Spaghetti Carbonara Recipe
Introduction
Spaghetti Carbonara is a classic Italian pasta dish featuring a creamy sauce made from eggs, Parmesan cheese, and crispy bacon. It’s a quick and comforting meal perfect for busy weeknights or special occasions.
Ingredients
- 12 ounces dry spaghetti noodles (¾ box)
- 3 large eggs (room temperature)
- 1¼ cups freshly grated Parmesan cheese
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried basil
- ¼ teaspoon dried rosemary
- ¼ teaspoon ground black pepper
- 9 slices bacon (diced)
- 1 tablespoon salted butter (melted, optional)
- Fresh parsley (optional, for garnish)
Instructions
- Step 1: Cook the spaghetti noodles in boiling salted water according to the package instructions until al dente. Reserve 1 cup of the pasta cooking water before draining the pasta. Set the water aside.
- Step 2: In a bowl, whisk together the eggs, grated Parmesan cheese, kosher salt, garlic powder, onion powder, dried basil, dried rosemary, and ground black pepper until fully combined. Set aside.
- Step 3: In a medium skillet over medium-high heat, cook the diced bacon until crispy. Drain excess grease, then transfer the bacon to a large mixing bowl.
- Step 4: Add the hot cooked pasta directly into the bowl with the bacon. Immediately pour in the egg and cheese mixture and toss everything quickly and continuously to coat the pasta. This helps the eggs gently cook into a creamy sauce without scrambling.
- Step 5: Gradually add reserved pasta water as needed to loosen the sauce and achieve your desired creaminess, using up to 1 cup.
- Step 6: If you like, stir in melted butter for extra richness. Garnish with chopped fresh parsley and additional black pepper before serving.
Tips & Variations
- Use room temperature eggs to ensure a smoother, creamier sauce that won’t curdle.
- For a smoky flavor, swap regular bacon for pancetta or guanciale if available.
- Serve immediately as Carbonara doesn’t reheat well because the sauce can separate.
- Freshly grate Parmesan cheese rather than pre-grated for best flavor and texture.
Storage
Leftover Carbonara can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat while stirring constantly, adding a splash of pasta water or milk to help re-emulsify the sauce. Avoid microwaving directly as it may cause the eggs to scramble.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use cream in Carbonara?
Traditional Carbonara does not use cream; the creamy texture comes from the eggs and cheese. Adding cream changes the classic flavor and texture.
What pasta is best for Carbonara?
Spaghetti is the most traditional choice, but other long pasta like fettuccine or linguine can also work well.
Print
Spaghetti Carbonara Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This classic Spaghetti Carbonara recipe offers a creamy, flavorful Italian pasta dish made with crispy bacon, a rich egg and Parmesan cheese sauce, and a blend of aromatic herbs and spices. Quick and easy to prepare, it’s perfect for a satisfying weeknight dinner.
Ingredients
Pasta
- 12 ounces dry spaghetti noodles (¾ box)
Carbonara Sauce
- 3 large eggs (room temperature)
- 1¼ cups freshly grated Parmesan cheese
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried basil
- ¼ teaspoon dried rosemary
- ¼ teaspoon ground black pepper
Bacon and Finishing Touches
- 9 slices bacon (diced)
- 1 tablespoon salted butter (melted, optional)
- Fresh parsley (optional, for garnish)
Instructions
- Boil the pasta: Cook the spaghetti noodles in a large pot of boiling salted water until al dente, following the package instructions. Reserve 1 cup of the pasta cooking water before draining the noodles.
- Prepare the sauce: In a bowl, whisk together the room temperature eggs, freshly grated Parmesan cheese, kosher salt, garlic powder, onion powder, dried basil, dried rosemary, and ground black pepper until well combined. Set this mixture aside.
- Cook the bacon: Heat a medium skillet over medium-high heat and cook the diced bacon until crispy. Drain the rendered fat and transfer the crispy bacon to a large mixing bowl.
- Combine pasta and sauce: Add the hot cooked spaghetti immediately to the bowl with the crispy bacon. Quickly pour in the egg and Parmesan mixture and toss vigorously to coat the pasta evenly, allowing the eggs to gently cook with the residual heat, creating a creamy sauce without scrambling.
- Adjust sauce consistency: Gradually add the reserved pasta cooking water, up to 1 cup, as needed to achieve your desired sauce creaminess and consistency.
- Serve: If desired, drizzle melted salted butter over the pasta for extra richness. Garnish with freshly chopped parsley and an additional sprinkle of ground black pepper before serving.
Notes
- Using room temperature eggs helps prevent the sauce from scrambling when mixed with the hot pasta.
- Reserve pasta water is key to adjusting the sauce consistency and adding silkiness.
- For a dairy-free variation, omit the Parmesan and butter, or substitute with vegan cheese alternatives.
- Fresh parsley adds a pop of color and mild freshness that balances the richness of the dish.
- Cook bacon until crispy for the best texture contrast in this classic carbonara.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Spaghetti, Carbonara, Italian Pasta, Bacon, Parmesan, Creamy Pasta, Quick Dinner, Classic Italian
