Name: Spaghetti Carbonara
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 lb spaghetti; 3 eggs (large, at room temperature); 1 cup pecorino romano cheese (freshly-grated); 1 tbsp olive oil; 6 slices bacon (thick-cut, cubed); 3 cloves garlic (minced); kosher salt and freshly ground black pepper (to taste); fresh parsley and extra cheese (chopped (parsley), garnish)

Learn how to make authentic spaghetti carbonara with just 6 ingredients in 20 minutes. This creamy bacon pasta is a perfect easy weeknight dinner. Get the recip

Why This Spaghetti Carbonara Is a Weeknight Winner

Spaghetti carbonara is a classic Roman pasta dish that comes together in just 20 minutes with only 6 ingredients. The silky sauce comes from tossing hot pasta with eggs and Pecorino Romano cheese, while crispy bacon adds smoky flavor. It’s the kind of easy weeknight dinner that feels special without much effort.

Why You’ll Love This 6-Ingredient Pasta Carbonara

The sauce turns silky and rich without any cream, just eggs and cheese.
Crispy bacon (or pancetta) gives every bite a smoky, salty crunch.
From start to finish, dinner is on the table in 20 minutes.

Key Ingredients for Authentic Spaghetti Carbonara

Pecorino Romano: This salty sheep’s milk cheese gives carbonara its signature tang. If you can’t find it, freshly grated Parmesan works as a substitute. Buy a block and grate it yourself for the best melt.
Bacon: Thick-cut bacon adds smoky flavor and crispy texture. Pancetta or guanciale are more traditional options, just cube them before cooking.
Eggs: Use large eggs at room temperature so they blend smoothly into the hot pasta. Cold eggs can cause the sauce to seize.

Kitchen Tools for Spaghetti Carbonara

Large pot for boiling pasta
Large deep skillet for cooking bacon and tossing pasta
Colander for draining
Tongs for tossing
Whisk for blending eggs and cheese
Small bowl for egg mixture

Tips for Making the Best Spaghetti Carbonara

Before you start, read through the recipe so you’re ready to move fast. The key to a creamy sauce is tossing the hot pasta with the egg mixture off the heat, if the pan is still on the burner, the eggs will scramble. Reserve 3/4 cup of the starchy pasta water before draining, then add it a little at a time until the sauce coats the noodles just right.

Expert Tips for Authentic Spaghetti Carbonara

For the silkiest sauce, grate your Pecorino Romano cheese fresh from a block. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy. Also, don’t rinse the cooked pasta, the starch clinging to the noodles helps the sauce cling to every strand.

Spaghetti Carbonara Variations to Try

If you want a more traditional version, swap the bacon for pancetta or guanciale, both are cured pork that adds a deeper, porkier flavor. You can also substitute Parmesan for the Pecorino Romano if that’s what you have on hand. For a little heat, toss in a pinch of red pepper flakes with the garlic.

What to Serve with Spaghetti Carbonara

A simple arugula salad with lemon and olive oil cuts through the richness of the carbonara nicely. For something heartier, serve it with roasted broccoli or green beans. Garlic bread is always a welcome addition for sopping up any extra sauce.

How to Store Leftover Spaghetti Carbonara

Store leftovers in an airtight container in the fridge for up to 3 days. The sauce will thicken as it cools, so don’t worry if it looks less creamy, you can loosen it with a splash of water when reheating.

Can You Freeze Spaghetti Carbonara?

Freezing carbonara is tricky because the egg-based sauce can separate and turn grainy when thawed. For the best texture, enjoy this dish fresh. If you have leftovers, store them in the fridge and reheat gently instead.

Best Ways to Reheat Spaghetti Carbonara

To bring leftover carbonara back to life, reheat it in a skillet over low heat with a tablespoon of water or reserved pasta water. Stir constantly until warmed through, this helps the sauce re-emulsify. The microwave can make the eggs rubbery, so skip it if you can.

Spaghetti Carbonara FAQs

Can I use cream in carbonara?

Authentic carbonara doesn’t use cream. The creamy texture comes from eggs and cheese emulsifying with the hot pasta and starchy water. Adding cream will change the flavor and make the sauce heavier, so it’s best to stick with the traditional method.

Why did my eggs scramble?

Eggs scramble when they get too hot too quickly. Make sure you remove the skillet from the heat before pouring in the egg mixture, and toss the pasta quickly. If the pan is still hot from the bacon, let it cool for a few seconds first.

Can I use Parmesan instead of Pecorino Romano?

Yes, you can substitute freshly grated Parmesan for Pecorino Romano. Pecorino has a saltier, tangier flavor, so the dish will taste slightly different. Use a 1:1 swap and adjust salt to taste.

How much pasta water should I add?

Start with 2 to 3 tablespoons of the reserved pasta water and toss. Add more a little at a time until the sauce is loose enough to coat the noodles without being watery. You may not need the full 3/4 cup.

Can I make this gluten-free?

Absolutely. Use your favorite gluten-free spaghetti and cook it according to the package directions. The rest of the ingredients are naturally gluten-free, so the recipe works perfectly.

Equipment

large pot
small bowl
large deep skillet
colander
tongs
whisk

Recipe

Spaghetti Carbonara

Pin recipe

Prep: 5 min
Cook: 15 min
Total: 20 min
Servings: 6 servings
Cuisine: Italian
Course: Dinner

Ingredients

1 lb spaghetti
3 eggs (large, at room temperature)
1 cup pecorino romano cheese (freshly-grated)
1 tbsp olive oil
6 slices bacon (thick-cut, cubed)
3 cloves garlic (minced)
kosher salt and freshly ground black pepper (to taste)
fresh parsley and extra cheese (chopped (parsley), garnish)

Instructions

Bring a large pot of salted water to a boil, add the pasta and cook until al dente, according to package directions.
While the pasta is cooking, make the sauce. In a small bowl, whisk the eggs and cheese together until there are no clumps. Set aside.
In a large, deep skillet, heat the olive oil over medium heat. Add the bacon (or pancetta) and cook for about 3 minutes, until fat is rendered, and the bacon is crispy. Add the garlic and cook for 1 minute, stirring so it doesn’t burn.
When the pasta is done cooking, reserve 3/4 cup of the starchy cooking water. Use a colander to drain the pasta.
Add the hot, drained pasta to the skillet. Make sure the pasta is still hot so it will cook the eggs. Toss the pasta with tongs until the pasta is well coated in the bacon fat. Remove the skillet from the heat.
Pour the egg/cheese mixture over the pasta, whisking quickly until the eggs thicken. Make sure you do this off the heat and quickly, so the eggs don’t scramble. To thin out the sauce, add a little bit of the reserved pasta water and toss until desired consistency is reached.
Season with salt and freshly ground pepper, to taste. Transfer the pasta to plates or bowls and garnish with fresh parsley and extra cheese. Serve immediately.