Simple Spaghetti Carbonara


Author: Susanne at

Simple Spaghetti Carbonara
Simple Spaghetti Carbonara

Oh, man, does Kelsey ever LOVE this recipe! It is most definitely one of her favorites. She would probably enjoy having it once a week, if I would fix it that often.

Spaghetti Carbonara is one of those super easy dishes you can throw together in about 30 minutes, which makes it a pretty good candidate for a weeknight meal.

This recipe is infused with savory bacon and a smooth creamy sauce, making it a winner, winner for a weeknight dinner!


Traditionally, Spaghetti Carbonara is made with pancetta. I don’t typically have pancetta on hand, but I do typically have bacon on hand, so that is what I use.

BE SURE to slowly add the BOILING pasta water to the egg mixture immediately to cook it.

For the parmesan cheese, I prefer either shredded or shaved over the powdery stuff in the plastic bottle, but use what you like, or whatever you have on hand. You could, also, use a blend of cheeses, if desired. Good choices are Asiago, Pecorino or Romano.

Fresh parsley is often called for in Italian recipes. I don’t prefer the taste of fresh parsley, so I typically replace it with chopped fresh basil leaves. You use what you prefer.

Again, as a general rule, I prefer to have all of my ingredients chopped, diced, grated, measured, etc. before I start the cooking process. It is especially important in dishes like this that come together really quickly.

Left over refrigerated spaghetti carbonara sometimes clumps together or dries out a bit, so for re-heating leftovers, simply drizzle it with some EVOO.

** This post contains affiliate links. That means if you click on a link and make a purchase we may receive a small commission at absolutely no cost to you. Thank you.**


  • You need a nice large pan for this recipe.
  • You will also need a whisk, like this one.
  • A grater is also a must.


  • My recipe for THE BEST ROASTED GARLIC would be an excellent choice to pair with this dish. Slather it on some buttered bread and viola, you’ve made magic happen.
Simple Spaghetti Carbonara


Pasta, creamy eggs and bacon
5 from 16 votes
Print Pin Rate
Course: Main Course, Miscellaneous
Cuisine: Italian
Keyword: Pasta Carbonara, Pasta Carbonara Recipe, Spaghetti Carbonara, Spaghetti Carbonara Recipe
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Author: Susanne


  • 1 Large frying pan All-clad
  • 1 Grater Deiss
  • 1 Whisk


  • 8 slices bacon diced into small pieces
  • 1/2 cup water for cooking bacon
  • 3 medium fresh garlic cloves grated
  • 16 ounces spaghetti noodles dried, prepared per package instructions, with the addition of 1 tablespoon EVOO and 1 teaspoon Kosher salt.
  • 1.5 cups shredded or shaved parmesan cheese plus extra for topping
  • 2 full eggs
  • 2 egg yolks
  • 1 teaspoon Kosher salt
  • 25 grinds coursly ground black pepper
  • fresh basil leaves or parsley, whichever you prefer rolled and sliced for topping


  • In a large frying pan, add bacon and water. Simmer until the water is evaporated and then continue cooking it as you normally would until it is crispy.
  • When bacon is finished cooking, remove it to paper towels.
  • Keep the bacon drippings!
  • In the same pan, cook the grated garlic for ONE minute.
  • In a large bowl, add the cooked garlic, 2 tablespoons bacon fat, eggs, egg yolk, parmesan, Kosher salt and freshly ground pepper. Whisk it all together. Set aside.
  • Cook the spaghetti per package instructions, with the addition of the EVOO and Kosher salt.
  • While the pasta water is still boiling, fill a one cup measuring cup with the boiling pasta water and slowly drizzle it into the egg mixture.
  • Reserve another cup of the pasta water just in case you need it to thin down your mixture. Set aside, you may or may not need it.
  • Drain the pasta.
  • Next, pour the egg/water mixture over the hot pasta. Mix well.
  • Add the crumbled bacon and chopped fresh basil leaves (or fresh parsley, whichever you prefer) and mix well, again.
  • Taste to see if any adjustments in seasoning are needed.
  • Serve hot.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.