Spaghetti Carbonara is a unique and easy pasta dish that combines 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. You can make this restaurant-quality pasta at home with just a few simple tips.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Pasta: Spaghetti is the traditional pasta, but you can use fettuccine, linguine, bucatini, or rigatoni.
- 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.
- Herbs: Though not traditional, I like to sprinkle in chopped fresh parsley or basil.
How To Make Spaghetti Carbonara
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Brown the bacon in a skillet. Remove the bacon to paper towels to drain.
- Remove most of the bacon grease. Cook the garlic in the skillet over low heat for a minute.
- Whisk the eggs and Parmesan cheese together.
- Meanwhile, cook the pasta al dente and drain well. Reserve a cup of pasta water.
- Working quickly, toss the hot cooked pasta with the bacon and garlic. Slowly add the egg mixture and toss to coat.
- Top with fresh herbs.
Tips For Success
- 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, cooked bacon, and the egg mixture.
- This dish is best served promptly. You can reheat this dish, but it is always best when fresh out of the pan.
- 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 you can’t forget. Store pasta water in an airtight container in the refrigerator for up to 3 days.
- Turn the heat off before adding the egg mixture to the skillet to keep from scrambling the eggs, and toss quickly to move the sauce through the pasta.
Perfect Pairings
- Salad: Green Goddess Salad, Antipasto Salad, or Rocket Salad.
- Vegetables: Oven Roasted Zucchini, Creamed Spinach, or Roasted Brussels Sprouts.
- Bread and Rolls: Cheddar Bay Biscuits, Dinner Rolls, or Cheese Garlic Bread
Spaghetti Carbonara
This Spaghetti Carbonara is a unique and easy pasta dish that combines spaghetti with crisp pan-fried bacon in a creamy Parmesan carbonara sauce.
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Servings: 4 servings
Calories: 754kcal
Ingredients
- 9 ounces thick-cut bacon, diced
- 3 cloves garlic, minced
- 2 large eggs
- 2 large egg yolks
- 1 cup grated Parmesan
- 12 ounces spaghetti pasta
- 2 tablespoons chopped fresh parsley
- salt to taste
- freshly ground black pepper to taste
Instructions
- Cook the bacon over medium heat in a large skillet until crispy. Using a slotted spoon, remove to paper towels to drain. Remove all but 1½ tablespoons of bacon grease from the skillet and discard. Cook the garlic in the skillet over low heat for a minute.
- In a medium bowl, whisk the eggs, egg yolks, and Parmesan cheese.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add the spaghetti and cook al dente according to package instructions. Reserve a cup of pasta water. Drain the pasta well.
- Now working fairly quickly, add the hot cooked pasta to the skillet with the bacon fat, bacon, and garlic, tossing quickly to coat. Beat the egg mixture again for a few seconds. Turn off the heat, then slowly pour in the egg-parmesan mixture and a splash or two of the pasta water while tossing frequently with the other hand. Once the egg mixture is fully incorporated, add more pasta water till the desired consistency is reached.
- Sprinkle with fresh herbs and serve promptly.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, 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.
Nutrition
Calories: 754kcal | Carbohydrates: 69g | Protein: 31g | Fat: 38g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 249mg | Sodium: 906mg | Potassium: 426mg | Fiber: 3g | Sugar: 2g | Vitamin A: 666IU | Vitamin C: 3mg | Calcium: 274mg | Iron: 2mg
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