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This Creamy Spaghetti Carbonara recipe is any easy version of the Italian classic made with bacon, garlic, eggs, Parmigiano Reggiano and just a little cream. The sauce is rich and creamy without feeling too heavy, and the whole dinner can be on the table in about 25 minutes.
Why I Love This Creamy Carbonara
This recipe originally came from my brother-in-law Nick, who lived in Italy for a couple of years and came home with some really good Italian recipes. We made this carbonara and absolutely devoured it.
What I especially love about this version is how simple it is. There is no complicated sauce to make. The eggs, Parmesan, hot pasta, and pasta water come together right in the skillet to coat the spaghetti.
I also use just a little heavy cream. Traditional Roman carbonara doesn’t typically include cream, but I like the small amount in this recipe because it makes the sauce a little more forgiving and gives it that extra-creamy texture.
The most important thing is keeping the pan from getting too hot when you add the eggs. Once you know that trick, carbonara is much easier to make than it may seem.
❤️ Erica
5-Star Reviews ⭐️⭐️⭐️⭐️⭐️
“This is one of my favorite Italian pasta dishes to order when I go out. It definitely has that authentic Italian flavor and, dare I admit, was even better than what I had out last time. This one is a keeper.” – Linda
“It was so easy and delicious. It was a hit with the entire family... It was creamy and bursting with flavor.” – Ron
Key Ingredients
- Pasta – Spaghetti is my first choice because the creamy carbonara sauce coats the long strands so well, but other pasta shapes will work too.
- Bacon – Bacon adds plenty of smoky, salty flavor. Pancetta or guanciale can also be used.
- Garlic – Fresh garlic cooks briefly in the bacon drippings and adds so much flavor to the pasta.
- Eggs and heavy cream – The eggs create the base of the sauce, while a small amount of heavy cream makes this version extra creamy and a little easier to work with.
- Parmigiano Reggiano – Freshly grated cheese melts much more smoothly than pre-shredded cheese and gives the sauce its salty, nutty flavor.
- Pasta water – Don’t pour it down the drain! The hot, starchy pasta water helps temper the eggs and loosens the sauce so it coats the spaghetti.
- Black pepper – Freshly cracked black pepper is an important part of carbonara, so don’t be shy with it.
- Salt – Salt the pasta water, then taste the finished carbonara before adding more. The bacon and cheese already add quite a bit of salt.
Additions and Substitutions
One of the nice things about this creamy carbonara recipe is that you can make a few simple swaps depending on what you have.
- Pancetta – Use pancetta instead of bacon for a less smoky pork flavor.
- Guanciale – This cured pork cheek is traditionally used in Roman carbonara. It can be harder to find, but it is a great option if you have it.
- Pecorino Romano – Substitute some or all of the Parmigiano Reggiano with Pecorino Romano for a sharper, saltier flavor.
- Different pasta – Bucatini, linguine, fettuccine, or rigatoni all work well.
- Half-and-half – You can use half-and-half in place of the heavy cream if needed. I prefer heavy cream because we only use a small amount and it makes the sauce a little more stable.
- Mushrooms – One of our readers adds sautéed mushrooms and loves them in this recipe.
- Peas – Stir in warm peas at the end for a little color and sweetness.
- Fresh basil or parsley – Either makes a pretty, fresh garnish.
- Red pepper flakes – Add a pinch if you like a little heat.
- Fresh tomatoes – Chopped tomatoes added just before serving give the rich pasta a fresh contrast.
How to Make Carbonara
- Cook the spaghetti. Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Before removing the pasta, scoop out at least a cup of the hot pasta water and set it aside.
- Cook the bacon. While the pasta cooks, cook the bacon in a large skillet until crisp. Remove the bacon and drain off all but a few tablespoons of the bacon drippings.
- Cook the garlic. Reduce the heat to low and add the garlic to the bacon drippings. Cook just until fragrant and lightly golden, then remove the skillet from the heat. This is important because a very hot skillet can scramble the eggs later.
- Make and temper the egg mixture. Whisk together the eggs, heavy cream, black pepper, and about half of the grated cheese. Slowly whisk in a few tablespoons of the hot pasta water. This warms the eggs gradually instead of shocking them with the heat of the pasta.
- Toss everything together. Transfer the hot spaghetti to the warm skillet. Add the bacon, then immediately pour in the egg mixture and remaining cheese. Toss constantly with tongs until the sauce becomes creamy and coats the pasta.
- Adjust and serve. If the carbonara seems too thick or dry, add reserved pasta water a little at a time until it is creamy. Taste before adding salt, then serve immediately with extra black pepper and Parmesan.
Recipe Tips
- Have everything ready before you start. Carbonara comes together quickly once the spaghetti is cooked, so grate the cheese, mince the garlic, and whisk the eggs before you begin combining everything.
- Don’t skip the pasta water. We’ve had readers agree this makes a big difference. The starch helps the sauce cling to the noodles, and the heat helps gently warm the eggs before they hit the pasta.
- Take the skillet off the heat. This is probably my most important tip. If the skillet is too hot when you add the egg mixture, you’ll get scrambled eggs instead of creamy carbonara.
- Add the hot water slowly. Whisk while adding the pasta water to the eggs so they warm gradually.
- Grate the cheese finely. Finely grated Parmigiano Reggiano melts faster and more evenly into the sauce.
- Keep tossing. Don’t pour the egg mixture over the pasta and let it sit. Start tossing immediately so the eggs coat the pasta rather than cooking in one spot.
- Don’t over-salt it. Bacon and Parmesan are both salty. Taste the finished pasta before adding more salt.
- Serve it right away. Carbonara is at its creamiest immediately after it is made. The sauce thickens as it cools.
Frequently Asked Questions
Traditional Roman carbonara is generally made with pasta, eggs, cheese, black pepper, and guanciale without cream. This is our creamy carbonara version, and it uses just a small amount of heavy cream. I like what it does for the texture, and it also makes the egg sauce a little more forgiving.
Remove the skillet from the heat before adding the egg mixture. Also, temper the eggs first by slowly whisking a little hot pasta water into them. Once the egg mixture goes into the skillet, toss the pasta constantly.
The eggs are added to very hot pasta, and the residual heat thickens the egg mixture into the sauce rather than scrambling it. Because this isn’t a long cooking process, pasteurized eggs are the safest choice, especially when serving anyone who is at higher risk for foodborne illness.
The pasta water does several jobs. It gently warms the egg mixture, helps the cheese and eggs form a smooth sauce, and can loosen the carbonara if it gets too thick. Always save some before draining your pasta.
The sauce thickens quickly as it cools. Add reserved pasta water a tablespoon or two at a time and toss until the sauce loosens and becomes creamy again. You can also add a little heavy cream.
Make Ahead and Storage
Creamy carbonara is definitely best served fresh, so I wouldn’t make the entire dish ahead of time. You can still do some prep earlier in the day.
Grate the cheese, chop the bacon, and mince the garlic ahead of time and refrigerate them separately. Then all you need to do when you prepare it is boil the spaghetti, cook the bacon, and put everything together.
Store leftover carbonara in an airtight container in the refrigerator for up to 3 days.
To reheat, place it in a skillet over low heat with a little water or heavy cream. Toss gently as it warms. You can also microwave individual servings in short intervals, stirring between each one.
I don’t recommend freezing carbonara. The egg and cheese sauce can separate and the pasta can become soft after thawing.
Pairing Ideas
Because creamy spaghetti carbonara is rich, I like serving it with something fresh or simple on the side. Try it with our Olive Garden Salad copycat recipe along with our Garlic Breadsticks. Try our frozen peas recipe or our sautéed asparagus for a hot vegetable side.
More Creamy Pasta Recipes
If creamy pasta is your kind of dinner, here are a few more recipes to try:
⭐️ If you make this creamy spaghetti carbonara, I’d love to hear how it turned out. Leave a rating and comment below and let us know what you served with it!
Creamy Spaghetti Carbonara
Video
Ingredients
- 1 pound spaghetti
- 1 pound bacon
- 5-6 cloves garlic
- 2 eggs
- 2 tablespoons heavy cream
- pepper, to taste
- 5 ounces parmigiano reggiano, grated on the finest side of a box grater
Instructions
- Cook pasta to al dente according to package instructions in a large pot of salted water. DO NOT DRAIN.
- While pasta is cooking, cook bacon in a large skillet. When bacon is cooked and slightly crispy, remove from skillet and drain all but about 3-4 tablespoons of the remaining bacon grease from the skillet. Crumble bacon.
- Return skillet to stovetop and reduce heat to low and add the garlic. Cook just until fragrant and lightly golden, about 30 to 60 seconds. Remove the skillet from the heat.
- Whisk the eggs, cream, and pepper together. Stir in about ½ of the grated cheese to the egg mixture. Add a ladle or two of the hot pasta water and stir well. *This will prevent the eggs from scrambling and keeps the sauce creamy. See recipe notes.*
- With the skillet still off the heat, transfer the hot spaghetti to the skillet using tongs. Add the bacon, egg mixture, and remaining Parmesan. Toss immediately and continuously until creamy.
- Serve immediately. If the pasta becomes too dry, spoon in some of the reserved pasta water or heavy cream a little at a time. Garnish with black pepper and extra grated cheese.
Notes
- Keep the skillet off the heat when adding the eggs. A skillet that is too hot can turn the sauce into scrambled eggs.
- Don’t skip the pasta water. Slowly whisk some into the egg mixture before adding it to the pasta, then save the rest for thinning the sauce.
- Use finely grated cheese. It melts more quickly and helps create a smoother sauce.
- Taste before adding salt. Bacon and Parmigiano Reggiano are already salty.
- Adjust the consistency with pasta water. The sauce will continue to thicken as it sits.
- Serve immediately. Carbonara is at its creamiest right after it is made.
- Leftovers won’t be quite as creamy. Reheat gently with a little water or heavy cream to loosen the sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Italian Recipes to Try
No matter which way you choose to go, you won’t be sorry. Italian food has a way of drawing people in and making them feel at home. There is something about walking in the door and noting the aroma of Italian seasoning, tomatoes, garlic, and bread mingling in the air. Geez! Is it dinner time yet? We’re getting hungry just thinking about all these options!
Very delicious however don’t skip the hat pasta water
Yes, that is an important step. Thank you, Jojo!
You have cream in step 3 but not in the list of ingredients
It’s the 5th ingredient listed.
This dish, Pasta Carbonara, is delicious. We were having a group of 14 friends over for potluck dinner & I decided to try a new recipe. I was a bit nervous about cooking those eggs but it all worked out. I tripled the dish so we would have enough. There was only one small serving left at the end of the evening.
My only question is, if the pan needs to be warm, so as not to turn the eggs to breakfast, how do you keep the meal hot, without further cooking it. The whole dish was lukewarm. I would have liked it hotter in temperature, but it was still good. Topped it with julienne sliced fresh basil. Also, thought the garlic might be too much, but it was not, it was delish!
After everything is tossed together you can keep it on very low heat to stay warm. Keep some pasta water on hand just in case you find it gets too dry. Once it is all tossed together the eggs are combined enough that they shouldn’t clump and cook. However, traditionally it isn’t a dish that is served super hot. The pasta should really only be warm, this also helps it to stay creamy without the sauce getting cooked in with the noodles too much. Hope this helps!
This was so easy and delicious. It was a hit with the entire family. Would highly recommend this recipe. It sure is a must try and I’m sure it will become a family favorite as well. It was creamy and bursting with flavor. So glad I gave it a try. The family all said I can make this again any time. Thanks for such a great recipe.
Thanks! So glad you liked it!
Love this! We add mushrooms. We reheat it on the stove and add a little water, makes it as creamy as the night we make it.
Great idea! You can never go wrong with mushrooms. YUM!
Excellent…
I will totally say my error but I double checked recipe and my steps. This had zero flavor. I had to add salt and hot sauce
Sorry this didn’t work out for you. I don’t know what could have happen. Traditionally carbonara is supposed to have more of a light flavor but it definitely should have flavor. I am glad the hot sauce and salt helped recover it a little for you!
Definitely turned into breakfast pasta. It’s be good to have that hint in the instructions so that we don’t accidentally cook the eggs. That step was not very clear. Otherwise it still tasted good.
Thank you for letting us know, Alissa. I’ve adjusted the recipe to make it more clear that adding the pasta water to the egg mixture is an important step.
Confused as the ingredient list says cream but the recipe says milk. Am I missing something?
Cream is correct. I fixed the writing in the recipe. Thanks for catching that!
What would be good side dish with this?
We usually serve it with garlic bread and Caesar salad!
Hello, we loved so,, this recipe. Right on with minimum cream, it was awsome!
This is my idea of pure comfort food! I love this recipe!!
This is one of my favorite Italian pasta dishes to order when I go out. And being able to make it at home right now was a big plus. It definitely has that authentic Italian flavor and, dare I admit, was even better than what I had out last time. This one is a keeper.
We made this for dinner tonight and I just have to say it was so, so good. Really excellent. The green onions gave it a great crunch and the crushed red pepper just a bit of heat. Thanks so much for this fabulous recipe.
You’re welcome! So glad you liked it!
I made this for dinner last night and the egg scrambled. It does it every time…maybe I shouldn’t keep my skillet on low and just cook the bacon and garlic ahead of time so the skillet is much cooler when it’s time to add it all together?
I’m guessing the pan is getting too hot while you’re cooking the garlic. You might try just warming the garlic through in the bacon drippings and then immediately adding the warm pasta and egg mixture. You also might want to condition the egg mixture by adding a tablespoon or two of the hot water to it to bring it up to a higher temperature before mixing it in. If all of that fails add more heavy cream to the eggs (and don’t use milk, just cream or half and half if you can’t take the cream).
I am SOOO trying this soon. I’ve tried to make carbonara so many times, but I always end up scrambling the egg in the sauce…my husband always kids me and calls the results “breakfast pasta.”
This was amazing. My entire family loved it! I added fresh basil on top as well as fresh chopped tomatoes. The best part was it on took a about 15 minutes to make!
I have a few questions on the egg mixture part. Do I cook that and add it to the pasta or do I add it raw? And why do you say to not discard the pasta water? Just need clarification so I don’t ruin it when I make it:)
You put the egg in raw. The noodles are hot enough that it cooked the egg. You want the egg coating all the noodles. You don’t discard the pasta water in case you need to add some it at the end. Sometimes the noodles can seem a little dry so by adding the pasta water you can moisten them without losing that good flavor.
You are awesome for responding so fast!!! Thank you so much! I’m excited to try it!!!