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–+ servings
Bowl of creamy carbonara serving with fresh grated cheese and parsley on top.
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4.91 from 10 votes

Creamy Carbonara

This Creamy Carbonara is a simple, traditional Italian recipe. With bacon, garlic, and fresh grated cheese, it is full of flavor!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Dinner, Main Course
Cuisine: Italian
Keyword: Pasta, Spaghetti
Servings: 6
Calories: 730kcal
Author: Erica Walker

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.
    Large pot with cooked spaghetti and water.
  • 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.
    Chopped bacon on a cutting board.
  • Return skillet to stovetop and reduce heat to low. Stir in garlic and heat until garlic becomes golden brown and fragrant.
    Skillet with bacon grease cooking garlic.
  • Beat together eggs, cream, and pepper. Stir in about 1/2 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.*
    Glass bowl with Parmigiana Reggiano egg and cream combined.
  • Using tongs, take pasta directly from pasta water to the skillet. Add crumbled bacon, egg mixture, and remaining Parmesan to pasta. Toss together until everything is mixed together.
    Skillet and tongs with carbonara sauce, spaghetti, bacon and Parmigiana Reggiano.
  • 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.
    Creamy carbonara in a skillet with tongs and garnished with parsley.

Video

Notes

  • Be VERY careful when adding the egg mixture. If the pan is too hot the egg will curdle and you will have what one of our readers called "breakfast pasta". 
  • This dish is best right out of the warm pan. Leftovers will not be as creamy so try to eat it right away! 
  • Add grilled chicken or shrimp for extra protein.

Nutrition

Calories: 730kcal | Carbohydrates: 59g | Protein: 30g | Fat: 41g | Saturated Fat: 16g | Cholesterol: 127mg | Sodium: 907mg | Potassium: 370mg | Fiber: 2g | Sugar: 2g | Vitamin A: 365IU | Vitamin C: 1mg | Calcium: 315mg | Iron: 2mg