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    Home » Noodles and Pasta

    Spaghetti Carbonara

    Published: Nov 7, 2022 by Nora Rey · This post may contain affiliate links · 4 Comments

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    Jump to Recipe Jump to Video Print Recipe

    Spaghetti Carbonara is a simple pasta dish with eggs, bacon, and cheese. You can make it in less than 30 minutes!

    You may also like Anchovy Pasta with Breadcrumbs, another quick and easy pasta.

    Spaghetti Carbonara on a plate.
    Jump to:
    • Ingredients you'll need
    • Notes and substitutions
    • How to make this recipe
    • Frequently asked questions
    • Other noodles and pasta recipes you may like
    • 📖 Recipe
    • 💬 Comments

    Ingredients you'll need

    Individual ingredients for Spaghetti Carbonara.
    Olive oil, salt, and pepper are not in the picture.

    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

    (1)Cook 8 ounces of pasta (according to package instructions) in a pot of salted boiling water until al dente.

    Cooking pasta in boiling water.

    (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.

    Whisking eggs, cream, and cheese together in a bowl.

    Use a skillet larger than the mouth/opening of the pot used for the pasta.

    (3)Over medium heat, cook 5 ounces of bacon until browned and crisp. (4)Discard excess fat by soaking it with a paper towel.

    Cooking bacon in the skillet until browned and crisp. Soaking the excess fat with a paper towel.

    (5)Add 2 tablespoons olive oil and 3 garlic cloves. Sauté until softened but not browned. Turn off the heat.

    Sauteing garlic with bacon in the skillet.

    (6)Once the pasta is ready, transfer it immediately to the skillet. Save some pasta water for the sauce.

    Taking pasta out of the boiling water into the pan.

    Place the skillet on top of the pot to mimic a double boiler or a bain-marie. (7)Add the egg mixture to the pasta. The indirect heat will cook the eggs without scrambling them.

    Adding the egg mixture to the pasta in the skillet.

    (8)Toss the pasta constantly until the sauce thickens. Add some pasta water as needed.

    Tossing the pasta in the skillet.

    (9)Feel free to add more cheese and freshly ground black pepper.

    Spaghetti Carbonara on a plate with more cheese and black pepper on top.

    Frequently asked questions

    What makes a good Carbonara?

    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.

    Why did the sauce curdle?

    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.

    How do you keep Carbonara creamy?

    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.

    Does Carbonara have raw eggs?

    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

    • baked macaroni in a baking dish
      Baked Macaroni
    • meatballs with marinara sauce on a plate
      Meatballs with Marinara Sauce
    • Yaki Udon (Stir-Fried Udon)
    • pancit canton
      Pancit Canton (Filipino Stir-Fried Noodles)

    Did you make this recipe? I would love to know! Your feedback helps me make better recipes.  Please rate, review, or comment below. Questions about this recipe are welcome, too!

    Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!

    📖 Recipe

    spaghetti carbonara on a plate

    Spaghetti Carbonara

    A simple pasta dish with eggs, bacon, and cheese.
    5 from 2 votes
    Print Pin Rate
    Course: Breakfast, Main Course, Side Dish, Snack
    Cuisine: American, Italian
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 4
    Calories: 637kcal
    Author: Nora Rey
    Cost: $4-$6

    Equipment

    • Large skillet or sauté pan
    • Large 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
    US Customary - Metric

    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.

    Video

    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.

    Nutrition

    Serving: 4gCalories: 637kcalCarbohydrates: 45gProtein: 23gFat: 40gSaturated Fat: 16gPolyunsaturated Fat: 5gMonounsaturated Fat: 17gTrans Fat: 0.1gCholesterol: 191mgSodium: 560mgPotassium: 295mgFiber: 2gSugar: 3gVitamin A: 759IUVitamin C: 1mgCalcium: 253mgIron: 2mg
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!

    More Noodles and Pasta

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      Homemade Pad Thai
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    Reader Interactions

    Comments

    1. Mary Anne

      November 17, 2022 at 3:31 am

      5 stars
      It was delicious!!!

      Reply
      • Nora Rey

        January 05, 2023 at 12:38 am

        Thank you, Mary Anne! =)

        Reply
    2. Larissa B.

      November 07, 2022 at 9:03 pm

      Love this recipe! I like the idea of cooking it on a double boiler. It does make a difference!!! Thank you!

      Reply
      • Nora Rey

        January 05, 2023 at 1:04 am

        Thanks, Larissa! =)

        Reply

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