Spaghetti Carbonara — Damn Delicious

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Spaghetti Carbonara

The easiest pasta dish you will ever make with just 5 ingredients in 15 min, loaded with Parmesan and crisp bacon goodness!

I have yet another super easy pasta dish for you all today. And the best part about this dish is that you only need 5 ingredients to whip this up! No wait, the best part is the bacon. Yeah, the bacon.

No, but really, this is one of those dishes that comes together in 15 minutes or less with just 5 ingredients of spaghetti, bacon, garlic, Parmesan and eggs. And if you’re skeptical about the raw eggs, it actually gets cooked through completely from the residual heat. Just be sure to work quickly so you don’t end up with scrambled eggs. Plus, with the crisp bacon bits, you just can’t go wrong with this dish!

Spaghetti Carbonara

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

The easiest pasta dish you will ever make with just 5 ingredients in 15 minutes, loaded with Parmesan and bacon!

Ingredients:

  • 8 ounces spaghetti
  • 2 large eggs
  • 1/2 cup freshly grated Parmesan
  • 4 slices bacon, diced
  • 4 cloves garlic, minced
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. In a large pot of boiling salted water, cook pasta according to package instructions; reserve 1/2 cup water and drain well.
  2. In a small bowl, whisk together eggs and Parmesan; set aside.
  3. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes; reserve excess fat.
  4. Stir in garlic until fragrant, about 1 minute. Reduce heat to low.
  5. Working quickly, stir in pasta and egg mixture, and gently toss to combine; season with salt and pepper, to taste. Add reserved pasta water, one tablespoon at a time, until desired consistency is reached.
  6. Serve immediately, garnished with parsley, if desired.

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263 comments

Your fast and easy dinners like this no doubt are appreciated by everyone! The images are so pretty, and totally your signature look! You can make noodles look like a million bucks! So impressive!

I have to agree with Averie the pics you post are really beautiful, like in a food magazine.

All of your dishes are AWESOME! I’m trying this one tonight. Thank you for all you do!

What can I use instead of bacon?

Judy, because this recipe only consists of 5 ingredients, I do not recommend using any substitutions or omitting any of the ingredients. If you cannot consume bacon for one reason or another, then this dish may not be for you.

Not sure if yours did, but my eggs essentially scrambled when I added them to the hot pan (had it on the lowest heat), which gave it a texture I didn’t care for. The flavor components were all there but I feel like there needs to be an extra step to avoid scrambling the eggs. Will try again maybe completely off the heat… Thanks!

M Dye, it is best to stir in the eggs and work quickly to avoid this. You can also try removing the pan from the heat source and let the residual heat cook the eggs without scrambling.

You should leave the eggs out a couple of hours before you start the dish.. Let the eggs get to room temperature. That should solve the problem and stir quickly with the pan off the heat.

M Dye, temper your eggs first with a bit of the hot water you held back when draining the pasta. To do this, drizzle the hot water into your eggs while whisking briskly. This should bring your eggs up to temperature without cooking them.

Bringing eggs to room temperature before making this dish will keep them from scrambling … let them sit out of the fridge for about 45 minutes, they will not spoil and your Carbonara will have an eggy sauce instead of scrambled eggs!

Don i did what you said to do with the eggs.. worked great. I also added mushrooms and drained cut tomatoes. It was perfect..

Once you drain the pasta pour a bit of olive oil into it. That stops the egg from scrambling.

The recipe should have your temper in the egg. What you should do is take some of the hot pasta water stir it into a separate bowl where the egg is in and then add it to the pan that way it slowly is brought up to temperature and won’t scramble.

Add pasta to bowl then add egg mix then add cooked Panchetta let it cool add Parma cheese salt pepper and toss,save a cup of pasta water and add a little at a time to reach the texture you desire

I would temper the eggs with the pasta water before adding to pan (slowly pour hot pasta water into egg mixture while wisking).

Mix your eggs with some of the water used to boiling your spaghetti. It helps to temper it & the water has some starch from spaghetti that helps to thicken it.

You could also use one less egg if that helps. It’d be healthier for you that way as well.

I used turkey bacon and used a little coconut oil for added healthy fat.

You could use panchetta ( Italian bacon) which has an even richer flavor. Or turkey bacon if you don’t eat pork, or mock vegi bacon but the dish would be lacking and the smell of mock bacon cooking is not so great.

Pancetta is the traditional meat to use in this recipe. BTW, you should ALWAYS temper your eggs first. Either slowly whisk in some of the reserved water or some of the pasta just as slowly, then pour temped eggs into the pasta and pancetta mixture.

Hi Rosemary. When tempering the eggs, after how much pasta water should I add? Also, is it okay if the cheese has been mixed with the eggs before adding the water or should I add the parmesesn later? Thank you
PS I know this is a lot yo ask..but if you reply could your please send it to my email at [email protected]? If not , I’ll look for it here. Thanks again.

Authentic carbonara is made with pancetta, which is like a fattier version of bacon. You will want to drain off some of the fat, however, before you add it to the pasta. Most grocery stores carry pancetta, some even have it pre-diced, which makes it really easy to use!

You can use pancetta.

I used Italian Pancetta…had to get rid of a lot of the excess grease but sooo good!

i make this as a side dish without the bacon.just eggs, cheese and butter.
delicious !

Hi! I’ve made this for my vegetarian friends a few times by substituting thinly sliced garlic, very lightly cooked in olive oil and sprinkled with salt, for the bacon. It’s not the same thing but it’s a pretty good substitute…if you like garlic that is!

For vegans who are looking for substitutes for meat. frying smoked provolone cheese till it’s crisp, and cutting them in pieces would make a bacon substitute.

Provolone is not vegan

Made this lady night during the snow storm here in nyc. I used turkey bacon. It smelled and tasted delicious!

You can use morning star fakin bacon. I love it!

When I was a vegetarian I used Morningstar veggie bacon tastes just as good if not better. You can find it at any Ralph’s, trader joes, while foods, albertsons, eat. 🙂

Yes, you can used pancetta isn’t as salty as bacon my husband like to add Italian sausage..

Judy I would use pancetta. I have made this dish before (not this recipe) but its pretty much the same. I find I like pancetta better and only use bacon when I don’t have pancetta in the house. Its my favorite pasta dish!

You can substitute with more bacon…..

Judy, Sorry I’m so late in responding and you likely have already learned this elsewhere but many chefs/cooks use panchetta for this dish.

You can use pancetta or any other pork product ! Classic Italian dish !

Top with a fried egg…perfection!

Yes, definitely need to do that next time!

Even more so….grate some salt cured egg yolk on the top to take it to another level!

Thank you for the nice recipe.

That’s one gorgeous bowl of sparghetti carbonara!

What a great easy meal for busy or lazy days! Every dish is better with bacon! 😉

Those are the prettiest noodles that I ever did see! Carbonara is my favorite, and I ADORE how quick and easy this is! Pinned

This looks incredible!! Can’t wait to try this one 🙂

Whenever I’m in a dinner rut I come to your site! You always have the simplest recipes that taste the best and your photos are great. Definitely trying this one this week! Thanks Chung-Ah!

Love your site and all your recipes are beautiful and amazing–and so easy. Thank you for all your great and hard work!! Can’t wait to try this one!! 🙂

Your carbonara looks like the best ever!

This looks amazing! I think I’ll add some veggies (zucchini & spinach).

I just made this and it was fast, easy and my kids loved it! Thank you! How is Butters doing??

I’m so glad you had a chance to make this! And thanks for asking about Butters. He’s doing so great and being back to the crazy pup that he is!

I LOVE pasta, it’s filling and well, goes well with anything, right? Five minutes, what? lol I then realised it said 5 ingredients in five 15 minutes oppsie.

This is such a comforting dish! I love it!

Chung-Ah, What I like your site most is you talk fast and short, efficient and effective, makes it so easy to read, no long talk, long paragraphs. . . . no “wasting your time and mine”. It is one of the reason that makes your site so welcome, the photography is of course the next reason, I love the simplicity of your recipes, it just fits into every-day-life. Thanks for your lovely work to help us through while we rush for the cooking as we are enjoying it at the same time.

Ah – One of my favourite pasta dishes, and yet I haven’t made it in so long! I remember it was always a treat whenever mum would make pasta carbonara for dinner, despite it being such an easy dish, mmmm delicious! Thanks for the reminder, better get this made again soon! x

Please pass me a fork. Yum!

Carbonara must be one of the best gifts the Italians gave us! So simple yet so delicious. Your pictures are gorgeous!

I love spaghetti carbonara! Really, I love anything with bacon and eggs 🙂

This looks incredible!! This is totally making me rethink my dinner plans tonight. 🙂

Can you just come cook for me in my kitchen alldayeveryday? I’ll pay you in cookies. 😉

I’ll definitely take payment in cookies 🙂

Amazing photos in amazing light as always! Feels like I should pick up some strands of the spaghetti with my fingers, off my computer screen! *slurps*

PS: Quick question, would you happen to have another carbonara recipe that has more sauce? That’s how I usually get served my carbonaras where I live (Asia).

Unfortunately, this is the only carbonara recipe on my site at this time.

Thanks for the reply! Shall attempt this really soon nonetheless!

At the restaurant I used to work at, this is how the chef made the sauce….it is saucier and not a genuine carbonara like this one but great none-the-less!

Once you have crisped up the bacon, toss in a bit of chopped garlic and or onion and let it sweat (NOT brown). Add some cream (a cup or 2 depending on what you want) to the pan and let it reduce a bit. Turn off heat. Beat two eggs WELL in a small bowl. Add some of the hot cream to the eggs to temper them. Pour the egg/cream mixture back in the pan. Add the spaghetti, cheese and toss well. You will now have more sauce and it will taste great….but the recipe above is more authentic! Mangia!

I like this version Teri because i like it creamy! Thanks for sharing.

quick question: what kind of cream did your chef use- all-purpose cream? can fresh low-fat milk be used instead?

Jill – low-fat milk will never reduce to make this sauce creamy. It would take heavy cream to work that magic. Heavy cream is healthier, anyway – especially if organic – it has no carbs.

Another way I make it is with about 3/4 cup Half & Half. I beat an egg in the half & half and mix that into the pan that the noodles cooked in. That way the egg is mixed in well and cooks verses scrambles (that use to happen to me a lot before I started adding it to the half and half). Then I add in the bacon and cheese and mix well. Good luck and happy eatings

Sorry Cira but what is Half&Half? Never heard of it before.

Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.

I made this tonight for dinner. It is a must try for all. I added peas and a little finely chopped ham I had on hand. Tasty and very fast and easy to make. Good flavor.

Ahhhh this looks amazing! As a high mileage elite runner, I am constantly looking for new ways to refuel! This will be a lovely change, and my boyfriend will be in heaven! Thanks for the recipe 🙂

Everything you post always looks so damn delicious haha. Seriously though the recipes you post are so good.

I have made this dish a couple times before a long long time ago. I don’t remember I
being this easy. Thanx for the memory refreshed. I like recipe where I will easily have he ingredients on hand.

This is one of my favorite indulgences, and I LOVE your easy recipe, Chung-Ah! Pocketing this one to try soon. Thanks for sharing!

This looks fabulous!! I love, love, love carbonara, and your photos are gorgeous!

Do you drain the bacon??

No, there is no need to drain the bacon. You will use the bacon fat to saute the rest of the ingredients and to create a thin layer of sauce.

Step 3 says “Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes; reserve excess fat.”
This is a little confusing, but glad I read the comments!

Can I use turkey bacon instead of bacon?

Excellent recipe Chung-Ah! Easy to follow and delicious and flavorful. Thank you so much!

I’m so excited to try this recipe! Spaghetti Carbonara was my favorite dish in Rome and has been while I’ve been living in Florence.

I just finished my second bowl of this – it is perfection!

made this last night-used fetuccini and subbed fresh pecorino romano for the parm-that’s what i had in the house-it was amazing and the hubs said he will request again (and again).
super easy, super delicious, and looked great on the plate. thanks!

Do you drain the fat after cooking the bacon?

No, there is no need to drain the bacon. You will use the bacon fat to saute the rest of the ingredients and to create a thin layer of sauce.

This looks amazing! From the pictures it looks like you used powder Parmesan cheese. Will this work with fresh grated Parmesan?

Sara, I actually used freshly grated Parmesan so yes, that will definitely be the way to go 🙂

Can’t wait to make this delicious looking dish! Thanks for sharing recipes.

This looks great,If I were to add a lb of pasta would I double everything?:)

Yes, that’s correct.

Great, Thanks,I love garlic and this will be so good 🙂

Add 1/2 cup of your pasta water to your eggs when whisking them. It will temper them to make them less likely to “scramble” when you combine them with the hot pasta.

I just made this for supper and WOW! It was delicious! Everyone loved it, especially my picky- eater! I told her next time I’d add her favorite, shrimp, and she grinned ear to ear 🙂 I will definitely be trying more of your recipes 🙂

Forgive me if this has already been asked, but how can you ensure the eggs don’t scramble when adding them to the hot pasta? Fear of this has always stopped me from making Carbonara. Shame because I LOVE it, and order it whenever I see it on a restaurant menu.

Lorrie, it’s best to work quickly when adding the eggs to the pasta to ensure they don’t scramble.

Hey Chung-Ah! Such a simple dish, and it’s been pinned 132,000 times, congrats on that one! It just goes to show you the simplest dishes will most likely be the most popular! How long have you been blogging for?

Thank you! I’ve been blogging for about 3 yrs now.

love your blogs title! and it certainly describes this dish perfectly. came across your recipe on foodgawker. can’t wait to try a similar version. thanks for sharing! xx. gigi. http://www.gigikkitchen.com

I made this for dinner tonight and it was Yummy! Thanks for this great recipe. Even the Littles ate it up!

My kids love me when I make this (other times – hmmm I wonder), and I absolutely love carbonara too – I call that family harmony. Damn delicious for sure!

Hi Chung-Ah. Your blog is really damned… damned with beautiful cooking. I really appreciate this carbonara version of yours because it’s super easy. Imagine only 5 ingredients with bacon as the superstar. I usually make it creamy by adding some whip cream and exclude the egg. Regardless, this recipe is a dining table attraction.

Chung-Ah, I just wanted you to know that I find your recipes so incredibly delicious that I have devoted an entire board to “DAMN DELICIOUS ” recipes only on Pinterest. Thank you so much.

Delicious and so easy! My husband loves it!!

Great and quick recipe for a lazy night. So, happy I finally tried after pinning it awhile ago. I added roasted asparagus and red pepper flakes for some added flavor and it turned out great.

I feel so silly asking, but I get stumped at the “reserve excess fat” part. Do I not drain the bacon grease? Please help.

Yes, Mallory, reserve the bacon grease and do not drain.

Made this last night. I was a bit skeptical about adding the eggs, but it was great. My boys devoured it. Will definitely make this again. It was yummy and very fast to whip up on a busy weekday night.

Hi, this recipe looks “damn delicious”. One question, is there a potent egg taste? I am not a fan of eggs, but am willing to test it if there is not potent egg flavor. I saw in an earlier post that some substituted the egg for whip cream, but I think I’ll try the original recipe first. Thanks!!

Tabitha, the egg taste is not too potent at all! It really lends off texture and a base for the sauce.

I tried to make this last night.. I must say I did fairly well for this being the first recipe that I tried to follow. Except I think I did end up with scrambled eggs because I was so worried about the eggs cooking all the way through. But either way it tasted great and my boyfriend liked it too.

I add some evaporated milk or half and half in the eggs mixture for a richer flavor

Okay, I’ve never commented on a blog before, but OH. MY. GOODNESS. this was the most delicious meal I have ever made. I cannot thank you enough for this amazing and simple recipe. I’ll definitely be coming back to your blog again and again ;).

This recipe is so simple and DELICIOUS.

I just made this but instead of pasta noodles i used my spiralizer and used zucchinni…delish! thanks for this amazing recipe that i literally made in 10 minutes flat!

I’d love to try this with zucchini – it sounds amazing!

I haven’t read all the comments so not sure if this has been brought up. Traditionally with carbonara (I’ve made it a million times), you temper the eggs as to not consume raw eggs. Mixing it with the hot pasta may not cook them all the way. I would suggest tempering the eggs with the pasta water, then adding it to the pasta, and then adding the parm. It is still absolutely fantastic! 🙂

After years of making carbonara, I reserve some of the crispy bacon & sprinkle it on top. Has a nice texture.

Do you use pancetta or smoked bacon?

Lynn, feel free to use either of these choices – both go great in this dish.

Can’t wait to try the recipe. Have a question though, normally for my family I make a 900 gram bag of pasta, so does this mean I have to quadruple everything?

Tracey, 8 ounces is equal to about 226 grams. With 900 grams of pasta, it would be appropriate to quadruple the recipe.

Thank you for the recipe. I made it yesterday and liked it.
I pinned a lot of other recipes they look delicious.

This is the easiest recipe and the fastest carbonara I have tried and it is delicious. I have also made it with pancetta, which is saltier but good. If you need a fast, gourmet dinner on the table, this is it.

I made this tonight. It was a total hit with everyone, even my 3 year old! I added chicken though, and it was delicious! Thanks for the recipe!

I can’t eat bacon so I used chicken instead. It tasted really good! Definitely will be making it again 🙂

Many people have recommended pancetta and call it italian bacon. It is made from the same belly muscle as bacon but its rolled so the slices are round not long. But the major difference is the taste.pancetta is hung with herbs where bacon is smoked. So the sustitution will change the flavor slightly but will work just fine. Serve with a green salad with a vinegar and oil based dressing wich helps to balance the richness of the carbonara and you have a wonderfull meal faster than pizza delivery

Be sure to use eggs that are at room temperature. If they are straight out of the fridge they will be too cold and will not be cooked by the heat of the pasta. I leave my eggs out on the counter top before before going to work in the morning.

Made it for supper tonight. I did add mushrooms when I was cooking the bacon. It turned out perfect. What a simple but delicous recipe.

Love this recipe! I used pancetta and added rotisserie chicken to make it a complete meal!

How long do you cook after you add the egg?

Andy, there really is no time limit here. As indicated in the directions, you will stir in the pasta and egg mixture and toss to combine. That’s it!

Hi Chungah!
This recipe looks so delicious and simple! Thanks for sharing 🙂
I hope you don’t mind I have a two questions-
When you say reserve the fat after cooking the bacon, do you mean leave all the oil/ cooked off fat from the bacon in the pan? Don’t remove any?
Also, when you add the egg/Parmesan mixture do you take the pan off the heat?

Yes, the fat should be reserved in the pan completely. And no, you should not take the pan off the heat for the egg/Parmesan mixture. You need a little bit of heat to ensure that the eggs cook through without scrambling.

loving your recipes. was able to download recipes before and enjoying them.
recently , it is coming through as a blank page.
Can you help

Internet Explorer has recently made some updates that are causing print problems. I recommend using a different browser, such as Firefox, Google Chrome, or Safari. But if you can only use Internet Explore, you can highlight the recipe, left-click, and print from there. Easy peasy!

I’m all in with everyone else who loves your site. So glad I found you!

The eggs scrambled a bit. How do I prevent this? Still was delicious.

Your heat source may have been set too high.

this did tonight and it was yummy, I didn’t change anything!!

Ugh! I am out of fresh grated parm! Would it be a huge mistake to make this with dried/jarred parm (the kind they have in pizzerias)? I want to make this tomorrow night but won’t make it to the store until later in the week.

It is really up to you but I highly recommend using freshly grated Parmesan to obtain the best results possible.

Very yummy. I had to sub pepperoni as I was out of bacon and then supplemented the last of my Parmesan with cheddar. One kid devoured it, the picky eater opted for eggs. Oh well I loved it!

Loved the carbonara receipe. It took me 15 minutes and it was great!!

Wonderfully easy and delish recipe! Everyone in the house loved it! WIll be using this quite often! Thanks!

I like the spicy, so used Jalepeno bacon. Delicious

My fav dish is this….Thanks for sharing this recipe.

BIG SUCCESS! This evening I made this recipe according to your guidelines, and it was so awesome that I felt I had to write it here. My husband and I enjoyed a lot, and it reminded me so much the ones I had during my trip to Rome. Thanks , great blog!

Made this for dinner tonight and it was amazing. The kids even loved it. It was quick and easy to make and I always have the ingredients on hand so it’s an easy go to meal.

I have to admit I was skeptical about the eggs but this was fabulous!! I added other veggies we had in hand and serves with a salad. The sauce was rich and so yummy. Thanks for another great recipe!

measurements need too double this recipe?

Emma, if you want to double the recipe, you can multiply all measurements by 2.

This is one of the best pasta dishes I’ve ever made. It was so easy and I can’t wait to make it again! Absolutely delicious. I didn’t have any problems with the eggs scrambling like some have experienced when making this.

Just wanted to say ever since I made your Southwestern Quinoa Bake, I whole-heartedly trust all your recipes to be delicious and have cooked a few now. I made this as my lunch for the week and it’s so good! I think I let too much time in between tempering the eggs & finally adding it into the skillet with the pasta, so I had teeny bits of the egg cooking, but it tasted great anyways!

I subbed whole wheat spaghetti instead, threw in 3/4 c. of frozen peas that I blanched in the pasta water, and scooped out most of the bacon grease so it was a thin coat! Thank you Chungah.

Just made this for dinner and it was delicious – the best carbonara recipe I’ve tried by far! I added some chicken (just because I had it ready to use in something) and it all came together perfectly 🙂

hi, don’t you need cream for this recipe? 🙂

Nope, no cream needed here.

This was a great recipe. It came out just perfect. I look forward to following some other recipes as well.

Iove the recipes and photos thank-you. I plan on trying the carbonara tonight. I do have one other question? I’m looking for someone to shoot food photos. Is this something you do or do you use someone else to take them? Very interested in any help .

All the photography here is shot by me.

Hi! all your recipes look delicious! (great pics too btw). I am going to try quite a few of them or maybe most of them!

Made this for dinner, amazing, simple + easy. Thanks for the recipe.

has anyone tried it without the eggs? My son cant have eggs, is there anything else that can be used instead??

Try 1/2 cup fat free half and half instead? Just going off another recipe I have that uses peas and thyme but no egg. My daughter is anaphylactic to eggs, so I’m trying this tonight without eggs!

“Fat-free” half & half? Must be something highly processed. Real half & half has cream in it. Either is probably high in carbs (sugar) & real heavy cream is much better/healthier.

I just made this and I cannot believe how easy it is andado good! I’m a bad cook so I also don’t believe I made something delicious!! (And did not have scramble eggs

Oh. My. Word.
This is awesome ! I made it today for a quick lunch after church – My husband LOVED it ! I have used a similar Martha Stewart recipe for years , which substitutes bacon with broccoli. This is SOOOO easy and great ! Thank you ! I am so thankful for finding your blog .

I make this dish regularly and never use eggs! Instead I use fresh cream along with scallion or onion, mushrooms and garlic. Its so tasty 🙂

I made this last night and just as promised, it was SO easy. I followed other comments and added some pasta water to the eggs first, as I was very worried about them scrambling – I’ve had a bad experience in the past – but I needn’t have worried, it came out perfectly. My husband isn’t a carbonara lover because cream is usually involved (which is also why I don’t usually make it), but he was absolutely raving about this. Thank you!

I can’t wait to try this; looks delicious

YUMMY! I made this and my husband and I LOVED it! I did not make any substitutions but we always cook up our bacon and freeze it and the fat so I had to guess the amount of reserved fat to use. I must have guessed correctly because my husband couldn’t stop raving about it 🙂 I just recently found your site so I am late to the party but looking forward to trying all your delicious looking recipes!! THANK YOU!

Looks so simple and good, carbonara made the authentic style, thanks for sharing!

Does this travel well?

This is really best when served immediately.

I made this last night!! It’s a new family favorite!! Delicious and SUPER easy!!

Loved this! I had all of the ingredients at home already! Super easy and tasty. I do live in Switzerland now, and I tried a carbonara in Bern that had pumpkin in it. Was DELICIOUS for fall flavors. Went well with the bacon!

Just made this for dinner! Delish!! Thanks!

This was quick, easy and delicious! My family though a professional chef had taken over our kitchen.

I made this last night for the husband and the kids, and everyone loved it! I made the recipe a little bigger because my family is large. Everything turned out well! Next time, I will probably do a little more bacon (we love bacon) and maybe use a little bit of cream or a slight bit of sun dried tomato / alfredo sauce. Not a lot, just to add a little more moisture. Mine was a tad dry, but I am not super skilled in the kitchen,either, so its probably something I did wrong. Still tasted WONDERFUL! Thanks for sharing, this is now on my list of regular meals to cook 🙂

Hey, I just wanted to say how much I love it here. Your recipes are ALWAYS great and just what I’m looking for. Easy, delicious and made with fresh ingredients. I often share, Pin and link your blog up from my blog. It’s one of those places that never disappoint. THANKS!

Add some Shallots. Trust me. It will taste even better (if that’s possible)!

This looks wonderful — thanks for posting it. I may make this for lunch today.

One question: why is there a youtube window in the Print setup for this? It won’t close, and makes the recipe split oddly between two pages when printing.

Hmmmmm, weird. I’m not seeing any kind of YouTube window on my end.

This recipe does not work at all, I’m sorry to say. I brought the eggs to room temperature before cracking them and in the end, it still amounted to a scrambled egg dish with bacon and pasta. It’s tasty (thanks to the bacon), but the consistency is all wrong, and it would have been too dry without some sort of cream. I’m afraid it’s not a keeper for me.

Jenn, if the eggs are scrambling, then your heat source is set too high. It’s the eggs that creates that amazing light coating on the pasta – cream just isn’t needed here when this is cooked properly. I really hope you get a chance to try this again! 🙂

Making this for the second time. I love love love love love love love it. I feel like I finally learned how to make the pasta be like I’ve always wanted it. Thank you! Big fan of your site. Use it weekly 🙂

This sounds delicious and so simple. Trying it out for tonights dinner!

When doubling pasta do I double all ingredients?

This recipe is really delicious. As someone who was not familiar with carbonara before making this, I really enjoyed it. However, you basically should just throw any leftovers away as it just does not taste right reheated (and I’m not picky about things like that). If you plan on having any leftovers or feeding a crowd, I’d definitely recommend going the cream route even if it’s not traditional.

Honestly both versions are very good. I would say the egg version is more silken than creamy and there is a definite egg taste that combines very well with the bacon. You miss this in the cream version, but you can also reheat it and it is less finicky.

Love this recipe but I can’t find nutrition information for this recipe. Does anyone have it to share?

Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information.

Thank you for the lovely recipe which I used twice. I would probably just throw the pasta in with the cooked bacon/garlic and mix it and then take it off the heat and throw in the egg-parmasen and mix aggressively. Otherwise the eggs risk getting scrambled. Also not a big fan of the pasta water for this recipe as the semi dry sticky texture is quite nice.

Made this tonight. It was fantastic! I added a pepper and Zucchini for some veggies(finely chopped). I did no temper my eggs and I did not have scrambled eggs. As you said, work fast on low heat and it worked like a charm. Thanks for the recipe.

Recipe says to save excess bacon grease. Is it to be used later in the recipe?

Yes, you are reserving the excess fat in the pan and then adding the garlic.

ohmygosh i love your blog! so easy and no fancy-shmancy 🙂 thanks for this!

Let me just say I have never had this before, I came across this from Pinterest and let me tell you…. It does not disappoint. I doubled the recipe because I have a large family and I added four cheese Italian sausage to make it a comple meal! I also used shredded Parmesan instead of grated. Ohhhh this will be on a regular rotation in my house.

I was going to make a plain old pasta dish for dinner but this… I have to make this.

Long time lurker first time poster! Pics are exquisite…as well as recipes. I make my Carbonara just like you (great minds and you know how the lines go haha).

Have question for ya before I proceed with said adventure. I always make just enough of the dish so all I have are a clean pan and dishes that looked like the Chinese Crested licked them clean. And oh, trust me he has! IF I wanted to make an extra serving for lunch the next day what would be the best way to reheat this? Possibly use just a tad of cream, maybe a little more bacon grease and a touch of butter with more cheese *gasp* HA?! :D. Any suggestions? I’ve just never had any left TO reheat and always thought of this recipe as a eat it hot, fast and NOW! I don’t even like to serve anything else with it so I can have JUST this. Okay, the fam likes a crusty bread with this. More for me HA you lld itsor eayloose. Serious any suggestions welcomed.

(I promise I’m not a stalker LOL just a 50 year old Italian who wants to continue to make simple fresh ingredient meals for my family like my grandparents
before me). It does seem the simpler and freshest ingredients win out hands down ALWAYS! 🙂

Yourbff in pasta hehe,

Yes, all that sounds perfect, Tracey – a tad of cream, bacon and butter – what more do you need? 🙂

I don’t know what some of those mistakes, I mean gibberish words were in that post so please excuse that! I can really spell and write at the same time just maybe not always at the same time. LOL

You can add some chili flakes to kick it up a notch.

Amazing dish ! Followed all the directions , and tempered the egg dish before adding it to the pan! Perfect taste

Have you ever tried to use the egg yolk only instead of the whole egg? This is the way Carbonara is made here in Europe.

I actually haven’t!

I believe it makes a significant difference.

Greetings from Switzerland!

well, there are some little imperfection (no garlic at all, and the parmesan+egg need A LOT of pepper), but i think that this is the most italian “foreign carbonara” that i have seen on the internet: well done!

Quick, easy and tasty! Mine didn’t look as pretty as yours but it tasted wonderful and is a great weeknight dinner.

I added extra bacon and lots of pepper!
Thank you so much for this recipe.

Made this for tea tonight it worked perfectly! Definitely pinning this in the recipe success folder. My amazingly fussy sister ate it all with zero complaints…well, except that there were no left overs that is!

Here’s the thing… my pan was too hot so I burnt the bacon, the garlic, and I’m sure you can imagine what happened when I added the egg/parmesan mixture… it was a mess. I’ve never cooked anything that looked so much like puke before… but I ate it. And it was amazing. So much yum! Thank you so much for the recipe! I didn’t have to add salt because the bacon and parmesan is salty as it, but I can’t wait to nail this recipe next time 🙂 it is simple and cost efficient.

Yum! I’ve made this twice in as many weeks. I followed the suggestion to temper the eggs and it worked perfectly. I whisked in about a 1/4 cup of the pasta water with the eggs and parm, then added the other 1/4 cup to the entire dish. Amazing. Lots of black pepper is key. Do you remove the bacon before adding the garlic? I did both times, but now am wondering if that extra step is necessary.

I did not remove the bacon from the pan – there’s no need to! 🙂

I lived in Italy for two years, this is a very traditional Italian dish, one of the first I learned while living there. The recipe you have here and the process you make it is exactly how they do, very authentic! Pasta all Carbonara, che buona!

**Pasta alla Carbonara (sorry auto correct)

I’m sorry, but this is a simil-carbonara recipe.
Yes, it’s a nice and good recipe (the better recipe i ever seen out of Italy), but we, in Italy, don’t use garlic.
Only pasta (spaghetti or maccheroni), eggs, guanciale (like bacon from head of pig) and pecorino romano (or parmigiano reggiano, not parmesan).
No other ingredients.
Bye

I have made this 3 times now and it is always a hit for everyone. I have to double it so everyone can have seconds. I have never had my eggs scramble. Tonight I am trying it with spaghetti squash instead of noodles. Thank you for a simple delicious meal. I have tried 2 other carbonara recipes and and they were not as amazingly delicious as this one.

Tried this tonight – dear Lord is it tasty! My fiancé scarfed down a bowl and declared it a “keeper.” So easy, so good! Thanks for the recipe.

Hi,
may I suggest you to try the original pasta alla carbonara?
No garlic and no parsley, just like we Romans use to make it 🙂

Aaaahhhh…. Thank you!

I first saw this on a TV series “Criminal Minds” and had to look it up as it looked pretty yummy. Your pics grabbed me and when I realized how simple…I was smitten. So glad I read the comments because I had no idea about the tempering of eggs. Because I had no fresh parsley I added fresh basil. One last change was a splash of white wine. Just couldn’t help myself–I’m American (wink). Was pretty darn good. So glad I found your site and look forward to tying another delicious dish.

Hi! I love this recipe! My picky 5 year old loves it too and it’s so easy! Thank you so much!
New blogger here, what plugin do you use for your images? They’re so big and beautiful! Love your site!

I’m actually not using a plugin! 🙂

I loved it despite my eggs scrambling throughout. I didn’t think to look at the comments, so next time I will leave the eggs out a while and/or remove the pan from the stove before mixing them in. Otherwise, I thought it tasted great. I would even like to add more bacon, as there definitely wasn’t enough throughout the dish. When it comes to bacon, more is more! 🙂 Thanks for an relatively easy, weeknight meal I can add to my previously humdrum rotation!

This is NOT how you make a carbonara!
At least here in Italy the only things to use are:
Spaghetti
Pancetta or guanciale (please, not bacon!)
Eggs (raw! they should be like a cream)
Pepper (a lot of pepper)
Pecorino (Grana is commonly used)

There is absolutely NO way that parsley is used in this dish

Grazie per portare avanti la battaglia!

This was insanely easy. Tasted creamy and delicious. I used a whole box of thin spaghetti and added one additional egg and total 3/4c parm. Even used someone’s tip to temper egg mixture w a little drizzle of pasta water. Used a very large bowl. Put in bacon and garlic. Once pasta was done used tongs to transfer to bowl. Added egg parm mixture. Everyone loves it!

Here is my recommendation to keep the eggs from scrambling:

Once the pasta is done, place it into a large mixing bowl. Then, add the bacon/ garlic once cooked. After that’s all stirred together, you add the egg mixture.

The eggs will still cook from the residual heat, but aren’t less likely to scramble up since there’s not a direct heat source.

Made this for the first time tonight and it was perfect! Very yummy, will definately do it again.

This might be a silly question but can I do this without the egg? My husband cannot eat eggs. Thank you!

Believe it or not, the egg is actually a crucial element to this dish! You can certainly omit but the flavors/consistency of the dish may be completely altered. As always, please use your best judgement regarding substitutions and modifications.

This recipie is super easy and it was so delicious!

So reserved bacon fat not used in recipe? Saved for later

It is used for step #4 for the garlic.

Very nicely done, one of my favourite dishes for sure (:

Look very tasty. Thanks!

Haha this is exactly how I learned to cook it in Italy! Only we used pancetta instead of bacon (but either are delish) and pulled the pan off the fire before we added the egg/cheese mixture.

If you grate a bit of fresh nutmeg over after plating it will give the flavor profile a third dimension that’s amazing.

This was amazing! Big hit with the kids!

Made this tonight! So quick, easy and delicious!! Thanks for sharing! Also the comments were spot on with tempering the eggs first which I did and had no issues! 🙂

Could you tell me please which of the 8 ingredients are the five

Salt, pepper and parsley (used as a garnish) are not included in the five ingredients. Does that make sense?

Why would anyone, YES ANYONE, want to make spaghetti carbonara without bacon? This would be an absolute sin in the bible cook book.

Added peas tomatoes green onion and served over a bed of arugula. Awesome sauce! Thank you!

I had this dish in Rome, Italy a few months ago. That’s when I got SO hooked on it. However, they served it with a RAW egg yoke right in the middle of the fresh steamy pasta and it was very pepper-y. My husband nearly freaked out. LOL You just have to immediately stir the yolk into the hot pasta. The restaurant made their pasta fresh everyday. I asked how they made the Carbonara and was surprised that they actually told me. I make it every few weeks now and everyone I serve it to, loves it! My recipe is very much like this one but sometimes I change up the herbs and spice it up a bit. Yes, they do use pancetta for this dish in Italy, they stir the beaten eggs and cheese together to combine, then take the pan OFF the stove when they add the egg mixture in. I’ve never had a problem with the eggs scrambling if you stir them in vigorously and add a little pasta water to make the sauce more “saucy”. We LOVE this dish.

Oh my goodness, this was an absolutely amazing recipe. We added peas to ours at the end. It turned out so delicious that my son was half way done with his plate by the time I served myself and sat down lol
This will definitely be on our weekday dinner list, thank you.

To.die.for. Added more bacon because…bacon. Also added a bit of cream which I know you technically aren’t supposed to have in carbonara, but if I’m making a cheat meal I’m going big! I very nearly had scrambled eggs on pasta (even after leaving the eggs out for 30mins prior), but the pasta water saved me at the last second. I would recommend tempering even more than I did and completely removing the pan for heat when mixing the egg in. And I don’t think I reserved enough of the pasta water (it was surprisingly thick), so mental note for next time.

I made this tonight, but sadly I burned the bacon. I could tell the flavor was great, but the bacon set it back. Next time I might bake the bacon in the oven and then chop it up. Also, love the idea of pancetta from other reviews, pre-chopped would have been dreamy. We added a Tb of butter. Will make again.

Oh that’s too bad! Glad you still liked it, but yeah, the burned bacon will override the other flavors. Better luck next time! Thanks for sharing 🙂

This was so delicious – my husband wanted it twice in 1 week. Second time I forgot the parsley – won’t do that again. It makes a huge difference. So Yummy. Many thanks

Awesome Jo Ann! Thanks for sharing.

I love this!! Made it many times. I just wish it could be made ahead someway!

Thanks for this spaghetti carbonara recipe, it’s so easy nutritious and saves alot of time in preparation keep up the good work

It’s one of our all-time favorites. Glad you found it!

Come join me in my culinary adventures where we’ll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook.

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