Pasta Carbonara Recipe

close up of tongs in a large dish of spaghetti carbonara.

Course: Main Course

Cuisine: American, Italian

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: servings

Calories: 598cal

Author: Ashley Fehr

Pasta Carbonara Recipe has spaghetti coated in a simple sauce made of eggs and pasta water dressed up with bacon, parmesan cheese, black pepper and more. While this spaghetti carbonara recipe may be simple, it's SO flavorful!

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US Customary - Metric

Ingredients

4 slices thick cut bacon (125 grams or an equal amount pancetta) chopped
2 whole garlic cloves (peeled and lightly smashed)
4 large eggs
¼ cup grated Parmesan or Pecorino cheese
1 tablespoon reserved bacon fat
fresh cracked black pepper
350 grams spaghetti
reserved pasta water
salt as needed

Instructions

In a medium skillet over medium-high heat, cook bacon or pancetta with whole garlic cloves until bacon is browned and crisp (if the garlic begins to get dark, just remove it).
Remove bacon with a slotted spoon (pick out garlic cloves) and drain on a paper towel. Reserve 1 tablespoon bacon fat.
In a large bowl, whisk together eggs, cheese, reserved bacon fat and some freshly cracked pepper (start small, and add more later as needed).
Bring a large pot of salted water to a boil over high heat. Add spaghetti and cook according to package directions until al dente. Reserve 1 cup pasta water and drain.
Add cooked spaghetti to the bowl with the eggs, along with ¼ cup pasta water and bacon. Use tongs to toss and turn the pasta in the eggs, adding more pasta water as needed, until the sauce coats the pasta. *It's important that you toss and stir a lot when adding the pasta so that the sauce does not become clumpy*
Taste and adjust salt and pepper as needed before serving.

Video

Notes

Ingredients and Substitutions:

Bacon: bacon is not traditional in carbonara but we prefer it over pancetta. Feel free to use either interchangeably in this recipe, or omit for a meatless version.

Spaghetti: any pasta shape will work here! We love this sauce with linguine, penne, even filled pastas like ravioli.

Nutrition