The BEST Carbonara Recipe (2024)

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With pasta tossed with diced bacon, grated cheese, and copious amounts of black pepper and topped with a poached egg, this Spaghetti Carbonara recipe is smooth and creamy with incredible flavor. Though simple to make, it tastes and looks like something straight from an Italian restaurant.

The BEST Carbonara Recipe (1)

The Best Spaghetti Carbonara Recipe

I recently went on the trip of a lifetime to Rome and the Amalfi Coast near Naples, Italy—the center of authentic Italian pasta manufacturing. It was an incredible experience and gave me a whole new appreciation for Italian pasta and their cuisine. While there I enjoyed the best Pasta Carbonara, Cacio e Pepe, Gricia and Pasta Amatriciana.

As soon as I returned home, I knew I had to recreate one of my favorite pasta dishes from the trip – spaghetti carbonara.

Carbonara is typically made with a raw egg that cooks when it hits the hot pasta, which often makes it pasty. My spaghetti carbonara recipe is topped with a poached egg so the yolk is already warm when it tops the spaghetti. This creates a velvety sauce that blends more easily — giving it richness without binding. Rather than using Pancetta here, I used leaner center-cut bacon and also added some greens to the mix – it’s beyond delicious!

The BEST Carbonara Recipe (2)

Why You’ll Love Spaghetti alla Carbonara

  • Simple yet elegant. Carbonara is a simple, straightforward dish to make yet when plated, it looks like something straight from a fancy Italian restaurant.
  • Creamy (without cream). Between the broth the noodles are simmered in, fresh cheese, and the egg yolk, spaghetti carbonara has a lusciously creamy texture, without adding any cream at all.
  • No need to worry about raw egg. One of the toughest parts of making traditional spaghetti alla carbonara is adding the egg at the right moment, to ensure that it cooks without scrambling. Using a poached egg on top, as we do in this recipe, completely eliminates that concern.

What is Carbonara?

Spaghetti Carbonara is an Italian pasta dish made in Rome with egg, a combination of Pecorino Romano and Parmigiano-Reggiano, guanciale or bacon, and black pepper. Sounds complicated, but it’s actually quite simple to make. Although it’s creamy, it’s actually made without cream.

In traditional spaghetti alla carbonara, the egg yolk is added raw to the hot pasta and starts to cook on contact. The downside to this, unless you’re eating it immediately, is that the carbonara becomes dried out.

Carbonara Sauce

With the method of poaching the egg instead of the traditional raw egg mixture, (inspired by Crispo, my favorite Italian restaurant in NYC that sadly closed after the pandemic), there’s no need to worry if the egg is still raw and the whole bowl of pasta doesn’t get all clumped together when you are ready to eat it.

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Carbonara Recipe Ingredients

Carbonara is made with just a handful of simple ingredients. Be sure to check the recipe card below for measurements.

  • Spaghetti – I used Delallo spaghetti but you can also use your preferred gluten-free spaghetti.
  • Bacon – Instead of traditional pancetta, I opted for center-cut bacon in this recipe, which is a lighter option. Any cured pork would work.
  • Chicken broth – Be sure to use low-sodium broth.
  • Baby arugula – Frisée lettuce also works.
  • Italian parsley
  • Salt & pepper
  • Cheese – A combination of grated Parmesan like Parmigiano Reggiano and Pecorino Romano offer the classic flavor and creamy texture of this dish.
  • Whole Eggs
  • Poaching liquid – You’ll need cold water, white vinegar, and salt to make the poaching liquid.

How To Make Spaghetti Carbonara

Carbonara is a very simple dish to make. Here’s an overview and you can find more detailed instructions in the recipe card below.

  1. Cook the pasta. Cook the pasta to al dente in a pot of generously salted water. Drain, reserving some pasta water, but do not rise.
  2. Prepare the poaching liquid. Bring the poaching liquid to a boil then leave on low heat.
  3. Cook the bacon. Cook the bacon until the meat is slightly crisp. Transfer to a plate and leave the fat in the skillet.
  4. Cook the broth. Add the broth to the bacon fat and simmer to reduce by 1/3. Add in the arugula, parsley, salt and pepper.
  5. Combine the ingredients. Add the drained pasta to the broth, raise the heat to high, and toss to coat. Cook for 2 minutes then remove from the heat. Stir in the cheese and toss to coat. If the pasta needs more liquid, pour in some of the reserved pasta water. Add the chopped bacon.
  6. Poach the eggs. Carefully crack each egg into a small bowl and slide into barely boiling poaching liquid. Cook until the whites are set but the yolk is still runny then use a slotted spoon to transfer out of the water.
  7. Serve. Divide the pasta into four bowls. Place an egg on each serving of pasta and season with salt and pepper.
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Tips for Success

Here are a few helpful tips to keep in mind when making this pasta dish.

  • Undercook the spaghetti. Be sure to boil the pasta to just barely al dente, as it will continue cooking when you add it to the broth later. If you cook it too much, it’ll end up mushy.
  • Don’t drain the bacon fat. I add the broth to the pan with the bacon fat, as that adds so much flavor to the final dish.
  • Make sure the poaching liquid reaches the right temperature. For perfect poached eggs, the poaching liquid should be just barely boiling. I recommend bringing the liquid to boiling first then reducing the heat to just boiling.
  • Serve hot. To get the creamy texture, stir the egg into the pasta in each individual bowl while it’s still hot.
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What To Serve With Carbonara

The addition of the greens in the dish means that you don’t really need any sides to go with this spaghetti carbonara. However, a side salad is never a bad idea! A fresh salad will definitely lighten up and brighten this dinner.

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Proper Storage

Spaghetti carbonara is best served immediately and once you add the egg, it does need to be enjoyed right away.

  • Fridge. However, if you have leftover pasta before you add the egg, you can store it in the fridge for up to 2 days.
  • Reheat. To reheat, warm gently in the microwave, with an extra splash of broth if needed. Make the poached egg on the stovetop and add to the top of the reheated pasta.

More Pasta Recipes You Will Love

  • Spinach Lasagna Roll Ups
  • Instant Pot Spaghetti and Meat Sauce
  • Pasta with Sausage and Broccoli Rabe
  • Pasta and Broccoli
  • Angel Hair Pasta with Zucchini and Tomatoes

The BEST Carbonara Recipe (7)

Spaghetti Carbonara Recipe

4.85 from 57 votes

11

Cals:422

Protein:23

Carbs:52

Fat:12

With pasta tossed with diced bacon, grated cheese, and copious amounts of black pepper and topped with a poached egg, this Spaghetti Carbonara recipe is smooth and creamy while incredible flavor. Though simple to make, it tastes and looks like something straight from an Italian restaurant.

Course: Dinner

Cuisine: Italian

The BEST Carbonara Recipe (8)

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

Print Rate Pin SaveWW Points

Yield: 4 servings

Serving Size: 1 generous cup pasta with 1 egg

Ingredients

  • 10 ounces dried Delallo spaghetti, or gluten-free spaghetti
  • 6 slices center cut bacon, cut into 1/2-inch dices
  • 3/4 cup low-sodium chicken broth
  • 1 1/2 cups baby arugula or frisée lettuce , chopped
  • 3 tbsp Italian parsley, chopped
  • kosher salt and ground black pepper
  • 1/4 cup grated Parmigiano Reggiano cheese
  • 3 tablespoons grated Pecorino Romano, preferably Locatelli
  • 4 extra large eggs

Poaching liquid:

  • 4 cups cold water
  • 6 tbsp white vinegar
  • 1/4 tsp kosher salt

Instructions

  • Bring a large pot of generously salted water to a boil.

  • In a deep skillet or medium pot, egg-poaching liquid to a boil over high heat, then leave on low heat.

  • Heat a large (12-inch) skillet over medium-high heat, cook bacon until fat renders and meat is slightly crisp, about 10 minutes. Set aside with a slotted spoon and transfer to a plate, leaving the fat in the skillet.

  • At the same time, add the pasta to the salted water, and add the broth to the bacon fat and simmer the broth to reduce by 1/3, about 8 to 10 minutes.

  • Cook the pasta until al dente, under-cooking by 2 minutes, about 8 to 10 minutes. Drain pasta but do not rinse.

  • To the broth add the arugula, parsley and 1/4 teaspoon salt and black pepper.

  • Add drained pasta, raise heat to high, and toss to coat with sauce.

  • Finish cooking the pasta in the broth for 2 minutes, then remove from heat, stir in cheese, and toss. The spaghetti will soak up any liquid. Chop bacon and add to pasta.

  • Working one at a time, carefully crack each egg into a small bowl and very gently slide into barely boiling poaching liquid. Cook until whites set but yolks are still runny, about 2 to 3 minutes. Using a slotted spoon, lift each egg out of the water.

  • Evenly divide pasta between 4 warm bowls. Place each egg atop each bowl of pasta. Top generously with black pepper.

  • Serve immediately, mixing up the pasta to spread the egg and yolk throughout the bowl.

Last Step:

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Nutrition

Serving: 1 generous cup pasta with 1 egg, Calories: 422 kcal, Carbohydrates: 52 g, Protein: 23 g, Fat: 12 g, Saturated Fat: 5 g, Cholesterol: 227 mg, Sodium: 546 mg, Fiber: 3 g, Sugar: 3 g

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Categories:

  • Dinner Ideas
  • Fall
  • Gluten Free
  • Italian Inspired Recipes
  • Kid Friendly
  • Pasta Recipes
  • Recipes
  • Under 30 Minutes
  • Weight Watchers – WW Recipes
The BEST Carbonara Recipe (9)

Sponsored by DeLallo Foods. Thanks for supporting the brands I love that make Skinnytaste possible.

DeLallo Pasta vs Grocery Store Pasta:

  • Made in Italy. DeLallo Pasta comes from the town where pasta was born, a region near Naples, at the beginning of the Amalfi Coast.
  • Made with just 2 ingredients –wheat and water. The wheat is a locally milled, exclusive blend of the highest quality durum wheat with a high gluten content. It’s mixed with water from the local aquifer in the Lattari Mountains. The pure water contains less calcium so it makes a more supple pasta.
  • Dried slowly at low temperatures to preserve pasta’s color, texture and flavor throughout the cooking process. DeLallo pasta has a natural drying time of 18 hours compared to some other commercial brands who bake their pasta for just four hours, and use cheaper, lower protein flour.
  • Extruded with bronze dies. Delallo pasta has over 200 bronze dies in different shapes to create a rougher surface that absorbs and captures the sauces. Other manufactures use Teflon and plastic dies to mass produce pasta faster, but definitely not better.
  • Cooks perfectly al dente. DeLallo’s pasta is golden in color and cooks up for that signature al dente texture: a tender but firm bite with a fleck of white at its center—what we call the pasta’s soul.
  • DeLallo pasta is is made following the strict guidelines of Pasta di Gragnano PGI and is produced in a legally defined territory defined by the king of Napoli two centuries ago. Only pasta in this area can note this distinction, which protects the quality of the product.
The BEST Carbonara Recipe (2024)

FAQs

What is the golden rule of cooking a carbonara? ›

The golden rule to silky carbonara is to whisk your egg whites so that they're completely incorporated with the egg yolks. This will create a smooth, velvety sauce. As like any pasta dish, including carbonara, cook the pasta perfectly al dente so that it's soft but still firm, with some bite.

How does Gordon Ramsay make carbonara sauce? ›

Gordon Ramsay Carbonara Recipe - TheFoodXP
  1. Meat. • 80 g Streaky bacon.
  2. Produce. • 2 cloves Garlic. • 2 Mushrooms. ...
  3. Refrigerated. • 2 Egg yolks.
  4. Canned Goods. • 1 Chili.
  5. Pasta & Grains. • 125 g Spaghetti, Dried.
  6. Baking & Spices. • 1 Salt and black pepper.
  7. Oils & Vinegars. • 1 tbsp Olive oil.
  8. Dairy. • 1 1/2 tbsp Creme fraiche.

Why is my carbonara not creamy enough? ›

For an extra creamy sauce, it's best to use mostly egg yolks. The egg whites tend to make carbonara watery, but too many egg yolks can make the sauce too custardy. The solution? Five egg yolks and one whole egg.

What not to put in carbonara? ›

What not to put in Spaghetti Carbonara? Don't put garlic, cream, milk or butter. It is not needed. It is fine if you want to make a dish with those ingredients, but if you want to learn how to make this dish correctly, use only pecorino, eggs/egg yolks, black pepper, guanciale, and pasta water.

What thickens carbonara? ›

Equally important is that the fat that melts out of the guanciale is required to thicken the carbonara sauce to make it creamy. Basically, what happens is that when the fat from the guanciale and in the egg yolks is mixed with starchy pasta cooking water, it thickens.

Why no garlic in carbonara? ›

Because in the traditional recipe there is no garlic, if you add it you will lower quality of a very good food. Why is there no garlic in carbonara? Because it's an Italian dish, not an Italian-American dish, and Italian cooking does not use garlic as heavily as Italian-American cuisine.

Should carbonara have cream in it? ›

Should carbonara have cream? Typically carbonara sauce is only made of eggs, bacon, parmesan, olive oil, seasoning, and sometimes, vegetables. As for cream, Italians will tell you that is a big no no.

Do you put raw egg in carbonara? ›

What distinguishes carbonara from other pasta dishes is its technique of combining eggs, hard cheese, cured pork, and black pepper into a rich, silky sauce. This recipe calls for raw eggs that are gently cooked by the hot sauce. If you prefer, you can use pasteurized eggs instead.

What is real carbonara sauce made of? ›

The ingredients are the classic ones: aged guanciale, egg yolks, Pecorino cheese (with the addition of Grana Padano to balance the saltiness), and freshly ground black pepper.

What is in classic Italian carbonara? ›

Carbonara is made with guanciale (cured pork), eggs, Pecorino Romano cheese, spaghetti pasta, and lots of black pepper. Italians don't add extra ingredients like cream, milk, garlic, or onions. Try this recipe if you want to make an authentic, creamy carbonara that comes straight from Italy, where I live.

What does adding egg to carbonara do? ›

Beyond taste, the eggs play a major role in the formation of the silky sauce. The whites of the egg combine with the starch in the pasta water to add viscosity to the sauce while the yolk adds richness and flavor.

How do you keep carbonara from scrambling? ›

Using a large mixing bowl and setting it over the boiling pasta water to create a makeshift double boiler helps prevent you from accidentally scrambling the eggs.

Why is carbonara so hard to make? ›

The carbonara sauce in pasta primarily consists of egg yolks. Achieving a smooth and creamy consistency is often the most challenging step. Since the raw egg yolks have to be mixed with the pasta, you have to make sure to add the egg yolks to the pasta OFF the heat so the eggs don't scramble.

Should you put pasta water in carbonara? ›

Add extra pasta cooking water to keep it saucy (several tablespoons should do it). You don't want it wet, just moist.

How do you stop egg scrambling in carbonara? ›

Using a large mixing bowl and setting it over the boiling pasta water to create a makeshift double boiler helps prevent you from accidentally scrambling the eggs.

How do you keep carbonara from turning into scrambled eggs? ›

Before adding the eggs and cheese to the pasta, you MUST turn off the heat. If you don't, you could overcook your sauce and turn it into scrambled eggs. The residual heat from the hot noodles and pasta water will cook the egg yolks without scrambling them.

Should carbonara have raw egg? ›

Introduction. Spaghetti alla carbonara is a traditional Italian dish, appreciated and prepared worldwide. In summary, this recipe includes the combination of pasta with cured pork, grated cheese, black pepper and beaten raw eggs (Hosking, 2007).

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