium bowl until smooth and pale yellow.
4. Gradually whisk ½ cup grated Parmigiano-Reggiano and ¼ cup grated Pecorino Romano into the egg mixture until fully incorporated.
5. Thinly slice 4 ounces of cold-smoked salmon into delicate ribbons about ¼-inch wide.
6. Mince 3 cloves of aromatic garlic until fine.
7. Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-low heat until shimmering.
8. Add minced garlic to the skillet and sauté for 1 minute until fragrant but not browned.
9. Remove skillet from heat and stir in smoked salmon ribbons to gently warm through.
10. Reserve ½ cup of starchy pasta water before draining the cooked spaghetti.
11. Immediately transfer hot spaghetti to the skillet with salmon and garlic.
12. Working quickly off the heat, pour the egg and cheese mixture over the hot pasta.
13. Toss continuously with tongs for 1-2 minutes until the sauce becomes creamy and coats every strand.
14. Add reserved pasta water 1 tablespoon at a time if the sauce appears too thick.
15. Season with ½ teaspoon flaky sea salt and ½ teaspoon freshly cracked black pepper.
16. Garnish with 1 tablespoon of freshly chopped dill before serving.

Velvety strands of pasta embrace the creamy emulsion, creating a luxurious texture that contrasts beautifully with the delicate flakes of smoked salmon. The subtle smokiness of the fish mingles with the sharp complexity of aged cheeses, while fresh dill provides a bright, herbaceous finish that cuts through the richness. For an elegant presentation, twirl the spaghetti into neat nests and top with additional salmon ribbons and a final dusting of Pecorino.

Spaghetti Carbonara with Asparagus

Unveiling a springtime twist on an Italian classic, this Spaghetti Carbonara with Asparagus marries the creamy richness of traditional carbonara with the vibrant, earthy notes of seasonal asparagus. Using the asparagus cooking water to boil the pasta infuses every strand with subtle vegetal essence, creating a harmonious dish that feels both comforting and refreshingly light. The result is a sophisticated yet approachable meal that celebrates the best of early produce while honoring carbonara’s timeless appeal.

Ingredients

• 8 ounces dried spaghetti
• 1 pound fresh asparagus spears
• 4 slices thick-cut bacon, chopped
• 2 large farm-fresh eggs
• 1/2 cup freshly grated Parmesan cheese
• 2 tablespoons rich extra virgin olive oil
• 3 cloves aromatic garlic, minced
• 1/2 teaspoon freshly cracked black pepper
• 1/4 teaspoon fine sea salt

Instructions

1. Trim the tough ends from the asparagus spears and cut them into 2-inch pieces.
2. Bring a large pot of salted water to a rolling boil and blanch the asparagus for exactly 2 minutes until bright green and crisp-tender.
3. Using a slotted spoon, immediately transfer the asparagus to an ice water bath to stop the cooking process, then drain thoroughly.
4. Reserve the asparagus cooking water and return it to a boil, then add the spaghetti and cook for 8-10 minutes until al dente, following package instructions precisely.
5. While the pasta cooks, heat the olive oil in a large skillet over medium heat and sauté the chopped bacon until crispy, about 6-8 minutes.
6. Add the minced garlic to the skillet and cook for 1 minute until fragrant but not browned.
7. In a medium bowl, whisk together the eggs, grated Parmesan, black pepper, and sea salt until smooth and well combined.
8. Reserve 1/2 cup of the starchy pasta water before draining the spaghetti.
9. Working quickly off the heat, combine the hot drained spaghetti with the bacon and garlic mixture in the skillet.
10. Pour the egg and cheese mixture over the hot pasta, tossing continuously with tongs to create a creamy sauce that coats every strand.
11. If the sauce appears too thick, gradually add the reserved pasta water 1 tablespoon at a time until reaching your desired consistency.
12. Gently fold in the blanched asparagus pieces, being careful not to break the tender spears.
13. Serve immediately in warmed bowls, garnishing with additional Parmesan and black pepper if desired.

Each bite delivers the luxurious creaminess of perfectly emulsified eggs and cheese clinging to al dente spaghetti, punctuated by the crisp-tender asparagus and salty bacon. The subtle garlic undertones and peppery finish create a sophisticated flavor profile that feels both rustic and refined. For an elegant presentation, twist the spaghetti into neat nests using tongs and artfully arrange the asparagus spears alongside, creating a dish that’s as beautiful as it is delicious.

Pumpkin Spaghetti Carbonara

Zesty autumn flavors transform this classic Italian pasta into a seasonal masterpiece that marries creamy indulgence with earthy sweetness. Pumpkin spaghetti carbonara offers a sophisticated twist on tradition, where velvety pumpkin puree enriches the silken egg sauce while crispy pancetta provides savory counterpoint. This elegant dish captures the essence of fall in every luxurious bite.

Ingredients

• 8 ounces dried spaghetti
• 4 ounces diced pancetta
• 3 farm-fresh large eggs
• 1/2 cup canned pumpkin puree
• 1/2 cup freshly grated Parmesan cheese
• 2 cloves minced garlic
• 1/4 cup heavy cream
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon finely ground black pepper
• 1 tablespoon extra virgin olive oil
• 1 teaspoon kosher salt
• 2 tablespoons chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 ounces dried spaghetti to the boiling water and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat 1 tablespoon extra virgin olive oil in a large skillet over medium heat.
4. Add 4 ounces diced pancetta and cook for 6-8 minutes until crisp and golden brown, stirring frequently.
5. Add 2 cloves minced garlic to the skillet and cook for 1 minute until fragrant but not browned.
6. In a medium bowl, whisk together 3 farm-fresh large eggs, 1/2 cup canned pumpkin puree, 1/2 cup freshly grated Parmesan cheese, 1/4 cup heavy cream, 1/4 teaspoon freshly grated nutmeg, and 1/2 teaspoon finely ground black pepper until smooth.
7. Reserve 1/2 cup pasta water before draining the cooked spaghetti.
8. Immediately transfer the hot drained spaghetti to the skillet with pancetta, working quickly to maintain heat.
9. Remove skillet from heat and pour the egg-pumpkin mixture over the hot pasta, tossing continuously with tongs to coat evenly.
10. Add reserved pasta water 2 tablespoons at a time, tossing until the sauce becomes creamy and clings to the spaghetti.
11. Season with 1 teaspoon kosher salt and adjust consistency with additional pasta water if needed.
12. Garnish with 2 tablespoons chopped fresh parsley and serve immediately.

Outstanding in both texture and flavor, this carbonara boasts a luxuriously creamy sauce that clings perfectly to each strand of pasta. The subtle sweetness of pumpkin balances the salty pancetta while nutmeg adds warm aromatic notes. For an elegant presentation, serve in warmed bowls with extra Parmesan shavings and a sprinkle of toasted pumpkin seeds for contrasting crunch.

Spaghetti Carbonara with Peas and Mint

Meticulously crafted yet wonderfully approachable, this elevated take on spaghetti carbonara brings springtime freshness to the classic Roman dish. The addition of sweet peas and aromatic mint creates a vibrant harmony that dances across the palate. This recipe maintains the luxurious creaminess of traditional carbonara while introducing bright, garden-inspired notes that elevate the entire experience.

Ingredients

– 8 ounces dried spaghetti
– 4 ounces diced pancetta
– 3 large farm-fresh egg yolks
– 1 whole pasture-raised egg
– 1 cup freshly grated Parmigiano-Reggiano cheese
– 1 cup sweet frozen peas
– 2 tablespoons chopped fresh mint leaves
– 2 cloves aromatic garlic, minced
– 1/4 cup rich extra virgin olive oil
– 1 teaspoon freshly cracked black pepper
– 1/2 teaspoon fine sea salt

Instructions

1. Bring a large pot of heavily salted water to a rolling boil over high heat.
2. Add 8 ounces dried spaghetti and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat 1/4 cup rich extra virgin olive oil in a large skillet over medium heat.
4. Add 4 ounces diced pancetta and cook for 5-7 minutes until crispy and golden brown, stirring frequently.
5. Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant but not browned.
6. Add 1 cup sweet frozen peas and cook for 2 minutes until bright green and tender.
7. In a medium bowl, whisk together 3 egg yolks, 1 whole egg, and 1 cup freshly grated Parmigiano-Reggiano until smooth.
8. Reserve 1/2 cup pasta water before draining the cooked spaghetti.
9. Immediately transfer hot spaghetti to the skillet with pancetta and peas, tossing to combine.
10. Remove skillet from heat and let cool for 1 minute to prevent eggs from scrambling.
11. Slowly pour the egg and cheese mixture over the pasta, tossing continuously with tongs.
12. Add reserved pasta water 2 tablespoons at a time until the sauce becomes creamy and coats the spaghetti.
13. Fold in 2 tablespoons chopped fresh mint leaves and 1 teaspoon freshly cracked black pepper.
14. Season with 1/2 teaspoon fine sea salt, adjusting if necessary.
15. Serve immediately in warmed bowls.Delightfully creamy yet surprisingly light, this carbonara offers a perfect textural contrast between the silky sauce and al dente pasta. The sweet peas provide bursts of freshness that complement the salty pancetta, while the mint adds an herbal brightness that cuts through the richness. For an elegant presentation, garnish with additional mint leaves and a snowfall of Parmigiano-Reggiano, perhaps accompanied by a crisp white wine to highlight the dish’s sophisticated balance.

Bacon and Eggplant Spaghetti Carbonara

Bold yet sophisticated, this reinterpretation of carbonara brings together smoky bacon and silky eggplant in a creamy embrace that transforms the classic Italian pasta into an autumnal masterpiece. The rich, savory notes of cured pork belly meld beautifully with the tender, almost buttery texture of roasted eggplant, creating a dish that feels both comforting and elegant. Each twirl of spaghetti captures the essence of this harmonious union, promising a dining experience that is as memorable as it is delicious.

Ingredients

• 8 ounces dried spaghetti
• 4 slices thick-cut applewood smoked bacon, diced
• 1 medium eggplant, cubed into ½-inch pieces
• 2 tablespoons rich extra virgin olive oil
• 3 farm-fresh large eggs
• ½ cup freshly grated Pecorino Romano cheese
• ¼ cup heavy cream
• 2 cloves garlic, minced
• 1 teaspoon freshly cracked black pepper
• ½ teaspoon kosher salt
• 2 tablespoons chopped fresh parsley

Instructions

1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add 8 ounces of dried spaghetti and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat 2 tablespoons of rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
4. Add 4 slices of diced thick-cut applewood smoked bacon and cook for 5-7 minutes until crisp and golden brown, stirring frequently.
5. Using a slotted spoon, transfer bacon to a paper towel-lined plate, leaving rendered fat in the skillet.
6. Add 1 medium cubed eggplant to the hot bacon fat and cook for 8-10 minutes until tender and lightly browned, stirring occasionally.
7. Stir in 2 cloves of minced garlic and cook for 1 minute until fragrant but not browned.
8. In a medium bowl, whisk together 3 farm-fresh large eggs, ½ cup freshly grated Pecorino Romano cheese, ¼ cup heavy cream, 1 teaspoon freshly cracked black pepper, and ½ teaspoon kosher salt until smooth.
9. Reserve ½ cup of pasta cooking water before draining the spaghetti.
10. Immediately transfer hot drained spaghetti to the skillet with eggplant, tossing to combine thoroughly.
11. Remove skillet from heat and quickly pour the egg mixture over the pasta, tossing continuously to create a creamy sauce that coats every strand.
12. If sauce appears too thick, gradually add reserved pasta water 1 tablespoon at a time until desired consistency is reached.
13. Gently fold in cooked bacon and 2 tablespoons of chopped fresh parsley.
14. Serve immediately in warmed bowls.

Velvety strands of pasta cradle the smoky bacon and tender eggplant in a luxuriously creamy sauce that balances richness with subtle earthy notes. The crisp bacon provides satisfying texture contrast against the silky eggplant, while the freshly cracked pepper adds gentle warmth that lingers pleasantly. For an elegant presentation, garnish with additional Pecorino Romano shavings and serve alongside a crisp arugula salad dressed in lemon vinaigrette.

Conclusion

Spaghetti carbonara offers endless delicious possibilities! We hope these 24 variations inspire you to get creative in your kitchen. Try your favorites, leave a comment sharing which recipe you loved most, and don’t forget to pin this article on Pinterest to save these tasty ideas for later. Happy cooking!