Name: Classic Spaghetti Carbonara Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 8 oz dried spaghetti; 4 oz bacon, chopped into small pieces; 1 minced garlic clove; 2 large eggs; ½ cup grated Parmesan cheese (or Pecorino Romano); ¼ teaspoon kosher salt; ¼ teaspoon black pepper; 2 Tablespoons reserved pasta water

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Introduction

Spaghetti Carbonara is a classic Italian dish that combines simple ingredients into a rich and creamy pasta. With crispy bacon, a silky egg and cheese sauce, and a touch of garlic, it makes for a comforting and quick weeknight meal.

A white bowl holds a small, neat mound of creamy spaghetti that is light yellow in color with bits of browned bacon mixed in. The pasta looks smooth and glossy from the sauce coating each strand. On top, there is a generous layer of finely grated white cheese sprinkled evenly with some black pepper flakes. The bowl sits on a white marbled surface with a soft, out-of-focus background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz dried spaghetti
4 oz bacon, chopped into small pieces
1 clove garlic, minced
2 large eggs
½ cup grated Parmesan cheese (or Pecorino Romano)
¼ teaspoon kosher salt
¼ teaspoon black pepper
2 tablespoons reserved pasta water

Instructions

Step 1: Cook spaghetti to al dente according to the package instructions. Reserve about ¼ cup of the pasta cooking water, then drain and set the pasta aside.
Step 2: Place bacon in a single layer in a large cold pan. Set over low heat and slowly cook to render the fat. Once some grease is released, increase heat to medium.
Step 3: Flip bacon pieces as needed to cook evenly. Continue until your desired level of crispiness is reached. Remove bacon and drain on a paper towel-lined plate. Keep the rendered bacon fat in the skillet.
Step 4: In a medium bowl, whisk together eggs, grated cheese, salt, pepper, and 2 tablespoons of reserved pasta water until smooth. Set aside.
Step 5: Heat the skillet with bacon fat over medium heat. Add minced garlic and stir, cooking until fragrant and lightly browned, about 45–60 seconds. Add cooked pasta and bacon, then toss to combine.
Step 6: Pour in the egg mixture and quickly toss to coat the pasta while the heat is still on, about 30–40 seconds. This helps the sauce thicken without scrambling the eggs. Remove from heat.
Step 7: If the sauce is too thick, add a splash of the reserved pasta water to loosen it. Adjust seasoning with extra cheese and black pepper as desired. Serve immediately.

Tips & Variations

Use Pancetta instead of bacon for a more traditional flavor.
Be sure to toss the pasta quickly with the egg mixture off the heat to avoid scrambling the eggs.
Add fresh parsley or peas for a pop of color and freshness.
If you prefer a creamier sauce, add a splash of heavy cream along with the eggs.

Storage

Store leftover Carbonara in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a little reserved pasta water or cream to loosen the sauce and prevent it from drying out.

How to Serve

A close-up of creamy spaghetti pasta mixed with small bits of browned bacon in a silver pot. The spaghetti is light yellow with smooth, creamy sauce coating each strand, and scattered pieces of pinkish-brown bacon throughout. Silver tongs are lifting a portion of the pasta, showing the texture and twisting strands. The pot has a metallic surface and is placed on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for Carbonara?

Yes, while spaghetti is traditional, you can use fettuccine, linguine, or rigatoni. Just adjust cooking times according to the pasta shape.

Why isn’t there cream in traditional Carbonara?

Traditional Carbonara relies on eggs and cheese to create a creamy sauce. The heat from the pasta cooks the eggs gently, forming a smooth sauce without the need for cream.