Spaghetti Carbonara Recipe – Two Peas & Their Pod

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 on plate with fork and spoon with small bowl of freshly cracked black pepper in bowl and Parmesan cheese.

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:)

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.

Parmesan cheese and eggs in mixing. bowl with whisk.

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.

olive oil and chopped bacon in skillet with wooden spoon.

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.

spaghetti carbonara being tossed in pot with wooden spoons.

Serving Suggestions

spaghetti carbonara with bacon on plate with fork and spoon.

More Pasta Recipes

Pasta

Spaghetti Carbonara

A classic pasta dish made with spaghetti, eggs, 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!

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 Parmesan cheese

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. 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 Parmesan cheese. Serve immediately.

Calories: 497kcal, Carbohydrates: 59g, Protein: 20g, Fat: 19g, Saturated Fat: 7g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Trans Fat: 0.04g, Cholesterol: 111mg, Sodium: 473mg, Potassium: 279mg, Fiber: 2g, Sugar: 2g, Vitamin A: 271IU, Vitamin C: 0.5mg, Calcium: 179mg, Iron: 2mg