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Spaghetti Carbonara - Easiest pasta dish using only 5 ingredients. Pasta, bacon, Parmesan, eggs + garlic! Rich, silky, velvety goodness the whole family can enjoy.

Easiest pasta dish using only 5 ingredients. Pasta, bacon, Parmesan, eggs + garlic! Rich, silky, velvety goodness the whole family can enjoy.

Featured Comment

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.
Nunya
571 more comments

This is one of those weeknight miracle dinners that comes together in just 15 minutes or less with 5 simple ingredients – spaghetti, bacon, garlic, Parmesan and eggs. It’s truly a lightning 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 around here).

What Is Spaghetti Carbonara?

Spaghetti carbonara is an Italian dish typically made with pasta (most commonly spaghetti), eggs, guanciale (cured pork), hard cheese, salt and pepper.

Why this spaghetti carbonara recipe works

  • Weeknight miracle dinner. This carbonara recipe is an absolute weeknight superhero, made in less than 30 minutes start to finish, making dinner feel so effortless (and fancy).
  • Short ingredient list. All we need is a handful of ingredients (5 to be exact) to whip up the best carbonara – pasta, eggs, cheese, bacon and garlic.
  • Restaurant-quality. Don’t be fooled by the quick cook time and short ingredient list. We’re talking restaurant-worthy goodness – also known as rich, silky, velvety pasta (no scrambled eggs here!) that the whole family and weekend company can enjoy again and again.
  • Flexible recipe. This recipe can easily be halved for date night in or a romantic night for two, pairing with a glass of wine, garlic knots, and a perfect salad.

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).

How to make spaghetti carbonara

  1. Boil the pasta. Cook the pasta until al dente, reserving some of the starchy pasta water.
  2. Make the egg mixture. While the pasta is cooking, whisk together the eggs and Parmesan until well combined.
  3. Cook the bacon. Cook the bacon (or guanciale or pancetta) over medium high heat until browned and crispy.
  4. Toss everything together. Working carefully and quickly, add the pasta and egg mixture, tossing consistently until the pasta is well coated. If the sauce looks too dry, add a little bit of the reserved pasta water as needed.
  5. Serve. Serve warm, seasoning with salt and pepper, and topping with additional Parmesan.

tools for this recipe

Large cast iron skillet

spaghetti carbonara: frequently asked questions

Can I use a different kind of pasta?

Spaghetti is a classic choice for carbonara but linguine, fettuccine or bucatini are all great alternatives.

Is there cream in carbonara?

No, traditional carbonara does not include cream. The creaminess comes from the emulsion of starchy pasta water, eggs and cheese.

Will I end up with scrambled eggs?

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.

Why is my carbonara dry?

Set aside some of the starchy pasta water before draining the pasta – this can be added, a few spoonfuls at a time, to reach that creamy consistency.

How can I make it even creamier?

For a creamier consistency, use egg yolks only.

How can I store leftovers?

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.

Creamy homemade spaghetti carbonara with bacon and fresh parsley

Spaghetti Carbonara

Yield: 4 servings
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Easiest pasta dish using only 5 ingredients. Pasta, bacon, Parmesan, eggs + garlic! Rich, silky, velvety goodness the whole family can enjoy.
4.9 stars (218 ratings)
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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

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.

Equipment

Cast Iron Skillet
Cast Iron Skillet

Notes

  • Reserve the 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.
  • Make it authentic. Bacon is readily available but pancetta or guanciale can also be used for a more authentic-style carbonara. Diced uncured pancetta from Trader Joe’s is a great swap for the bacon here.
  • Freshly grated cheese goes a long way. While pre-grated cheese will save a few minutes in the kitchen, freshly grated Parmigiano Reggiano or domestic Parmesan is ideal, creating that smooth, silky, glossy consistency.
  • 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. Do not leave the eggs at room temperature for over 2 hours.
  • Make it richer. For an even richer, creamier consistency, use egg yolks only.
  • Add the egg mixture into the center. Add the egg mixture to the middle of the skillet over the pasta, working carefully to avoid the edges. Toss immediately, quickly and consistently to avoid overcooking and scrambling.
  • Lower the heat. Allow the residual heat from the pasta to cook the eggs gently to yield that velvety, silky sauce. Remove the pan from heat if needed.
  • 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.

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