Classic Spaghetti Carbonara
A rich and creamy American-style spaghetti carbonara made on the stovetop with eggs, Parmesan, bacon, and black pepper. Ready in under 35 minutes for a comforting dinner.
Ingredients
Check ingredients as you go.
- Pasta
- Main
- Sauce
- Main
- Seasoning
- Main
Let’s make it
Pasta
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, about 9-10 minutes. Reserve 1 cup of pasta water before draining.
Main
While the pasta cooks, heat a large skillet over medium heat. Add olive oil and the bacon pieces. Cook until crispy and golden, about 5-7 minutes. Add minced garlic during the last minute and sauté until fragrant. Remove from heat.
Sauce
In a medium bowl, whisk together the eggs, half of the grated Parmesan, and freshly ground black pepper until well combined. Set aside.
Assembly
Add the drained spaghetti to the skillet with bacon and garlic (off the heat). Quickly pour the egg and cheese mixture over the pasta, tossing swiftly to coat the pasta without scrambling the eggs. Add reserved pasta water a little at a time to create a creamy sauce.
Serving
Taste and adjust seasoning with salt and more black pepper if desired. Serve immediately with the remaining Parmesan sprinkled on top.
Tips & notes
Use freshly grated Parmesan cheese for better flavor. Work quickly when mixing the eggs with hot pasta to avoid scrambling the eggs. Reserve some pasta water to loosen the sauce as needed.
Saving it for later
Store leftover carbonara in an airtight container in the refrigerator for up to 3 days. The sauce may thicken on standing; add a splash of water when reheating to restore creaminess.
Reheating
Reheat gently in a skillet over low heat, adding a little water or broth to loosen the sauce. Stir frequently until warmed through to prevent eggs from curdling.
