Quick Summary
Spaghetti Carbonara- a classic pasta dish made with spaghetti, eggs, freshly-grated Pecorino Romano cheese, and bacon. You only need 6-ingredients and 20 minutes to make this rich and silky spaghetti! It is a dinner favorite!
Spaghetti Carbonara is a classic Roman pasta dish that is easy to make and 100% indulgent. You only need 6-ingredients and 20 minutes, making it the perfect recipe for busy weeknights or easy entertaining.
The ingredients are simple and we always have them on hand. Spaghetti (or your pasta of choice), bacon, eggs, Pecorino Romano cheese, a little olive oil, and garlic. That is it!
The velvety carbonara sauce is created when the egg and Parmesan cheese mixture gets tossed with the hot pasta and bacon. Pasta, bacon, in a silky, cheesy sauce….YES!!! What’s not to love?
Pro Tip– Before you start cooking, make sure you read the recipe thoroughly so you are ready to go! The recipe is EASY, BUT you have to work quickly when making the sauce so the eggs don’t scramble. You want a rich, creamy, luxurious sauce that coats the pasta nicely, not scrambled eggs for this recipe:)
Table of Contents
Ingredients
You only need 6 basic ingredients to make this delicious pasta dish!
- Spaghetti– spaghetti is the classic pasta to use, but feel free to use your favorite pasta.
- Large Eggs– at room temperature.
- Cheese– use a high quality Pecorino Romano cheese. Pecorino is a salty sheep’s milk cheese that has an intense flavor. It is the best cheese to use, but if you can’t find it, you can use freshly grated Parmesan cheese.
- Olive Oil
- Bacon– use thick-cut bacon for the best flavor. You can also use pancetta or Guanciale, which is a salty cured pork product made from pork jowls.
- Garlic– garlic isn’t always used in spaghetti carbonara, but we like to add it in for extra flavor.
- Salt and Black Pepper
- Parsley– You can garnish the finished dish with chopped fresh parsley, if desired.
How to Make Spaghetti Carbonara
(scroll down to the recipe card for the full recipe and instructions)
- Bring a large pot of salted water to a boil, add the pasta and cook until al dente, according to package directions.
- While the pasta is cooking, make the sauce. In a small bowl, whisk the eggs and Parmesan cheese together until there are no clumps. Set aside.
- In a large, deep skillet, heat the olive oil over medium heat. Add the bacon (or pancetta) and cook for about 3 minutes, until fat is rendered, and the bacon is crispy. Add the garlic and cook for 1 minute, stirring so it doesn’t burn.
- When the pasta is done cooking, reserve ¾ cup of the starchy cooking water. You will need the starchy pasta water to make the sauce. Use a colander to drain the pasta.
- Add the hot, drained pasta to the skillet. Make sure the pasta is still hot so it will cook the eggs. Toss the pasta with tongs until the pasta is well coated in the bacon fat. Remove the skillet from the heat.
- Pour the egg/cheese mixture over the pasta, whisking quickly until the eggs thicken. Make sure you do this off the heat and quickly, so the eggs don’t scramble.
- Add a little bit of the reserved pasta water and toss until desired consistency is reached. You might not need all of the reserved pasta water, add a little at a time.
- Season with salt and freshly ground pepper, to taste. Transfer the pasta to plates or bowls and garnish with fresh parsley and extra Parmesan cheese.
- Serve immediately while the pasta is still warm.
Serving Suggestions
- Bruschetta
- Garlic Bread or Caprese Garlic Bread
- Simple Arugula Salad
- Summer Caprese Salad
- Simple Kale Salad
- Roasted Broccoli
- Roasted Green Beans or Simple Skillet Green Beans
- Roasted Carrots
More Pasta Recipes
- Cacio e Pepe
- Baked Spaghetti
- Lemon Spaghetti
- Pasta Primavera
- One Pot Sausage Pasta
- Pasta Pomodoro
- Spaghetti and Meatballs
Spaghetti Carbonara
Ingredients
- 1 pound spaghetti
- 3 large eggs, at room temperature
- 1 cup freshly-grated Pecorino Romano cheese (can use Parmesan cheese)
- 1 tablespoon olive oil
- 6 slices thick-cut bacon, cubed (can use pancetta)
- 3 cloves garlic, minced
- Kosher salt and freshly ground black pepper, to taste
- Garnish: chopped fresh parsley and extra cheese
Instructions
- Bring a large pot of salted water to a boil, add the pasta and cook until al dente, according to package directions.
- While the pasta is cooking, make the sauce. In a small bowl, whisk the eggs and cheese together until there are no clumps. Set aside.
- In a large, deep skillet, heat the olive oil over medium heat. Add the bacon (or pancetta) and cook for about 3 minutes, until fat is rendered, and the bacon is crispy. Add the garlic and cook for 1 minute, stirring so it doesn’t burn.
- When the pasta is done cooking, reserve ¾ cup of the starchy cooking water. Use a colander to drain the pasta.
- Add the hot, drained pasta to the skillet. Make sure the pasta is still hot so it will cook the eggs. Toss the pasta with tongs until the pasta is well coated in the bacon fat. Remove the skillet from the heat.
- Pour the egg/cheese mixture over the pasta, whisking quickly until the eggs thicken. Make sure you do this off the heat and quickly, so the eggs don’t scramble. To thin out the sauce, add a little bit of the reserved pasta water and toss until desired consistency is reached.
- Season with salt and freshly ground pepper, to taste. Transfer the pasta to plates or bowls and garnish with fresh parsley and extra cheese. Serve immediately.
Nutrition
Have you tried this recipe?
Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod
I don’t recall garlic being added to carbonara. Is this a Roman take on the Naples dish?
We like garlic, but you can leave it out.
Is a special type of spaghetti used? It looks thicker than normal spaghetti.
No, but you can use whatever pasta you like.
Can I use already grated parm cheese in a pinch?
Sure!
I’ll see how this turns out, because I won’t use any bacon in mine.
I just made this delicious recipe. I had this dish many years ago and loved it and the person who made it for me added frozen peas and bacon so I added them too especially since I already had the cooked bacon (about 1/2 lb) left from making your recipe. I used Locatelli grated cheese which is what I grew up with. The garlic adds a bit of wonderful as well. Thanks for this easy delicious dish.
You are welcome!
I made this dish tonight. It is my comfort food go to. The technique of whisking the eggs well & incorporating the cheese into the eggs made all the difference. The pasta was velvety smooth & just delicious. I appreciate simple hints or techniques that elevate the dish. Thank you, 10/10
So glad you loved the pasta!