This easy Spaghetti Carbonara is a classic, comforting pasta dish that takes about 20 minutes to prepare. Perfect for busy weeknights, it combines al dente spaghetti, crisp bacon, and a silky carbonara sauce made from egg yolks, freshly grated Parmesan, and starchy pasta water. A generous crack of black pepper ties the flavors together for a simple, satisfying meal.
Easy Spaghetti Carbonara Recipe
Spaghetti Carbonara is a Roman classic for a reason: it’s straightforward, flavorful, and relies on pantry ingredients you may already have. The magic is in the technique—tempering the egg yolks with hot pasta water and using bacon fat to build a rich, creamy sauce without any cream. I like to stir in peas for color and a touch of sweetness, but you can also add broccoli florets or other vegetables if you prefer.
Key Ingredients
- Spaghetti – Traditional for carbonara; cook to al dente. Reserve about 1 cup of the starchy pasta water before draining.
- Bacon – Use about ½ pound (roughly 10 slices) and cut into small pieces before cooking. Save the rendered fat to add flavor to the sauce. Pancetta or guanciale are authentic alternatives.
- Egg yolks – These create the silky sauce. Use the whites for another recipe or discard.
- Parmesan cheese – Freshly grated Parmesan gives the best flavor and texture.
- Frozen peas – Thawed and drained; they add color and a mild sweetness. Fresh peas or tender asparagus tips also work well.
- Black pepper – Freshly ground is best; it’s a defining element of carbonara.
How to Make Spaghetti Carbonara
- Cook the spaghetti to al dente. Bring a large pot of salted water to a boil (about 1 tablespoon of salt per half gallon) and cook the pasta according to package directions. Before draining, reserve 1 cup of the hot pasta water.
- Cook the bacon. Heat a large skillet over medium heat and cook the bacon pieces until crisp and golden. Transfer the cooked bacon to a paper towel-lined plate with a slotted spoon, leaving the bacon fat in the pan.
- Toss pasta in the bacon fat. Add the drained spaghetti to the skillet with the bacon fat and toss to coat the noodles, using tongs.
- Temper the egg yolks. In a medium bowl, whisk together the egg yolks, salt, and black pepper. Slowly whisk in about 1/2 cup of the reserved pasta water to warm the eggs gently. Add this egg mixture to the hot pasta while tossing continuously so the eggs cook gently and form a silky sauce.
- Finish the sauce. Add the grated Parmesan and continue tossing. If the sauce is too thick, add up to another 1/2 cup of reserved pasta water to reach a heavy-cream consistency. The starch from the pasta water helps the sauce cling to the noodles.
- Serve. Fold in the peas, then top with the crispy bacon just before serving. Finish with additional black pepper and extra Parmesan if desired.
Frequently Asked Questions
No. The egg yolks are gently cooked by tempering them with hot, starchy pasta water and then combining them with the hot pasta. The yolks reach a safe, creamy temperature during the process.
Both sauces are creamy, but Alfredo is made primarily from butter and Parmesan, while carbonara’s creaminess comes from egg yolks tempered with pasta water plus rendered bacon fat. The flavors and techniques are distinct.
Carbonara is best made and served immediately; the sauce loses its silky texture when stored. If you have leftovers, see the reheating tips below.
Long noodles like spaghetti, linguine, or fettuccine are traditional because the sauce clings well to them. Short pastas or filled pastas can work, too, but adjust the technique slightly.
Reheating requires care. Warm the pasta slowly in a skillet over low heat and add a splash of heavy cream or broth to help restore a creamy texture. Avoid high heat, which can make the sauce grainy.
Storing and Reheating
- Refrigerator: Store leftovers in an airtight container for up to 2 days.
- Reheating: Reheat gently on the stovetop over low heat with a splash of cream or broth to loosen the sauce and restore creaminess.
Ingredients (serves 6)
- 1 pound spaghetti
- ½ pound bacon, cut into small pieces
- 3 large egg yolks
- 1 cup Parmesan cheese, grated or shaved
- 2/3 cup frozen peas, thawed
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions (concise)
- Cook pasta in salted water until al dente; reserve 1 cup pasta water and drain.
- Cook bacon until crisp; remove bacon and keep the fat in the skillet.
- Toss drained pasta in the skillet with the bacon fat.
- Whisk egg yolks with salt and pepper, then slowly whisk in about 1/2 cup reserved pasta water. Add to pasta while tossing continuously.
- Add Parmesan and toss until the sauce is creamy. Add more pasta water if needed.
- Stir in peas, top with crispy bacon, and serve immediately.
Nutrition (per serving, estimate)
Calories: 539 kcal | Carbohydrates: 60 g | Protein: 23 g | Fat: 22 g | Saturated Fat: 9 g | Cholesterol: 127 mg | Sodium: 713 mg | Fiber: 3 g
Disclaimer: Nutritional values are estimates and may vary based on ingredients and portion sizes.
More Quick and Easy Pasta Recipes
- Baked Penne Pasta with Italian Meatballs
- Slow Cooker Tortellini Pasta Bake
- Easy Crockpot Lasagna with Ravioli
- 4 Cheese Stuffed Pasta Shells
- Sun Dried Tomatoes Baked Chicken Penne Pasta
- Easy Baked Ziti
- Baked Mac and Cheese
- Stovetop Mac and Cheese
- Buffalo Chicken Pasta
- More Easy Weeknight Dinner Ideas
- More Pasta Dishes
This Spaghetti Carbonara is quick, easy, and deeply satisfying. With minimal ingredients and a simple technique—tempering yolks and using reserved pasta water—you can make a lusciously smooth sauce in minutes. Serve it hot and enjoy a timeless Italian favorite that’s perfect for any night of the week.