Classic Spaghetti Carbonara
There’s something irresistible about a bowl of Classic Spaghetti Carbonara — silky, creamy pasta wrapped in a sauce made without a drop of cream. Instead, eggs, cheese, and bacon (or pancetta, if you’re feeling traditional) come together to create that perfect, velvety coating every strand of spaghetti dreams about. It’s cozy, indulgent, and ready in under 30 minutes — the ultimate example of Italian comfort food done right.
While the Roman version uses guanciale and Pecorino Romano, this approachable take uses thick-cut bacon and Parmesan for a balance of accessibility and rich flavor. Every bite is creamy, cheesy, and just a little smoky — exactly what makes carbonara a timeless favorite around dinner tables everywhere.
What You’ll Need to Make This Carbonara
- Spaghetti or linguine – The perfect shape for holding the creamy sauce.
- Thick-cut bacon – Adds a salty, smoky bite that stands in for traditional guanciale.
- Eggs and egg yolks – The heart of the sauce; they give the pasta its luscious creaminess without curdling.
- Freshly grated Parmesan or Pecorino Romano – Sharp, salty, and essential to balance the richness.
- Black pepper – A generous amount gives carbonara its signature warmth and spice.
- Salt and reserved pasta water – Key for flavor and consistency in the sauce.
How to Make Classic Spaghetti Carbonara
STEP 1: Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Before draining, reserve about ½ cup of the starchy pasta water, which helps bring the sauce together later.
STEP 2: While the pasta cooks, heat a large skillet over medium heat. Add the chopped bacon and cook until golden and crispy, stirring occasionally to render the fat. Once done, turn off the heat but leave the bacon and a bit of its rendered fat in the skillet — that’s liquid gold for flavor.
STEP 3: In a medium bowl, whisk together the whole eggs, extra yolks, grated Parmesan, and plenty of freshly cracked black pepper. The mixture should be smooth and thick, forming the base of your carbonara sauce.
STEP 4: Add the hot, drained pasta straight into the skillet with the bacon (keep the heat off to prevent scrambling the eggs). Quickly pour in the egg and cheese mixture and toss vigorously to coat the noodles, using tongs to lift and mix. The residual heat from the pasta gently cooks the eggs, turning them into a silky sauce. Add splashes of the reserved pasta water as needed until the sauce reaches a creamy, glossy consistency.
STEP 5: Taste and adjust with a touch more black pepper or grated cheese if you like things extra savory. Serve immediately, while the sauce is still luxuriously smooth and clingy.
Why This Recipe Works
The beauty of carbonara is its simplicity — every ingredient pulls its weight. The hot pasta acts as the cooking medium for the eggs, which emulsify with the cheese and bacon fat to form a rich, creamy coating. There’s no need for cream or butter; when done right, the sauce clings naturally to each strand of spaghetti, perfectly balanced between salty, smoky, and cheesy.
Can I Use Pancetta or Guanciale?
Absolutely. For a more traditional flavor, swap the bacon for pancetta or guanciale. Just remember that these are saltier than bacon, so taste before adding extra salt.
Helpful Tips
- Use freshly grated cheese. Pre-grated varieties often contain anti-caking agents that prevent melting smoothly.
- Work quickly when combining. The heat from the pasta should gently thicken the eggs, not scramble them.
- Add pasta water gradually. This lets you control the texture of the sauce and keeps it silky.
What to Serve with Spaghetti Carbonara
This dish pairs beautifully with a crisp green salad, garlic bread, or steamed asparagus for a balanced meal. A glass of dry white wine or sparkling water with lemon complements the richness perfectly.
Storage & Reheating
Carbonara is best enjoyed fresh, but if you have leftovers, store them in an airtight container for up to 1 day. Reheat gently in a skillet over low heat with a splash of warm water or milk to restore the sauce’s creaminess.
Rich, velvety, and deeply comforting, this Classic Spaghetti Carbonara is the kind of dish that proves a few humble ingredients can create something truly extraordinary — a timeless comfort food that never goes out of style.
Classic Spaghetti Carbonara
Ingredients
- 6 ounces of hearty thick-sliced bacon, diced into small pieces
- 2 whole eggs large in size
- ½ teaspoon of salt for seasoning the cooking water
- 12 ounces of dried spaghetti or linguine noodles
- 1 teaspoon of coarsely ground black pepper plus additional for garnish if desired
- 1 cup of finely shredded Parmesan cheese alternatively, Pecorino Romano
- 2 egg yolks separated from the whites
- ½ cup of the starchy pasta cooking liquid reserved after boiling
Instructions
- Bring a large pot of water to a rolling boil. Once boiling, season the water with salt and add the pasta. Cook until the noodles are al dente according to package instructions. Before draining, scoop out half a cup of the starchy water and set aside. Drain the pasta thoroughly.
- In a wide sauté pan set over medium heat, render the chopped bacon until it turns crisp and golden. Once cooked, switch off the heat, leaving the bacon and its rendered fat in the pan.
- In a separate mixing bowl, whisk together the two whole eggs, two additional yolks, finely grated cheese, and freshly ground pepper until the mixture becomes smooth and homogenous.
- With the heat still off, transfer the drained hot pasta into the skillet with the cooked bacon. Immediately pour in the egg-and-cheese mixture, and quickly toss everything together using tongs or a large spoon. The residual heat from the pasta will gently cook the eggs, forming a silky sauce. Add the reserved pasta water a little at a time to achieve the desired creamy consistency.
- Serve the dish right away, garnished with extra grated cheese and a light dusting of black pepper if preferred.