Carbonara Sauce Recipe with Milk
Craving comfort in every bite? This carbonara sauce recipe with milk offers a heartwarming twist on the classic—creamy, rich, and irresistibly smooth without the heaviness of cream. Perfect for busy weeknights or cozy dinners, it’s a soul-satisfying dish that brings simplicity and indulgence together in one delightful bowl.
Equipment
- 1 Large Pot For boiling pasta
- 1 Medium Saucepan To prepare and mix the carbonara sauce
- 1 Mixing Bowl For whisking eggs, milk, and cheese
- 1 Tongs or Pasta Fork To mix pasta with the sauce evenly
- 1 Whisk Essential for blending eggs and milk smoothly
- 1 Colander To drain the pasta (reserve pasta water if needed)
- 1 Grater For freshly grating Parmesan or Pecorino cheese
- 1 Measuring Cups & Spoons For accurately measuring milk, cheese, salt, and pepper
- 1 Knife To chop garlic or bacon/pancetta if using
- 1 Cutting board To safely prep ingredients
Ingredients
- 200 grams Spaghetti Or any pasta of your choice
- 2 Eggs Use large, fresh eggs
- 1/2 cup Milk Whole milk recommended for creamier texture
- 1/2 cup Parmesan Cheese Freshly grated; can substitute Pecorino Romano
- 100 grams Bacon or Pancetta Diced; for a vegetarian option, use mushrooms or omit
- 1 clove Garlic Optional; finely minced
- to taste Salt For seasoning pasta water and sauce
- to taste Black Pepper Freshly cracked for best flavor
- 1/4 cup Pasta Water Reserved from boiling pasta; helps emulsify the sauce
Instructions
- Boil the Pasta Fill a large pot with water, add a generous pinch of salt, and bring it to a boil. Add the spaghetti and cook according to the package instructions until al dente. Before draining, carefully reserve about ¼ cup of the pasta water—this starchy water will help bind the sauce later.
- Cook the Bacon or Pancetta While the pasta is cooking, place your diced bacon or pancetta in a medium saucepan over medium heat. Cook until it’s golden, slightly crispy, and aromatic. If you're using garlic, add it in during the last minute of cooking to prevent burning. Once done, turn off the heat and let it rest.
- Whisk the Sauce BaseIn a separate bowl, crack the eggs and whisk them well. Add the milk and grated Parmesan cheese, mixing until smooth and creamy. This is the heart of your carbonara—rich, silky, and flavorful without using cream.
- Combine Everything Gently Once the pasta is drained, quickly return it to the warm pot (off the heat). Immediately pour in the egg-milk-cheese mixture, tossing quickly with tongs or a pasta fork. Add the cooked bacon and a splash of the reserved pasta water, continuing to toss until the sauce thickens and clings to the noodles. The heat from the pasta will gently cook the eggs, creating that luscious, creamy texture.
- Season and Serve Taste and adjust with salt and freshly cracked black pepper. Serve hot, topped with extra Parmesan if desired. This dish is best enjoyed fresh—creamy, comforting, and made with love.