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A bowl with creamy Pasta Carbonara.
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4.80 from 5 votes

Pasta Carbonara Recipe

Indulge in the creamy delight of Pasta Carbonara, a dish where the richness of creamy sauce and the crispiness of bacon elevate pasta to a whole new level of deliciousness.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Italian
Servings: 8
Calories: 318kcal
Author: Andrea

Ingredients

  • 8 slices bacon cut into bite-sized pieces
  • 1/2 c water
  • 4 cloves garlic minced
  • 1 lb spaghetti
  • 1 1/3 c Parmesan cheese grated
  • 3 eggs
  • 1 egg yolk
  • 1 tsp salt
  • 1 tsp ground black pepper

Instructions

  • In a large skillet set over medium heat, add the bacon and water. Cook for 6 minutes, then reduce the heat to medium-low and continue cooking for an additional 8 minutes.
  • Drain the bacon and transfer it to a small bowl, reserving about 1 teaspoon of fat from the bacon in the pan. Return the pan to the heat and sauté the garlic.
  • Add the garlic to the bowl with the bacon.
  • In a separate mixing bowl, whisk together the eggs, yolk, Parmesan, salt, and pepper.
  • Boil pasta according to the package’s directions. Set a colander in a large bowl.
  • Drain the cooked pasta into the colander, reserving the pasta cooking water in the large bowl. Using a glass measuring cup, measure 1 cup of hot pasta water and discard the remaining water. Place the pasta in the empty and hot large bowl.
  • Slowly pour and whisk ½ cup of the pasta water into the egg mixture, then slowly pour the mixture over the pasta while using tongs to toss and coat. Add the bacon and garlic, and toss to combine.
  • Let the pasta rest for 2 minutes, then toss. Repeat 2 more times. Thin with the remaining reserved pasta water if needed.
  • Serve immediately. Top with additional cheese and ground black pepper, if desired.

Notes

STORE leftover Pasta Carbonara in an airtight container in the refrigerator for up to 3 days. It's not recommended to freeze this dish, as the creamy egg sauce may separate and become grainy upon thawing.
REHEAT it gently in a skillet over low heat, adding a little water or milk to help the sauce emulsify again. Stir frequently until just heated through to avoid scrambling the eggs. We do not recommend microwaving, as it can heat unevenly and spoil the texture.

Nutrition

Calories: 318kcal | Carbohydrates: 44g | Protein: 16g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 98mg | Sodium: 588mg | Potassium: 176mg | Fiber: 2g | Sugar: 2g | Vitamin A: 253IU | Vitamin C: 0.5mg | Calcium: 226mg | Iron: 1mg