Classic Spaghetti Carbonara

Spaghetti Carbonara is comfort food, made right in your own kitchen. A classic pasta dish using simple ingredients: a sauce made silky and rich by using eggs, bacon, and pecorino romano.

This pasta has legend status in my house, it’s so simple, but has an amazing flavor and just screams EAT ALL THE PASTA (and who are we to ignore that?)

It’s also super fast. You cook the pasta while you assemble the rest, then add eggs at the end – that is actually cooked by the hot pasta. A sprinkle of cheese, (or a whole pile of it, you choose), cracked pepper and a bit of parsley to make it look pretty, and dinner is served! It’s kind of dreamy.

It’s more authentic than my chicken spaghetti (which is amazing, but still!)

This is one of my favorite recipes to make, mainly because, you know, BACON, but also because I don’t have to cajole my kids into eating it.

Do you love easy pasta dishes? You’ll enjoy my Skillet Lasagna, Spaghetti Bolognese or my Pasta with Tomato Cream Sauce too!

What is Spaghetti Carbonara?

An Italian dish made by coating cooked spaghetti in a rich, creamy sauce of eggs, cheese, bacon, and black pepper.

Traditionally, carbonara is made with pancetta or guanciale (an Italian meat product). I ALWAYS use bacon, because that is what I always have on hand!

• Simple ingredients – ones you probably already have (see below)
• Fast to make – approximately 15 minutes if you hustle!
• SO delicious

TOP TIPS FOR SUCCESS

• When adding the egg mixture, be sure to toss constantly – we’re looking for a silky smooth sauce, not scrambled eggs! If the spaghetti is is too hot, the eggs will curdle when you add them.
  
• Worried about raw eggs? Don’t be! The heat from the pasta cooks the egg and forms a creamy sauce.
  When the pasta is cooked, set it aside to cool, but only for a few minutes.

Key Recipe Ingredients

The full list of ingredients and amounts is found in the printable recipe card below. 

How to make Spaghetti alla Carbonara

• PREPARE

  • In a small bowl, whisk the eggs until well beaten. Mince the garlic, boil some water, chop the bacon, and grate the cheese.
• COOK THE PASTA

  • Cook the spaghetti until al dente. Reserve some of the cooking water. Drain and toss with olive oil and keep warm.
• COOK THE BACON

  • While the spaghetti cooks, cook bacon in a large skillet until crispy; remove and drain onto paper towels.
• MAKE THE “SAUCE”

  • Using 2 Tbs of bacon fat, cook the onion until just translucent.
  • Add the garlic, and cook 1 minute more.
  • Return bacon to the pan and combine.
  • Add cooked pasta to the bacon/onion/garlic mixture toss to coat, adding more olive oil, or reserved pasta water if it seems dry.
  • Add the egg mixture and toss with tongs until eggs coat all of the pasta.
  • Add 1/2 cup cheese, and toss again.
  • Add salt and pepper to taste, and serve with extra pecorino romano.
• DEVOUR.

MORE EASY DINNER RECIPES

• Instant Pot Spaghetti – spaghetti in the instant pot is minimal prep, ingredients and clean up – making this a slam dunk for weeknights!
• How about Chicken Pot Pie (made in 1 skillet)? It’s super easy, and an absolute family favorite!
• This Italian Style Mozzarella Skillet is the stuff of DREAMS. Try it!
• ALL WEEKNIGHT RECIPES

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Classic Spaghetti Carbonara

4.81 from 36 votes

A classic pasta dish using simple ingredients, like a sauce made silky and rich by using eggs, bacon, and cheese. This Classic Spaghetti Carbonara is comfort food, made right in your own kitchen. 

Author: Kylee Ayotte

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Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Yield: 6

1x2x3x

Ingredients

• 1 pound spaghetti
• 1 tablespoon olive oil
• 1 pound bacon (diced)
• 1 cup onion (diced)
• 3 cloves garlic (minced)
• 5 large eggs (lightly beaten)
• 1 cup Pecorino Romano cheese (divided, shredded (can sub parmesan))
• salt and pepper

Directions

• Cook 1 pound spaghetti until al dente. Reserve a little of the pasta water, drain and toss with a little 1 tablespoon olive oil.
• Meanwhile in a large skillet, cook 1 pound bacon until crispy; remove and drain onto paper towels.
• Using 2 tbsp of reserved bacon fat, cook 1 cup onion until just translucent.
• Add 3 cloves garlic (minced), and cook 1 minute more.
• Return bacon to pan and combine.
• Combine the bacon/onion/garlic mixture with the drained pasta and toss, adding more olive oil or pasta water if it seems dry.
• Add 5 large eggs (beaten) and toss with tongs until eggs coat all of the pasta.
• Add half of the 1 cup Pecorino Romano cheese, and toss again.
• Add salt and pepper to taste, and serve with the remaining cheese.
• Devour.

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Nutrition Facts

Calories: 747kcal | Carbohydrates: 61g | Protein: 30g | Fat: 41g | Saturated Fat: 14g | Cholesterol: 197mg | Sodium: 825mg | Potassium: 429mg | Fiber: 2g | Sugar: 3g | Vitamin A: 355IU | Vitamin C: 2.5mg | Calcium: 246mg | Iron: 2.1mg

Disclaimer

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

Update: This was originally posted in March of 2017, and has been updated to improve reader experience.