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Spaghetti Carbonara – My rendition of the traditional Italian pasta dish. The easiest pasta to make with just 5 ingredients! Ready in only 15 min, this carbonara is loaded with Parmesan cheese and savorous crisp bacon!
Spaghetti Carbonara is a classic Italian dish that is as simple to make as it is to indulge in. There are four basic ingredients that go into a carbonara: pasta, cheese, eggs, and pork – today we are using my favourite, bacon.
Though this recipe requires few ingredients, that doesn’t deter the flavor in any way. A creamy and divine pasta dish that everyone should enjoy at least once in their lifetime.
What is carbonara?
Carbonara is a simple Italian pasta dish deriving all the way from Rome – made with egg, cheeses like Pecorino Romano, Parmigiano-Reggiano, or Grana Padano, cured pork like bacon or pancetta, and black pepper. The dish came to fruition in the middle of the 20th century and is still widely popular today.
Ingredients
Keep scrolling down to the printable recipe card for a list of FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!
- Spaghetti – Packaged, uncooked.
- Bacon – A must! Chopped.
- Garlic – Fresh is always best, chopped.
- Eggs – Large.
- Cheese – Parmesan cheese, freshly grated.
- Salt & Pepper – To taste.
- Parsley – Fresh, chopped.
How to make spaghetti carbonara
- Cook Pasta – Cook the pasta in salted water until al dente. Reserve 1 cup of water, then drain the rest.
- Make Egg Mixture – In a medium sized bowl, whisk the eggs and cheese together. Set aside.
- Cook Bacon – In a large skillet or Dutch oven cook the bacon over medium heat until crispy. Add the garlic and cook for another 30 seconds until aromatic.
- Combine Ingredients – Add the cooked pasta to the Dutch oven and toss. Remove from heat and add the egg mixture to the pasta and toss well. Add the reserved pasta water if needed and season with pepper.
- Garnish & Serve – Garnish with more parmesan cheese and parsley. Serve while warm.
How to stop your eggs from scrambling
Consistency is key when it comes to a good carbonara! Here are some tips to prevent your eggs from scrambling and get a perfect sauce everytime.
- Don’t let the egg mixture touch the hot pan immediately. Make sure the bottom of the pan is a little wet before you pour in the eggs. Adding a couple of small spoonfuls of pasta water will do the trick! If the pan is too dry, the eggs will immediately set and scramble if they touch the hot surface.
- Toss Toss Toss! Toss the pasta constantly when you add the egg mixture. Keep tossing until the eggs begin to thicken and turn to a thinned, smooth custard. Stirring helps reduce contact with the hot pan, keeping them from scrambling or curdling, while the general heat of the pan and pasta will cook the eggs through.
How to serve
Traditional carbonara is served with spaghetti noodles but feel free to use whatever noodles you have at home. Make sure to top off your carbonara with another grating of fresh parmesan to really create a luscious meal. Try adding fresh baby spinach; you’ll get a vibrant, beautiful dish with some additional health benefits or the alternative route; pair it with a hot garlic parmesan skillet roll or caprese salad for a truly outstanding meal.
Storing leftover spaghetti carbonara
Store leftover carbonara sealed in an airtight container in your fridge for up to 4 days.
Reheating
It is best to reheat your leftovers over the stove, not in the microwave. Toss leftover spaghetti carbonara in a skillet over medium-high heat for about 5 minutes until heated through. This way you can reheat your sauce gently without causing it to seperate.
Did you like this pasta recipe? Try these!
- Instant Pot Baked Ziti
- Pasta Primavera
- Chicken Piccata Pasta
- One Pot Spaghetti
- Chicken Alfredo Bake
- One Pot Creamy Parmesan Pasta
- Penne Arrabbiata
- The Best Lasagna
- Creamy Garlic Butter Spaghetti
- Spaghetti Bolognese
Spaghetti Carbonara
Equipment
Ingredients
- 1 pound spaghetti uncooked
- 8 slices bacon chopped
- 3 cloves garlic chopped
- 3 large eggs
- 1 cup Parmesan cheese freshly grated
- salt and pepper to taste
- 1 tablespoon parsley chopped
Instructions
- Cook Pasta – Cook the pasta in salted water until al dente. Reserve 1 cup of water, then drain the rest.
- Make Egg Mixture – In a medium sized bowl, whisk the eggs and cheese together. Set aside.
- Cook Bacon – In a large skillet or Dutch oven cook the bacon over medium heat until crispy. Add the garlic and cook for another 30 seconds until aromatic.
- Combine Ingredients – Add the cooked pasta to the Dutch oven and toss. Remove from heat and add the egg mixture to the pasta and toss well. Add the reserved pasta water if needed and season with pepper.
- Garnish & Serve – Garnish with more parmesan cheese and parsley. Serve while warm.
Tips & Notes:
- Store leftover carbonara sealed in an airtight container in your fridge for up to 4 days.
- It is best to reheat your leftovers over the stove, not in the microwave. Toss leftover spaghetti carbonara in a skillet over medium-high heat for about 5 minutes until heated through. This way you can reheat your sauce gently without causing it to seperate.
