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.
Jump to:
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
(1)Cook pasta according to package instructions in a pot of salted boiling water until al dente.
(2)Combine eggs, cream, cheese, a pinch of salt, and a generous amount of freshly ground black pepper in a bowl. Whisk them together.
Choose a skillet larger than the mouth/opening of the pot used for the pasta. (3)Over medium heat, cook bacon until browned and crisp. (4)Discard excess fat by soaking it with a paper towel.
(5)Sauté garlic quickly in a bit of oil without browning it. Turn off the heat.
(6)Once the pasta is ready, transfer it immediately to the skillet. Some pasta water will be good for the sauce.
Place the skillet on top of the pot to mimic a double boiler. (7)Add the egg mixture to the pasta. The indirect heat will cook the eggs without scrambling them.
(8)Toss the pasta constantly until the sauce thickens. Add some pasta water as needed.
(9)Feel free to add more cheese and freshly ground black pepper.
Frequently asked questions
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.
Watch how I make it here
Other noodles and pasta recipes you may like
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
Equipment
- Large skillet or sauté pan
- Large pot or saucepan
Ingredients
- 8 ounces spaghetti sub:bucatini or linguine
- 5 ounces bacon diced (see note)
- 3 garlic cloves minced
- 3 eggs
- ½ cup heavy cream (see note)
- ⅔ cup parmesan finely grated; more for serving (see note)
- 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.
- Sauté garlic quickly in a bit of olive oil without browning it. Turn off the heat.
- Once the pasta is ready, transfer it immediately to the skillet. Some pasta water will be good 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.
Mary Anne
It was delicious!!!
Larissa B.
Love this recipe! I like the idea of cooking it on a double boiler. It does make a difference!!! Thank you!