Spaghetti Carbonara Recipe

close up image of spaghetti carbonara in a white plate

Velvety smooth and so flavorful, this Spaghetti Carbonara is always a favorite. You'll love the creamy textures and savory flavors of this dish.

Course Main Course

Cuisine Italian

Prep Time 6

Cook Time 12

Total Time 18

Servings

Calories 383kcal

Author Dina

Ingredients

2 large eggs
2 large egg yolks
1 cup freshly grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1 lb spaghetti pasta
8 slices bacon chopped
3 garlic cloves minced
1/2 cup pasta water

Instructions

Make the egg and cheese mixture

Start off by preparing your egg and cheese mixture. In a bowl whisk together 2 eggs and 2 egg yolks along with 1 cup of freshly grated Parmesan cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Then Set it aside for later.
Place 1 pound of spaghetti pasta in a pot of salted boiling water. Cook the pasta al dente. And make sure to reserve 1/2 cup of the pasta water.

Cook the bacon and garlic

Meanwhile add 8 chopped slices of thick-cut bacon into a cold skillet and turn the heat onto medium-high. Cook the bacon until it becomes brown and crispy (about 5-7 minutes).
Then quickly stir in 3 minced garlic cloves and stir for about 20 seconds or just until the garlic becomes fragrant. You want to be careful not to burn the garlic. Then turn the heat off.

Add pasta, egg mixture, pasta water

Once your pasta has cooked, use tongs to add the pasta into the bacon while it’s still hot straight from the pot.
Then pour in the egg and cheese mixture and 1/2 cup of water. Stir as quickly as you can so the eggs don’t scramble from the heat.
Continue stirring for about a minute until the sauce comes together. Add more salt according to your tastebuds. You should end up with a smooth and silky carbonara sauce once it’s finished.
Make sure to plate the carbonara immediately and garnish with freshly grated Parmesan and a sprinkle of fresh parsley.

Notes

TIPS to get a smooth carbonara sauce

Use room temperature eggs for easier incorporation.
Add the egg mixture to the hot pasta for enough heat to thicken the eggs in the sauce.
Use pasta water with the egg mixture because the starch binds everything together.
Use egg yolks because they are the number one reason your carbonara sauce is creamy and rich without any cream being added.
Serve your hot pasta in a hot bowl to keep the sauce together and smooth.

How to make it more authentic

If you want to make spaghetti carbonara in the most authentic way possible, here are the ingredients you will need. You will need to omit the garlic completely, then substitute the bacon with guanciale or pancetta. Instead of parmesan, use pecorino romano. My family loves it with bacon and parmesan so thats how I make it at home. However, you are welcome to make it more authentic if you prefer it that way.

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