new recipe: Easy Spaghetti Carbonara Even My Pickiest Eater Loves

Let Me Tell You a Story About Carbonara

Okay, so picture this: it’s a Wednesday, I forgot to defrost anything for dinner (again), and the only thing staring back at me from the pantry was a box of spaghetti. This Easy Spaghetti Carbonara recipe has come to my rescue more times than I can remember—like a trusty old jumper you can’t quite throw out because, well, it just works. The first time I made it, I was trying to impress my now-spouse, and let’s just say the smoke alarm got more action than the dinner table. But hey, practice makes perfect (or at least edible) and now it’s a household staple. I still laugh when I remember my kid asking if the eggs were supposed to be scrambled (spoiler: they’re not, but we’ve all been there).

Why You’ll Love This (Or At Least Not Regret Making It)

I make this when I can’t be fussed to do a massive shop, or when my family starts chanting for pasta (which is more often than I’d like to admit). My crew goes bananas for this because it’s creamy, a little smoky, and comes together faster than my dog can eat his dinner (he’s a speed demon, honestly). And if you mess up and the sauce gets a bit lumpy? Who cares, the flavor’s still bang-on. Actually, I find a little imperfection makes it feel more ‘homey’.

What You’ll Need (With a Few Cheats)

• Spaghetti – About 400g (a big handful, or half a pack). I’ve used linguine in a pinch, no judgement here.
• Pancetta or Bacon – 150g, diced. My grandmother swore by proper guanciale, but honestly, regular smoked bacon does the trick (especially if it’s what’s on offer).
• Eggs – 3 large, room temp is best, but I sometimes forget and use them cold straight from the fridge.
• Parmesan Cheese – 50g, finely grated. Pecorino Romano is the “classic” but any hard cheese you can grate will work, really.
• Black Pepper – Loads, freshly cracked if you can manage. I like it peppery; adjust to your taste.
• Salt – For your pasta water; not too much if your bacon’s already salty.
• Olive Oil (optional) – Just a splash if your bacon is leaner than expected.

How To Make It (Step By Wobbly Step)

1. First, put a big pot of salted water on to boil. When it’s really bubbling, chuck in your spaghetti. Give it a good stir to stop it sticking together, because fishing out a spaghetti clump is no fun.
2. While that’s going, heat a pan (non-stick is easiest, but use what you’ve got) and add your pancetta or bacon. No oil needed unless it’s super lean, then just a glug. Cook until it’s golden and crispy; don’t be tempted to rush this or your bacon will be chewy (learned that the hard way).
3. While those are doing their thing, crack your eggs into a big bowl and whisk them up with most of your cheese and a heap of black pepper. Save a pinch of cheese for topping.
4. When the pasta is properly al dente (taste a strand, or do the old “throw it at the wall” trick—you do you), scoop out a mug of the cooking water. Seriously, don’t skip this. Then drain the spaghetti.
5. Tip the hot spaghetti into your eggy cheese bowl. This is where you need to move quick but not panic. Add the crispy bacon (plus any lovely fat from the pan). Toss it all together, adding a splash of the reserved pasta water till it forms a glossy, creamy sauce. If it looks a bit soupy or curdled, don’t stress, just keep tossing—it thickens up as it cools. This is where I usually sneak a forkful to “test.”
6. Plate it up, sprinkle over that last bit of cheese (and maybe an extra grind of pepper). Eat straight away, or risk the sauce setting up like concrete (honestly, the leftovers are still tasty, but that first bowl is magic).

Behind-the-Scenes Notes & Little Discoveries

• Sometimes I use just yolks for a richer sauce, but whole eggs are way less faff.
• Forgot to save pasta water once—just used a bit of milk. It worked, but not quite the same.
• I used to be scared of the eggs cooking into scrambled bits; actually, if you keep everything moving and add pasta water gradually, you’ll probably be fine.

Variations I’ve Tried (Not All Winners)

• Added peas once for “color” (kids loved, spouse was skeptical).
• Chicken instead of bacon—well, that’s just a different dish, but it’s still tasty.
• Mushrooms in place of meat? Actually, not my favourite, but vegetarian friends were happy.
• Oh, and I tried a “healthy” version with wholewheat pasta… not for me, but maybe it’s your thing.

Equipment (And What To Do If You Don’t Have It)

• Big pasta pot – Or just your largest saucepan, as long as the spaghetti fits (or snap it in half, no judgment).
• Frying pan/skillet – Anything that will crisp up your bacon or pancetta. Cast iron is fancy, but I’ve used a battered old non-stick pan for years.
• Colander – Or just tip the pot carefully and fish the pasta out with tongs. I’ve done both.
• Big mixing bowl – I once used the salad bowl. Slightly awkward, but it worked.

Storing Leftovers (If You Even Have Any)

Honestly, in my house it never lasts more than a day! But if you do have leftovers, chuck them in an airtight container and keep in the fridge. It’ll set up a bit, but a splash of hot water (or milk) and a quick zap in the microwave brings it back. I tend to think the flavor deepens overnight, though the texture is never quite as silky—still, better than a sad sandwich. Here’s a good guide to reheating pasta if you want the nitty gritty.

How I Like to Serve It (Feel Free to Do You)

I love this with a simple green salad and maybe some garlic bread if I’m feeling extra. Sometimes I sprinkle on a bit of chili flakes for oomph, or squeeze over a wedge of lemon (not traditional, but I read it on Bon Appetit and got hooked). Oh, and if it’s just grown-ups, a glass of crisp white wine never hurt—my friend swears by Pinot Grigio. Or just a cup of tea if it’s a Tuesday, honestly.

Pro Tips (Learned the Hard Way)

• Once, I dumped the eggs into the pasta over direct heat. Ended up with scrambled eggs. Now I always mix off the heat. Actually, I find it works better if you let the pasta cool a minute before adding eggs.
• Don’t skip the pepper. I used to, but it really does make a difference. Go a bit heavy-handed, you won’t regret it.
• If it looks too thin, just wait—it thickens up quick. On second thought, add a little pasta water at a time rather than all at once. Learned that form spilling half a mug on the counter.

FAQ (Because People Actually Ask Me These Things)

• Can I make this without bacon? – Sure! Try mushrooms, or even sun-dried tomatoes for a different vibe. But, you’ll miss the classic smoky thing.
• Is it safe to eat the eggs? – I get this one a lot. The heat from the pasta cooks them, so you won’t be slurping down raw egg. Just use fresh eggs, though. Haven’t had a problem yet.
• Can I reheat carbonara? – Yep, but it’ll never be as creamy as the first time. Just reheat gently with a splash of water. Or eat it cold straight from the fridge—I won’t tell.
• What if I don’t have Parmesan? – Any hard grating cheese. Honestly, I’ve used cheddar in desperation (don’t tell my Italian friends!) and it was still pretty good.
• Is this truly authentic? – Not 100%, but it’s quick, tasty, and easy. If you want to see a super traditional version, check out Gennaro Contaldo’s recipe; he’s the real deal.

Bit of a tangent—did you know carbonara’s origins are kind of a mystery? Some say it was made for Italian charcoal workers, others reckon it’s an American invention. Makes for good dinner table chat, anyway!

★★★★★ 4.20 from 178 ratings

Easy Spaghetti Carbonara

yield: 4 servings

prep: 10 mins

cook: 20 mins

total: 30 mins

A quick and classic Italian pasta dish made with spaghetti, eggs, pancetta, Parmesan cheese, and black pepper. Perfect for a comforting dinner that’s ready in minutes.

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Ingredients

• 400 g spaghetti
• 150 g pancetta or bacon, diced
• 2 large eggs
• 1 large egg yolk
• 60 g grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (optional, for garnish)

Instructions

1. 1
   Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the spaghetti.
2. 2
   While the pasta cooks, heat olive oil in a large skillet over medium heat. Add diced pancetta and cook until crispy, about 5 minutes. Add minced garlic and sauté for 1 minute until fragrant.
3. 3
   In a bowl, whisk together eggs, egg yolk, and grated Parmesan cheese. Season with a generous amount of black pepper.
4. 4
   Add the drained spaghetti to the skillet with pancetta. Remove from heat. Quickly pour the egg and cheese mixture over the pasta, tossing vigorously to coat. Add reserved pasta water a little at a time until the sauce is creamy.
5. 5
   Season with salt and more black pepper to taste. Serve immediately, garnished with extra Parmesan and chopped parsley if desired.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 520cal

Protein: 22 gg

Fat: 19 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 62 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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