Spaghetti Carbonara – Italian Pasta Dish with Bacon and Mozzarella/Parmesan
- 30 minutes
- Easy
- 2 servings
Spaghetti carbonara with bacon, eggs, and mozzarella or parmesan is a classic Italian pasta dish originating from the Lazio region. It is known for its creamy consistency, achieved without using cream – only eggs, cheese, and pasta water.
This recipe ensures a silky-smooth sauce where the flavors of bacon, eggs, and cheese blend perfectly. It’s a quick and easy pasta dish that can be made in under 30 minutes, making it ideal for both weeknights and dinner guests.
To achieve the perfect carbonara, it’s important to use high-quality bacon and cheese. Mozzarella provides a softer, milder flavor, while parmesan or pecorino romano adds a stronger and saltier taste.
By following the right techniques – such as removing the pan from the heat before adding the eggs – you can avoid turning the sauce into scrambled eggs. Instead, you get a delicious, creamy consistency that makes the dish irresistible.
Serve the carbonara with a fresh green salad and a glass of white wine for the full Italian experience!
This quick and classic recipe for spaghetti carbonara without cream is perfect for anyone who loves Italian pasta with eggs, cheese, and bacon.
Ingredients
Carbonara
- 10.6ozslice of bacon
- 3.5ozmozzarella
- 0.5tbsp.black pepper
- 0.7ozbasil
- 8.8ozspaghetti
- 2.2quartswater
- 2pcs.medium eggs
- 0.7ozsalt
Tools
- Pan
- Pot
- Cutting board
- Fork
- Bowl/deep plate
- Grater
- Trivet
Tips
- If you want a more traditional carbonara, you can use parmesan instead of mozzarella.
- Stir quickly when adding the eggs so they don’t set and become scrambled.
- Save a bit of pasta water – it helps adjust the sauce’s consistency if it gets too thick.
- Cook the pasta slightly underdone since it will continue cooking in the pan with the bacon and eggs.
- Use fresh, high-quality eggs as they help give the sauce its silky texture.
- Black pepper plays an important role – grind it fresh for the best flavor.
- Avoid adding oil to the pasta water – pasta absorbs sauce better without a layer of oil.
- If you don’t have a pasta fork, use tongs to mix the pasta with the bacon and sauce.
- Mozzarella melts quickly and gives a mild, creamy flavor – use parmesan for a saltier, bolder taste.
- Serve immediately, as carbonara is best enjoyed fresh and hot.
- If making a larger portion, you can keep the pasta warm by letting it rest in the pot with the lid on for up to 15 minutes.
- If you want to experiment, try adding a bit of grated lemon zest or a sprinkle of chili for a fresh twist.
- For the best flavor, use guanciale – the traditional Italian cured pork cheek – instead of standard bacon.
Goes well with
- A fresh green salad
- Garlic bread
- A glass of white wine
Instructions
1
Cut the bacon into small cubes and place it in a cold pan. Turn the heat slightly above medium so the fat melts slowly, making the bacon extra crispy.
2
Fry the bacon until golden and crispy. Stir occasionally to prevent burning.
3
Wash the basil and chop it finely so it can be easily mixed into the dish.
4
Crack the eggs into a bowl and beat them with a fork until the mixture is smooth and creamy. Make sure there are no shells.
5
Pour water into a pot and bring it to a boil. Once boiling, add the salt.
6
When the bacon is getting crispy, add the spaghetti to the boiling water.
7
Boil the spaghetti for about 7 minutes, or a little less than stated on the package, so it’s not fully cooked. It will finish cooking in the pan – boil it for 5–6 minutes if using homemade spaghetti.
8
Drain the pasta but save some of the pasta water to use later in the sauce.
9
Reduce the heat on the bacon pan and mix in the spaghetti.
10
Add a few spoonfuls of the pasta water while mixing the spaghetti. This helps create a creamy sauce.
11
Remove the pan from the heat and let it cool slightly so the eggs don’t set too quickly when added.
12
Add the beaten eggs and chopped basil to the pan and quickly mix it with the spaghetti. Stir constantly to create a creamy sauce without scrambling the eggs.
13
Plate the spaghetti carbonara and immediately top with grated mozzarella or parmesan and freshly ground black pepper for the perfect taste. Enjoy!
Spaghetti Carbonara: Frequently Asked Questions & Answers
Do I need to use cream in spaghetti carbonara?
No, an authentic spaghetti carbonara does not include cream. The creamy texture comes from combining eggs with grated mozzarella or parmesan and hot pasta water. However, you can add cream if you prefer a richer texture.
How do I avoid scrambled eggs in the sauce?
Remove the pan from the heat before adding the eggs. Stir quickly so the eggs emulsify with the pasta water and cheese into a silky sauce.
Can I use a different type of pasta for carbonara?
Yes, but spaghetti is the classic choice for carbonara. You can also use linguine or fettuccine if preferred.
Can I freeze spaghetti carbonara?
It’s not recommended to freeze fully prepared spaghetti carbonara as the sauce may split. You can freeze the pasta dough separately or a portion of cooked bacon and grated cheese, so the dish can be made fresh later.
Nutritional Information
Calories
Carbohydrates
Fat
Protein
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