Express Spaghetti Carbonara (Print Version)

Silky eggs, crispy bacon, and Parmesan come together in a creamy spaghetti dish ready in under 20 minutes.

# What You'll Need:

→ Pasta

01 - 7 oz dried spaghetti

→ Sauce

02 - 2 large eggs
03 - 1/3 cup freshly grated Parmesan cheese
04 - 1/4 tsp freshly ground black pepper

→ Bacon

05 - 3.5 oz bacon or pancetta, diced

→ To Serve

06 - Extra Parmesan cheese, for garnish
07 - Freshly cracked black pepper

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Cook spaghetti until al dente according to package instructions. Reserve 1/3 cup pasta water before draining.
02 - Whisk together eggs, Parmesan, and black pepper in a bowl until smooth and well combined.
03 - Heat a large skillet over medium heat. Add the diced bacon and cook until crisp and golden, about 3 to 4 minutes. Remove from heat.
04 - Add drained pasta to the skillet with bacon off the heat. Pour in the egg-Parmesan mixture quickly, tossing vigorously. Gradually add reserved pasta water until a creamy sauce coats the spaghetti evenly.
05 - Plate immediately and garnish with extra Parmesan and freshly cracked black pepper.

# Expert Advice:

01 -
  • It comes together faster than takeout delivery, yet tastes like you've been cooking all day.
  • The silky sauce is pure egg and cheese magic, no heavy cream needed to convince your palate.
  • One skillet means minimal cleanup, which somehow makes the whole meal feel even more indulgent.
02 -
  • Scrambled egg pasta is what happens when you're not quick enough or your skillet is too hot—keeping it off the heat and working fast prevents this.
  • That reserved pasta water is not optional; it's what bridges the gap between raw eggs and silky sauce, so don't drain it thoughtlessly.
03 -
  • A bowl heated with hot pasta water for a minute before serving keeps your carbonara from cooling down too fast on the plate.
  • Grinding your black pepper fresh, right over the finished dish, brings a brightness that transforms the whole bowl.
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