This Spaghetti Carbonara recipe is creamy, luscious, and bursting with flavor. Super easy weeknight dinner lifesaver, using only one pot and on the table in 20 minutes!
And if you really want to indulge, serve this pasta with some homemade garlic bread!
What is Spaghetti Carbonara?
If you’ve never had pasta carbonara (also known as Spaghetti alla Carbonara) you are truly missing out! It’s rich, luscious, and a real treat. The sauce is made with eggs, cream, Parmesan, and seasonings, and becomes amazingly silky when the beaten eggs are combined with the hot pasta.
Traditional carbonara is made with guanciale (similar to pancetta), but bacon is more easily accessible and cheaper, so that’s what I always use. I also believe that purists only use water, no chicken broth or cream. But I’m not a purist, so… HA.
This spaghetti carbonara recipe is just the epitome of delicious. Simple ingredients, easy, quick, and indulgent! Plus only one pan, means clean up is fast. Put this on your weekly menu, you will love it!
Is it Safe to Eat Raw Eggs in Carbonara Sauce?
The eggs actually get cooked from the residual heat of the cooked pasta, bacon fat, and hot pan. The water is boiling at 200+ degrees and the pasta is well above 160 degrees (the federally recommended temperature for cooking with eggs).
So, two beaten eggs, mixed with piping hot water and noodles will definitely cook those eggs. I’ve made and served this dish to so many people over the years and there has yet to be a case where someone got sick. Of course there’s always a risk, just like eating sushi or Caesar salad, but it’s very low.
Tips for Success
- Ditch the pre-grated Parmesan and use freshly grated. Fresh Parmesan will melt better and have way better flavor.
- Parmesan can be swapped out for Pecorino Romano, or use a combination of both!
- Make sure to turn the heat down to low before adding in the egg/cream mixture. If the heat is too high, you might end up with scrambled eggs.
- Pasta Carbonara is best served immediately after you make it. The cream starts to dry pretty quickly and then it won’t be silky smooth.
- This dish doesn’t reheat very well, unfortunately. The sauce thickens and separates in the refrigerator and loses its creamy texture. However, you can reheat it with a little cream or chicken broth to loosen it up again. It’s not ideal, but still delicious!
More One Pot Pasta Recipes:
One Pot Spaghetti Carbonara
- 7 slices bacon , diced
- 5 cups low-sodium chicken broth
- 1 pound spaghetti , uncooked
- 2 large eggs
- 1/2 cup heavy cream
- 3/4 cup freshly grated Parmesan cheese
- 3 cloves garlic , minced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1/4 cup fresh chopped parsley
- Cook bacon in a large, deep saute pan over medium heat until crispy, about 7 minutes. Transfer bacon pieces to a paper-lined plate. Drain off most of the grease from the pan.
- Add chicken broth to the pan; bring to a boil. Add in the spaghetti; stir well, separating the noodles to ensure they don’t stick together. Cover and gently simmer for 8-9 minutes until the pasta is al dente and the broth has mostly evaporated.
- In the meantime, in a medium bowl, whisk together the eggs, cream, Parmesan, garlic, salt, and pepper.
- Turn the heat down to low; slowly pour the egg/cream mixture into the cooked pasta and stir vigorously to combine for about 30-60 seconds to thicken.
- Remove from the heat and stir in the cooked bacon and parsley.
- Serve immediately and enjoy!