This take on Stanley Tucci’s pasta carbonara is simple, creamy, and full of flavor—all without relying on meat. The rich sauce is made from eggs, cheese, and pasta water, resulting in a satisfying and elegant dish that highlights technique and quality ingredients.

Why You’ll Love This Recipe

I enjoy how this version keeps everything I love about carbonara—the silky texture, the bold, savory flavor, and the simplicity—without needing any meat. The egg yolks and cheese come together to form a naturally creamy sauce, and with a touch of seasoning and proper timing, the result is comforting and indulgent.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Spaghetti
Egg yolks
Pecorino Romano, finely grated
Olive oil
Salt
Freshly cracked black pepper

Directions

Bring a pot of salted water to a boil and cook the spaghetti until al dente.
While the pasta cooks, gently heat a bit of olive oil in a pan, then remove from heat.
In a bowl, whisk the egg yolks with grated Pecorino, a pinch of salt, and plenty of black pepper until smooth.
Reserve about ½ cup of the pasta water, then drain the spaghetti.
Toss the pasta with the warm olive oil in a large bowl or pot.
Remove from heat, and quickly stir in the egg and cheese mixture.
Add splashes of reserved pasta water as needed to create a smooth, creamy sauce.
Serve immediately with more cheese and pepper on top.

Servings and timing

Servings: 4
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Variations

I sometimes add a pinch of smoked paprika or black garlic for a deeper flavor.
A spoonful of miso paste blended into the cheese mixture adds extra umami.
Swapping spaghetti for another pasta like rigatoni or linguine can give the dish a new feel.

Storage / Reheating

Leftovers go into an airtight container and keep well in the fridge for up to one day. To reheat, I warm the pasta slowly in a pan with a splash of water, stirring constantly to keep the sauce smooth.

FAQs

How do I keep the sauce from scrambling?

I make sure the pasta is off the heat before mixing in the eggs and cheese, and I stir quickly while adding a bit of pasta water to help create a smooth sauce.

What’s the best cheese to use?

Pecorino Romano adds sharpness and saltiness. I always grate it fresh for the best flavor and texture.

Can I use whole eggs?

Yes, but I find yolks alone give a creamier, richer result. Whole eggs make a lighter sauce.

How do I get the sauce to thicken just right?

I stir constantly and add pasta water a little at a time. If needed, I briefly set the bowl over a pot of hot water and stir until it reaches the right consistency.

What kind of pasta works best?

I like using spaghetti, but fettuccine, bucatini, or even short pasta like rigatoni all work beautifully.

Conclusion

This version of pasta carbonara proves that with just a few good ingredients and careful steps, I can enjoy a creamy, flavorful, and satisfying dish without needing anything extra. It’s quick, comforting, and always a favorite at the table.