Pasta Carbonara Recipe

This Pasta Carbonara is a real treat for busy weeknight dinners and so easy to make! No fancy Italian restaurant needed, just let the creamy sauce and crispy bacon work their magic to create a silky, indulgent masterpiece. Make it once and you’ll never go back to boxed pasta kits again! It’s delicious with a piece of warm garlic bread, a fresh Caesar salad, a glass of crisp white wine, a sprinkle of extra parmesan; in fact most things.

Jump to Recipe

Pasta Carbonara Recipe Ingredients

• 12 oz spaghetti
• 1 cup thick-cut bacon, chopped
• 2 shallots, diced
• 1/2 cup frozen green peas
• 3 garlic cloves, minced
• 1/2 cup heavy cream
• 2–3 eggs
• 2/3 cup grated parmesan cheese
• Salt and black pepper, to taste
• Extra grated parmesan (for serving)

How To Make Pasta Carbonara

1. Boil the pasta: Bring a large pot of salted water to a rolling boil. Drop the spaghetti into the water once the bacon is about halfway done. You want the pasta to finish cooking at the same time the bacon mix is ready so you can toss them while they are piping hot.
2. Cook the bacon and shallots: Place a large pan over medium heat. Add the chopped bacon and cook until it starts to become crispy. Once the bacon is rendering its fat, add the diced shallots. Let them sauté for a few minutes until they are soft and translucent.
3. Add garlic and peas: Lower the heat to medium-low. Stir in the minced garlic and the frozen green peas. Sauté for just about a minute—be careful not to burn the garlic. Turn the heat off completely once the peas are bright green and the garlic is fragrant.
4. Mix the creamy sauce: In a separate bowl, whisk together the eggs, heavy cream, and grated parmesan cheese. Whisk until the mixture is smooth and the cheese is evenly distributed.
5. Combine everything: Drain the pasta (reserve a splash of the pasta water just in case). Toss the hot spaghetti straight into the pan with the bacon and vegetables. Pour the egg and cream mixture over the top. Toss immediately and thoroughly! The residual heat from the pasta and the pan will cook the eggs just enough to create a creamy sauce without scrambling them.
6. Season and serve: Taste the pasta and add salt and plenty of black pepper. Serve immediately in warmed bowls with an extra sprinkle of parmesan cheese on top.

Recipe Tips

• The Heat Control: Always turn off the burner before adding the egg mixture. If the pan is too hot, you will end up with scrambled eggs instead of a smooth, velvety sauce.
• Pasta Water Secret: If the pasta seems a little too “tight” or dry after mixing, add a tablespoon or two of the starchy pasta water to loosen the sauce and make it extra glossy.
• Bacon Quality: Using thick-cut bacon provides a much better texture than thin strips. If you want to be extra authentic, you can use pancetta or guanciale, but thick-cut bacon is perfectly delicious.
• Room Temp Eggs: Try to take your eggs out of the fridge 20 minutes before cooking. Room temperature eggs emulsify much better with the cream and cheese.

What To Serve With Pasta Carbonara?

This Pasta Carbonara Recipe is a rich, savory meal that needs a fresh or bready pairing! Warm Garlic Herb Bread is the quintessential choice for mopping up any leftover sauce. For a balanced dinner, a Crisp Arugula and Lemon Salad adds a lovely peppery brightness that pairs perfectly with the heavy cream! A side of Roasted Asparagus or a glass of Chilled Pinot Grigio pairs wonderfully with the bacon and garlic notes.

How To Store Pasta Carbonara

• Refrigerate: Store leftovers in an airtight container for up to 2 days.
• Reheat: Carbonara can be tricky to reheat because the eggs can scramble. Reheat gently in a pan over low heat with a tiny splash of milk or water to restore the creaminess.
• Avoid the Microwave: If possible, avoid high-heat microwaving as it will likely turn the silky sauce into cooked egg bits.
• Freezing: It is not recommended to freeze Carbonara as the cream and egg sauce will separate and change texture significantly when thawed.

Pasta Carbonara Recipe Nutrition Facts

• Calories: 540 kcal (per serving)
• Total Fat: 28 g
• Saturated Fat: 14 g
• Cholesterol: 165 mg
• Sodium: 720 mg
• Total Carbohydrates: 46 g
• Protein: 24 g
• Fiber: 2 g

Nutrition information is estimated and based on a yield of 4 servings.

FAQs