Spaghetti Pasta Carbonara

Print

Spaghetti pasta alla carbonara. Luscious and wonderfully indulgent, pasta carbonara takes as long to make as it does to cook the pasta. The ingredients are simple—just spaghetti (or other long pasta), pancetta or bacon, eggs, Parmesan, a little olive oil, salt and pepper. A silky sauce is created when the beaten eggs are tossed with the hot pasta and a little fat from the pancetta or bacon.

Did I already mention indulgent? Yes, this is not a make-it-everyday recipe. This is a I’ve-been-eating-my-kale-for-weeks-and-now-I-want-to-splurge recipe. But heck, if you are going to splurge, you may as well do it right.

The trick to making a successful carbonara? Stirring the egg mixture quickly into the pasta which should be hot enough to “cook” the egg to make a sauce but not so hot as to make it curdle. Getting it just right can take some practice so don’t despair if your sauce is a little lumpy the first time you make it.

Some people add cream to their carbonara. It’s not traditional, but you can certainly do this, and make an even creamier sauce for the pasta. Personally I think it’s rich enough without it. Enjoy!

Updated recipe and photos, first published 2012.

Spaghetti Pasta Carbonara Recipe

Print
  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Yield: Serves 4-6

This recipe uses raw eggs, which are essentially cooked by tossing with hot pasta. They are not cooked to the point of scrambled though, just enough to thicken the eggs into a sauce.

The garlic is optional. It is not usually included in pasta carbonara, but it tastes great so we've included it. By the way, "guanciale", or pork jowl, is traditionally used in this dish, so if you can get it, by all means use it.

Ingredients

  • 1 Tbsp olive oil or unsalted butter
  • 1/2 pound pancetta or thick cut bacon, diced
  • 1-2 garlic cloves, minced, about 1 teaspoon (optional)
  • 3-4 whole eggs
  • 1 cup grated parmesan or pecorino cheese
  • 1 pound spaghetti pasta (or bucatini or fettuccine)
  • Salt and black pepper to taste

Method

1 Heat pasta water: Put a large pot of salted water on to boil (1 Tbsp salt for every 2 quarts of water.)

2 Sauté pancetta/bacon and garlic: While the water is coming to a boil, heat the olive oil in a large sauté pan over medium heat. Add the bacon or pancetta and cook slowly until crispy. Add the garlic (if using) and cook another minute, then turn off the heat and put the pancetta and garlic into a large bowl.

pasta-carbonara-method-1 pasta-carbonara-method-3

3 Beat eggs and half of the cheese: In a small bowl, beat the eggs and mix in about half of the cheese.

4 Cook pasta: Once the water has reached a rolling boil, add the dry pasta, and cook, uncovered, at a rolling boil.

5 Toss pasta with pancetta/bacon: When the pasta is al dente (still a little firm, not mushy), use tongs to move it to the bowl with the bacon and garlic. Let it be dripping wet. Reserve some of the pasta water.

Move the pasta from the pot to the bowl quickly, as you want the pasta to be hot. It's the heat of the pasta that will heat the eggs sufficiently to create a creamy sauce. Toss everything to combine, allowing the pasta to cool just enough so that it doesn't make the eggs curdle when you mix them in. (That's the tricky part.)

6 Add the beaten egg mixture: Add the beaten eggs with cheese and toss quickly to combine once more. Add salt to taste. Add some pasta water back to the pasta to keep it from drying out.

pasta-carbonara-method-5 pasta-carbonara-method-6

Serve at once with the rest of the parmesan and freshly ground black pepper.

If you want, sprinkle with a little fresh chopped parsley.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Spaghetti Pasta Carbonara on Simply Recipes. Thank you!

Print

Links:

Zucchini with Pasta Carbonara here on Simply Recipes

Spaghetti carbonara for beginners from Adam the Amateur Gourmet

Pasta Carbonara with Leeks and Lemons from Alexandra Cooks

Spaghetti Carbonara

Never miss a recipe!

Subscribe to Simply Recipes free via email:

Showing 4 of 79 Comments

  • Brendan

    I appreciate the fact that diversions from the classic are mentioned here, and left as options–not essentials. I find it best at its absolute basic; whatever water is clinging to the pasta is plenty. Please don’t compromise the proper cheese in this one: Parmigiano Reggiano. The real $tuff. It matters!

  • Naita Howell-Pinkins

    Omg! SO delicious! Possible the best pasta I’ve ever made! Love love love.

  • Kate

    Oh yes!! One of my favorites, so simple, yet so amazing!!

  • Bruce

    This worked out great! I also added capers and some squirts of lemon… Delicious!

  • MaryM

    I made this. I am a huge carbonara fan, and I have found one restaurant that does it right. No cream, and, thank God, NO PEAS! I have cooked it myself before, and it came out ok. I think this recipe is great and easy, but I messed up and added too much pasta water, so the “sauce” was thin and watery and hung around the bottom of the bowl. I will definitely do this again and be more judicious with the water. We loved it anyway, but being the last person served I got just about all of the sauce (yum) and most of the bacon. I’m also a big fan of garlic, but somehow it just didn’t taste right in this dish. I wish I had put in a few anchovies, which I will do next time. After all, this is “peasant food” and the point is to use what you have and what you like. Still, please no peas!

View Responses / View More Comments / Leave a Comment