Pasta Carbonara
Pasta carbonara is a quick pasta recipe ready in just 30 minutes. The carbonara sauce, made with eggs, bacon, and Parmigiano Reggiano cheese, has an authentic Italian flavor and is super easy to make!
This simple carbonara recipe delivers a silky, creamy, and indulgent dish that’s authentically Italian. We’ve included reliable tips and techniques so you can enjoy the best pasta carbonara right at home.
Made the traditional way, this carbonara recipe uses eggs, cheese, and pasta water to create the sauce—no cream!
You'll love this quick and easy pasta recipe, especially on busy nights. It's a great recipe when you are short on time to make dinner.
Get ready to experience the true taste of carbonara with this easy and delicious recipe!
Pasta Carbonara Ingredients
- pasta: Spaghetti is commonly used for carbonara, but fettuccine, rigatoni, or bucatini are also good choices. You can use dry or fresh pasta, but I highly recommend making fresh sourdough pasta if you have the extra time.
- bacon: While bacon isn't traditionally used in carbonara, it's just as delicious and accessible in most grocery stores. Substitute with a different cured pork such as guanciale or pancetta.
- eggs: You will use 2 large eggs and 2 large egg yolks. The eggs, rapidly mixed with the bacon fat, cheese, and pasta, form the creamy, silky carbonara sauce. Authentic Carbonara does NOT contain heavy cream.
- Parmigiano Reggiano: Grate a block of cheese and avoid using store-bought, pre-grated cheese. Pre-grated cheese contains anti-caking agents that keep the cheese from melting smoothly, resulting in a clumpy, gritty sauce. If preferred, substitute with parmesan or pecorino romano cheese.
- Black pepper: For the sauce, use finely ground black pepper. You can use store-bought ground black pepper or freshly grind the whole peppercorns with a mortar and pestle or spice grinder.
- Salt: The recipe does not contain added salt—you won't need it! The salt content from the bacon, cheese, and pasta water is plenty. After tasting the finished pasta, add kosher salt to taste if desired.
How to Make Carbonara
Step 1: Prepare the bacon
Cut the bacon into even ½" pieces using a sharp knife or kitchen shears and set aside.
Step 2: Grate the cheese
Using the finest side of a cheese grater, grate the Parmigiano Reggiano and set aside.
Step 3: Prepare the eggs, cheese, and pepper
Whisk two whole eggs and two egg yolks in a large mixing bowl.
Add the grated cheese and pepper and mix to form a thick paste.
Step 4: Cook the bacon
Place a large skillet on the stove and add the bacon. Turn the heat to medium-high and fry for about 5 minutes ,stirring every minute. You want the bacon to be firm but not too crispy.
Transfer the bacon to a paper towel-lined plate to drain and cool.
Reserve 1 to 2 tablespoons of bacon grease from the pan in a small bowl and let it cool.
Tips for cooking bacon
Start cooking the bacon in a COLD pan. This method slowly renders out the fat and cooks the bacon evenly, resulting in a crispy exterior with a soft and chewy interior.
A hot skillet will cause the bacon to cook too quickly, making it crunchy, which is not the correct texture for carbonara. Instead, place the pan on the stove, add the bacon, and turn the burner on.
Why do you reserve the bacon fat? The bacon fat is used to emulsify the sauce, making it smooth and velvety.
Let the bacon and bacon fat cool. The bacon and the rendered bacon fat must be cooled before mixing with the egg mixture to prevent the eggs from scrambling.
Step 5: Add bacon to the egg mixture
Add the cooled bacon and bacon fat to the mixing bowl with the egg and cheese mixture and stir to combine.
Step 6: Cook the pasta
Boil 4 quarts of water with 4 tablespoons of salt in a large pot. Cook the spaghetti until al dente.
Reserve ½ cup of hot pasta water and set it to the side before draining the pasta. You will use this to thin the sauce if needed.
Step 7: Add pasta to the egg mixture
Drain the pasta and immediately pour the pasta into the mixing bowl with the egg mixture.
Stir the pasta into the egg mixture rapidly with tongs or a wooden spoon until the sauce is emulsified and creamy. This will take about 30 seconds to 1 minute.
If the sauce is too thick, stir in 1 to 2 tablespoons of the reserved pasta cooking water and toss until it reaches the desired consistency.
Step 8: Serve on warm plates
Serve the pasta carbonara in warm bowls or plates to keep it hot and ensure the sauce remains creamy and silky.
Top with more crispy bacon and a sprinkle of Parmigiano Reggiano.
Tips for success
Salt your pasta water. This step is crucial for seasoning your pasta. Like the Italians say, pasta water should be as salty as the sea! I recommend 1 tablespoon of salt per quart of water.
Mix the sauce vigorously. When adding the hot pasta to the sauce, mixing rapidly is crucial to prevent the eggs from scrambling. Do not let it sit! The quick mixing action helps the eggs emulsify with the pasta, cheese, and bacon fat, creating a smooth, creamy sauce that coats the pasta evenly.
Serve in warm bowls. Cheese and dairy based pasta will continue to congeal and thicken as it sits. Serve carbonara in warmed bowls to keep the pasta hot and the sauce creamy.
To warm the bowls, place them in a low-heat oven for a few minutes or fill them with hot water, then dry before serving.
Serve
For a classic Italian dinner, serve this creamy pasta carbonara with sourdough breadsticks or sourdough focaccia with rosemary and garlic.
How to Store
Carbonara is best eaten fresh; however, you can store the pasta in an airtight container for up to 3 days in the refrigerator.
Warm the carbonara in a pan on the stove over low heat to reheat.
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Pasta Carbonara
Before You Begin
INGREDIENTS
- 8 oz (227 g) spaghetti
- 4 oz (113 g) parmigiano reggiano (finely grated, NOT store-bought pre-grated - see notes)
- 6 oz (170 g) thick cut bacon (sub guanciale or pancetta)
- 2 whole eggs
- 2 egg yolks
- ½ teaspoon (1 g) black pepper
- ½ cup (120 g) reserved pasta water (before draining pasta)
- 1 tablespoon (14 g) reserved bacon fat (after cooking)
Boiling Pasta
- 4 quarts water
- 4 tablespoons (72 g) salt
INSTRUCTIONS
- Using the finest side of a grater, grate the parmigiano reggiano (see notes). Using a sharp knife, slice the bacon into ½" slices and set to the side.
- In a large mixing bowl, whisk two whole eggs and two eggs yolks. Add the grated cheese and pepper and mix to form a thick paste. Set aside.
- Place a large pan on the stove and add the bacon. Turn the heat to medium-high and fry for about 5 minutes. The texture should be a slightly crispy exterior with a soft and chewy interior. Transfer the bacon to a paper towel-lined plate to drain and cool off. Reserve roughly 1-2 tablespoons of bacon fat from the pan in a small bowl and let it cool.
- Add the cooled bacon and bacon fat to the mixing bowl with the egg and cheese mixture and stir together.
- In a large pot, boil 4 quarts of water with 4 tablespoons of salt. Cook the spaghetti until al dente according to package directions, about 10-11 minutes. Reserve ½ cup pasta water and set to the side.
- Drain the pasta and immediately transfer it to the mixing bowl with the egg mixture, stirring rapidly with tongs or a wooden spoon until the sauce is emulsified and creamy, about 30 seconds to 1 minute. If the sauce is too thick, stir in 1 to 2 tablespoons of pasta water until the desired consistency is achieved.
- Transfer the carbonara to warm bowls. Garnish with extra bacon and a sprinkle of parmigiano reggiano if desired.
NOTES
Nutrition
Carbonara sauce is made of eggs, Parmesan cheese (or Pecorino), guanciale, pancetta or bacon, and black pepper. You mix the eggs and cheese to create a creamy base, then toss it with crispy pancetta or bacon and freshly ground black pepper.
The golden rule of cooking carbonara is to combine the hot pasta with the egg and cheese mixture off the heat. This prevents the eggs from scrambling and ensures the sauce turns out creamy and smooth.
Traditional Italian carbonara does not contain cream. Its creamy texture comes from the eggs and cheese combined with the pasta's heat.
For a bit more flavour add the pasta to the bacon/fat/bit of garlic pan, stir, then add to the sauce.
This Pasta Carbonara recipe from Little Spoon Farm is an absolute delight! The combination of creamy sauce, crispy pancetta, and perfectly cooked pasta creates a mouthwatering dish that's both rich and comforting. The recipe is easy to follow and delivers restaurant-quality results right at home. The balance of flavors is impeccable, making it a favorite for both family dinners and special occasions. Highly recommend for anyone looking to impress with a classic Italian dish!
This recipe is spot on! It's super easy to make when following the directions and the tips were really helpful. I love how easy to follow your recipes are. My whole family loved it, highly recommend!
As soon as this recipe came out, I knew I had to make it right away. So good and creamy! Can’t wait to make it again soon
We're so happy you loved it!
Wow, fantastic recipe! I made this last night for dinner and it was soooo good! it was quick and easy too.
Thank you, Andre!