Go Back
–+ servings
Spaghetti Carbonara Plated spaghetti carbonara with crispy bacon, parsley garnish, and black pepper.

Spaghetti Carbonara

A creamy, savory Spaghetti Carbonara dish with crispy bacon and a silky sauce.
5 from 1 vote
Print Pin
Course: Main Course
Cuisine: Italian
Keyword: creamy pasta, easy dinner, Pasta with Bacon, Spaghetti Carbonara
Prep Time: 10 minutes
Cook Time: 12 minutes
Custom Time: 22 minutes
Total Time: 44 minutes
Servings: 6
Calories: 361kcal
Cost: $8

Ingredients

  • 3 oz. bacon cut into small pieces
  • 2 cloves garlic minced
  • 12 oz. spaghetti dried, any type
  • 3 large eggs beaten
  • ¾ cup grated Parmesan divided
  • ½ teaspoon freshly cracked black pepper or to taste
  • ½ teaspoon salt or to taste
  • Handful fresh parsley optional, chopped

Instructions

  • Fill a large pot with water and season with salt. Bring the water to a boil over high heat.
  • While waiting for the water to boil, cut the bacon into small pieces. Cook the bacon in a large skillet over medium-low heat until crispy. Remove the bacon from the skillet and set it aside. Turn the heat down to low.
    Crispy bacon pieces cooking in a stainless steel skillet with rendered fat.
  • Mince the garlic and add it to the warm skillet. Sauté for about one minute, or until fragrant and softened. Turn off the heat.
  • In a medium bowl, whisk together the eggs, ½ cup of the grated Parmesan, and freshly cracked pepper. Make sure everything is well-mixed to form a smooth mixture.
    Raw eggs with grated parmesan cheese and black pepper in a white bowl for carbonara sauce.
  • Once the water is boiling, add the spaghetti. Cook the pasta until al dente, according to the package directions. Reserve one cup of pasta water, then drain the pasta in a colander.
    Cooked spaghetti noodles in a stainless steel pot on a marble countertop.
  • Add ¼ cup of the reserved pasta water to the skillet. Stir the water to dissolve any browned bits from the skillet.
  • Add the hot, drained pasta to the skillet and toss in the bacon liquid.
  • Pour the egg and Parmesan mixture over the hot pasta. Stir or toss immediately to combine. The heat from the pasta will cook the eggs and create a creamy sauce.
  • Add the remaining ¼ cup of Parmesan, reserved bacon bits, and more freshly cracked pepper. Toss everything together. If the sauce is too thick, add a splash of reserved pasta water.
    Creamy spaghetti carbonara mixed in a stainless steel pan with bacon, black pepper, and parsley.
  • Taste the pasta and adjust with more salt, Parmesan, or pepper as needed. Optionally, top with chopped parsley.

Notes

This classic Italian pasta is rich and comforting with crispy bacon and creamy Parmesan sauce. Perfect for a quick weeknight dinner!

Nutrition

Serving: 1plate | Calories: 361kcal (18%) | Carbohydrates: 45g (15%) | Protein: 16g (32%) | Fat: 12g (18%) | Saturated Fat: 4g (25%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 180mg (60%) | Sodium: 547mg (24%) | Potassium: 280mg (8%) | Fiber: 2g (8%) | Sugar: 2g (2%) | Vitamin A: 8IU | Vitamin C: 1mg (1%) | Calcium: 20mg (2%) | Iron: 10mg (56%)
Tried this recipe?Pin it on @Pinterest