Spaghetti Carbonara Is a Comforting Classic—and Our Recipe Makes It an Easy Weeknight Dinner (2024)

Spaghetti carbonara is a classic pasta dish and a time-honored favorite for so many reasons. It's so easy to put together, and yet it looks impressive every time. The flavors and textures are incredible, whether it's the chewy, smoky bits of bacon or guanciale, the perfectly al dente pasta, that luscious cream sauce, or that final sprinkle of nutty Parmesan cheese.

If you've never tackled it before, making spaghetti carbonara might seem intimidating. We're here to assure you that it couldn't be more simple. Our recipe includes all the classic ingredients and some steps that make this recipe foolproof. Surprise guests at your next dinner party or prepare this dish for your family on any weeknight—either way, it will be a hit.

Key Ingredients for Spaghetti Carbonara

Pasta carbonara takes a minimalist approach—a handful of select ingredients come together to make something truly special.

• Spaghetti: While carbonara can technically be made with any kind of pasta shape, spaghetti is the most traditional. Not only are the long strands fun to twirl around your fork, but the sauce also clings easily to them.
• Bacon: A smoky pork product is a must-have for this dish. Traditionally carbonara is made with guanciale, we use bacon in our recipe because it’s easy to find (and just as delicious).
• Eggs: The eggs are turned into a silky, creamy sauce simply with the heat from the cooked pasta.
• Half-and-Half: This is our secret weapon ingredient. It’s not used in traditional carbonara, but it makes this recipe a little more foolproof—and makes the texture of the sauce even creamier.
• Parmesan: No carbonara is complete without Parmesan cheese. A generous amount is melted directly into the sauce, but be sure to serve some alongside so people can sprinkle to their heart’s content.

4 Tips for Perfect Spaghetti Carbonara

Keep these points in mind and your pasta carbonara will come out restaurant-worthy every time:

1. Have your ingredients ready to go: This recipe comes together quickly, so timing is important. While you wait for the water to come to a boil, prep the remaining ingredients.
2. Work quickly: Once it comes time to toss the pasta with the sauce, you want to work as quickly as possible. The heat from the pasta is what is going to cook the eggs in the sauce, so be ready to finish the dish as soon as the pasta is done cooking.
3. Save some pasta water: We recommend saving anywhere from 1/2 to 1 cup of pasta water when you’re making a pasta dish. If the sauce ends up thickening too much, you can always stir in a splash of pasta water to thin it out.
4. Don't skimp on the cheese: The cheese adds fatty, salty flavor to the dish, so don’t be afraid to embrace it. You could also use Pecorino Romano or Grana Padano instead of Parmesan if you prefer.

1. Boil water and cook pasta; cook bacon:

   Set a large pot of water to boil (for pasta). In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 12 minutes; transfer to a paper-towel-lined plate. Salt boiling water generously; add pasta and cook until al dente, according to package instructions.

   

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2. Whisk eggs, cheese, and half and half:

   Meanwhile, in a large bowl, whisk together eggs, Parmesan, and half-and-half. Set aside.

   

3. Drain pasta:

   Drain pasta, leaving some water clinging to it.

   

4. Add pasta to egg mixture:

   Working quickly, add hot pasta to egg mixture.

   

5. Add bacon, toss, and serve:

   Add bacon; season with salt and pepper, and toss all to combine (heat from pasta will cook eggs). Serve immediately, sprinkled with additional Parmesan cheese.

   

Serving Suggestions

Spaghetti carbonara is a meal unto itself, but it’s always a good idea to serve it with a side dish:

• Double down on carbs and serve the pasta with hunks of crusty baguette or warm toasted garlic bread.
• A simple green salad is a great way to incorporate something fresh into the decadent pasta dinner.
• Serve the pasta with your favorite vegetable, such as sliced tomatoes in the summer or steamed asparagus in the spring.

Can I Make Spagehetti Carbonara Ahead of Time?

In short—no. This is one of those recipes that really can't be brought back to life in the same condition, so it’s best eaten straight away.

Leftovers

If you do have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat them very slowly in a skillet over low heat, just until everything is warmed through. You want to reheat them low and slow to prevent the egg from cooking any further and scrambling.

More Spaghetti Recipes to Try:

• Bacon Pasta With Cheese Sauce and Thyme
• 30-Minute Spaghetti and Meatballs
• Pasta Peperonata With Tuna and Olives
• Spaghetti and Eggplant "Meatballs"
• Cacio e Pepe With Lemon
• Creamy Lemon Pasta With Pistachios