Easy, quick, and delicious – this spaghetti carbonara with a savory Parmesan and bacon sauce is undoubtedly one of the best you’ll ever have! Made with just 6 simple ingredients and ready in less than twenty-five minutes, you’ll want to make this creamy dish again and again!
Enjoy a restaurant-quality meal at home anytime with this spaghetti carbonara, served alongside a fresh Italian salad and garlic bread. If you like, pair it with your favorite wine. My go-to for this rich pasta dish is a light, pear-forward, or citrusy white wine, as it balances the full-bodied flavors of this delicious carbonara perfectly.
Spaghetti Carbonara Ingredients:
- 3 large eggs
- 6 slices pancetta or bacon, chopped
- 1 lb (approx. 450g) spaghetti
- 2 garlic cloves, minced
- Freshly cracked black pepper (to taste)
- Parmesan cheese, grated (to taste)
How to make Spaghetti Carbonara:
1 – In a bowl, whisk together the eggs, Parmesan cheese, and black pepper until well combined. Set aside.
2 – In a large skillet, cook the pancetta or bacon over medium heat until crispy. Turn off the heat and stir in the minced garlic. Sauté for about one minute.
3 – Following package instructions, cook the spaghetti in a large pot of salted boiling water until al dente. Drain, making sure to reserve 1 cup of the starchy pasta water.
4 – Add the hot pasta to the skillet with the garlic and bacon. Immediately remove the pan from the heat and stir in the egg mixture.
5 – Toss vigorously using tongs, adding a splash of the reserved pasta water as needed to create a creamy sauce. Serve the spaghetti carbonara garnished with a little fresh parsley and extra Parmesan. Enjoy!
Tips for the perfect Spaghetti Carbonara:
- For best results, let your eggs come to room temperature before starting the recipe.
- The starch in the pasta water helps emulsify the sauce, so never rinse your pasta after cooking.
- If the sauce is too thick, simply add a little more of the reserved pasta water to achieve your desired consistency.