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
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I just made this for dinner tonight and it was so delicious! I added onions and serrano peppers for flavor and spice. Will definitely make this again <3 THANKS FOR THE AMAZING RECIPE.
I just made this and I cannot believe how easy it is andado good! I’m a bad cook so I also don’t believe I made something delicious!! (And did not have scramble eggs
has anyone tried it without the eggs? My son cant have eggs, is there anything else that can be used instead??
Try 1/2 cup fat free half and half instead? Just going off another recipe I have that uses peas and thyme but no egg. My daughter is anaphylactic to eggs, so I’m trying this tonight without eggs!
“Fat-free” half & half? Must be something highly processed. Real half & half has cream in it. Either is probably high in carbs (sugar) & real heavy cream is much better/healthier.
Made this for dinner, amazing, simple + easy. Thanks for the recipe.
Hi! all your recipes look delicious! (great pics too btw). I am going to try quite a few of them or maybe most of them!
Iove the recipes and photos thank-you. I plan on trying the carbonara tonight. I do have one other question? I’m looking for someone to shoot food photos. Is this something you do or do you use someone else to take them? Very interested in any help .
Thanks
Ben
All the photography here is shot by me.
This was a great recipe. It came out just perfect. I look forward to following some other recipes as well.
hi, don’t you need cream for this recipe? 🙂
Nope, no cream needed here.
Just made this for dinner and it was delicious – the best carbonara recipe I’ve tried by far! I added some chicken (just because I had it ready to use in something) and it all came together perfectly 🙂
Just wanted to say ever since I made your Southwestern Quinoa Bake, I whole-heartedly trust all your recipes to be delicious and have cooked a few now. I made this as my lunch for the week and it’s so good! I think I let too much time in between tempering the eggs & finally adding it into the skillet with the pasta, so I had teeny bits of the egg cooking, but it tasted great anyways!
I subbed whole wheat spaghetti instead, threw in 3/4 c. of frozen peas that I blanched in the pasta water, and scooped out most of the bacon grease so it was a thin coat! Thank you Chungah!!!
This is one of the best pasta dishes I’ve ever made. It was so easy and I can’t wait to make it again! Absolutely delicious. I didn’t have any problems with the eggs scrambling like some have experienced when making this.
measurements need too double this recipe?
Emma, if you want to double the recipe, you can multiply all measurements by 2.
I have to admit I was skeptical about the eggs but this was fabulous!! I added other veggies we had in hand and serves with a salad. The sauce was rich and so yummy. Thanks for another great recipe!
Made this for dinner tonight and it was amazing!!! The kids even loved it. It was quick and easy to make and I always have the ingredients on hand so it’s an easy go to meal.
BIG SUCCESS! This evening I made this recipe according to your guidelines, and it was so awesome that I felt I had to write it here. My husband and I enjoyed a lot, and it reminded me so much the ones I had during my trip to Rome. Thanks , great blog!
My fav dish is this….Thanks for sharing this recipe.
Simon
I like the spicy, so used Jalepeno bacon. Delicious
Wonderfully easy and delish recipe! Everyone in the house loved it! WIll be using this quite often! Thanks!
Loved the carbonara receipe. It took me 15 minutes and it was great!!
Very yummy. I had to sub pepperoni as I was out of bacon and then supplemented the last of my Parmesan with cheddar. One kid devoured it, the picky eater opted for eggs. Oh well I loved it!