Pasta Carbonara is a classic pasta recipe that can be made in just minutes! If you’re craving simple, hearty comfort food this spaghetti with bacon is it!
Serve this delicious spaghetti dinner with a crisp, homemade Caesar Salad on this side! Classic Garlic Bread or our Asiago and Rosemary Garlic Bread are also perfect side dishes for this or any pasta recipe!
What Is Pasta Carbonara?
Pasta Carbonara is a classic pasta dish made with bacon, parmesan cheese and eggs. The beaten eggs get “cooked” in the skillet when tossed with the warm spaghetti creating a luxuriously creamy sauce.
Typically a bacon called guanciale is used to make carbonara. Guanciale is an Italian cured meat made from pork jowl or cheeks of a pig. IF you can’t find guanciale then a good quality bacon works just fine.
Classic Carbonara Ingredients
There are only a few ingredients in carbonara, so you should make sure that the ingredients that you use are all the best quality you can find!
Spaghetti: Spaghetti is the classic noodle for carbonara but you can also use linguine, angel hair or any other long, thin noodle.
Bacon or Guanciale: As we talked about before, guanciale is the classic meat for carbonara but a good quality, thick cut bacon works just as well.
Parmesan Cheese: Here’s where you ant to use a good quality parmesan cheese, not the kind from the can. When you’re making a recipe like pasta carbonara that only has a few ingredients make sure each one stands out with the most amount of flavor.
Eggs: You can use pasteurized eggs if you’re worried about making this pasta with raw eggs. The eggs do technically cook when you toss them with the hot pasta so there’s really no need to be concerned.
Does Pasta Carbonara Have Raw Eggs?
Yes, but they actually get cooked when you toss them together with the hot spaghetti. As we mentioned before, just make sure your eggs are fresh and/or use pasteurized eggs. We use regular eggs from the grocery store to make this pasta recipe all the time!
Should Carbonara Have Cream?
Classic carbonara does not have cream, the eggs create a creamy, thick texture when they are cooked and mixed together with parmesan cheese make a delicious, flavorful sauce.
There are recipes that do add cream and if you choose to do so, we aren’t going to complain about it! I think you should try the recipe as is first, and then use your judgement.
Can You Reheat Pasta Carbonara?
As with most pasta recipes, you’re probably going to have some leftovers. This pasta recipe can be reheated right in the microwave with an additional splash of water, chicken broth or cream.
If you do add liquid to this spaghetti when you reheat it, check your seasonings too. A dash of salt, a little more pepper and parmesan cheese never hurt!
What Else Can I Add To Spaghetti Carbonara?
This pasta recipe is delicious as is, but you can also add shredded chicken or turkey and additional vegetables like chopped broccoli or frozen peas. Making a spaghetti dinner like this one is a great way to use up leftovers and clean out the refrigerator!
Looking For More Pasta Recipes?
This classic carbonara recipe has zero cream! Eggs, parmesan cheese and pasta water make the most amazingly creamy sauce. This pasta will become a family favorite for sure!
1 pound spaghetti
8 slices thick cut bacon
2–3 tablespoons bacon drippings
1 tablespoon chopped garlic
1 teaspoon salt
1/2 – 1 teaspoon freshly grated black pepper, depending on your taste
3 eggs, beaten
1 cup parmesan cheese
1/4 cup chopped parsley
Cook the spaghetti according to the package directions, reserve a cup of the cooking water then drain and set the pasta aside.
Cook the bacon in a large skillet then remove to a paper towel lined board or plate to cool. Drain the bacon drippings from the skillet to a bowl. Once cooled, chop the bacon and set aside.
Add 2 tablespoons of the drippings back to the skillet.
Cook the garlic in the drippings for 1 minute, then add the spaghetti, salt and pepper to the pan and toss together. Turn the heat off and remove the skillet from the burner. Add the bacon and chopped parsley to the spaghetti.
Mix the eggs, parmesan cheese and parsley in a bowl. Pour the mixture over the spaghetti, tossing to combine. You’ll want to toss the spaghetti pretty quickly so that none of the eggs solidify or scramble. This will create the “sauce” for the spaghetti. If the sauce is too thick you can gradually add in some of the reserved pasta water.
Taste the spaghetti for seasonings then serve.
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