Spaghetti Carbonara
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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!
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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).
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.
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I made this recipe for a dinner party w/one of our guests who was allergic to eggs thanks to a vaccine reaction. We have enjoyed this recipe at an Italian restaurant we frequent…sooo good..! Made it without eggs and added cream as a substitute. Btw, I always keep a jar of bacon grease in the frig as it adds a lot of flavor to soups, frittatas, etc. I did use flat leaf parsley and added some red pepper flakes at the end along w/frozen green peas. My husband and I, didn’t miss the eggs and actually thought it was better w/the cream as a substitute.
Keep scrolling Clare
Don’t dis this recipe with all your changes. Make your own site
Clare, these are great tips to know! So helpful
Clare, thank you for your review and info on an egg free option for those interested and who believe DamnDelicious has great recipes that we trust to taste wonderful each time we try one..
Thank you for mentioning the eggs and cream. I am also allergic to eggs and was reading these comments hoping for a suggestion in place of the eggs! I will try this:)
Why did I reserve the bacon fat?
For cooking the garlic
Easy and delicious. I steamed some broccoli for a side. This was my 2nd time making it and I’ll make it again soon, it’s that good.
Delicious and so easy! Will be making again. My husband requested some peas in it foe next time.
Fast and easy.I picked up this particular recipe rather than the one I had traditionally been using but I kept using PecorinoRomano in place of Parmesan. It is,after all,a Roman regional dish
Can you make this ahead of time and serve it the next day?
I wouldn’t advise it.It’s really made to be served right out of the pan. Leftovers tend to be rubbery and/or greasy
So good! I added some onion and topped with red pepper flakes when I served (because I have an addiction to them), but this would have been a hit without the alterations! Will make this again.
No, I wouldn’t. The egg wouldn’t retain its silky texture. This is one of those dishes that needs to be eaten immediately.
Really quick and easy and very delicious.
Add a few sliced mushrooms whilst frying the bacon and a glug of white wine just before the pasta and egg mixture, was amazing and will definitely make again.
Great recipe! So easy and the garlic adds a great kick.
I used my whole pack of bacon, and doubled everything but the eggs. It’s delish! I don’t really understand the eggs, and when they get cooked… so hopefully we didn’t just eat raw eggs. I also left all the bacon fat in the skillet, and didn’t need to add any of the water back in at the end.
The eggs are cooked just enough to be safe, but they’re a big part of the sauce!! Nothing to worry about :-]
Me like. I used more garlic and added a little tiny bit of onion to simmer with the garlic. I didn’t have spaghetti noodles so I replaced with bowties and mmm mmm. Topped with green onion as well. Love that this is so easy and you don’t need any sauce or anything.
The BEST! So delicious and easy to make! I agree with comments below on letting the eggs cool to room temp, just makes it that much easier to help not turn into scrambled eggs. This is my husbands new favorite meal!
Delicious and easy!!
Made this last night and it was delicious. My husband had three servings!!! However I thought it was a little dry even after adding almost a 1/2 cup reserved pasta water. Was I supposed to leave the bacon grease in the pan when adding the other ingredients? I didn’t so this might have been my problem. Still it was great as is evident by the amount of leftovers 🙁
Yup, I left the bacon grease in and mixed it all up!
A lot of Parmesan but other than that it was great
You MUST use flat leaf parsley. No excuses will be accepted!!!
NONE.
Don’t even try. Period.
;-p
Excellent recipe -it was damn delicious!
Today I was asked to teach Spaghetti Carbonara … the real recipe. I saw it on Stanley Tucci’s CNN program. I have never prepared it. I used this recipe. Easy and excellent. No cheating cream. Came home and made it for our family dinner. Delicious. Thank you.
Hello. I wonder how much 1/2 cup is? I now it is different in UK than in USA. I live in Norway and we do not use these measures. (Sorry for my english )
Best regards
Hilde
1/2 cup is 125 ml
I love spaghetti carbonara. Has anyone ever tried it with breakfast sausage?
Love this delicious Spaghetti Carbonara , seems amazing . Thanks for sharing this one with us.