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 1/2 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.
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.