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.
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I stumbled upon this recipe after a long day and a quick Google search. Twenty minutes later, my three little guys are sitting down to a hot meal and LOVING every bite! I didn’t have fresh parmesan cheese, but even with the grated from a jar this was just delicious. Quick, easy, tasty, and filling! I will add a bit more bacon next time. Adding this to my recipe book for sure!
Loved this! I have never made it before and my family really enjoyed it. I need more protein so added some shrimp (cooked it in the bacon fat, yum) on top of the spaghetti.
I made this with turkey bacon and it was fabulous. It was really quick to make and my family loved it!
I always add onion. I really love this dish . Its quick and easy after a long day at work.and is filling.
Made this for the first time. I had all the ingredients. my kids asked for fourth helpings. Simple and easy. Will make again.
Recipe is so simple, my teenage son and I cooked it together and didn’t change the recipe. We both had extra servings because pasta was so good. Son even helped clean up and thanked me for the yummy dinner. What is happening…
Excellent and Easy to make! I thought I would need cream and lots of butter to make the creamy sauce, but the egg and cheese make the velvet texture. I’ve made this a few time an alter what I add in this time I added some fresh spinach and some frozen petite peas Delicious!
Very good!
don’t know if it’s just me but NOT ENOUGH EGGS :(((
Simple to make ( even for a bachelor) and fantastic to taste!
Loved it could of late it 10 times over !
Have made this several times and it is delicious and satisfying. I serve it with a green vegetables. Simple to fix if you prepare the ingredients before you start. I highly recommend it.
So good! New family favorite, thanks 🙂
Used ricotta instead of parm and added peas. It was a big hit.
Great flavor! Had a hard time mixing my pasta, egg mixture and meat. Pasta stuck together. But I used Buitous fresh linguine. Added chicken and mushrooms with my bacon .
Can I use mozarella cheese instead of parmesan?
It’s simply just food, you can do whatever your taste buds desire and don’t be scared to try something different….what is the worst that can happen ??? You’ll go back and try again next time!
Fantastic recipe – very quick and simple and yet so delicious!
Family had 2-3 helpings so a real winner with everyone.
This is a great recipe. Used pancetta instead of bacon but other than that followed the recipe. Thanks much! Will definitely be saving this recipe! Next time I think we might add shrimp…
I mean Delish Lol.
Very Relish! Going In My Recipe Book. I hope I remember to make this again! thank You So Much For Sharing This Recipe!
Excellent! So easy to make. I actually added an extra egg, and parsley!
No leftovers & I can’t wait to make it again! Such a satisfying dish and really easy to bring together.
Simple and perfect