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Pasta Carbonara is a simple, easy weeknight meal that your family will love, yet it’s classy and elegant enough for company. With bacon, onions, and lots of Parmesan cheese, this classic Italian-inspired dish is dressed to impress!

A plate of pasta carbonara with bacon and parsley.
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Pasta Carbonara Recipe

Pasta is one of the most versatile foods on the planet. There are so many different sauces and meats and vegetables that help create almost infinite combinations, like Garlic Tomato & Shrimp PastaPenne Pasta Primavera.

One of my all-time favorite pasta dishes is Pasta Carbonara. It’s a delicious mix of spaghetti noodles, bacon, eggs, and Parmesan cheese.

Authentic pasta Carbonara includes guanciale, eggs, pecorino cheese, and lots of black pepper. I took some liberties and used items that similar but more easily accessible and readily available to any home cook.

Traditional recipes may not include onions and garlic, but I find that it adds another layer of incredible flavor so I include them in my recipe. If you want to get closer to an authentic Carbonara, you can omit them.

How to Make Classic Pasta Carbonara

  1. Cook the spaghetti in a pot of boiling, salted water. A trick to keep the water from boiling over is to add just a little bit of oil to the water. I also usually turn the heat down from high to medium-high.
  2. While your spaghetti is boiling, cook up some bacon. The amount is totally up to you. A half-pound would be plenty, but you can use more or less. I use turkey bacon and cook it in the microwave. If you are using real bacon, I suggest cooking it in a frying pan on the stove and saving some of the grease. Transfer the bacon to a paper towel lined plate to dry.
  3. Use some of that bacon grease to cook your onions and a little garlic. I added 6 cloves of garlic – yes, we are going heavy on the garlic here, because it makes everything taste wonderful! Pour in chicken stock and add the bacon back to the pan.
A collage of step by step ingredients and how to make pasta carbonara.

How to Make Carbonara Sauce

  1. For the sauce, mix up some eggs, Parmesan cheese, and some chopped, fresh parsley. Immediately pour the egg/Parmesan mixture over the hot pasta and stir it up – the heat from the pasta will cook the eggs, forming the delicious pasta carbonara sauce.
  2. Add in that wonderful bacon/onion/garlic mixture, black pepper, and some fresh chopped parsley and enjoy!
Pasta carbonara in a bowl with tongs twirling the spaghetti.

FAQs

Does Traditional Carbonara Have Cream?

Absolutely not! Authentic Pasta Carbonara Sauce is made with eggs, cheese, bacon, and black pepper and tossed with pasta. The sauce gets its creaminess from the eggs, so no cream is needed.

How do you Reheat Leftover Pasta Carbonara?

Like most pasta in sauce recipes, Pasta Carbonara is best reheated on the stove, not in the microwave. Add to a pan over medium-low heat and toss or stir until heated through. If the pasta looks dry, you can add a teaspoon of olive oil at a time until it looks creamy again.

What about the raw eggs?

The eggs are actually cooked with the residual heat in this dish, but you want to work quickly otherwise you could end up with scrambled egg pasta instead of a silky pasta carbonara.

A fork in a plate of pasta carbonara.

Eat More Pasta!

Pasta is easy, it’s delicious and oh so comforting. If you want some more amazing pasta recipes, here are a few to try:

Recipe

Pasta Carbonara

5 from 4 votes
 Authentic Pasta Carbonara recipe is a simple pasta dish in a cheesy egg sauce with lots of bacon and fresh ground black pepper. It’s easy, yet elegant!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings

Ingredients
  

  • 8 ounces spaghetti
  • 2 eggs
  • 1/2 pound bacon use more or less to your taste
  • 3/4 cup Parmesan cheese
  • 4-6 cloves of garlic pressed or minced
  • 1/2 of a white or yellow onion diced
  • 1/2 cup chicken stock
  • parsley for garnish optional
  • black pepper to taste
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Instructions
 

  • Boil your spaghetti noodles until al-dente.
  • Cook your bacon in a frying pan or in the microwave. If using a frying pan, once the bacon is done, remove it from the pan, and discard all but 1 Tbsp. of the grease. Cut or crumble the bacon so it is bite-sized.
  • Cook the diced onions over medium heat in the bacon grease until they are softened. A minute or so before the onions are done, add your garlic. If you cooked your bacon in the microwave, then cook the onions and garlic in about 1 Tbsp. olive oil.
  • When the onions are done, add ½ cup chicken stock and put the bacon back in with the onions. Stir and set aside.
  • In a separate bowl, mix the eggs and Parmesan cheese.
  • Drain the spaghetti and transfer to a large bowl. Immediately pour the egg and cheese mixture on top and stir.
  • Pour the bacon/onion mixture over the top of the spaghetti and stir again.
  • Chop the parsley and sprinkle on top for garnish if desired. Add black pepper to taste. Serve hot.

Video

Notes

  • Does Traditional Carbonara Have Cream? Absolutely not! Authentic Pasta Carbonara Sauce is made with eggs, cheese, bacon, and black pepper and tossed with pasta. The sauce gets its creaminess from the eggs, so no cream is needed.
  • How to Reheat Leftover Pasta Carbonara Like most pasta in sauce recipes, Pasta Carbonara is best reheated on the stove, not in the microwave. Add to a pan over medium-low heat and toss or stir until heated through. If the pasta looks dry, you can add a teaspoon of olive oil at a time until it looks creamy again.
  • What about the raw eggs? The eggs are actually cooked with the residual heat in this dish, but you want to work quickly otherwise you could end up with scrambled egg pasta instead of a silky pasta carbonara.
Keyword classic pasta carbonara, pasta carbonara

Nutrition

Calories: 601kcalCarbohydrates: 47gProtein: 37gFat: 28gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 152mgSodium: 1332mgPotassium: 521mgFiber: 2gSugar: 3gVitamin A: 288IUVitamin C: 2mgCalcium: 262mgIron: 2mg

Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.

Melissa Howell

Melissa loves inventing new ice cream flavors and helping people declutter and organize their homes. You can see her organizing e-course HERE.

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5 from 4 votes (3 ratings without comment)

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Comments

  1. Sue says:

    Outstanding!! Best carbonara you will ever make. I’ve been making this receipt for a few years and I often serve for company as well as my family. A little tip for cooking the bacon as I like to get everything ready ahead of time. Freeze the bacon and when slightly defrosted cut it into small slices to fry. Also, keep some pasta water to ensure you have enough liquid for the final step. I like Italian pasta and use a mix of high quality cheese such as Parmigiano—Reggiano, aged Asiago and imported Parmesan. Enjoy!!

    1. Kristin says:

      Fantastic feedback Sue! Thank you so much for stopping by.

  2. Kyk says:

    Far from authentic. Carbonara is only pasta, guanciale, parmesan, pecorino, eggs and pepper. Nothing more. Anything else added and the dish can’t be called Carbonara: garlic, onion, cream…

    1. Kristin Maxwell says:

      If you would read the post, I say exactly that.

  3. Barbara Crowe says:

    This recipe is absolutely awesome I have a couple friends who are constantly asking me to make it for them

    1. Kristin says:

      Thank you Barbara! and thanks for stopping by.

  4. A says:

    The Italian way is to use pecorino cheese instead of parmesan and guanciale (or diced pancetta) instead of bacon. Much better than sliced bacon.

  5. Serena says:

    Hi, this recipe specifically calls for fresh shredded Parmesan, correct? I currently only have that bottled/packaged Parmesan dust people throw on pizza and was contemplating Jerry rigging the recipe with that? I don’t know how the texture would come out though.

    1. Kristin Maxwell says:

      So the thing with that type of cheese is that it doesn’t melt well. However, it could be a ok substitute if you can’t get your hands on fresh.

      1. Serena says:

        My In Laws helped me out and had an extra container of shredded Parmesan so all is well but good Lord am I in love with this recipe! Hopefully I can use this as my secrets weapon for my pasta disliking hubby! Haha

      2. Davide says:

        No parsley man and try, if you find any, using instead of bacon “guanciale” which is the cheek of the pig. It is way better than regular bacon.

        1. Davide says:

          Also use pecorino as cheese if you find any. Again it’s the perfect fit for a real Carbonara. But even though it isn’t the traditional one it does look good. Take it as a really good compliment since I’m Italian.

  6. Candice says:

    I guess I’m a little confused but when do you cook the eggs that you pour onto the spaghetti? If I’m reading this correctly, it appears as if you have nothing currently on a burner and the eggs are going onto the pasta raw. Please help a beginner like me make this delicious looking recipe.

    1. Kristin Maxwell says:

      The heat from the pan and the pasta will cook the eggs into a sauce. They don’t cook in the traditional sense like scrambled eggs.

  7. D says:

    Very tasty. Hubby had seconds!

    1. Kristin says:

      So happy that you and your family loved this recipe! Thanks for stopping by D.

  8. Kathy McDole says:

    I try your recipes all the time. Love every one of them!!!!! Thanks and keep sharing!!

    1. Kristin says:

      Thank you Kathy!