Spaghetti Carbonara

This post may contain affiliate links. Read our disclosure policy

This Spaghetti Carbonara recipe is creamy, luscious, and bursting with flavor. Super easy weeknight dinner lifesaver, using only one pot and on the table in 20 minutes!

And if you really want to indulge, serve this pasta with some homemade garlic bread!

Easy Spaghetti Carbonara Recipe

If you’ve never had pasta carbonara (also known as Spaghetti alla Carbonara) you are truly missing out! It’s rich, luscious, and a real treat. The sauce is made with eggs, cream, Parmesan, and seasonings, and becomes amazingly silky when the beaten eggs are combined with the hot pasta.

Traditional carbonara is made with Guanciale (similar to pancetta), but bacon is more easily accessible and cheaper, so that’s what I always use. I also believe that purists only use water, no chicken broth or cream. But I’m not a purist, so… HA.

This spaghetti carbonara recipe is just the epitome of delicious. Simple ingredients, easy, quick, and indulgent! Plus only one pan, means clean up is fast. Put this on your weekly menu, you will love it!

Ingredients Needed

This easy spaghetti with carbonara recipe requires just a handful of simple ingredients.
(Scroll below to the printable recipe card for details and measurements.)

• Bacon – Adds substance and protein to the dish, plus a bit of salty flavor.
• Chicken broth – This is part of the sauce and provides additional flavor. Opt for low-sodium so the dish isn’t overly salty.
• Spaghetti – Traditional carbonara is made with a long pasta like fettuccine, linguine, bucatini, or spaghetti, but really any pasta works great.
• Eggs – Eggs are one of the main ingredients in carbonara, giving the sauce a velvety texture and rich taste (see note below.)
• Heavy cream – Makes the sauce rich and creamy.
• Parmesan cheese – Ditch the pre-grated Parmesan and use freshly grated. Fresh Parmesan will melt better and have way better flavor. Pecorino Romano could also be used, or use a combination of both!
• Garlic – For wonderful aromatics and great flavor. Use fresh.
• Salt and Pepper – Simple seasonings flavor the dish.
• Parsley – Adds a bit of flavor at the end and also a pop of color as garnish.

Is it Safe to Eat Raw Eggs in Carbonara Sauce?

The eggs actually get cooked from the residual heat of the cooked pasta, bacon fat, and hot pan. The water is boiling at 200+ degrees and the pasta is well above 160 degrees (the federally recommended temperature for cooking with eggs).

So, two beaten eggs, mixed with piping hot water and noodles will definitely cook those eggs. I’ve made and served this dish to so many people over the years and there has yet to be a case where someone got sick. Of course there’s always a risk, just like eating sushi or Caesar salad, but it’s very low.

Serving Suggestions and Proper Storage

• Pasta Carbonara is best served immediately after you make it. The cream starts to dry pretty quickly and then it won’t be silky smooth.
• Storing leftovers. Any leftovers should be stored in an airtight container in the refrigerator. It will keep up to 3 days.
• Reheat. This dish doesn’t reheat very well, unfortunately. The sauce thickens and separates in the refrigerator and loses its creamy texture. However, you can reheat it with a little cream or chicken broth to loosen it up again. It’s not ideal, but still delicious!

More Creamy Pasta Recipes:

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!

Spaghetti Carbonara

5

from

4

Ratings

This Spaghetti Carbonara recipe is creamy, luscious, and bursting with flavor. Super easy weeknight dinner lifesaver, using only one pot and on the table in 20 minutes!

Print Recipe

Pin Recipe

Prep Time

5

minutes

Cook Time

15

minutes

Total Time

20

minutes

Servings:

6

Ingredients

• 7

  slices

  bacon

  , diced

• 5

  cups

  low-sodium chicken broth

• 1

  pound

  spaghetti

  , uncooked

• 2

  large

  eggs

• 1/2

  cup

  heavy cream

• 3/4

  cup

  freshly grated Parmesan cheese

• 3

  cloves

  garlic

  , minced

• 1/4

  teaspoon

  kosher salt

• 1/4

  teaspoon

  pepper

• 1/4

  cup

  fresh chopped parsley

Instructions

• Cook bacon in a large, deep saute pan over medium heat until crispy, about 6 minutes. Transfer bacon pieces to a paper-lined plate. Drain off most of the grease from the pan.

• Add chicken broth to the pan; bring to a boil. Add in the spaghetti; stir well, separating the noodles to ensure they don’t stick together. Cover and gently simmer for 8-9 minutes until the pasta is al dente and the broth has mostly evaporated.

• In the meantime, in a medium bowl, whisk together the eggs, cream, Parmesan, garlic, salt, and pepper.

• Turn the heat down to low; slowly pour the egg/cream mixture into the cooked pasta and stir vigorously to combine for about 30-60 seconds to thicken.

• Remove from the heat and stir in the cooked bacon and parsley.

• Serve immediately and enjoy!

Nutrition

Calories:

572

kcal

|

Carbohydrates:

61

g

|

Protein:

25

g

|

Fat:

25

g

|

Saturated Fat:

11

g

|

Cholesterol:

125

mg

|

Sodium:

558

mg

|

Potassium:

465

mg

|

Fiber:

3

g

|

Sugar:

3

g

|

Vitamin A:

722

IU

|

Vitamin C:

4

mg

|

Calcium:

192

mg

|

Iron:

2

mg

Other Notes

Did you make this recipe?

Snap a picture and mention @bellyfullblog