Pasta Carbonara

Pasta Carbonara is a unique and easy pasta dish that combines linguine or spaghetti with crisp pan-fried bacon in a creamy Parmesan Carbonara Sauce. Whole eggs are one of the key ingredients in this well-loved recipe that is so easy to make. You can make this restaurant-quality pasta right in your kitchen with just a few simple tips.

What is Pasta Carbonara

One of Rome’s most popular dishes is mixed with thick pan-fried bacon, salt cured pork, or pancetta, a couple of tablespoons of the rendered fat, and a bit of minced garlic. Then, a mixture of eggs, egg yolks, Parmesan, and a little cooking water is added and tossed quickly while the pasta is still very hot, creating a creamy sauce.

Recipe tips

• Bring your eggs to room temperature and use large eggs.
• The key to excellent pasta carbonara is timing. The pasta should be hot when you add the egg mixture and toss it. Try to keep the pasta water hot as well. Have everything you need by the stove, including tongs, pasta water, chopped parsley, egg mixture, and cooked bacon.
• Thick-cut bacon, pancetta, pork jowl, or guanciale are all suitable choices for this pasta.
• Spaghetti, fettucine, linguine, bucatini, and rigatoni are all pastas used in carbonara.
• Don’t forget to reserve 1-2 cups of pasta water. It is great for getting the pasta sauce to your desired consistency. Slide a large bowl under the colander before you drain the pasta, and you can’t forget.
• Turn the heat off before adding the egg mixture to the skillet to keep from scrambling the eggs. 
• Store any unused pasta water in a mason jar with a tight-fitting lid for 2-3 days. Use it to reheat leftovers.
• Use fresh grated Parmesan cheese (Parmigiano Reggiano), not the stuff in the canister, as it melts so much better and tastes far superior. Pecorino Romano is just as delicious if available.
• For the ultimate flavor, top the finished dish with finely chopped parsley and a little more freshly grated Parmesan cheese.
• This dish is best served as soon as it is prepared, so try to plan accordingly.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over very low heat, adding a couple of tablespoons of reserved pasta water and tossing to warm.

How to reheat Pasta Carbonara

First, remove the carbonara from the refrigerator and let it warm to room temperature for about 30-40 minutes. Then heat a skillet over low and add the leftover pasta. Toss the pasta to warm, adding 1-2 tablespoons of reserved pasta water as needed while you are tossing. For best results, serve promptly.

Is Pasta Carbonara really made with raw eggs?

Yes, it is. The raw eggs are essentially cooked in the residual heat from the pasta, the hot pasta water, and the stovetop. However, as a safety measure if you are a high-risk person for possible complications from food poisoning (young children, older adults, and pregnant women), use pasteurized eggs in this recipe. If you are simply hesitant, most grocery stores carry pasteurized eggs. Pasteurized eggs are gently heated at a temperature high enough to kill any bacteria but not cook the egg. They are then safe to eat raw.

More pasta recipes you will love!

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Philly Cheesesteak Pasta

Bacon Asparagus Cajun Pasta

Taco Pasta

Italian Sausage Pasta

Pasta Carbonara Recipe

A quick and easy Creamy Carbonara recipe made with crisp bacon and sweet garlic with a simple creamy texture.  It is the ultimate Italian comfort dish recipe and one everyone should try. 

5 from 33 votes

Print Pin Rate

Course: main meal pasta

Cuisine: Italian

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Servings: 6 servings

Calories: 640kcal

Author: Beth Pierce

Ingredients

• 16 oz linguine or spaghetti pasta
• 2 whole large eggs at room temperature
• 3 egg yolks room temperature
• 12 ounces thick cut bacon
• 3 cloves garlic minced
• 1 cup grated Parmesan Cheese
• ¼ cup chopped fresh Italian Parsley
• kosher salt and freshly ground black pepper to taste

Instructions

• Put a large pot of salted water on the stove over medium-high heat.  Bring to a boil. 
• In a large bowl, whisk together the eggs, egg yolks, and Parmesan cheese.  Set it aside for a few minutes. 
• Cook bacon over medium heat in a large skillet until crispy.  Using a slotted spoon, remove to paper towels to drain. Remove all but 1 1/2 tablespoons of bacon grease from the skillet and discard.  
• Reduce the heat to low and add the minced garlic to the skillet.  Cook and stir continuously for 1 minute.   
• Meanwhile, cook the pasta al dente according to package directions. Reserve 1-2 cups pasta water.  Drain the pasta. 
• Now working fairly quickly, add the hot cooked pasta to the skillet with the bacon fat and garlic, tossing quickly to coat.  Beat the egg mixture again for a few seconds. Turn off the heat and slowly pour in the egg/parmesan mixture and a splash or two of the pasta water with one hand while tossing frequently with the other hand.  Once the egg mixture is fully incorporated, add more pasta water till the desired consistency is reached. Add the bacon back to the skillet and toss again. 
• Season with kosher salt and freshly ground black pepper to taste. Top with fresh Italian parsley and, if desired, more grated Parmesan Cheese. 

Notes

• Bring your eggs to room temperature and use large eggs.
• The key to great pasta carbonara is timing. The pasta should be hot when you add the egg mixture and toss it. Try to keep the pasta water hot as well. Have everything you need right by the stove, including tongs, pasta water, chopped parsley, egg mixture, and cooked bacon.
• Thick-cut bacon, pancetta, pork jowl, or guanciale are all suitable choices for this pasta.
• Spaghetti, fettucine, linguine, bucatini, and rigatoni are all pastas used in carbonara.
• Don't forget to reserve 1-2 cups of pasta water. It is great for getting the pasta sauce to your desired consistency. Slide a large bowl under the colander before you drain the pasta, and you can't forget.
• Turn the heat off before adding the egg mixture to the skillet to keep from scrambling the eggs. 
• Store any unused pasta water in a mason jar with a tight-fitting lid for 2-3 days. Use it to reheat leftovers.
• Use fresh grated Parmesan cheese (Parmigiano Reggiano), not the stuff in the canister, as it melts so much better and tastes far superior. Pecorino Romano is just as delicious if available.
• For the ultimate flavor, top the finished dish with finely chopped parsley and a little more freshly grated Parmesan cheese.
• This dish is best served as soon as it is prepared, so try to plan accordingly.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over very low heat, adding a couple of tablespoons of reserved pasta water and tossing to warm.

Nutrition

Calories: 640kcal | Carbohydrates: 60g | Protein: 25g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 204mg | Sodium: 698mg | Potassium: 361mg | Fiber: 3g | Sugar: 2g | Vitamin A: 585IU | Vitamin C: 4mg | Calcium: 192mg | Iron: 2mg

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