Spaghetti Carbonara

4.53 from 51 votes

Recipe from Two Peas and Their Pod

A classic pasta dish made with spaghetti, eggs, Pecorino Romano cheese, and bacon. You only need 6-ingredients and 20 minutes to make this rich and silky spaghetti! It is a dinner favorite!

Prep Time5

Cook Time15

Total Time20

Course: Main Course, Pasta

Cuisine: Italian

Keyword: bacon, pasta, spaghetti

Servings:

Calories: 497kcal

Ingredients

1 pound spaghetti
3 large eggs, at room temperature
1 cup freshly-grated Pecorino Romano cheese (can use Parmesan cheese)
1 tablespoon olive oil
6 slices thick-cut bacon, cubed (can use pancetta)
3 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
Garnish: chopped fresh parsley and extra cheese

Instructions

Bring a large pot of salted water to a boil, add the pasta and cook until al dente, according to package directions.
While the pasta is cooking, make the sauce. In a small bowl, whisk the eggs and cheese together until there are no clumps. Set aside.
In a large, deep skillet, heat the olive oil over medium heat. Add the bacon (or pancetta) and cook for about 3 minutes, until fat is rendered, and the bacon is crispy. Add the garlic and cook for 1 minute, stirring so it doesn’t burn.
When the pasta is done cooking, reserve 3/4 cup of the starchy cooking water. Use a colander to drain the pasta.
Add the hot, drained pasta to the skillet. Make sure the pasta is still hot so it will cook the eggs. Toss the pasta with tongs until the pasta is well coated in the bacon fat. Remove the skillet from the heat.
Pour the egg/cheese mixture over the pasta, whisking quickly until the eggs thicken. Make sure you do this off the heat and quickly, so the eggs don’t scramble. To thin out the sauce, add a little bit of the reserved pasta water and toss until desired consistency is reached.
Season with salt and freshly ground pepper, to taste. Transfer the pasta to plates or bowls and garnish with fresh parsley and extra cheese. Serve immediately.

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