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A skillet of pasta carbonara topped with bacon, parmesan cheese and parsley.

Pasta Carbonara

This pasta carbonara is spaghetti tossed in a creamy egg based sauce with plenty of bacon and parmesan cheese. A classic Italian dish that can be on the table in just 20 minutes!
Course Main
Cuisine Italian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6
Calories 603kcal
Author Sara Welch


  • 1 pound spaghetti or other long pasta such as linguine or fettuccine
  • 3/4 pound bacon cut into 1/4 inch pieces
  • 1 teaspoon minced garlic
  • 2 whole eggs
  • 4 egg yolks
  • 1 cup parmesan cheese plus more for garnish
  • salt and pepper to taste
  • 2 tablespoons chopped parsley


  • Bring a pot of salted water to boil. Add the spaghetti and cook according to package directions. Reserve 1/2 cup of the pasta cooking water.
  • While the pasta is boiling, cook the bacon in a large pan over medium high heat. After the bacon is cooked, drain all the grease off except for 1 tablespoon. Add the garlic and cook for an additional 30 seconds.
  • Remove 1/3 cup bacon from the pan.
  • In a medium bowl, whisk together the eggs, egg yolks and parmesan cheese.
  • Add the cooked spaghetti to the pan with the remaining bacon and toss to coat in the bacon fat.
  • Remove the pan from the heat and pour the egg and cheese mixture in the pan. Toss the sauce with the hot pasta for 2-3 minutes or until sauce has thickened.
  • Whisk in 1 tablespoon of cooking water at a time, as needed to thin the sauce to your desired consistency. Add salt and pepper to taste.
  • Sprinkle the reserved bacon over the top along with chopped parsley and additional parmesan cheese. Serve immediately.



Calories: 603kcal | Carbohydrates: 58g | Protein: 27g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 234mg | Sodium: 674mg | Potassium: 330mg | Fiber: 2g | Sugar: 2g | Vitamin A: 405IU | Vitamin C: 0.2mg | Calcium: 240mg | Iron: 1.9mg