Quick Carbonara-Style Spaghetti With Bacon, Egg, and Parmesan

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Quick Ingredients

• 340 g (12 oz) spaghetti
• 170 g (6 oz) thick-cut bacon or pancetta, cut into small pieces
• 2 large eggs
• 2 large egg yolks
• 80 g (about 1 cup) finely grated Parmesan cheese, plus more to serve
• 1 tsp freshly ground black pepper, plus more to serve
• 1/2 tsp kosher salt (for pasta water), plus more as needed
• 120–180 ml (1/2–3/4 cup) hot reserved pasta water
• Optional: 1 small garlic clove, finely grated
• Optional: 2 tbsp chopped flat-leaf parsley

Do This

• 1) Boil spaghetti in well-salted water until al dente; reserve 180 ml (3/4 cup) pasta water.
• 2) Meanwhile, cook bacon/pancetta over medium heat until deeply crisp; remove pan from heat.
• 3) Whisk eggs + yolks + Parmesan + lots of black pepper (and optional garlic) in a bowl.
• 4) Add drained hot spaghetti to the warm bacon pan; toss to coat in the fat.
• 5) Off heat, pour in egg-cheese mixture and toss fast, adding splashes of hot pasta water until silky.
• 6) Taste and adjust pepper and salt; serve immediately with extra Parmesan (and optional parsley).

---

Why You’ll Love This Recipe

• Fast and satisfying: a rich, glossy sauce in about 25 minutes.
• No cream needed: the sauce turns silky from eggs, cheese, and starchy pasta water.
• Big comfort-food flavor with minimal ingredients you can keep on hand.
• Flexible “carbonara-ish” approach that still tastes classic and cozy.

Grocery List

• Produce: Optional flat-leaf parsley, optional 1 garlic clove
• Dairy: Parmesan cheese, eggs
• Pantry: Spaghetti, kosher salt, black pepper

Full Ingredients

Pasta

• 340 g (12 oz) spaghetti
• 1/2 tsp kosher salt (for the pasta water), plus more as needed
• 120–180 ml (1/2–3/4 cup) hot reserved pasta water (you may not use it all)

Bacon (or Pancetta)

• 170 g (6 oz) thick-cut bacon or pancetta, cut into 6–12 mm (1/4–1/2 inch) pieces

Egg-Cheese Mixture (the sauce)

• 2 large eggs
• 2 large egg yolks
• 80 g (about 1 cup) finely grated Parmesan cheese, plus more for serving
• 1 tsp freshly ground black pepper, plus more to serve
• Optional: 1 small garlic clove, finely grated (adds a gentle savory edge)

To Finish (optional, but nice)

• 2 tbsp chopped flat-leaf parsley

Step-by-Step Instructions

Step 1: Start the pasta water

Bring a large pot of water to a rolling boil. Add 1/2 tsp kosher salt. (If you’re used to salting heavily, go for it; just remember Parmesan and bacon are salty too.)

Add the 340 g (12 oz) spaghetti and cook until al dente, following the package timing (typically 9–11 minutes). Stir in the first minute to prevent sticking.

Step 2: Crisp the bacon (or pancetta)

While the pasta cooks, place the 170 g (6 oz) bacon or pancetta in a large skillet (big enough to hold the pasta later).

Cook over medium heat, stirring occasionally, until the fat renders and the pieces turn deeply golden and crisp, about 6–10 minutes.

Turn off the heat. If there is an excessive amount of fat (more than about 3 tbsp), carefully spoon off a little, but leave enough to coat the pasta well.

Step 3: Whisk the egg-cheese base

In a medium bowl, whisk together 2 large eggs and 2 large egg yolks until smooth.

Whisk in the 80 g (about 1 cup) finely grated Parmesan and 1 tsp freshly ground black pepper. If using, whisk in the finely grated garlic.

The mixture will look thick and paste-like; that’s perfect. It loosens into a sauce once you add hot pasta and pasta water.

Step 4: Reserve pasta water and move pasta to the skillet

Just before draining, scoop out 180 ml (3/4 cup) of pasta water and keep it hot.

Drain the spaghetti (do not rinse). Immediately add the hot spaghetti to the skillet with the bacon. Toss for 30–60 seconds so the strands get coated in the rendered fat.

Step 5: Make it carbonara-ish (off heat)

Important: Keep the skillet off the heat to prevent scrambling.

Pour the egg-cheese mixture over the hot pasta. Toss vigorously with tongs, lifting and turning the spaghetti constantly.

Add hot reserved pasta water a splash at a time (start with about 60 ml / 1/4 cup), tossing continuously, until the sauce turns glossy and coats the noodles. You’ll usually need 120–180 ml (1/2–3/4 cup) total, depending on how hot your pasta is and how thick you like the sauce.

If the sauce seems too thick or sticky, add another splash of hot pasta water and keep tossing. If it seems too loose, toss for another 15–30 seconds; it will thicken as it clings to the pasta.

Step 6: Taste, adjust, and serve right away

Taste and adjust with more black pepper and a pinch of salt only if needed (bacon and Parmesan often provide plenty).

Divide into warm bowls. Finish with extra Parmesan and, if you like, 2 tbsp chopped parsley. Serve immediately while the sauce is silky.

Pro Tips

• Heat control is everything: Turn the burner off before adding the egg mixture. Residual heat from the pasta is enough to thicken the sauce without curdling.
• Use finely grated Parmesan: It melts more smoothly than coarsely shredded cheese and helps create a glossy sauce.
• Keep pasta water hot: Hot pasta water helps the cheese melt and emulsify; cold water makes the sauce clumpy.
• Toss, don’t stir: Use tongs and lift/turn the pasta to aerate and emulsify quickly.
• Warm bowls help: A cold bowl cools the pasta too fast and can make the sauce tighten up.

Variations

• Pecorino-Parmesan blend: Replace half the Parmesan with finely grated Pecorino Romano for a sharper, more classic bite (it will be saltier).
• Add peas: Stir in 120 g (about 1 cup) frozen peas during the last 60 seconds of pasta boiling; drain and proceed as written.
• Extra-luxurious: Add an additional 1 egg yolk for a richer sauce; you may need an extra splash of pasta water to loosen.

Storage & Make-Ahead

Carbonara-style pasta is best eaten immediately. If you have leftovers, cool and refrigerate in an airtight container for up to 2 days. Reheat gently in a skillet over low heat with a splash of water (about 1–2 tbsp per serving), tossing constantly to loosen. Avoid high heat or the sauce can turn grainy. For make-ahead, you can pre-grate the cheese and chop the bacon up to 2 days in advance; whisk the eggs right before cooking.

Nutrition (per serving)

Approximate, based on 4 servings: 620 calories, 26 g protein, 68 g carbohydrates, 27 g fat, 10 g saturated fat, 3 g fiber, 980 mg sodium.