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.
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Pasta Carbonara Recipe
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
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Yeah Lifestyle
I love carbonara sauce and do make it at times. Love your recipe and tips especially on reheating it, as I have never reheated cooked carbonara pasta before
Nayna Kanabar
Nothing beats a hearty bowl of delicious pasta. It was so comforting. What a lovely recipe.
Kat
My grandma loves making carbonara and its one of my favorite dishes! This recipe has a different cooking style, but will give it a try.
Jupiter Hadley
Oh wow this looks really delicious! Carbanara is a really lovely dish – I always order it when out.
Thank you for sharing your recipe!
Khushboo
You share some really amazing recipes. This one too looks delicious. I’m can’t wait to try it
Tammy
Carbonara is lowkey one of my favorite pasta dishes. It doesn’t use a lot of ingredients but it can be tricky getting that egg just right. Now I’m in the mood for some tonight 😀
briannemanzb
Pasta Carbonara is my favorite thing ever! And I love it more when I add more cheese to it.
Beth Pierce
Agreed 100%
Laura
I am gluten-free and creamy pasta is one of the things I miss the most. This is a quick and easy lunch idea for the kids.
Neely Moldovan
ONe of our favorite things to make! Your recipe sounds so good!
Bedabrata Chakraborty
I was absolutely drooling ing while reading this recipe. I did not know pasta carbonara was made with raw eggs. Quick question – can you please suggest an eggless version? Many of my family and friends are vegetarians and they should not be left out of this delight.
Sandy V
Beth’s in charge here but I’m a fairly experienced cook myself, including significant experience changing and adapting recipes for various reasons. However, I seriously doubt this or any Pasta Carbonara can be made without eggs as eggs are key to the finished sauce and outcome of the dish.
Beth Pierce
So true, Sandy! It just would not work with anything else.
Irena
Very tasteful and creamy! It’s the perfect pasta for lazy weekends or a romantic date night dinner.
Beth Pierce
Thanks, Irena! So glad that you liked it!
Ebony
I made this dish tonight for my family and it was a hit! I added a little bit of pecorino cheese to the dish as well for extra bite and it turned out amazing!
Beth Pierce
Thanks so much! So glad that you liked it!
Barbara
I usually make simple pasta but now I can spice things up and make it more delicious following your recipe! Thank you.
Beth L
You inspire me to put more thought into my meals. Yours always look so delicious! Will have to try this one soon!
Beth Pierce
Thanks, Beth! Enjoy!
Elise Ho
My husband really enjoys this pasta carbonara. He says that is one of the best that he has had!
Tameka H
Your meals are always so tantalizing! I have to try the carbonara!
Beth Pierce
Thanks! Enjoy!!
Blair Villanueva
I am definitely craving a good carbonara right now after reading your recipe. You made it so good, and even the pictures show how delicious it is. Good job!