Pasta Carbonara

October 15, 2020  ·  Published August 27, 2015

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This easy Pasta Carbonara comes together in about 30 minutes and is the perfect weeknight dinner! Packed with crispy bacon and mixed with the creamiest carbonara sauce, this recipe is a total knockout. 

Pasta carbonara shown in a large white serving bowl.

Easy Pasta Carbonara

Pasta carbonara is one of those simple dinners we should all know how to make. It’s the perfect go-to for a busy weeknight, and it’s also a dish fit for the weekend or even to serve to guests.

It seems like one of those dinners with so few ingredients that how could you possibly mess it up, but oh how you can if you aren’t using with the right method. I’m no expert on carbonara, which is why I turned to Cook’s Illustrated, they are the kitchen geniuses.

This recipe works so well because pasta is boiled in less water with to really concentrate the starches, which will help bind everything in the sauce and prevent separation when you add it to the egg mixture.

Another helpful tip is that the bacon is simmered in water first. Bacon seems easy to burn or can cook unevenly in a skillet, and pieces stick. But when going this route and cooking it in water first, it works like a charm.

And lastly this recipe contains the perfect ratio of eggs and yolks (or one yolk in this case) to have the perfect carbonara, custard-rich flavor and the perfect consistency.

Recipe originally lists Romano cheese, but I always have Parmesan on hand so I went with that to keep the simple weeknight meal idea here, but I’m sure Romano would also be delicious. Better yet, use half of each. Just be sure it’s freshly grated. Enjoy!

Spaghetti carbonara shown close up swirled around a fork.

What is Carbonara?

If you’ve never had homemade pasta carbonara before, you’re in for a real treat! Pasta carbonara typically features a creamy sauce that’s made with pancetta, garlic, heavy cream, cheese and eggs. The egg-based sauce is cooked by combining it with the piping hot spaghetti pasta and a little of the cooking water.

For this easy carbonara recipe, I used bacon instead of pancetta since it’s generally easier to find. But otherwise this is a pretty authentic carbonara recipe!

Image of pasta carbonara ingredients. Includes spaghetti, bacon, parsley, parmesan, eggs, egg yolk, water, garlic, salt and pepper.

Pasta Carbonara Ingredients

For this pasta carbonara recipe, you’ll need the following ingredients:

  • Bacon
  • Water
  • Garlic
  • Spaghetti or linguine
  • Grated Parmesan
  • Eggs
  • Salt and pepper
  • Fresh parsley

Collage of six images showing steps to make pasta carbonara. Includes sauteing bacon in a skillet, straining rendered fat into a bowl, sauteing garlic, and preparing carbonara sauce.

How to Make Pasta Carbonara

  • Add bacon and water to a skillet and bring to a simmer.
  • Continue simmering until water is evaporated, then continue to cook the bacon until crispy.
  • Remove bacon from pan and reserve the drippings.
  • Saute garlic in that same skillet until golden brown, then add to a bowl with 1 tablespoon bacon fat, eggs, egg yolk, Parmesan and pepper. Mix well.
  • Meanwhile, cook the spaghetti or linguine pasta until al dente. Once cooked, drain pasta and reserve 1 cup of the cooking water.
  • Slowly pour the hot cooking water into the egg mixture. Then pour over the hot pasta and toss to coat. Add crumbled bacon.
  • Let pasta rest for a few minutes, tossing frequently until the carbonara sauce thickens. Serve immediately with a sprinkle of fresh parsley.

Collage of six images showing how to prepare pasta and toss with sauce for pasta carbonara.

Is it Safe to Eat Raw Eggs in Carbonara Sauce?

With eggs, it is not recommend to serve partially cooked egg to the elderly and children. The food safe temperature for eggs is 160 degrees and in Pasta Carbonara the eggs won’t reach that temperature or they’d be scrambled.

Can I Use Another Type of Cheese in the Sauce?

Yes, any hard Italian cheese should work well in this sauce. Romano cheese would taste delicious in this recipe, as would a blend of cheeses.

Does This Pasta Reheat Well?

No, pasta carbonara is one of the Italian dishes that doesn’t reheat well. The creamy sauce thickens in the fridge and loses its silky texture. But don’t throw away leftovers, as they’ll still taste fine!

Overhead image of spaghetti carbonara in a large serving bowl set over a grey kitchen cloth.

Tips for the Best Pasta Carbonara

  • Use freshly grated Parmesan, not the stuff in the shaker can. It’ll melt better and gives this dish a richer flavor.
  • Be sure you immediately add the hot pasta water into the egg mixture to help cook it (if needed, you could even re-warm it in the microwave, but it needs to be very hot).
  • Pasta carbonara is best enjoyed immediately after you make it.

More Easy Pasta Recipes You’ll Love:

Pasta carbonara shown in a large white serving bowl.
4.96 from 24 votes

Pasta Carbonara

This easy Pasta Carbonara comes together in about 30 minutes and is the perfect weeknight dinner. It's an Italian recipe the whole family will love!
Servings: 6 Servings
Prep15 minutes
Cook20 minutes
Ready in: 35 minutes


  • 8 - 10 slices bacon , cut into 1/2-inch pieces
  • 8 1/2 cups water , divided
  • 4 cloves garlic , minced
  • 1 lb spaghetti or linguine
  • 1 1/4 cups finely grated parmesan cheese , plus more for serving (2 oz)
  • 3 large eggs
  • 1 large egg yolk
  • 1 tsp each salt and pepper , or to taste
  • Chopped fresh parsley , for garnish


  • Add bacon and 1/2 cup of the water to a large non-stick skillet and bring to a simmer over medium-high heat.
  • Allow to simmer until water evaporates about 6 - 7 minutes, then reduce heat to medium-low and continue to cook until bacon is brown and crisp, about 6 - 8 minutes longer.
  • Place a fine mesh strainer over a bowl then pour bacon into strainer while reserving about 1 tsp of the rendered fat in pan. Return pan to heat and saute garlic about 30 seconds, until fragrant and lightly golden.
  • Pour into a medium mixing bowl then add 1 Tbsp rendered bacon fat (drippings in bowl set under strainer) to mixing bowl with garlic. Add eggs, egg yolk, parmesan and pepper to garlic mixture and whisk until well combined.
  • Meanwhile, bring 8 cups of water to a boil in a large dutch oven (no more than 8 cups because you want a very starchy water for the sauce). Add spaghetti and salt to boiling water and cook until al dente. While pasta is boiling, set a colander in a large bowl.
  • Carefully drain al dente pasta into colander in bowl, while reserving pasta water in bowl. Measure out 1 cup hot pasta water and discard remaining water. Immediately place pasta in now empty large bowl.
  • Slowly pour and whisk 1/2 cup pasta water into egg mixture, then slowly pour mixture over pasta while tossing to coat. Add bacon and toss to combine. Season with salt if desired.
  • Let pasta rest, tossing frequently, 2 - 4 minutes until sauce has thickened slightly and coats pasta. Thin with remaining 1/2 cup hot pasta water as needed. Serve immediately topped with additional parmesan and parsley.


  • Use real Parmigiano Reggiano cheese for fresh flavor and only freshly grated. It will melt better and gives this dish a richer flavor. I like to use a zest to grate it. Slightly pack when measuring or use a kitchen scale.
  • Be sure you immediately add the hot pasta water into the egg mixture to help cook it (if needed, you could even re-warm the water it in the microwave, but it needs to be very hot).
  • If you want a thicker sauce another option I have tried is to toss the pasta with the sauce mixture in a large heat proof bowl set over a pot of simmering water, cooking for only about 1 minute or just until thickened nicely. Careful not to overdue it or it can be gluey.
  • Recipe adapted from Cook's Illustrated
Nutrition Facts
Pasta Carbonara
Amount Per Serving
Calories 414 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 4g25%
Cholesterol 132mg44%
Sodium 761mg33%
Potassium 233mg7%
Carbohydrates 58g19%
Fiber 2g8%
Sugar 2g2%
Protein 21g42%
Vitamin A 340IU7%
Vitamin C 0.7mg1%
Calcium 277mg28%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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  • Rebecca L Campbell

    Italians can sure be annoying with some overbearing opinions. I didn’t hear the author ever claim it was pure Italian. I enjoyed this recipe and I added things to it that Italians would spin over. My kitchen, my cooking!

  • Gabrielle

    Authentic carbonara uses pecorino cheese and does NOT use garlic and parsley. Post as carbonara inspired instead!

  • Raffaele Legnini

    As an Italian, I can not belive that this is. a recipe!!!!! this is not authentic Italin cuisine!!!!!!!!! NO PARSELY. NO BACON!!!!!!!!!

  • Luca Desideri

    absolutely wrong recipe. it’s even outrageous for an Italian to read it. garlic? parsley? bacon? are you serious?!?!
    it’s straight and simple, boil water, drop down pasta, in the meantime put the pork cheek (not bacon!!!!!) without oil on the medium fire (part of the the fat will melt in the pan, so no need of any oil in it). pick the pasta 4 minutes before the natural picking time and end cooking it in the pan with the pork cheek, still medium fire. Once it’s done you just break the eggs on it (stop the fire, cooking is over!) and keep mixing until you get a cream. enjoy. This is the real Carbonara, please stop using ingredients which transform it into another recipe!!!!!

  • NancyM

    I am a fan of carbonara pasta, always made it homemade and traditional way. But I’ve try this recipe today, it was really good, lighter and definitely lower calories version ;) I think I might start making it this way from now on. Thanks for the great recipe!

  • Margaret

    My Italian friends had a collective heart attack when I’ve read the ingredient list to them….))))))
    Even though this is very tasty, this is NOT pasta carbonara.

  • GP

    Sorry, buy being Italian I can say that this is not Carbonara.
    There is not supposed to be any garlic neither parsley in Carbonara.
    It’s just:
    – eggs
    – grated cheese
    – black pepper
    – guanciale (pancetta can replace it)

    Guanciale is slightly fried, not cooked in water.
    Egg is beated with cheese and pepper.
    Cook pasta al dente in a proper amount of salted water.
    Throw it into the pan with the guanciale and mix for some moment on the heat.
    The REMOVE from heat and throw in the egg and mix. If too sticky add at this point a bit of water used for boiling pasta.

  • Robert Wilber

    Have all ingredients no colder than room temperature. Remember in most countries eggs are not sold refrigerated. In fact it is illegal in some to sell refrigerated eggs. If cream is used warm it first.

    I use a large cast iron skillet to cook onions, meat, and then add the pasta into the cast iron with the heat off. Stir eggs into pasta in the cast iron skillet. The cast iron retains the heat at a constant temperature resulting in a great meal.