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; 12 oz. spaghetti; 3 large eggs; ¾ cup grated Parmesan (divided); ½ tsp freshly cracked black pepper (or to taste); ½ tsp salt (or to taste); handful fresh parsley (optional)

There’s something irresistibly creamy and comforting about a classic pasta dish, and this Easy Spaghetti Carbonara Recipe hits all the right notes. It’s super quick to make but tastes like you’ve been simmering a sauce all day, which makes it perfect for both weeknight dinners and impressing guests.

A white plate holds a serving of spaghetti pasta with light yellow strands twisted together, mixed with small pieces of crispy brown bacon scattered throughout. Bits of green herbs are sprinkled evenly on top, adding fresh color. Small black pepper flakes are visible on the pasta, giving a textured look. A silver fork on the right side twirls some spaghetti with a piece of bacon on it. The background is a white marbled surface with some green parsley leaves in the top right corner and uncooked pasta strands slightly blurred 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

I've made my share of pasta dishes, but this Easy Spaghetti Carbonara Recipe always stands out because it’s unbelievably simple yet deeply satisfying. It needs so few ingredients, but the magic lies in how those ingredients come together to create that silky, indulgent sauce.

Minimal Ingredients: Just a handful of pantry staples, which means you can whip it up anytime without a special grocery run.
Quick Prep & Cook Time: Ready in about 25 minutes, making it a lifesaver when you want homemade food fast.
Authentic Yet Adaptable: Classic Italian flavors that you can easily personalize to your taste.
Creamy Without Cream: Uses eggs and cheese to create a luscious sauce without any heavy cream, keeping it light and traditional.

A shiny silver pan with two handles holds creamy spaghetti mixed with small pieces of cooked bacon and sprinkled with chopped green herbs and black pepper. The long pasta strands are coated evenly with a light yellow sauce, and the pan sits on a white marbled surface, showing some bits of sauce stuck to the pan edge. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Easy Spaghetti Carbonara Recipe truly shines because each ingredient pulls its weight and complements the others flawlessly. Knowing a bit about what makes them special helps you appreciate the dish more and tweak it if you want.

Flat lay of crispy strips of fresh uncooked bacon, two whole uncracked brown garlic cloves, a nest of uncooked spaghetti, three large whole white eggs with clean shells, a small white ceramic bowl filled with finely grated Parmesan cheese, a small white bowl of freshly cracked black peppercorns, a small white bowl of coarse sea salt, and a small bunch of vibrant fresh parsley leaves, all arranged in perfect symmetry 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: I go for good-quality bacon, cut into small pieces, because it crisps up perfectly and adds smoky, savory flavor.
Garlic: Sautéed delicately to soften its bite but keep that aromatic punch which elevates the dish.
Spaghetti: A classic choice for carbonara — its long shape grabs the sauce beautifully.
Eggs: They’re the secret to that creamy texture without cream; just whisked well with cheese and pepper.
Parmesan Cheese: Freshly grated sharp Parmesan brings umami depth that melts into the eggs for rich flavor.
Freshly Cracked Black Pepper: Adds just the right heat and fragrance — don’t skimp on the freshly cracked!
Salt: Used sparingly, mostly for pasta water, to avoid over-salting the final dish.
Fresh Parsley: Optional but fantastic for a pop of color and herbaceous brightness to finish.

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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

I’ve played around with this Easy Spaghetti Carbonara Recipe a lot, and one thing I’ve learned is that small tweaks can make it feel entirely your own. Whether you add a twist or keep it pure, it’s all about what tastes best to you.

Variation: Sometimes I swap bacon for pancetta for a slightly more authentic Italian vibe, and I love how that changes the flavor profile subtly.
Vegetarian Twist: To skip meat, try roasting mushrooms instead—they add umami and a meaty texture without overpowering the sauce.
Cheese Options: Mixing a little Pecorino Romano with Parmesan ups the salty tang for an even richer sauce.
Spicy Kick: If you’re into heat, a pinch of crushed red pepper flakes stirred in with the black pepper wakes up the whole dish.

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

Step 1: Get Your Pasta Water and Bacon Ready

Start by filling a large pot with water, add just a pinch of salt (remember, you can always season later), and bring it to a boil with the lid on to speed things up. While the water heats, chop your bacon into small bits and cook it gently over medium-low heat. Cook until they’re nicely browned and crispy but not burnt. This slowly releases the fat and makes that rich, flavorful base for your sauce.

Step 2: Sauté Garlic and Whisk Your Sauce

Once the bacon is done, remove it from the pan and turn the heat down to low. Mince your garlic and sauté it in the bacon fat for about one minute, just until fragrant—don’t let it brown or burn or it’ll taste bitter. Meanwhile, whisk your eggs with half the Parmesan cheese and a good amount of freshly cracked black pepper in a bowl until smooth.

Step 3: Cook Spaghetti and Save the Pasta Water

With your water boiling, add the spaghetti and cook until just al dente—firm but tender. Before draining, scoop out a cup of the starchy pasta water; it’s gold for blending your sauce later. Then drain the spaghetti well.

Step 4: Bring It All Together with the Magic of Heat

Pour about a quarter cup of the reserved pasta water into the skillet with the bacon fat, stirring to melt those tasty browned bits into the liquid—it’s flavor heaven. Toss the hot spaghetti into this mixture, coating the pasta in that smoky goodness. Now comes the trick: pour your egg and cheese mixture over the pasta and stir immediately and vigorously. The heat from the pasta cooks the eggs gently, turning it all creamy without scrambling. Keep tossing until the sauce thickens and clings to every strand.

Step 5: Finish and Adjust to Taste

Add the crispy bacon back in along with the remaining Parmesan cheese. Give everything one last toss, and if the pasta seems too thick or sticky, splash in a bit more of that reserved pasta water to loosen the sauce. Taste for salt and pepper and tweak the seasoning as you like. Finally, sprinkle chopped fresh parsley on top—it adds a fresh, vibrant note.

Top Tip

Years of making carbonara taught me that timing and heat control are everything. Here are my go-to tips so your sauce turns out silky every time, not scrambled or dry.

Quick Toss with Eggs: Pour your egg mixture over the piping hot pasta and toss immediately—you want the pasta’s heat to cook the eggs gently.
Reserve Pasta Water: This starchy water is liquid gold for adjusting the sauce’s consistency perfectly without watering down flavors.
Use Moderate Heat for Garlic: Too high heat and garlic burns, ruining the flavor, so keep it low and gentle.
Don’t Over-Salt Early: Salt pasta water lightly to avoid an overly salty dish once combined with cheese and bacon.

How to Serve Easy Spaghetti Carbonara Recipe

Spaghetti Carbonara - Serving Suggestion

Garnishes

I always top servings with a sprinkle of freshly chopped parsley—not only does it brighten every bite, but it makes the dish pop visually. If I’m feeling indulgent, I throw on an extra dusting of freshly grated Parmesan and a final crack of black pepper. Trust me, these little touches make it restaurant-quality on your plate.

Side Dishes

To keep things balanced, I like pairing this carbonara with something simple like a crisp green salad with a tangy vinaigrette or roasted vegetables like asparagus or broccoli. A crusty piece of garlic bread doesn’t hurt either if you want to go full comfort mode.

Creative Ways to Present

For special occasions, I’ll twirl the spaghetti into neat nests on warm plates, placing a small mound of bacon bits and cheese on top for a fancy look. Adding edible flowers or microgreens provides an unexpected elegance that impresses friends without extra effort.

Make Ahead and Storage

Storing Leftovers

I recommend storing leftover Carbonara in an airtight container in the fridge right after it cools. It keeps well for up to 2 days. The sauce thickens as it cools, so stirring in a splash of water or milk before reheating helps revive that creamy texture.

Freezing

Freezing carbonara isn’t ideal because the sauce can separate or become rubbery when thawed. I usually avoid freezing it, but if necessary, freeze portions without cheese and add fresh cheese when reheating to freshen things up.

Reheating

To reheat, I gently warm the pasta on the stovetop with a splash of water or broth over low heat, stirring frequently until warmed through and creamy again. Microwave reheating works too, but stirring midway is key to prevent uneven heating or curdling.

Frequently Asked Questions:

Can I use pancetta or guanciale instead of bacon?

Absolutely! Traditional carbonara often uses pancetta or guanciale, which impart a richer, more authentic flavor. Bacon is a readily available and delicious substitute, but if you want to get closer to the classic, try those instead.

Why don’t you add cream to the carbonara sauce?

In classic Italian carbonara, cream isn’t used. The creamy texture comes solely from whisked eggs and cheese combined with hot pasta. Adding cream makes it richer but less true to tradition—though some people do prefer that version.

How do I avoid scrambling the eggs when making carbonara?

The key is to toss the egg and cheese mixture with the pasta off the direct heat and quickly. The residual heat from the pasta cooks the eggs gently. If the pasta isn’t hot enough or if the eggs sit too long in the heat, they’ll scramble. Working quickly and tossing continuously is essential.

Can I make this carbonara recipe gluten-free?

Yes! Just substitute spaghetti for a gluten-free pasta of your choice. The sauce works equally well with rice-based or legume-based pastas. Just follow the cooking instructions on your alternative pasta package for best results.

Final Thoughts

This Easy Spaghetti Carbonara Recipe is one of those dishes I keep coming back to because it feels like a warm hug on a plate, yet it's always quick enough to make after a busy day. I hope you give it a try—you’ll find it’s not just easy but incredibly rewarding. Plus, once you nail the timing, it feels like a little kitchen superpower. Cook it confidently, enjoy every creamy bite, and maybe share the recipe with your friends so they can join in the deliciousness!