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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Yes, Yes and Yes…….there is NO cream in Carbonara.
I use smoked speck in place of the bacon ( for the OH…I, myself would like bacon…..lol)
I also make enough for lunch next day, so I reserve much more pasta liquid just to lighten the pasta, as it absorbs most of the moisture overnight. Thank you
Love it so much!!!
This was wonderful! Will make again.
Super easy and yummy! Added peas, shrimp and a little bit of cream, SUPER DELICIOUS!
This is incredibly easy and soooo delicious. Definitely made it into the dinner rotation
had to whip something together with little in the fridge. This was perfect! Damn delicious and devoured. Easiest Carbonara recipe to follow too..
Very good, quick and easy!! I did half whole wheat pasta, which I don’t recommend. Just use the unhealthy stuff ; )
I made the 15 minute carbonara and added shrimp. It was delicious!!! My husband said it is a keeper. Sooo easy and versatile. Thank you.
This worked brilliantly for 2 of us but with gluten- free pasta it all separated 🙁 Apparently the gluten version was very tasty but mine was inedible:(
Hi Vicky,
I do this with gluten free spaghetti and it works fine, as long as I take off the heat before combining. Hope that helps, Kathryn
Use three eggs instead of two.
Easy to make and delicious. Thank you
Just yummy, I used coriander instead of parsley and it tasted awesome
Excellent.
Use it as a standby when everything else too damn difficult.
Very versatile as I tend to include some chopped onions, unused mushrooms and moisten with cream or whatever.
Excellent recipe, thank you.
I just added peas and served with babyspinach
We had a spaghetti carbonara recipe we loved & something happened and the pin went to spam.
Then I found this recipe. We made it for the first time this month and it was quite good. We would recommend cutting the bacon before cooking it. It is just easier and quicker that way.
We paired it with Sautéed Spinach with White Beans & Garlic for a delicious meal.
Very easy and quick, even better it tastes great! I add mushrooms as well. Thank you
Recipe was simple and straightforward made within the 15 ins and its a favorite dish of my kids just decided to see how you made it and was quite happy with recipe
Damn delicious!
I haven’t made this but can you cook it without the bacon?
The fat from the pork is what makes the sauce creamy. If you aren’t a bacon lover, use pancetta instead.
This is delicious! I made it per the original recipe the first time. But I didn’t like the the powdery texture of Parmesan so now I always use 4 oz brie instead. Highly recommend using brie if you like creamy pasta. But delicious either way!
It sounds as though you used desicated parmesan? Freshly grated parmigiano-reggiano will be so so much better 🙂