Spaghetti Carbonara

Spaghetti Carbonara is a boldly flavored pasta dinner that features freshly grated parmesan cheese, a medley of mouthwatering seasonings, lots of bacon, and more! I love how quick and easy this recipe is, and also how impressive and delicious it is! In under 30 minutes, I can have a belly-warming classic Italian meal on the table!

I love that this timeless creamy pasta recipe uses inexpensive kitchen staples. The sauce makes use of pasta water, aka liquid gold, to create a velvety smooth texture. You won’t believe there’s no cream in this decadent recipe– I certainly didn’t!

Tips for Beginners

Freshly grate the cheese for the best results. Pre-shredded cheese will not melt as well.
Take care not to overcook the pasta!
Easily temper the eggs by mixing a bit of pasta water into the eggs before adding them to the pasta.
Slowly mix the egg mixture into the pasta, tossing constantly, to avoid scrambling the eggs.
To make this spaghetti carbonara creamy, add ½ cup of room temperature half-and-half or heavy cream in with the egg yolks in step 2.

Spaghetti Carbonara Recipe

Spaghetti Carbonara features bacon, parmesan cheese, and a combination of other simple, yet bold ingredients. It's a comforting and timeless dish that's easier to make than you may think!

Step-by-step photos can be seen below the recipe card.

Course Dinner, pasta

Cuisine Italian

Prep Time 10

Cook Time 15

Total Time 25

Servings bowls

Calories 578kcal

Author Becky Hardin

Ingredients

12 ounces dry spaghetti noodles (¾ box)
3 large eggs room temperature (see note)
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

Cook the pasta al dente according to the instructions on the package in boiling salted water. Save 1 cup of the pasta cooking water and set aside. While pasta is cooking, continue with the instructions.

12 ounces dry spaghetti noodles
Combine the eggs, freshly grated Parmesan cheese, salt, garlic powder, onion powder, basil, rosemary, and pepper. Whisk together until combined well. Set aside.

3 large eggs, 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
In a medium skillet set over medium-high heat, cook the bacon until it is crispy. Drain the grease and add it to a large bowl.

9 slices bacon
Add the cooked pasta into the bowl with bacon and immediately add in the egg and parmesan cheese mixture. Toss everything in the bowl repeatedly to make sure the eggs just set but don’t curdle and cook too much. Add pasta water if needed for sauce consistency (I usually add in as much as 1 cup depending on how creamy I want it).
If desired, add melted butter. Otherwise, plate and serve with chopped fresh parsley and pepper.

1 tablespoon salted butter, Fresh parsley

Notes

Note: While the eggs in this recipe are gently heated, they are still considered raw. Do not feed spaghetti carbonara to the very young, very old, pregnant, or immunocompromised.
Don’t forget to save a cup of the pasta water!
I like spaghetti for the most traditional dish, but any long pasta shape will work.
The most traditional meat for carbonara is guanciale; however, it can be hard to find. Pancetta or bacon are great alternatives, and we personally love bacon!

Nutrition

How to Make Spaghetti Carbonara Step by Step

Make the Sauce: Cook 12 ounces (¾ box) of dry spaghetti to al dente according to the instructions on the package in boiling salted water. Save 1 cup of the pasta cooking water and set aside. While pasta is cooking, combine 3 large eggs, 1¼ cups of freshly grated Parmesan cheese, 1 teaspoon of kosher salt, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, ½ teaspoon of dried basil, ¼ teaspoon of dried rosemary, and ¼ teaspoon of ground black pepper. Whisk together until combined well. Set aside.

egg mixture for spaghetti carbonara in a liquid measuring cup.

Cook the Bacon: In a medium skillet set over medium-high heat, cook 9 slices of bacon until crispy. Drain the grease and add it to a large bowl.

Toss the Pasta: Add the cooked pasta into the bowl with bacon and immediately add in the egg and parmesan cheese mixture. Toss everything in the bowl repeatedly to make sure the eggs just set but don’t curdle and cook too much. Add pasta water if needed for sauce consistency (I usually add in as much as 1 cup depending on how creamy I want it).

cooked spaghetti in a glass bowl with pasta cooking water and egg mixture in separate bowls.

Serve ad enjoy: If desired, add 1 tablespoon of melted salted butter. Otherwise, plate and serve with chopped fresh parsley and pepper.

How to Store and Reheat

Store leftover spaghetti carbonara in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a skillet set over medium-low heat until warmed through. Splash in some extra water to loosen the sauce if needed.

close up of spaghetti carbonara wrapped around a fork.

Serving Suggestions

With an entree this stunning, you’ll want some equally delicious Italian-inspired sides to plate it with! I usually like to add a pop of color to our plate with veggies like Crispy Garlic Roasted Asparagus or Parmesan Roasted Broccoli. Of course, you could really go above and beyond with my favorite Homemade Garlic Bread!

If you really want to have the full Italian restaurant experience, finish your meal with Classic Tiramisu.