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With a silky smooth sauce and crispy bacon, this Pasta Carbonara is simple and easy to make but so tasty. Just 4 main ingredients & ready in less than 30 minutes!
Pasta carbonara is one of those Italian recipes that feels a bit intimidating at first but is actually ridiculously easy to make. I think it’s something about using eggs in the sauce that makes people so wary and I get it but as I show you in today’s recipe, it’s not scary or hard. In fact, this might be one of the easiest pasta dishes you can make!
Why This Is The Best Pasta Carbonara Recipe
There are a few things that I think truly make this carbonara recipe the best one!
- Only 4 main ingredients. Bacon, spaghetti, eggs, and parmesan cheese are the key ingredients in this recipe. The only other additions are a bit of salt for the pasta water and black pepper!
- Smooth, creamy sauce. The sauce in this recipe is super smooth, silky, and creamy thanks to the extra egg yolk. It coats the spaghetti perfectly. The added crispness of the bacon to the sauce sets the recipe over the top!
- Simple to make. There are no magic tricks or special skills required to make this spaghetti carbonara. You may be surprised by just how easy it is to make!
Ingredients Needed
This classic pasta dish is made with just 4 main ingredients. Scroll down to the recipe card below for the exact measurements.
- Bacon – Cut into small pieces. You can also use pancetta or guanciale (dry-cured pork jowl), which would be more traditionally used in Italy.
- Spaghetti – Linguine, fettuccine or bucatini work as well. Angel hair pasta is a bit too thin.
- Eggs – You’ll need three whole eggs plus an extra egg yolk to make the cream sauce.
- Parmesan cheese – For the best flavor, use freshly grated Pecorino Romano cheeses or Parmesan cheese. This is definitely the recipe to splurge on GOOD cheese.
- Salt & pepper
- Parsley – For garnish.
How To Make Pasta Carbonara
Though it feels a bit fancy and special, pasta carbonara is actually incredibly easy to make. You can find the exact measurements in the recipe card below.
- Cook the bacon. Cook the bacon in a pan (or skillet) until crispy then transfer to a plate. Reserve a tablespoon of bacon fat.
- Make the egg mixture. Whisk the eggs, egg yolk, bacon fat, parmesan, and black pepper until smooth. Whisk in a cup of reserved starchy pasta water.
- Cook the pasta. Cook the spaghetti to al dente in salted water. Reserve a little more than a cup of the pasta water then drain.
- Combine. Return the hot pasta to the pot (off the heat). Pour the egg mixture over the top, tossing vigorously to coat. Add the bacon and continue tossing. If the sauce is too thick, gradually add a bit more reserved pasta water.
- Enjoy. Serve immediately with a bit of extra parmesan, a sprinkle of parsley, and some black pepper.
Tips for Perfect Carbonara Pasta
This recipe is super easy to make, as long as you keep these things in mind.
- Whisk the egg mixture until smooth. This is super important for a smooth, creamy carbonara sauce. The egg mixture should be completely mixed and smooth when pouring it over the pasta.
- Use pasta water. This is KEY. Hot pasta water is starchy and helps create the smooth, creamy texture. Regular water will just thin it out.
- Salt the water. I always salt my pasta water but if you don’t, you’ll want to for this recipe. The salt adds extra flavor to the carbonara sauce. With so few ingredients, every one counts!
- Add the sauce while the pasta is hot. Drain the pasta (do not rinse!) and immediately return it to the pot and add the egg mixture. Stir it vigorously to coat the pasta. The pasta needs to be hot to “cook” the sauce a bit and get that smooth, creamy texture but you need to work with it quickly to prevent the eggs from cooking in chunks.
Serving Suggestions
Pasta carbonara is perfect for a pasta & salad combo. A fresh garden salad, Caesar salad, or wedge salad would all work as a starter to carbonara. Breadsticks make a nice addition as well.
How To Store & Reheat Leftovers
- Fridge. This recipe is definitely best enjoyed immediately. However, leftover carbonara can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat. Reheat gently in a skillet over low heat with a splash of water or chicken broth to loosen the sauce.
More Easy Pasta Dishes
Pasta Carbonara
With a silky smooth sauce and crispy bacon, this Pasta Carbonara is simple and easy to make but so tasty. Just 4 main ingredients & ready in less than 30 minutes!
Servings: 4 people
Ingredients
Instructions
- Add the bacon to a large skillet over medium heat. Cook until crispy, about 8-10 minutes. Remove the bacon and transfer to a plate. Reserve 1 tablespoon of the bacon fat.
- Whisk the eggs, egg yolk, reserved bacon fat, parmesan cheese, and black pepper in a medium bowl until smooth. Add 1/2 cup of the reserved starchy pasta water (see Step 3) to the egg mixture and whisk well. Set aside.
- Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to package instructions. Reserve at least 1 cup of the starchy pasta water, then drain the pasta.
- Return the hot pasta to the pot or deep skillet (off the heat). Quickly pour the egg mixture over the hot pasta and toss vigorously to coat, ensuring the sauce is creamy and smooth. Add the crispy bacon and continue tossing to combine. If the sauce seems too thick, gradually add more reserved pasta water until it reaches the desired consistency.
- Serve immediately, topped with extra parmesan, a sprinkle of parsley, and more black pepper if desired. Enjoy!
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Nutrition
Calories: 709kcal | Carbohydrates: 90g | Protein: 36g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 218mg | Sodium: 1229mg | Potassium: 467mg | Fiber: 4g | Sugar: 3g | Vitamin A: 524IU | Calcium: 329mg | Iron: 3mg
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