Name: 30-Minute Spaghetti Carbonara
Cook time: 30 min
Total time: 30 min
Yield: 4 Servings
Cuisine: Italian
Ingredients: 1.5 tablespoons salt; 2 tablespoons extra-virgin olive oil; 4 slices bacon; 5 cloves garlic; 4 eggs; 1.25 cups finely grated Parmesan cheese; 0.5 cup Italian parsley; 1 lb spaghetti; 0.25 tsp freshly ground black pepper

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30-Minute Spaghetti Carbonara

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Ingredients

Warning0 allergens identified

30-Minute Spaghetti Carbonara

1 ½ tablespoons salt(for pasta water, plus 1/2 tsp. for seasoning, divided)

2 tablespoons extra-virgin olive oil

4 slices bacon(pepper bacon, pancetta, or regular thick-cut bacon, chopped)

5 cloves garlic(thinly sliced)

4 eggs

1 ¼ cups finely grated Parmesan cheese

½ cup Italian parsley(roughly chopped)

1 lb spaghetti(broken in half)

¼ tsp freshly ground black pepper(if not using pepper bacon, or more to taste)

Instructions

Bring 4 qt. hot tap water and 1 1/2 Tbsp. salt to a boil in a covered 6- to 8-qt. pot. Meanwhile, prepare the sauce. Heat olive oil in a large frying pan over medium heat. Add bacon and cook, stirring frequently, until crispy, 5-7 minutes. Add garlic and remove pan from heat; the hot bacon fat will cook the garlic.

In a large bowl, whisk eggs to blend. Add Parmesan and parsley and whisk together. Set aside.

When the water comes to a boil, add spaghetti and cook, stirring occasionally, until barely tender to bite (al dente), 8-9 minutes. Scoop out and reserve 1/2 cup cooking water. Drain pasta and return to pot.

Add bacon, garlic, and bacon drippings to spaghetti along with half of the reserved pasta cooking water, and toss with tongs to coat. Whisk the remaining reserved pasta cooking water into the egg-cheese mixture. Pour over pasta and toss to coat. Season with the remaining 1/2 tsp. salt, if you like. If you didn’t use pepper bacon, also add freshly ground pepper to the pasta and toss again. Serve immediately.

Nutrition

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Tips & Tricks (5)

Reserve Pasta Water Before Draining 💧
Save at least 1 cup of starchy pasta cooking water before draining—this is crucial for achieving a silky sauce by tempering the eggs and helping them emulsify with the cheese and oil.
Temper Your Eggs Away from Heat 🥚
Whisk eggs with grated Parmesan and black pepper in a bowl off the stove, then quickly toss with the hot pasta and a splash of reserved water to gently cook the eggs without scrambling them.
Render Bacon Fat for Deep Flavor 🥓
Cook bacon slowly over medium heat to render out maximum fat, creating a flavorful base—this fat is just as important as the bacon pieces themselves for authentic carbonara richness.
Use Freshly Grated Parmesan Only 🧀
Pre-grated cheese contains anti-caking agents that prevent proper melting and emulsification; always grate a whole piece of Parmigiano-Reggiano just before cooking for a luxurious, creamy sauce.
Work Quickly with Maximum Heat 🔥
Bring the pasta to the table while still steaming, then immediately toss everything together—the residual heat creates the signature creamy sauce, but delays result in broken, scrambled eggs instead.