18 Creamy Carbonara Sauce Recipes Delicious

There’s something undeniably comforting about a bowl of creamy carbonara, its rich sauce clinging to every strand of pasta. Whether you’re in the mood for a quick weeknight dinner or planning a cozy weekend feast, our roundup of 18 Creamy Carbonara Sauce Recipes is sure to inspire. From classic takes to innovative twists, these dishes promise to delight your taste buds. Let’s dive into the deliciousness!

Classic Spaghetti Carbonara

Craving a creamy, dreamy pasta that’s ready in 20 minutes? Classic Spaghetti Carbonara delivers with its silky sauce and crispy pancetta.

Ingredients

• For the pasta:
  • 1 lb spaghetti
  • 4 quarts water
  • 1 tbsp salt
• For the sauce:
  • 4 large eggs
  • 1 cup grated Pecorino Romano cheese
  • 1 cup grated Parmesan cheese
  • 1 tsp black pepper
• For the pancetta:
  • 8 oz pancetta, diced
  • 1 tbsp olive oil

Instructions

1. Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp salt and 1 lb spaghetti. Cook for 9 minutes, stirring occasionally, until al dente.
2. While pasta cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add 8 oz diced pancetta. Cook for 5 minutes, stirring, until crispy. Remove from heat.
3. In a bowl, whisk 4 large eggs, 1 cup Pecorino Romano, 1 cup Parmesan, and 1 tsp black pepper until smooth.
4. Drain pasta, reserving 1 cup of pasta water. Immediately add hot pasta to the skillet with pancetta.
5. Quickly pour the egg mixture over the pasta, tossing constantly. Add reserved pasta water, 1 tbsp at a time, until sauce is creamy and coats the pasta.
6. Serve immediately, topped with extra cheese and pepper.

This Carbonara is luxuriously creamy with a salty crunch from the pancetta. Try serving it with a sprinkle of red pepper flakes for a spicy kick.

Easy Carbonara with Pancetta and Peas

Whip up this creamy, dreamy carbonara in under 30 minutes—perfect for those nights when you’re craving comfort but short on time. With crispy pancetta and sweet peas, it’s a twist on the classic that’ll have everyone asking for seconds.

Ingredients

• For the pasta: 8 oz spaghetti, 1 tbsp salt
• For the sauce: 2 large eggs, 1/2 cup grated Pecorino Romano, 1/2 cup grated Parmesan, 1/2 tsp black pepper
• For the mix-ins: 4 oz pancetta (diced), 1/2 cup frozen peas

Instructions

1. Bring a large pot of water to a boil over high heat. Add 1 tbsp salt and 8 oz spaghetti, cooking according to package instructions until al dente, about 9 minutes.
2. While pasta cooks, whisk together 2 large eggs, 1/2 cup Pecorino Romano, 1/2 cup Parmesan, and 1/2 tsp black pepper in a medium bowl. Set aside.
3. In a large skillet over medium heat, cook 4 oz diced pancetta until crispy, about 5 minutes. Remove with a slotted spoon, leaving the fat in the pan.
4. Add 1/2 cup frozen peas to the skillet and cook until heated through, about 2 minutes. Tip: Reserve 1/2 cup pasta water before draining for the perfect sauce consistency.
5. Drain pasta and immediately add to the skillet with the peas. Toss to combine.
6. Remove skillet from heat. Quickly stir in the egg mixture and crispy pancetta, tossing constantly to create a creamy sauce. Tip: The residual heat will cook the eggs without scrambling them.
7. If needed, add reserved pasta water 1 tbsp at a time until the sauce reaches your desired consistency. Tip: Serve immediately for the best texture.

Oozing with cheesy goodness and packed with salty pancetta, this carbonara is a bowl of pure bliss. Try topping with an extra sprinkle of Parmesan and a crack of black pepper for an Instagram-worthy finish.

Carbonara with Mushrooms and Garlic

Craving a creamy pasta that packs a punch? This Carbonara with Mushrooms and Garlic twists the classic with earthy flavors and a garlicky kick—ready in under 30 minutes.

Ingredients

• For the pasta:
  • 8 oz spaghetti
  • 1 tbsp salt
• For the sauce:
  • 2 large eggs
  • 1/2 cup grated Parmesan cheese
  • 1/4 tsp black pepper
• For the topping:
  • 4 oz mushrooms, sliced
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 1/4 tsp salt

Instructions

1. Bring a large pot of water to a boil. Add 1 tbsp salt and 8 oz spaghetti. Cook for 8-10 minutes until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, whisk 2 eggs, 1/2 cup Parmesan, and 1/4 tsp black pepper in a bowl. Set aside.
3. Heat 2 tbsp olive oil in a skillet over medium heat. Add 4 oz mushrooms and 1/4 tsp salt. Cook for 5 minutes until golden.
4. Add 2 cloves minced garlic to the skillet. Cook for 1 minute until fragrant.
5. Reduce heat to low. Quickly stir the cooked spaghetti into the skillet. Remove from heat.
6. Pour the egg mixture over the pasta, tossing constantly. Add reserved pasta water 1 tbsp at a time until creamy.
7. Serve immediately, garnished with extra Parmesan and black pepper.

The spaghetti is luxuriously creamy with a slight chew, while the mushrooms add a meaty texture. For a smoky twist, swap Parmesan with aged Gouda.

Vegetarian Carbonara with Zucchini

Ready to twist up your pasta night? This Vegetarian Carbonara swaps guanciale for golden zucchini, keeping it creamy, dreamy, and totally meat-free.

Ingredients

• For the pasta:
  • 8 oz spaghetti
  • 4 quarts water
  • 1 tbsp salt
• For the sauce:
  • 2 medium zucchinis, julienned
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 2 large eggs
  • 1/2 cup grated Parmesan cheese
  • 1/4 tsp black pepper
  • 1/4 tsp salt

Instructions

1. Bring 4 quarts of water to a rolling boil in a large pot. Add 1 tbsp salt and 8 oz spaghetti. Cook for 8-10 minutes until al dente, stirring occasionally.
2. While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 julienned zucchinis and sauté for 5 minutes until slightly golden.
3. Add 3 minced garlic cloves to the skillet. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
4. In a bowl, whisk together 2 eggs, 1/2 cup grated Parmesan, 1/4 tsp black pepper, and 1/4 tsp salt until smooth.
5. Drain the pasta, reserving 1/2 cup of pasta water. Immediately add the hot pasta to the skillet with zucchini.
6. Remove the skillet from heat. Quickly stir in the egg mixture, tossing continuously to coat the pasta. Add reserved pasta water 1 tbsp at a time until the sauce reaches a creamy consistency.
7. Serve immediately, garnished with extra Parmesan and black pepper if desired.

Just like that, you’ve got a bowl of silky, savory carbonara with a fresh zucchini twist. The eggs create a luxe sauce that clings to every strand, while the zucchini adds a subtle sweetness. Try topping with a sprinkle of red pepper flakes for a spicy kick.

Carbonara with Chicken and Sun-Dried Tomatoes

Craving a twist on the classic? This carbonara swaps guanciale for juicy chicken and sun-dried tomatoes, adding a sweet, tangy punch to the creamy pasta.

Ingredients

• For the pasta:
  • 8 oz spaghetti
  • 4 quarts water
  • 1 tbsp salt
• For the chicken:
  • 1 chicken breast, diced
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the sauce:
  • 2 eggs
  • 1/2 cup grated Parmesan
  • 1/4 cup sun-dried tomatoes, chopped
  • 1/4 tsp black pepper
  • 1/4 cup pasta water

Instructions

1. Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp salt and 8 oz spaghetti. Cook for 8-10 minutes until al dente. Reserve 1/4 cup pasta water before draining.
2. While pasta cooks, heat 1 tbsp olive oil in a skillet over medium-high heat. Add diced chicken, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 5-7 minutes until golden and cooked through. Remove from heat.
3. In a bowl, whisk 2 eggs, 1/2 cup grated Parmesan, and 1/4 tsp black pepper. Slowly whisk in 1/4 cup pasta water to temper the eggs.
4. Return drained pasta to the pot. Off the heat, quickly stir in the egg mixture, chicken, and 1/4 cup sun-dried tomatoes. The residual heat will cook the eggs into a creamy sauce.
5. Serve immediately. The sauce should cling to each strand, with the sun-dried tomatoes offering bursts of flavor. Try topping with extra Parmesan and a sprinkle of red pepper flakes for heat.

Savor the creamy, cheesy goodness with a hint of sweetness from the tomatoes. Perfect for a quick dinner that feels gourmet.

Carbonara with Shrimp and Lemon Zest

Alright, let’s dive straight into making this creamy, zesty twist on a classic that’ll have your taste buds dancing. Carbonara gets a fresh upgrade with succulent shrimp and a bright kick of lemon zest—perfect for those nights when you’re craving something indulgent yet effortlessly chic.

Ingredients

• For the pasta: 8 oz spaghetti, 1 tbsp salt
• For the shrimp: 1/2 lb large shrimp (peeled and deveined), 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper
• For the sauce: 2 large eggs, 1/2 cup grated Parmesan cheese, 1/2 tsp black pepper, 1 tbsp lemon zest
• For finishing: 2 tbsp chopped parsley

Instructions

1. Bring a large pot of water to a boil over high heat. Add 1 tbsp salt and 8 oz spaghetti. Cook for 8-10 minutes until al dente, stirring occasionally. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1/2 lb shrimp, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
3. In a bowl, whisk together 2 large eggs, 1/2 cup grated Parmesan, 1/2 tsp black pepper, and 1 tbsp lemon zest. Slowly whisk in 1/4 cup reserved pasta water to temper the eggs.
4. Reduce skillet heat to low. Add drained spaghetti and shrimp back to the skillet. Quickly pour the egg mixture over, tossing constantly for 1-2 minutes until the sauce thickens. Add more pasta water if needed for creaminess.
5. Remove from heat. Garnish with 2 tbsp chopped parsley and extra lemon zest if desired.

Just like that, you’ve got a dish that’s creamy with a perfect bite, the shrimp adding a sweet contrast to the sharp Parmesan and zesty lemon. Serve it straight from the skillet for that rustic, shareable vibe or plate it up with a crisp white wine for a dinner that feels straight out of a seaside trattoria.

Carbonara with Bacon and Egg Yolks

Perfect for when you’re craving something rich and comforting without the fuss—this carbonara swaps guanciale for bacon and keeps it luxe with egg yolks only.

Ingredients

• For the pasta: 12 oz spaghetti, 1 tbsp salt
• For the sauce: 4 egg yolks, 1/2 cup grated Pecorino Romano, 1/2 cup grated Parmesan, 1/2 tsp black pepper
• For the bacon: 6 oz thick-cut bacon, diced

Instructions

1. Bring a large pot of water to a boil. Add 1 tbsp salt and cook spaghetti according to package instructions until al dente, about 9 minutes.
2. While pasta cooks, whisk egg yolks, Pecorino Romano, Parmesan, and black pepper in a medium bowl until smooth.
3. In a large skillet over medium heat, cook diced bacon until crispy, about 5 minutes. Remove skillet from heat.
4. Reserve 1/2 cup pasta water, then drain spaghetti. Immediately add hot pasta to the skillet with bacon.
5. Quickly pour the egg mixture over the pasta, tossing constantly. Add reserved pasta water a little at a time until the sauce is creamy and coats the pasta.
6. Serve immediately, garnished with extra grated cheese and black pepper if desired.

Rich and velvety, this carbonara clings to every strand of pasta with a smoky bacon punch. Try topping with a poached egg for an extra decadent twist.

Carbonara with Truffle Oil and Parmesan

Craving a dish that screams luxury but is deceptively simple? This carbonara upgrades with truffle oil and parmesan for an unforgettable twist.

Ingredients

• For the pasta:
  • 8 oz spaghetti
  • 4 quarts water
  • 1 tbsp salt
• For the sauce:
  • 2 large eggs
  • 1/2 cup grated parmesan cheese
  • 1/4 tsp black pepper
• For finishing:
  • 2 tbsp truffle oil
  • 1/4 cup grated parmesan cheese
  • 2 tbsp chopped parsley

Instructions

1. Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp salt.
2. Add 8 oz spaghetti to the boiling water. Cook for 8-10 minutes until al dente, stirring occasionally.
3. While pasta cooks, whisk 2 large eggs, 1/2 cup grated parmesan, and 1/4 tsp black pepper in a bowl. Tip: Ensure the eggs are at room temperature to prevent scrambling when mixed with hot pasta.
4. Drain the pasta, reserving 1/2 cup of pasta water.
5. Immediately add the hot pasta to the egg mixture, tossing quickly to coat. Tip: The heat from the pasta will cook the eggs safely, creating a creamy sauce.
6. Gradually add reserved pasta water, 1 tbsp at a time, until the sauce reaches desired consistency.
7. Drizzle with 2 tbsp truffle oil and sprinkle with 1/4 cup grated parmesan. Toss to combine.
8. Garnish with 2 tbsp chopped parsley before serving. Tip: For an extra touch, serve with a truffle oil drizzle on top.

Silky pasta meets the earthy depth of truffle oil, while parmesan adds a salty kick. Serve it in warmed bowls to keep it luxuriously creamy longer.

Carbonara with Spinach and Ricotta

Zesty and creamy, this twist on classic carbonara swaps out the usual for a veggie-packed, cheese-loaded delight. **Whip it up** in under 30 minutes for a weeknight win.

Ingredients

• For the pasta:
  • 8 oz spaghetti
  • 1 tbsp salt
• For the sauce:
  • 2 large eggs
  • 1/2 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1/2 tsp black pepper
• For the spinach and garnish:
  • 2 cups fresh spinach
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/4 tsp red pepper flakes

Instructions

1. **Boil** spaghetti in a large pot of salted water until al dente, about 9 minutes. Reserve 1/2 cup pasta water, then drain.
2. **Whisk** eggs, ricotta, Parmesan, and black pepper in a bowl until smooth. Tip: Room temperature eggs blend easier.
3. **Heat** olive oil in a large skillet over medium. **Add** garlic and red pepper flakes, cooking until fragrant, about 30 seconds.
4. **Toss** in spinach, stirring until just wilted, about 1 minute. Remove skillet from heat.
5. **Combine** hot pasta, egg mixture, and spinach in the skillet. **Toss** quickly, adding reserved pasta water as needed to create a creamy sauce. Tip: The heat from the pasta cooks the eggs safely.
6. **Serve** immediately, garnished with extra Parmesan. Tip: For a smoky twist, top with crispy pancetta.

Silky sauce clings to every strand, with pops of fresh spinach and a slight kick from red pepper. **Plate it** with a drizzle of olive oil and a sprinkle of extra Parmesan for Instagram-worthy vibes.

Carbonara with Roasted Garlic and Herbs

Here’s how to whip up a Carbonara that’ll make your taste buds dance—roasted garlic and herbs take it to the next level.

Ingredients

• For the pasta: 12 oz spaghetti, 1 tbsp salt
• For the sauce: 4 large eggs, 1 cup grated Pecorino Romano, 1 cup grated Parmesan, 1 tsp black pepper
• For the roasted garlic and herbs: 1 head garlic, 2 tbsp olive oil, 1 tbsp chopped rosemary, 1 tbsp chopped thyme
• For the garnish: 1/4 cup chopped parsley

Instructions

1. Preheat your oven to 400°F. Cut the top off the garlic head, drizzle with olive oil, wrap in foil, and roast for 30 minutes until soft.
2. Boil spaghetti in salted water according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
3. Squeeze roasted garlic into a bowl, mash with herbs, and set aside.
4. Whisk eggs, Pecorino, Parmesan, and black pepper in a bowl until smooth.
5. Toss hot pasta with the egg mixture quickly to create a creamy sauce. Use reserved pasta water to adjust consistency.
6. Stir in the roasted garlic and herb mix until evenly distributed.
7. Garnish with parsley and serve immediately.

Zesty and creamy, this Carbonara boasts a smoky depth from the roasted garlic. Try serving it with a crispy side salad for contrast.

Carbonara with Sausage and Caramelized Onions

Make your taste buds dance with this twist on classic carbonara. **Crispy sausage** and **sweet caramelized onions** take it to the next level.

Ingredients

• For the pasta: 12 oz spaghetti, 1 tbsp salt
• For the sauce: 3 large eggs, 1 cup grated Pecorino Romano, 1/2 cup grated Parmesan, 1/2 tsp black pepper
• For the toppings: 1/2 lb Italian sausage (casings removed), 1 large onion (thinly sliced), 2 tbsp olive oil, 1/4 tsp salt

Instructions

1. **Boil** spaghetti in a large pot of salted water (1 tbsp salt) until al dente, about 8 minutes. Reserve 1/2 cup pasta water, then drain.
2. **Heat** olive oil in a large skillet over medium heat. Add sausage, breaking it into small pieces with a spoon. Cook until browned, about 5 minutes. Remove with a slotted spoon.
3. **Add** onions and 1/4 tsp salt to the same skillet. Cook, stirring occasionally, until deeply golden, about 15 minutes. Tip: Low and slow is key for perfect caramelization.
4. **Whisk** eggs, Pecorino, Parmesan, and pepper in a bowl. Tip: Room temp eggs blend smoother into the sauce.
5. **Toss** hot pasta with the egg mixture quickly to create a creamy sauce. Add reserved pasta water 1 tbsp at a time if needed.
6. **Stir** in sausage and onions. Serve immediately. Tip: Garnish with extra Parmesan for a salty kick.

You’ll love the **creamy texture** against the **crunchy sausage bits**. Try topping with a fried egg for an extra-rich breakfast twist.

Carbonara with Asparagus and Prosciutto

Overwhelm your taste buds with this twist on classic carbonara—creamy, crispy, and fresh all at once. Perfect for when you crave comfort with a side of sophistication.

Ingredients

• For the pasta:
  • 8 oz spaghetti
  • 1 tbsp salt
• For the sauce:
  • 2 large eggs
  • 1/2 cup grated Pecorino Romano cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 tsp black pepper
• For the add-ins:
  • 1/2 lb asparagus, trimmed and cut into 1-inch pieces
  • 2 oz prosciutto, thinly sliced
  • 1 tbsp olive oil

Instructions

1. Bring a large pot of water to a boil. Add 1 tbsp salt and 8 oz spaghetti. Cook for 8-10 minutes until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, whisk 2 eggs, 1/2 cup Pecorino Romano, 1/2 cup Parmesan, and 1/2 tsp black pepper in a bowl. Set aside.
3. Heat 1 tbsp olive oil in a large skillet over medium heat. Add 2 oz prosciutto; cook until crispy, about 2 minutes per side. Remove and set aside.
4. In the same skillet, add 1/2 lb asparagus. Sauté for 3-4 minutes until bright green and tender.
5. Reduce heat to low. Quickly toss the cooked spaghetti with the egg mixture, adding reserved pasta water 1 tbsp at a time until creamy.
6. Fold in asparagus and crumbled prosciutto. Serve immediately.

A silky sauce clings to every strand, while the asparagus adds a crisp contrast. Try topping with an extra sprinkle of cheese and a crack of black pepper for Instagram-worthy flair.

Carbonara with Artichokes and Olives

Yum! Elevate your pasta game with this twist on classic carbonara. Creamy, salty, and packed with flavor, it’s a weeknight hero.

Ingredients

• For the pasta:
  • 8 oz spaghetti
  • 1 tbsp salt
• For the sauce:
  • 2 large eggs
  • 1/2 cup grated Pecorino Romano
  • 1/2 cup grated Parmesan
  • 1/2 tsp black pepper
• For the mix-ins:
  • 1/2 cup artichoke hearts, chopped
  • 1/4 cup Kalamata olives, sliced
  • 2 cloves garlic, minced
  • 2 tbsp olive oil

Instructions

1. Bring a large pot of water to a boil. Add 1 tbsp salt and 8 oz spaghetti. Cook for 8-10 minutes until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, whisk 2 eggs, 1/2 cup Pecorino, 1/2 cup Parmesan, and 1/2 tsp black pepper in a bowl. Set aside.
3. Heat 2 tbsp olive oil in a large skillet over medium. Add 2 cloves minced garlic, sauté for 30 seconds until fragrant.
4. Add 1/2 cup chopped artichokes and 1/4 cup sliced olives to the skillet. Cook for 2-3 minutes until warmed through.
5. Reduce heat to low. Quickly toss the drained pasta with the egg mixture, adding reserved pasta water 1 tbsp at a time until creamy.
6. Combine pasta with the artichoke mixture in the skillet. Stir gently to mix. Serve immediately.

This dish boasts a silky texture with a punch of briny olives and tender artichokes. Try topping with extra Parmesan and a sprinkle of red pepper flakes for a spicy kick.

Carbonara with Smoked Salmon and Dill

Let’s twist a classic! Carbonara gets a luxe upgrade with smoky salmon and fresh dill—creamy, dreamy, and ready in 20.

Ingredients

• For the pasta:
  • 8 oz spaghetti
  • 1 tbsp salt
• For the sauce:
  • 2 large eggs
  • 1/2 cup grated Parmesan cheese
  • 1/4 tsp black pepper
• For the salmon and garnish:
  • 4 oz smoked salmon, chopped
  • 1 tbsp fresh dill, chopped
  • 1 tbsp olive oil

Instructions

1. Bring a large pot of water to a boil. Add 1 tbsp salt and 8 oz spaghetti. Cook for 9 minutes, stirring occasionally, until al dente.
2. While pasta cooks, whisk 2 large eggs, 1/2 cup Parmesan, and 1/4 tsp black pepper in a bowl. Set aside.
3. Heat 1 tbsp olive oil in a large pan over medium heat. Add 4 oz smoked salmon; cook for 2 minutes until slightly crispy.
4. Drain pasta, reserving 1/2 cup pasta water. Immediately add hot pasta to the pan with salmon.
5. Remove pan from heat. Quickly stir in the egg mixture, tossing constantly to create a creamy sauce. Add reserved pasta water 1 tbsp at a time if needed.
6. Garnish with 1 tbsp fresh dill and extra Parmesan. Serve immediately.

Bold flavors meet silky textures in this dish. The smoked salmon adds a rich depth, while the dill brightens every bite. Try topping with a poached egg for extra decadence.

Carbonara with Butternut Squash and Sage

Absolutely nobody asked for a carbonara twist, but here we are—mixing creamy pasta with sweet butternut squash and earthy sage. **Bold move.**

Ingredients

• For the pasta: 12 oz spaghetti, 1 tbsp salt
• For the squash: 2 cups butternut squash (1/2-inch cubes), 2 tbsp olive oil, 1/2 tsp salt
• For the sauce: 3 large eggs, 1 cup grated Pecorino Romano, 1/2 tsp black pepper, 1/4 cup chopped fresh sage
• For finishing: 4 oz pancetta (diced), 2 garlic cloves (minced)

Instructions

1. Preheat oven to 400°F. Toss butternut squash with olive oil and salt on a baking sheet. Roast for 25 minutes until edges caramelize.
2. Bring a large pot of water to a boil. Add spaghetti and salt; cook for 8 minutes until al dente. Reserve 1/2 cup pasta water.
3. Whisk eggs, Pecorino Romano, black pepper, and sage in a bowl. Set aside.
4. Cook pancetta in a skillet over medium heat for 5 minutes until crispy. Add garlic; sauté for 30 seconds.
5. Drain spaghetti; immediately toss with pancetta mixture. Remove from heat.
6. Quickly stir in egg mixture and reserved pasta water. The residual heat will cook the eggs into a silky sauce.
7. Gently fold in roasted butternut squash. Serve immediately.

Lusciously creamy with a hint of sweetness, this carbonara is a fall fantasy. Try topping with extra sage or a sprinkle of chili flakes for a kick.

Carbonara with Broccoli and Pine Nuts

Kick your pasta night up a notch with this twist on classic carbonara. Creamy, crunchy, and utterly irresistible—this dish is a flavor bomb waiting to explode in your mouth.

Ingredients

• For the pasta: 8 oz spaghetti, 1 tbsp salt
• For the sauce: 2 large eggs, 1/2 cup grated Parmesan cheese, 1/4 tsp black pepper
• For the toppings: 1 cup broccoli florets, 1/4 cup pine nuts, 2 tbsp olive oil

Instructions

1. Bring a large pot of water to a boil. Add 1 tbsp salt and 8 oz spaghetti. Cook for 8-10 minutes until al dente. Tip: Reserve 1/2 cup pasta water before draining.
2. While pasta cooks, whisk 2 large eggs, 1/2 cup Parmesan, and 1/4 tsp black pepper in a bowl. Set aside.
3. In a skillet, heat 2 tbsp olive oil over medium heat. Add 1 cup broccoli florets and sauté for 3-4 minutes until bright green. Tip: Don’t overcook—broccoli should stay crisp.
4. Add 1/4 cup pine nuts to the skillet. Toast for 1-2 minutes until golden. Remove from heat.
5. Drain pasta and immediately toss with the egg mixture. Stir quickly to coat the pasta without scrambling the eggs. Tip: Use reserved pasta water to adjust consistency if needed.
6. Fold in the broccoli and pine nuts. Serve immediately.

Al dente spaghetti cloaked in a velvety egg sauce, studded with vibrant broccoli and buttery pine nuts. Try topping with extra Parmesan and a drizzle of olive oil for an Instagram-worthy finish.

Carbonara with Cauliflower and Crispy Breadcrumbs

Oozing with creamy goodness, this twist on classic carbonara swaps pasta for roasted cauliflower, topped with golden, crunchy breadcrumbs for that irresistible texture.

Ingredients

• For the cauliflower:
  • 1 large head cauliflower, cut into florets
  • 2 tbsp olive oil
  • 1/2 tsp salt
• For the sauce:
  • 3 large eggs
  • 1/2 cup grated Parmesan cheese
  • 1/2 tsp black pepper
• For the breadcrumbs:
  • 1/2 cup panko breadcrumbs
  • 1 tbsp olive oil
  • 1/4 tsp garlic powder
• For garnish:
  • 2 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 400°F. Toss cauliflower florets with 2 tbsp olive oil and 1/2 tsp salt on a baking sheet. Roast for 25 minutes, flipping halfway, until edges are crispy.
2. While cauliflower roasts, whisk together eggs, Parmesan, and black pepper in a bowl. Set aside.
3. In a small pan over medium heat, combine panko, 1 tbsp olive oil, and garlic powder. Toast for 3-4 minutes, stirring constantly, until golden brown. Remove from heat.
4. Once cauliflower is done, quickly toss it in the egg mixture off the heat—the residual warmth will cook the eggs into a creamy sauce.
5. Divide among plates, top with crispy breadcrumbs and fresh parsley.

Lusciously creamy with a satisfying crunch, this dish is a textural dream. Serve it straight from the pan for a rustic, family-style meal that’s sure to impress.

Carbonara with Eggplant and Basil

Forget everything you know about carbonara—this eggplant and basil twist is a game-changer. **Creamy**, **smoky**, and **fresh**, it’s the pasta dish you’ll crave all summer.

Ingredients

• For the pasta:
  • 8 oz spaghetti
  • 1 tbsp salt
• For the sauce:
  • 2 large eggs
  • 1/2 cup grated Pecorino Romano cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 tsp black pepper
• For the eggplant and basil:
  • 1 medium eggplant, diced into 1/2-inch cubes
  • 2 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 cup fresh basil leaves, chopped

Instructions

1. Bring a large pot of water to a boil. Add 1 tbsp salt and the spaghetti. Cook for 8-10 minutes until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add diced eggplant and 1/4 tsp salt. Cook for 5-7 minutes, stirring occasionally, until golden and tender.
3. In a bowl, whisk together eggs, Pecorino Romano, Parmesan, and black pepper until smooth.
4. Reduce skillet heat to low. Quickly toss the hot pasta with the eggplant, then remove from heat. Immediately stir in the egg mixture, adding reserved pasta water 1 tbsp at a time until creamy.
5. Fold in chopped basil and serve immediately.

**Tip:** For extra smokiness, grill the eggplant instead of sautéing. **Tip:** Always toss the pasta off the heat to avoid scrambling the eggs. **Tip:** Use freshly grated cheese for the smoothest sauce.

Outrageously creamy with a hint of crunch from the eggplant, this carbonara is a textural dream. Serve it with a sprinkle of extra basil and a drizzle of olive oil for Instagram-worthy vibes.

Conclusion

We hope this roundup of 18 creamy carbonara sauce recipes inspires your next pasta night! Each dish promises comfort and flavor, perfect for any home cook in North America. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article to your Pinterest board for easy access. Happy cooking!