Spaghetti Carbonara is a simple pasta dish with eggs, bacon, and cheese. It is so easy to make in less than 30 minutes!
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Ingredients you'll need
Notes and substitutions
- Bacon: Carbonara is traditionally made with guanciale, an Italian cured meat from pork cheek. Pancetta or bacon, its smoked version that is readily available, is always a great option.
- Heavy cream: Adding cream, though not authentic, makes the sauce rich and silky. You can also use light cream, half-and-half, or use pasta water instead.
- Parmesan: Pecorino Romano and Parmigiano-Reggiano are typical cheeses used in carbonara, but parmesan works well too.
How to make this recipe
Step 1: Cook 8 ounces of pasta (according to package instructions) in a pot of salted boiling water until al dente.
Step 2: Combine 3 eggs, ½ cup heavy cream, ⅔ cup parmesan cheese, a pinch of salt, and a generous amount of freshly ground black pepper in a bowl. Whisk them together.
Step 3: Over medium heat, cook 5 ounces of bacon until browned and crisp. Use a skillet larger than the mouth/opening of the pot used for the pasta.
Step 4: Discard excess fat by soaking it with a paper towel.
Step 5: Add 2 tablespoons olive oil and 3 garlic cloves. Sauté until softened but not browned. Turn off the heat.
Step 6: Once the pasta is ready, transfer it immediately to the skillet. Save some pasta water for the sauce.
Step 7: Place the skillet on top of the pot to mimic a double boiler or a bain-marie. Add the egg mixture to the pasta. The indirect heat will cook the eggs without scrambling them.
Step 8: Toss the pasta constantly until the sauce thickens. Add some pasta water as needed.
Step 9: Feel free to add more cheese and freshly ground black pepper. Serve and enjoy your Spaghetti Carbonara!
You may also like Anchovy Pasta with Breadcrumbs or Meatballs with Marinara Sauce, or try Asian noodles like Pancit Canton, Pancit Bihon, Pad Thai, and Yaki Udon.
Recipe FAQs
The pasta should be cooked until al dente and tossed with the sauce over a double boiler to gently cook the eggs. The right amount of heat will set the eggs without scrambling them.
Gentle heat is crucial when making carbonara. You can temper the eggs by adding some pasta water. It is important to keep them moving in the pan until the egg mixture thickens and beautifully coats the pasta.
Whisk the eggs thoroughly so that the whites and yolks are well incorporated. Add some pasta water to thin out the sauce and make it creamy. Carbonara is best eaten right away while it's warm and the sauce is silky.
The eggs in carbonara are undercooked. The residual heat from the pasta and the gentle heat from the double boiler will partially cook the eggs. When eggs are not fully cooked, it's best to use pasteurized eggs to reduce the risk of foodborne illnesses like Salmonella.
Other noodles and pasta recipes you may like
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📖 Recipe
Spaghetti Carbonara
Equipment
- Skillet or sauté pan
- Pot or saucepan
Ingredients
- 8 ounces spaghetti sub:bucatini or linguine
- 3 eggs
- ½ cup heavy cream (see note)
- ⅔ cup parmesan cheese finely grated; more for serving (see note)
- 5 ounces bacon diced (see note)
- 3 garlic cloves minced
- 2 tablespoons olive oil
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Cook pasta according to package instructions in a pot of salted boiling water until al dente.
- Combine eggs, cream, cheese, a pinch of salt, and a generous amount of freshly ground black pepper in a bowl. Whisk together.
- Over medium heat, crisp the bacon and discard excess fat by soaking it with a paper towel.
- Add 2 tablespoons olive oil and 3 garlic cloves. Sauté until softened but not browned. Turn off the heat.
- Once the pasta is ready, transfer it immediately to the skillet. Save some pasta water for the sauce.
- Place the skillet on top of the pot to mimic a double boiler or a bain-marie. Add the egg mixture to the pasta. The indirect heat will cook the eggs without scrambling them.
- Toss the pasta constantly until the sauce thickens. Add pasta water as needed.
- Feel free to add more cheese and freshly ground black pepper.
Notes
- Bacon: Carbonara is traditionally made with guanciale, an Italian cured meat from pork cheek. Pancetta or bacon, its smoked version that is readily available, is always great option.
- Heavy cream: Adding cream, though not authentic, makes the sauce rich and silky. You can also use light cream, half-and-half, or use pasta water instead.
- Parmesan: Pecorino Romano and Parmigiano-Reggiano are typical cheeses used in carbonara, but parmesan works well too.
Mary Anne says
It was delicious!!!
Nora Rey says
Thank you, Mary Anne! =)
Larissa B. says
Love this recipe! I like the idea of cooking it on a double boiler. It does make a difference!!! Thank you!
Nora Rey says
Thanks, Larissa! =)