Spaghetti Carbonara
This post may contain affiliate links. Please see our privacy policy for details.
Ready in 15 minutes with just 5 ingredients. This ultra-easy pasta is packed with crispy bacon and rich Parmesan flavor. Perfect for a quick, satisfying meal!
Featured Comment
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).
Why Spaghetti Carbonara Is a Must-Try Recipe
- 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 Spaghetti Carbonara?
Spaghetti Carbonara is an Italian dish typically made with pasta (most commonly spaghetti), eggs, guanciale (cured pork), hard cheese, salt and pepper.
Spaghetti Carbonara vs Alfredo: Key Differences
Spaghetti Carbonara relies on eggs for its silky texture, giving it a lighter, savory finish. In contrast, Alfredo is richer and creamier, made with butter and heavy cream as its base. Both are delicious, but their flavors and textures are distinct.
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 for Perfect Spaghetti Carbonara
- 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 making spaghetti Carbonara
Frequently Asked Questions about Spaghetti Carbonara:
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).
Pecorino Romano is the classic choice, but Parmesan can be used as a milder alternative.
Yes! Traditional carbonara doesn’t use cream. Eggs, cheese, and pasta water create the creamy texture.
Remove the pan from heat before adding the egg mixture, and stir quickly to create a smooth sauce.
Yes, you can use other long pastas like fettuccine or bucatini, or even gluten-free options.
Pancetta is more traditional, offering a richer, saltier flavor, but bacon works well in a pinch.
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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Thank you for the nice recipe.
Top with a fried egg…perfection!
Yes, definitely need to do that next time!
Even more so….grate some salt cured egg yolk on the top to take it to another level!
http://www.epicurious.com/expert-advice/how-to-cure-egg-yolks-recipe-article
What can I use instead of bacon?
Judy, because this recipe only consists of 5 ingredients, I do not recommend using any substitutions or omitting any of the ingredients. If you cannot consume bacon for one reason or another, then this dish may not be for you.
Not sure if yours did, but my eggs essentially scrambled when I added them to the hot pan (had it on the lowest heat), which gave it a texture I didn’t care for. The flavor components were all there but I feel like there needs to be an extra step to avoid scrambling the eggs. Will try again maybe completely off the heat… Thanks!
M Dye, it is best to stir in the eggs and work quickly to avoid this. You can also try removing the pan from the heat source and let the residual heat cook the eggs without scrambling.
You should leave the eggs out a couple of hours before you start the dish.. Let the eggs get to room temperature. That should solve the problem and stir quickly with the pan off the heat.
M Dye, temper your eggs first with a bit of the hot water you held back when draining the pasta. To do this, drizzle the hot water into your eggs while whisking briskly. This should bring your eggs up to temperature without cooking them.
Bringing eggs to room temperature before making this dish will keep them from scrambling … let them sit out of the fridge for about 45 minutes, they will not spoil and your Carbonara will have an eggy sauce instead of scrambled eggs!
Don i did what you said to do with the eggs.. worked great. I also added mushrooms and drained cut tomatoes. It was perfect..
Once you drain the pasta pour a bit of olive oil into it. That stops the egg from scrambling.
The recipe should have your temper in the egg. What you should do is take some of the hot pasta water stir it into a separate bowl where the egg is in and then add it to the pan that way it slowly is brought up to temperature and won’t scramble.
Add pasta to bowl then add egg mix then add cooked Panchetta let it cool add Parma cheese salt pepper and toss,save a cup of pasta water and add a little at a time to reach the texture you desire
I would temper the eggs with the pasta water before adding to pan (slowly pour hot pasta water into egg mixture while wisking).
Mix your eggs with some of the water used to boiling your spaghetti. It helps to temper it & the water has some starch from spaghetti that helps to thicken it.
You could also use one less egg if that helps. It’d be healthier for you that way as well.
Beef bacon.
I used turkey bacon and used a little coconut oil for added healthy fat.
oh quiet
You could use panchetta ( Italian bacon) which has an even richer flavor. Or turkey bacon if you don’t eat pork, or mock vegi bacon but the dish would be lacking and the smell of mock bacon cooking is not so great.
Pancetta is the traditional meat to use in this recipe. BTW, you should ALWAYS temper your eggs first. Either slowly whisk in some of the reserved water or some of the pasta just as slowly, then pour temped eggs into the pasta and pancetta mixture.
Hi Rosemary. When tempering the eggs, after how much pasta water should I add? Also, is it okay if the cheese has been mixed with the eggs before adding the water or should I add the parmesesn later? Thank you
PS I know this is a lot yo ask..but if you reply could your please send it to my email at Sjennex@me.com? If not , I’ll look for it here. Thanks again.
Authentic carbonara is made with pancetta, which is like a fattier version of bacon. You will want to drain off some of the fat, however, before you add it to the pasta. Most grocery stores carry pancetta, some even have it pre-diced, which makes it really easy to use!
You can use pancetta.
I used Italian Pancetta…had to get rid of a lot of the excess grease but sooo good!
Turkey bacon (:
i make this as a side dish without the bacon.just eggs, cheese and butter.
delicious !
Hi! I’ve made this for my vegetarian friends a few times by substituting thinly sliced garlic, very lightly cooked in olive oil and sprinkled with salt, for the bacon. It’s not the same thing but it’s a pretty good substitute…if you like garlic that is!
For vegans who are looking for substitutes for meat. frying smoked provolone cheese till it’s crisp, and cutting them in pieces would make a bacon substitute.
Provolone is not vegan
One of my favorite Italian dishes, very seldom do i cook for vegans. So why punish myself, ill have my bacon. One substitute For bacon that comes to mine Is hot Italian sausage. Not for vegans, but for my meat lovers. Has anyone tried Carbonara with hot Italian sausage as a substitute for bacon?
Use Pancetta!
Made this lady night during the snow storm here in nyc. I used turkey bacon. It smelled and tasted delicious!
You can use morning star fakin bacon. I love it!
Hi Judy,
When I was a vegetarian I used Morningstar veggie bacon tastes just as good if not better. You can find it at any Ralph’s, trader joes, while foods, albertsons, eat. 🙂
Yes, you can used pancetta isn’t as salty as bacon my husband like to add Italian sausage..
Judy I would use pancetta. I have made this dish before (not this recipe) but its pretty much the same. I find I like pancetta better and only use bacon when I don’t have pancetta in the house. Its my favorite pasta dish!
You can substitute with more bacon…..
Judy, Sorry I’m so late in responding and you likely have already learned this elsewhere but many chefs/cooks use panchetta for this dish.
You can use pancetta or any other pork product ! Classic Italian dish !
All of your dishes are AWESOME! I’m trying this one tonight. Thank you for all you do!
I have to agree with Averie the pics you post are really beautiful, like in a food magazine.
Your fast and easy dinners like this no doubt are appreciated by everyone! The images are so pretty, and totally your signature look! You can make noodles look like a million bucks! So impressive!