Pin it
Spaghetti Carbonara is one of those dishes I always fall back on when I crave something soul-satisfying but do not want to spend hours in the kitchen. This streamlined recipe highlights pure comfort and deep flavor with just a few key ingredients and comes together in less than half an hour.
I made this first on a busy weeknight when family dropped by unannounced. Everyone went for seconds. Now I double the recipe just in case.
Ingredients
- Spaghetti: this is your canvas I look for bronze-cut for the best texture and bite
- Large eggs at room temperature: these give luscious silkiness to the sauce
- Freshly grated Parmesan: freshly grated is essential for full flavor pre-grated just will not melt the same way
- Bacon: thick cut works best for rich crispy bites if you can find pancetta even better
- Fresh garlic minced: adds a signature nutty depth
- Kosher salt and cracked black pepper: nothing fancy just full seasoned flavor
- Chopped fresh parsley: a burst of color and freshness I love flat-leaf for the pop
Step-by-Step Instructions
- Boil the Pasta:
- In a big pot bring water and a couple good pinches of salt to a rolling boil Drop in the spaghetti and cook until just al dente about eight to ten minutes Before draining in a colander scoop out half a cup of the pasta water to use later
- Mix the Eggs and Cheese:
- In a small bowl whisk together the eggs and the grated Parmesan until fully combined This will become your sauce base so blend until smooth and creamy
- Crisp the Bacon:
- Heat a cast iron skillet over medium high Once hot add sliced bacon Cook until golden and crispy flipping occasionally which will take about six to eight minutes Pour off excess fat but leave a little for flavor
- Bloom the Garlic:
- Add minced garlic and stir for about one minute until it smells nutty and you see tiny golden bits Reduce the heat to low so the garlic does not scorch
- Combine and Toss:
- Add the hot drained pasta straight to the skillet Quickly pour in the egg Parmesan mixture and using tongs toss everything together vigorously The heat from the skillet and pasta cooks the eggs into a velvety sauce If the sauce seems thick or clumpy add a little reserved pasta water at a time tossing constantly until everything is glossy and smooth
- Finish and Serve:
- Taste for salt and a generous grind of black pepper Serve onto plates and sprinkle with parsley Right at the table is best
Pin it
Fresh Parmesan is the star here The sharp nutty flavor brings the whole dish together I still remember my first attempt in a cramped college kitchen Every time I make it I am reminded of friends gathering around and the laughter that filled the room
Storage Tips
Carbonara tastes best right after it is made but you can refrigerate leftovers in a tightly sealed container for up to two days If the sauce thickens too much a splash of hot water and a quick toss in a skillet can revive it for lunch
Ingredient Substitutions
If you do not have bacon you can use pancetta or even smoked turkey for a lighter touch Pecorino Romano swaps in perfectly for the Parmesan but use a bit less since it is saltier
Serving Suggestions
I love piling carbonara into big bowls with extra black pepper and sometimes an extra shower of cheese A crisp green salad and some crusty bread make it feel like trattoria dining at home
Pin it
Cultural Context
Traditional Roman carbonara is all about simplicity and reliance on quality ingredients While Americans sometimes add cream the authentic version sticks to eggs cheese and cured pork This dish is a true celebration of Roman pasta tradition
Frequently Asked Questions
- → What type of pasta works best for this dish?
Traditional spaghetti is preferred, but linguine or fettuccine can also be used for a similar texture and flavor absorption.
- → Can I substitute bacon with another ingredient?
Pancetta is an excellent alternative for a more authentic taste, or try guanciale if available for deeper flavor.
- → How do you prevent scrambled eggs when mixing with pasta?
Ensure the pasta has cooled slightly before tossing in the egg mixture and mix swiftly so the eggs create a creamy sauce instead of scrambling.
- → Is it necessary to use Parmesan cheese?
Freshly grated Parmesan provides the best flavor, but Pecorino Romano is a great substitute if you want a sharper, saltier profile.
- → How can I make the sauce creamier?
Adjust the sauce's texture by adding a spoonful of reserved pasta water, a little at a time, until the desired creaminess is achieved.
- → Can I prepare this dish ahead of time?
It's best served immediately, but you can prep ingredients ahead. Reheat gently with a splash of water if needed, but expect some texture change.