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Horizontal image of carbonara pasta in a white bowl and pan next to a bowl of ground pepper, a white towel, and cheese rinds.

Spaghetti alla Carbonara

  • Author: Fanny Slater
  • Total Time: 20 minutes
  • Yield: 4-6 servings 1x


Nothing beats bacon, egg, cheese, and carbs, and this carbonara has all of the above. This quick, peppery pasta is a show stealer.


  • 1 pound spaghetti
  • 2 large eggs
  • 1/2 cup freshly grated parmesan, plus 2 tablespoons for garnish
  • 4 ounces bacon, diced
  • 4 cloves garlic, minced
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 tablespoons chopped fresh parsley leaves, divided


  1. In a large pot of salted boiling water, cook the spaghetti according to the package instructions. Before draining, reserve 1/2 cup of the cooking water.
  2. In a small bowl, whisk together the eggs and 1/2 cup of the parmesan, stirring well to remove any lumps.
  3. Add the bacon to a large skillet. Place over medium heat and cook, tossing the pieces as needed, until brown and crispy, about 6-8 minutes. Remove the bacon with a slotted spoon and set it aside. Reserve the rendered fat in the pan.
  4. Add the garlic and saute until fragrant, about 1 minute. Reduce the heat to low.
  5. Add the pasta and toss until the strands are thoroughly coated with the bacon fat, about 2 minutes.
  6. Pour in the egg mixture, remove the pan from the heat, and toss quickly until the eggs thicken (but don’t scramble).
  7. Add the reserved pasta water 1 tablespoon at a time, to thin the sauce until it reaches your desired consistency.
  8. Add the bacon, salt, pepper, and 2 tablespoons of the parsley. Taste and add additional seasoning if necessary. Divide the pasta among plates, and evenly garnish with the remaining parmesan and parsley. Serve immediately.
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Pasta
  • Method: Stovetop
  • Cuisine: Italian

Keywords: spaghetti, pasta, carbonara, bacon, parmesan, egg