Spaghetti Carbonara
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The easiest pasta dish you will ever make with just 5 ingredients in 15 min, loaded with Parmesan and crisp bacon goodness!
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This is one of those dishes that comes together in 15 minutes or less with just 5 simple ingredients – spaghetti, bacon, garlic, Parmesan and eggs. A lightening fast weeknight meal yet still fancy enough for date night or weekend company. And if you’re skeptical about the raw eggs, have no fear! It actually gets cooked through completely from the residual heat. Just be sure to work quickly so you don’t end up with scrambled eggs (not that scrambled eggs would be the worst thing in the world here).
reasons to make carbonara
- Weeknight superhero made in less than 30 min
- Super short ingredient list, most of which you probably have on hand
- Restaurant-worthy rich, silky, velvety pasta dinner the whole family can enjoy
what is carbonara
Carbonara is an Italian dish typically made with pasta (most commonly spaghetti), eggs, guanciale (cured pork), hard cheese, salt and pepper.
Carbonara versus alfredo
Carbonara is made with eggs as its primary thickening agent whereas alfredo uses butter and heavy cream for a more richer, creamier consistency.
Ingredients
Spaghetti
Spaghetti pasta is typically used in carbonara as its long strands can easily soak up the silky, creamy goodness but linguine, fettuccine or bucatini can be used as well.
Eggs
Room temperature eggs are key here! It serves as a thickening agent without scrambling, binding with the fat from the bacon (or pancetta) and creating that favorited smooth, silky sauce.
Parmesan
Use hard cheese such as pecorino romano or Parmesan. Pre-packaged cheese contains anti-caking agents that can hinder their ability to melt smoothly. Freshly and finely grated cheese is best here, adding a handful at a time for a smooth consistency.
Bacon
Bacon is more readily available but pancetta or guanciale can also be used for a more authentic carbonara.
Garlic
Although garlic is not traditionally used in carbonara, it will add a lovely boost of flavor.
Parsley
Add your finishing touches with a sprinkle of fresh parsley (or basil).
tips and tricks for success
- Use room temperature eggs. Using room temperature eggs will ensure a smooth, well-emulsified silky consistency (cold eggs can seize when added to hot pasta). To quickly bring eggs to room temperature, place the eggs in a bowl of warm water for about 10 minutes. According to the USDA, eggs should not be left at room temperature for over 2 hours.
- Make it richer. For an even richer, creamier consistency, use egg yolks only.
- Lower the heat. Working quickly over low heat, stir in the egg mixture, allowing the residual heat from the pasta to cook the eggs gently to yield that velvety, silky sauce. Remove the pan from heat if needed.
- Reserve pasta water. Thanks to the starch in the pasta water, this will help the sauce stick to the pasta as well as thicken the sauce for extra creaminess.
- Halve the recipe. If cooking for 2, say for date night or a romantic night in, this recipe halves very well. Utilize the same cooking time with a smaller cast iron skillet.
Tools For This Recipe
Large cast iron skillet
Spaghetti Carbonara: Frequently Asked Questions
Spaghetti is a classic choice for carbonara but linguine, fettuccine or bucatini are all great alternatives.
One of the most common reason for scrambled eggs in carbonara is cooking at a high temperature. Lower the heat and add the egg mixture into the center of the skillet over the pasta, avoiding the edges, tossing immediately and quickly to avoid overcooking and scrambling.
Spaghetti carbonara is best served immediately but leftovers can be stored in an airtight container in the fridge for 2-3 days, adding a splash of water when reheating (to loosen if needed).
Spaghetti Carbonara
Ingredients
- 8 ounces spaghetti
- 2 large eggs, at room temperature
- ½ cup freshly grated Parmesan
- 4 slices bacon, diced
- 4 cloves garlic, minced
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
Equipment
Instructions
- In a large pot of boiling salted water, cook pasta according to package instructions; reserve 1/2 cup water and drain well.
- In a small bowl, whisk together eggs and Parmesan; set aside.
- Heat a large cast iron skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes; reserve excess fat.
- Stir in garlic until fragrant, about 1 minute. Reduce heat to low.
- Working quickly, stir in pasta and egg mixture, and gently toss to combine; season with salt and pepper, to taste. Add reserved pasta water, one tablespoon at a time, until desired consistency is reached.
- Serve immediately, garnished with parsley, if desired.
Video
Did you make this recipe?
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Thought this tasted great with great flavor.
Can’t go wrong with this recipe – so easy and delicious!
What does the eggs actually do? Is it necessary?
The egg is what makes the sauce. Would not be carbonara without it. Would not have the same creamy consistency.
It’s perfect, I added frozen peas only because I hate most green veggies and it’s the only way I’ll eat them. No changes needed!
I think this could be good. However, putting the noodle la in before making the carbonara makes it difficult to temper the eggs in a silky consistency. I disagree with that step. Next time I’ll make the sauce and then add the noodles. Also adding sound dried tomatoes for visual interest.
Amazing! I added some mushrooms and spinach and it was perfect.
My first time making carbonara and it turned out delicious! I think I coukd have added mor pasta water but it was delicious none the less! Thank you for sharing this very easy to follow recipe.
we like it
I made the recipe, and it came together well with no problems. But my wife complained about a bitter flavor in the sauce. I’m thinking maybe the bacon was a little overdone, but she said no. I know the garlic was not overdone. I did use the pregrated parmesan that comes in the green cylinder containers from the grocery store instead of fresh grated. Any thoughts? I tried searching here, but didn’t find a way to search the comments.
Defender, fresh Parmesan and grated have a different taste. Fresh will have a deep flavor and it melts better than grated I would try it again with fresh Parmesan cheese. I think you’ll see a difference for sure.
The pasta water is salty. Don’t add salt before you’ve added the ½ cup of pasta water. The salty bacon, cheese and water is probably more than sufficient.
This was super easy to follow and ended up tasting SOOO good. I totally recommend!
This recipe is so amazing! And so simple! Only thing I added….instead of parsley, I used fresh basil to top it. So so so goooodddd!
This was so tasty and very easy to make for a novice chef like myself. I cut the recipe in half because it’s only me and my son, and it was the perfect amount.
Damn delicious, damn easy to make, and before you know it my boys cleaned out the damn pot… thanks for this recipe – it is officially a family favorite
Can you use maple bacon in this recipe? I am want to make it tonight!
This is a delicious recipe, thank you. It is also very easy. Looking forward to making it again.
I’ve made this so many times, it’s become a staple at our house. What more can I say, we LOVE this. Quick, easy, delicious.
I too am allergic to chicken eggs but duck eggs are fine, it’s a different protein.
Trying this recipe tonight.
fabulous, straightforward and show stopping. even more delicious if you take more time to caramelize thinly-sliced onions with the bacon, add sliced peppers mushrooms. I’ve made this twice, and it makes even more delicious leftovers.
Then it’s no longer carbonara but something else with bacon in it.
Not to be a total stickler (some would say no to garlic in carbonara) but your comment made me laugh. Some dishes have a name for a reason. Carbonara means carbonara, not pasta with veggies.
Easiest and tastiest carbonara I’ve ever made!