Name: Easy Spaghetti Carbonara Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 3 oz. bacon; 2 cloves garlic; handful fresh parsley (optional); 12 oz. spaghetti; 3 large eggs; 3/4 cup grated Parmesan (divided); 1/2 tsp freshly cracked black pepper (or to taste); 1/2 tsp salt (or to taste)

There’s something deeply comforting about a plate of pasta coated in a silky, creamy sauce with crispy bacon and sharp Parmesan shining through. This Easy Spaghetti Carbonara Recipe is exactly that—a quick, satisfying dish that feels fancy but comes together effortlessly. It’s perfect for when you want something special without hours in the kitchen.

A plate with a single layer of spaghetti pasta that is pale yellow and shiny, mixed with small pieces of crispy brown bacon scattered throughout. Finely chopped green herbs are sprinkled on top, along with some black pepper dots. A silver fork lifts some spaghetti from the right side of the plate. The plate is white and sits on a white marbled surface with a few green herb leaves in the background. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Spaghetti Carbonara Recipe
Top Tip
How to Serve Easy Spaghetti Carbonara Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Spaghetti Carbonara Recipe

Why You'll Love This Recipe

From the first time I tried this Easy Spaghetti Carbonara Recipe, I knew it would be a regular in my dinner rotation. It hits that sweet spot of being simple yet deeply flavorful, with minimal ingredients but a big payoff. Here’s why it might just become your go-to pasta dish too:

Simple ingredients: You probably already have everything you need in your fridge and pantry.
Lightning fast prep and cook time: Ready in under 30 minutes, making it perfect for busy weeknights.
Rich, creamy texture without cream: The magic of eggs and Parmesan creates a sauce that's velvety and indulgent without heaviness.
Customizable and fuss-free: Easy to tweak with what you have, whether it’s bacon swaps or seasoning heats.

A round silver pan filled with a single layer of spaghetti noodles coated in a creamy light yellow sauce. Scattered throughout the pasta are small pieces of browned meat and bits of black pepper. The spaghetti is mixed with fresh green parsley leaves on top for color contrast. The pan is set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each part of this Easy Spaghetti Carbonara Recipe plays an essential role, from crispy bacon adding crunch to that luscious Parmesan-egg sauce that clings to every strand of pasta. Here’s a quick rundown of what you’ll need and why these ingredients make the dish sing.

Flat lay of crispy bacon pieces, two whole cloves of garlic, a nest of uncooked spaghetti, three large whole eggs with clean shells, a small white bowl of grated Parmesan cheese, a small white bowl of freshly cracked black pepper, a small white bowl of salt, and a small handful of fresh parsley leaves, all arranged in perfect symmetry on simple white ceramic bowls and plates, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Bacon: Provides the smoky, crispy base. I love using bacon over pancetta just for that familiar flavor and easy availability.
Garlic: Adds a mellow aromatic note without overpowering the dish—sautéed briefly so it softens perfectly.
Spaghetti: The classic pasta choice because its long strands catch the sauce beautifully.
Eggs: The heart of the carbonara sauce, mixing with Parmesan and pasta water to create a creamy coating without needing cream.
Parmesan: The sharp, salty cheese that melts into the eggs to build that signature rich flavor.
Black pepper: Freshly cracked pepper lifts the entire dish with a subtle heat and aroma.
Salt: Essential for seasoning the pasta water and enhancing every ingredient's taste—but remember, easy on the salt in the water!
Fresh parsley (optional): A bright, fresh finish that lightens the rich sauce and adds a pop of color.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I adore about this Easy Spaghetti Carbonara Recipe is how flexible it is. While I stick to the classic version most times, I love tweaking it depending on what’s in my kitchen or mood I’m in.

Vegetarian Variation: I once swapped bacon with smoked mushrooms and it surprised me how well it maintained that smoky depth without meat.
Cheese Swaps: If you want a sharper bite, try adding a bit of Pecorino Romano with Parmesan—super authentic Italian style.
Heat Factor: Sprinkle some red pepper flakes for a subtle kick if you enjoy a little spice.
Herb Twists: Fresh thyme or basil can be great swaps if parsley isn’t your thing.

Step-by-Step: How I Make Easy Spaghetti Carbonara Recipe

Step 1: Boil Perfectly Salted Pasta Water

I always start by filling a big pot with water and adding just enough salt—not too much, about a half teaspoon or so, so the pasta absorbs subtle seasoning without the dish getting too salty later. Once covered, bring it to a rolling boil. The lid helps speed this up, which is always welcome when I’m hungry and want dinner fast.

Step 2: Crisp the Bacon and Sauté the Garlic

While the water heats, I slice my bacon into small pieces and toss them into a skillet over medium-low heat. You want that slow render so the fat crisps the bacon without burning it. Once crispy, I pull the bacon out—saving those tasty fat drippings in the pan. Then I add the minced garlic to that warm pan and cook it gently for about a minute until it smells heavenly but doesn’t brown. This layering of flavor is what gives the carbonara its richness.

Step 3: Whisk Egg, Parmesan, and Pepper

In a medium bowl, I whisk together the eggs with half of the Parmesan and a generous amount of freshly cracked black pepper. Getting this well-mixed now makes the final sauce smooth and creamy instead of clumpy or eggy.

Step 4: Cook Pasta to Al Dente and Reserve Pasta Water

When the water boils vigorously, I dump the spaghetti in and stir to separate the strands. The timing here is key—cook until just al dente because the pasta will keep cooking slightly when tossed in the sauce. Before draining, I always set aside a cup of that starchy pasta water; trust me, it’s the secret binder that brings everything together.

Step 5: Bring Flavors Together in the Pan

I add about a quarter cup of the reserved pasta water to the pan with the bacon drippings. This loosens up all those flavorful bits stuck to the pan and gives a luscious base for the pasta. Then I toss the hot, drained spaghetti right in, coating each strand in that savory goodness.

Step 6: Toss Pasta with Egg Mixture Quickly

This part’s a little like magic: pour your egg-Parmesan mixture over the hot pasta and immediately start tossing vigorously. The residual heat gently cooks the eggs making a creamy sauce that clings to every noodle. Be careful not to pause or the eggs might scramble—working quickly is key here.

Step 7: Finish with More Cheese, Pepper, and Bacon Bits

Once creamy, I add in the remaining Parmesan, freshly cracked black pepper to taste, and the crispy bacon pieces. If the sauce feels a bit thick or sticky, I splash a little more of the reserved pasta water to loosen it up. Finally, I finish with a sprinkle of chopped fresh parsley to brighten it all up.

Top Tip

I’ve made this Easy Spaghetti Carbonara Recipe dozens of times and learned that the secret to perfect carbonara is all about timing and temperature control. Here are my go-to tips to make sure your pasta comes out silky rather than scrambled:

Work quickly: Toss the hot pasta with the egg mixture immediately to use residual heat for sauce without cooking eggs unevenly.
Reserve pasta water: The starch in this water is pure gold—it makes the sauce cling better and prevents dryness.
Low and slow bacon cooking: Crispiness is key but avoid high heat that burns and bitter-fies the fat.
Don’t add cream: Classic carbonara’s velvety texture comes solely from eggs and cheese—skip cream to keep it authentic and light.

How to Serve Easy Spaghetti Carbonara Recipe

spaghetti carbonara - Serving Suggestion

Garnishes

I usually finish with a little fresh parsley because it adds that fresh, herbaceous note that cuts through the richness. I love grinding a final crack of black pepper on top for a fragrant spicy hit. Sometimes a tiny drizzle of extra virgin olive oil rounds everything out beautifully.

Side Dishes

For sides, a crisp green salad with lemon vinaigrette or some garlicky roasted asparagus pairs wonderfully. I’ve also enjoyed warm, crusty bread to help mop up every bit of that delicious sauce. Simple roasted vegetables or a light tomato salad can balance the meal perfectly without overshadowing the carbonara.

Creative Ways to Present

For special occasions, I sometimes twirl the carbonara into neat nests on the plate and garnish with edible flowers or microgreens for a pop of color. Serving it family-style in a large wooden bowl encourages sharing and conversation—my favorite way to enjoy comforting meals with loved ones.

Make Ahead and Storage

Storing Leftovers

I like to store leftover carbonara in an airtight container in the fridge for up to 2 days. Before storing, I usually omit extra parsley garnish and add it fresh when reheating. The sauce thickens upon cooling, so expect a starchier texture at first.

Freezing

I don't recommend freezing carbonara because the eggs and creaminess can separate and get grainy after thawing. It’s best enjoyed fresh or refrigerated for quick reheats.

Reheating

To warm leftovers, gently reheat in a skillet over low heat with a splash of reserved pasta water or milk to loosen the sauce. Stir constantly to restore creaminess and prevent the eggs from scrambling. Microwaving works in a pinch, but adding liquid and stirring helps keep the texture lovely.

Frequently Asked Questions:

Can I use pancetta instead of bacon for this Easy Spaghetti Carbonara Recipe?

Absolutely! Pancetta is actually a traditional choice for carbonara and will give a similar, even richer flavor. Just cook it the same way you would bacon until crispy.

How do I prevent the eggs from scrambling in carbonara sauce?

The key is to toss the hot pasta with the egg mixture immediately and vigorously using residual heat from the pasta, not direct heat. Adding a little reserved pasta water helps create a creamy sauce without cooking the eggs too fast. Working quickly and stirring constantly is essential.

Is it necessary to use freshly grated Parmesan cheese?

Yes! Freshly grated Parmesan melts better and has a superior flavor and texture compared to pre-grated or powdered cheese. It’s worth the extra effort for the best creamy sauce in this recipe.

Can I make this dish ahead of time for guests?

I recommend making the carbonara fresh when possible. The sauce doesn’t hold up well sitting for long periods and can separate. If you need to prep ahead, cook the pasta and bacon separately, and combine with the egg sauce just before serving for the best texture and taste.

Final Thoughts

This Easy Spaghetti Carbonara Recipe has become one of my favorite comfort dishes for a reason — it’s quick, delicious, and just feels like a warm hug on a plate. I always recommend giving it a try as soon as possible because once you nail the balance of creamy sauce and crispy bacon, you’ll keep coming back for more. Cooking it is a joy, and sharing it with friends makes it even better. Trust me, your kitchen will smell amazing, and everyone will be asking for seconds!