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Spaghetti carbonara is surprisingly easy to fix, and it makes a satisfying meal with garlic bread or a fresh green salad. The key is tossing the hot pasta with a mixture of eggs, cheese, and bacon to form a creamy, silky sauce—no cream required. It’s a dish that feels fancy but comes together in just about 20 minutes.
Since the eggs are only gently heated by the pasta, pasteurized eggs are recommended, especially if serving young children, older adults, or anyone with a compromised immune system. If you have a sous vide circulator, you can pasteurize your own eggs at home.
What You’ll Like About This Dish
Fast and easy. A comforting pasta dinner in under 30 minutes with pantry ingredients.
Classic flavor. No cream—just eggs, cheese, pasta water, and bacon for a rich, traditional finish.
Simple but elegant. Impressive enough for guests, easy enough for a weeknight.
Ingredient Notes
- Spaghetti or similar pasta: Use spaghetti, bucatini, or perciatelli for the best texture and bite.
- Thick bacon: Diced and crisped for savory flavor and a bit of crunch. Pancetta is a traditional substitute.
- Egg + yolks: The combination creates a richer, silkier sauce. Pasteurized eggs are recommended.
- Parmesan cheese: Use freshly grated Parmesan or Pecorino Romano for best results.
- Black pepper: Adds a bit of heat and balances the richness.
- Pasta water: Essential for emulsifying the sauce and coating the noodles.
- Parsley (optional): Adds color and freshness before serving.
Steps to Make Spaghetti Carbonara
- Boil the pasta in salted water until al dente.
- While the pasta cooks, crisp the bacon in a skillet and set it aside.
- Whisk together the egg, egg yolks, and Parmesan in a small bowl.
- Reserve some pasta water, then drain the cooked pasta.
- Add some reserved pasta water to the skillet with the bacon drippings and bring to a boil.
- Toss the hot pasta in the skillet, then reduce the heat.
- Off heat, gradually add the egg and cheese mixture, tossing constantly to create a silky sauce.
- Serve immediately with extra cheese and parsley, if using.
Tips for Making Carbonara
- Use hot pasta and a warm pan to gently cook the egg mixture—never boil it.
- Work quickly when tossing the egg mixture with the pasta to prevent scrambling.
- If the sauce is too thick, add more hot pasta water a little at a time.
- Grate the cheese finely so it melts evenly into the sauce.
Recipe Variations
- Use pancetta. Substitute pancetta for bacon for a more traditional Italian version.
- Try Pecorino Romano. Use this sharp, salty cheese in place of Parmesan.
- Add garlic. Sauté a clove of garlic with the bacon for extra flavor.
- Creamier texture. Stir in a tablespoon of heavy cream if desired—though it’s not traditional.
- Zoodle carbonara. Toss the sauce with spiralized zucchini noodles for a lower-carb twist.
Serving Suggestions
- Serve with garlic bread or focaccia for a complete meal.
- Pair with a simple green salad dressed with lemon vinaigrette.
- Add sautéed mushrooms or asparagus as a side.
- Garnish with chopped parsley or basil for color and freshness.
- Finish with extra grated Parmesan or Pecorino at the table.
How to Store
Refrigerate: Store leftovers in an airtight container for up to 3 days. The sauce may firm up as it chills.
Reheat: Gently reheat in a skillet with a splash of water or broth, tossing constantly over low heat. Avoid the microwave if possible to prevent the eggs from overcooking.
Freeze: Not recommended—carbonara is best enjoyed fresh due to the delicate egg-based sauce.
Spaghetti Carbonara
Ingredients
- 1 tbsp kosher salt, plus more, to taste
- 8 ounces spaghetti, or a similar long pasta
- 4 strips bacon, thick, diced
- 1 large egg
- 2 large egg yolks
- ⅓ cup grated Parmesan cheese, plus more for serving
- Freshly ground black pepper, to taste
- fresh chopped Italian flat-leaf parsley, optional
Recommended Equipment
Instructions
- Fill a large pot with 3 quarts of water and 1 tablespoon of salt and place it over high heat. Bring the water to a boil. Add the pasta to the boiling water and cook following the package directions for al dente.1 tbsp kosher salt | 8 ounces spaghetti
- Meanwhile, put the bacon in a large sauté pan or deep skillet over medium heat and cook until crisp. Drain the bacon on paper towels. Set the pan with the bacon drippings aside.4 strips bacon
- In another bowl, combine the egg and egg yolks with 1/3 cup of Parmesan cheese; whisk to blend. Add the drained bacon and set aside.1 large egg | 2 large egg yolks | 1/3 cup grated Parmesan cheese
- When the pasta is done, remove about 1 cup of the pasta water, then drain the pasta in a colander.
- Add 3/4 cup of the reserved pasta water to the bacon drippings in the skillet and place the pan over medium heat. Bring to a boil.
- Add the drained pasta to the skillet of boiling pasta water; reduce the heat to low and cook for about 1 minute. Season to taste with kosher salt and pepper.
- Remove the skillet from the heat and gradually add the egg, bacon, and cheese mixture. Use tongs or a pasta fork to toss the pasta until the sauce mixture becomes silky. If necessary, add more of the hot pasta water.
- Serve the hot pasta with extra Parmesan cheese and chopped Italian parsley, if desired.fresh chopped Italian flat-leaf parsley
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
