Express Spaghetti Carbonara (Print out)

Creamy spaghetti with silky eggs, crispy bacon, and Parmesan, ready quickly for a delicious meal.

# 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 diced bacon or pancetta

→ To Serve

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

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook spaghetti to al dente following package directions. Reserve 1/3 cup pasta water, then drain.
02 - Whisk together eggs, Parmesan cheese, and black pepper until fully combined.
03 - Heat a large skillet over medium heat. Add diced bacon and cook until golden and crispy, about 3 to 4 minutes. Remove from heat.
04 - Off the heat, add drained spaghetti to the skillet with bacon. Pour the egg and cheese mixture over and toss vigorously, adding reserved pasta water gradually until sauce is silky and coats the pasta evenly.
05 - Plate immediately and garnish with additional Parmesan and freshly cracked black pepper.

# Expert Advice:

01 -
  • It genuinely tastes like restaurant pasta but takes less time than ordering delivery.
  • The silky sauce happens without any cream—just eggs, heat, and technique working together like they were meant to be.
  • You'll feel like you've discovered some secret that home cooks aren't supposed to know.
02 -
  • Add the eggs off the heat—this isn't a trick, it's the actual difference between creamy sauce and scrambled eggs in your pasta.
  • Work fast once the eggs hit the pan; don't overthink it, just keep tossing until everything is coated and silky.
03 -
  • Never, ever add cream to carbonara—if your sauce isn't creamy enough, add more pasta water, not dairy.
  • Toast your black pepper slightly in the skillet before adding the pasta; it brings out deeper, warmer notes that make people wonder what your secret is.
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