Easy Spaghetti Carbonara

Even though I first published this recipe 14 years(!) ago, it’s still a favorite, and it’s never failed me yet. It’s the ultimate comfort food, with a bare-bones components list that comes together in just 25 minutes.

My budget-friendly version of this classic Italian method uses just 5 ingredients, including bacon and spaghetti, to create a rich, belly-satisfying pasta dinner. I briefed you this recipe was easy.

All recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious. I was so intimidated by carbonara, and this made it so easy.

I will make this all the time now that Beth taught me how simple it is. I agree with the reviewer that stated this might be the best pasta they’ve ever had.

I will add a little extra bacon next time, as those bites are the best.”

Vee Glessner

Spaghetti carbonara is the epitome of simple, satisfying pasta recipes. This Italian dish is just spaghetti, pork (originally guanciale—cured pork cheek—but I use bacon), eggs, cheese, and freshly cracked pepper.

But what surprises many people is that the creamy sauce is made WITHOUT cream. Instead, the raw eggs mix with the cheese and hot spaghetti to form a super velvety, luxurious sauce that lightly coats the pasta. This makes it a protein-packed alternative to other pasta sauces, such as Alfredo!

It’s honestly magic and way easier to make than you think, I promise.

Budget-Friendly Recipe Tips

This recipe is a modern-day, budget-friendly version of spaghetti carbonara.

Here are some ways I made this recipe more budget-friendly: - I use only a small amount of bacon to keep rates low and make the dish a little lighter (as, honestly, I sit at a desk all day).

Luckily, bacon has such a strong taste that it still permeates throughout the dish. I specifically use 3 oz. of bacon, which is 1/4 of a 12 oz. package.

One thing I like to do is cut my bacon packages into quarters and then freeze the rest. That way, I can grab 1/4 at a time and use it as needed.

- Good Pecorino Romano can be pretty costly, so I used the grated Parmesan that I have on hand. The shaker-top Parmesan works, too, and doesn’t cost as much.

Spaghetti Carbonara Recipe

- 2 cloves garlic ($0.10)

- 12 oz. spaghetti ($0.66) - ¾ cup grated Parmesan (divided, $1.35)

- ½ tsp freshly cracked black pepper (or to taste, $0.10) - ½ tsp salt (or to taste, $0.01)

- handful fresh parsley ((optional) $0.17*) - Fill a large pot with water for the pasta and season with salt**.

Place a lid on the pot and bring it up to a boil over high heat. - While waiting for the water to boil, cut the bacon into small pieces.

Cook the bacon in a large skillet over medium-low heat until brown and crispy. Remove the cooked bacon from the skillet, then turn the heat down to low. Mince two cloves of garlic, add them to the warm skillet, and sauté for about one minute or until fragrant and softened, then turn off the heat.

- In a medium bowl, whisk together the eggs, 1/2 cup of the Parmesan, and a generous dose of freshly cracked pepper. It's really weighty that these elements are well-mixed to ensure the creamy sauce comes together properly.

- The water should be boiling at this point, so add the pasta, stir well, and continue to boil the pasta until al dente. Reserve one cup of the starchy pasta cookery water, then drain the pasta in a colander. - Add 1/4 cup of the reserved pasta water to the skillet that was used to cook the bacon.

Stir the warm water in the skillet and dissolve the browned bits from the surface of the skillet. Add the steaming hot drained pasta to the skillet and toss in the bacon liquid in the skillet.

- Pour the egg and Parmesan mixture over the hot pasta and immediately begin to stir or toss the pasta. The residual heat from the pasta cooks the eggs as you toss everything together.*** Continue to stir the hot pasta in the egg mixture until a creamy sauce forms.

- Add the remaining Parmesan, a little more freshly cracked pepper, and the reserved bacon bits, and toss again. If the pasta becomes too thick, dry, or sticky add a splash more of the reserved pasta water.

- Finally, taste the pasta and adjust the salt, Parmesan, or pepper to taste. Top with a pinch or two of roughly chopped parsley leaves.

See how we calculate method costs here.

How to Make Spaghetti Carbonara Step-by-Step Photos

Gather all of your elements, then fill a large pot with water for the pasta and season with salt.

Place a lid on the pot and bring it up to a boil over high heat. While waiting for the water to boil, cut 3 oz. of bacon into small pieces.

Cook the bacon in a large skillet over medium-low heat until brown and crispy. Remove the cooked bacon from the skillet, then turn the heat down to low. Mince 2 cloves of garlic, add them to the warm skillet, and sauté for about one minute or until fragrant and softened, then turn off the heat.

Whisk together 3 large eggs, about 1/2 cup grated Parmesan, and a hefty dose of freshly cracked pepper. Make sure these are well combined to ensure the creamy sauce comes together properly. The water should be boiling at this point, so add 12 oz. of spaghetti, stir well, and continue to boil the pasta until al dente.

Reserve one cup of the starchy pasta cookery water, then drain the pasta in a colander. Add about 1/4 cup of the reserved pasta water to the skillet that was used to cook the bacon.

Stir the hot preparation water to dissolve the browned bits from the bottom of the skillet. Toss the drained (but still steaming hot) pasta in the skillet with the bacon water. Pour the egg and Parmesan mixture over the hot pasta.

Immediately begin stirring or tossing the hot pasta to distribute the egg mixture and prevent it from curdling. Stir until a creamy sauce forms (this happens quickly). Finally, add the remaining 1/4 cup Parmesan, the reserved bacon, and more pepper.

Toss the pasta until the Parmesan melts into the sauce. To finish the pasta, just give it a taste and add salt, pepper, or Parmesan if needed.

Top with a little fresh parsley, if you like a lil’ green with your creamy dreamy pasta. There’s a lot of room for personal interpretation with homemade spaghetti carbonara, so it’s a great staple method to learn and know. One of the easiest ways I like to switch it up is by adding vegetables.

Sautéed asparagus, peas, spinach, fresh tomatoes, or roasted cauliflower are all great options! I’ve also added leftovers to the mix before, with sliced baked chicken breast being one of my favorite additions. I usually heat up the leftovers separately and then add them to the skillet with the pasta, just to make sure everything is heated through.

Serving Suggestions

This spaghetti alla carbonara is a complete and filling meal in itself. I sometimes serve it with a side salad or garlic bread, but honestly, it’s so rich and satisfying that it doesn’t need much else!