Pasta Carbonara

Pasta Carbonara is a unique and easy pasta dish that combines linguine or spaghetti with crisp pan-fried bacon in a creamy Parmesan Carbonara Sauce. Whole eggs are one of the key ingredients in this well-loved recipe that is so easy to make. You can make this restaurant-quality pasta right in your kitchen with just a few simple tips.

Pasta Carbonara is one of Rome’s most popular dishes, mixed with thick, pan-fried bacon, salt-cured pork or pancetta, a couple of tablespoons of rendered fat, and a bit of minced garlic. Then, a mixture of eggs, egg yolks, Parmesan, and a little cooking water is added and tossed quickly while the pasta is still very hot, creating a creamy sauce.

Ingredient Notes and Substitutions

See the complete list of ingredients on the recipe card below.

• Pasta: Spaghetti, fettuccine, linguine, bucatini, and rigatoni are all pastas used in carbonara.
• Eggs: Bring your eggs to room temperature and use large eggs.
• Bacon: Thick-cut bacon, pancetta, pork jowl, or guanciale are all suitable choices for this pasta.
• Parmesan Cheese: Use fresh grated Parmesan cheese (Parmigiano Reggiano), not the stuff in the canister, as it melts so much better and tastes far superior. Pecorino Romano is just as delicious if available.

How to Make Pasta Carbonara

This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.

1. Whisk together the eggs, egg yolks, and Parmesan cheese.
2. Cook the bacon.
3. Add minced garlic to the same skillet and cook.
4. Cook the pasta.
5. Add the cooked pasta to the skillet with the bacon fat and garlic.
6. Turn off the heat, slowly pour in the egg and cheese mixture, then a splash of pasta water. Do this until fully incorporated.

Cook’s Tips

• The key to excellent pasta carbonara is timing. The pasta should be hot when you add the egg mixture and toss it. Try to keep the pasta water hot as well. Have everything you need by the stove, including tongs, pasta water, chopped parsley, egg mixture, and cooked bacon.
• Don’t forget to reserve 1-2 cups of pasta water. It is great for getting the pasta sauce to your desired consistency. Slide a large bowl under the colander before you drain the pasta, and don’t forget.
• Turn off the heat before adding the egg mixture to the skillet to prevent scrambling. 
• Store any unused pasta water in a mason jar with a tight-fitting lid for 2-3 days. Use it to reheat leftovers.
• For the ultimate flavor, top the finished dish with finely chopped parsley and a little more freshly grated Parmesan cheese.
• This dish is best served as soon as it is prepared, so try to plan accordingly.

How to Reheat Pasta Carbonara

First, remove the carbonara from the refrigerator and let it warm to room temperature for about 30-40 minutes. Then heat a skillet over low and add the leftover pasta. Toss the pasta to warm, adding 1-2 tablespoons of reserved pasta water as needed while you are tossing. For best results, serve promptly.

Pasta Carbonara is Made with Raw Eggs

The raw eggs are essentially cooked in the residual heat from the pasta, the hot pasta water, and the stovetop. However, as a safety measure, if you are a high-risk person for possible complications from food poisoning (young children, older adults, and pregnant women), use pasteurized eggs in this recipe. If you are simply hesitant, most grocery stores carry pasteurized eggs. Pasteurized eggs are gently heated at a temperature high enough to kill any bacteria but not cook the egg. They are then safe to eat raw.

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