Quick and Creamy Spaghetti Carbonara

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Enjoy this creamy and comforting Spaghetti Carbonara, a simple yet delightful pasta dish that combines tender spaghetti with crispy bacon, enveloped in a cheesy egg sauce. While it’s not a traditional Carbonara, it’s undeniably tasty and perfect for a quick dinner.

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Quick and Creamy Spaghetti Carbonara

Essential Ingredients and Variations

  • Pasta: Spaghetti is the classic choice, cooked al dente. Feel free to explore with angel hair or bucatini for a twist.
  • Pasta Water: Don’t forget to save a cup of pasta water to help create a silky sauce.
  • Bacon: The rendered fat is key for flavoring the base. Pancetta is a great substitute if you want something a bit more traditional.
  • Parmesan Cheese: Integral for the sauce and extra for serving.

Quick and Creamy Spaghetti Carbonara

The Role of Pasta Water

Pasta water is starchy and salty, making it perfect for extending and binding the sauce to the pasta, ensuring every forkful is flavorful.

Quick and Creamy Spaghetti Carbonara

Creative Add-Ins

  • White Wine: Add a splash after cooking the garlic to deglaze the pan and add depth.
  • Heavy Cream: For a richer sauce, stir in some cream at the end of cooking.
  • Mushrooms: Sautéed in a separate pan and added just before the eggs and cheese for an earthy flavor.
  • Peas: Cook with the pasta in the last few minutes or stir in thawed peas with the garlic for a pop of sweetness.

Quick and Creamy Spaghetti Carbonara

Storing and Reheating

Cool any leftovers before sealing them in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet, possibly adding a little olive oil or cream to refresh the sauce.

Quick and Creamy Spaghetti Carbonara



  • 1 box (16 ounces [454g]) spaghetti noodles
  • 1 tablespoon (15ml) olive oil
  • 8 slices bacon, chopped (or Pancetta)
  • 1 medium white onion, chopped
  • 1 clove garlic, minced
  • 4 large eggs, beaten
  • 2 cups (200g) Parmesan cheese, grated, plus extra for topping
  • Salt and black pepper, to taste
  • Fresh parsley, chopped, for garnish (optional)


Prepare the Pasta:

  • Boil a large pot of salted water and cook the spaghetti until al dente, about 8-10 minutes. Reserve a cup of pasta water for adjusting the sauce later, then drain and toss the noodles with olive oil. Set aside.

Cook the Bacon:

  • In a large skillet over medium heat, cook the bacon until crisp. Remove it and drain on paper towels.

Sauté Onions and Garlic:

  • In the same skillet, sauté the onion until translucent, about 3-5 minutes. Add garlic and cook for another minute.

Combine Ingredients:

  • Return the spaghetti to the skillet, tossing to reheat and coat with the onion and garlic.

Make the Sauce:

  • Lower the heat and quickly stir in the beaten eggs mixed with Parmesan, continuously tossing the pasta to cook the eggs and form a creamy sauce. Avoid direct high heat to prevent scrambling.

Finish and Serve:

  • Stir in the cooked bacon, season with salt and pepper, and sprinkle with additional Parmesan and chopped parsley.
  • Serve immediately for the best flavor.

Quick and Creamy Spaghetti Carbonara

This Spaghetti Carbonara is a perfect dish for those who love a creamy, comforting pasta meal that comes together in no time. Enjoy this dish with a side of crusty garlic bread for a complete meal.

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