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Creamy carbonara in a skillet with tongs and garnished with parsley.
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4.91 from 10 votes

Creamy Spaghetti Carbonara

This Creamy Spaghetti Carbonara has crispy bacon, garlic, eggs, Parmigiano Reggiano, and a little cream for a rich, creamy pasta dinner that's ready in about 25 minutes.
Prep Time10 minutes
Cook Time15 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 and add the garlic. Cook just until fragrant and lightly golden, about 30 to 60 seconds. Remove the skillet from the heat.
    Skillet with bacon grease cooking garlic.
  • Whisk the eggs, cream, and pepper together. 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.
  • 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.
    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

  • 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

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