Everyone should know how to make this 15-minute classic pasta carbonara. With a few simple tips you can make it just as well as any fancy restaurant version. And guess what? No cream!
The perfect classic carbonara recipe
Creamy pasta lover or hater? I love the idea of a lush creamy pasta, but I don’t like my pasta to be drenched in cream. The perfect compromise? A classic pasta carbonara!
I’ve eaten some really terrible, sickly versions of a spaghetti carbonara, and I’ve eaten some fantastic ones. Each to their own, but the carbonaras I’ve enjoyed the most have a few things in common:
- There’s no cream. Not a single drop. Eggs alone are enough to make a delicious, silky, creamy and flavourful carbonara… if you follow my simple tips!
- They’re very simple, made with just a few basic ingredients.
It’s not rocket science. This happens to be how a traditional Italian carbonara is made. It also happens to be one of the quickest and simplest ways to make it.
Ingredients
One of the best things about this recipe is that you probably already have most of the ingredients in your fridge. Typically all I have to buy is the bacon.
No prizes for guessing which ingredient I mistakenly missed out of the photo below. Oops.
What pasta to use: I like to use linguine which is just slightly thicker and flatter than spaghetti. But carbonara made in this classic ‘just eggs’ way is both light enough and rich enough to make with a variety of pasta types. Use spaghetti, pappardelle, tagliatelle, penne… anything you have, really!
Butter: Butter adds great flavour, but feel free to use olive oil instead.
Eggs: 2 large, lightly whisked.
Meat: I prefer bacon to ham, but you can make a delicious carbonara with ham too. Just remember to only cook it lightly for a minute or two, as it’s already cooked.
Garlic: This isn’t essential, but I like to add a couple of whole cloves just to flavour the meal as it cooks. Sometimes I squish them around a bit before removing them.
Parmesan: Ready-grated or grate-your-own are both fine. Just don’t use the ready-packaged powdery stuff you find in the pasta isle!
Parsley: For sprinkling over at the end. Not essential to a traditional spaghetti carbonara, but I think it makes all the difference.
Salt and pepper: For grinding over generously. Again, makes all the difference!
So… how do you make the best pasta carbonara of your life?
It’s as simple as these 6 easy steps…
Step 1: Melt butter in pan.
Step 2: Cook bacon for 10 minutes with garlic.
Step 3: Take half of bacon out of pan. Transfer pasta straight from the cooking water to the pan with tongs.
Step 4: Take off heat (very important!). Add whisked eggs and toss.
Step 5: Layer pasta, bacon, cheese, and salt and pepper. Top with parsley.
Step 6: Eat immediately. Savour every delicious mouthful!
Top tips for success
I have 7 essential tips to take your quick and easy carbonara from average to exceptional.
Top tip: Read through the recipe once or twice and have all the ingredients ready before you start. You need to be able to work fast and confidently for the best results!
- Be sure to cook your bacon in butter. I hardly ever use butter for cooking, but you’ll have to trust me on this one.
- Add two cloves of garlic to the pan while cooking the bacon – for great extra flavour!
- Add the pasta to the bacon pan straight from the cooking water. This way you don’t lose any of the delicious bacon cooking juices. You also automatically transfer some of the pasta cooking water which helps you to make a silky, creamy sauce.
- Take the pan off the heat before you add the eggs. You don’t want to end up with scrambled eggs!
- Layer up the different components on each person’s plate! So… start with pasta, sprinkle over bacon, parmesan, and salt & pepper. Repeat. Bacon and cheese in every bite. Yum.
- Serve immediately. This is definitely a dish that’s at its best when eaten straight away. Enjoy!
FAQ
Are the eggs in a carbonara sauce raw, and if so is it safe to eat?
Nope, they aren’t raw. And so yes, they are perfectly safe to eat. The eggs cook as you stir them into the hot pasta with a bit of the cooking water. They’re smooth and silky, not yucky and gooey, or rubbery!
How do I stop the eggs turning to scrambled eggs?
I’ll be honest – this has happened to me more than once. The key is to take the pan off the heat before you add the pasta and eggs, to only briefly toss the eggs through the hot pasta, to add a bit of extra hot cooking water if the dish needs it, and to assemble and serve the meal as fast as you can!
What do you serve with pasta carbonara?
You can serve it as it is, or with a very simple green salad or some green vegetables on the side.
More easy pasta recipes
- 15-minute creamy pesto chicken with mushrooms and parmesan (I usually serve this with tagliatelle!)
- If you’re loving the Mediterranean style of this recipe, try this 20-minute lemony Mediterranean tuna pasta too.
- 6-ingredient sausage pappardelle bolognese (recipe includes a stove top or pressure cooker version)
- creamy chicken and mushroom pappardelle
- quick tagliatelle in a cherry tomato, chorizo and cream sauce
- lemony asparagus and prosciutto pasta (this one’s great for spring!)
Or take a look at all my pasta recipes.
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The best classic pasta carbonara of your life (without cream!)
Equipment (affiliate links)
Ingredients (UK/Australia? Click below for grams/ml)
- 3.5 ounces bacon or pancetta chopped
- 2 tablespoons butter
- 2 garlic cloves peeled but left whole
- 2 eggs lightly whisked
- ⅓ cup grated or shaved parmesan cheese
- 4½ ounces linguine or spaghetti, or any pasta of your choice
- salt and freshly ground black pepper
- a little chopped fresh parsley optional
to serve (optional)
- simple green salad; OR
- green vegetables
Instructions
- Cook the pasta according to the cooking instructions. Whisk half of the parmesan into the eggs, grind in some salt and pepper, and set aside.
- While the pasta cooks, melt the butter in a large frying pan. Add the bacon and garlic cloves and let cook, stirring often, for about five minutes until golden and starting to crisp. Then throw away the garlic.
- Take about half of the bacon out of the pan with a slotted spoon and set aside. Take the pan off the heat (very important!).
- Use kitchen tongs or a spaghetti server spoon to lift the pasta straight out of the cooking water and into the bacon pan.
- As quickly as you can, pour the eggs and parmesan mixture over the hot pasta in the pan. Also add a little more pasta cooking water. Briefly toss everything together so that the eggs `just` cook (without scrambling!).
- Serve out a little of the pasta onto each dish. Top with a little of the reserved bacon and parmesan and grind over a little more salt and pepper. Top this layer with more pasta and the rest of the bacon and parmesan.
- Scatter with a little fresh parsley if using. Serve immediately by itself or with a simple green salad or green vegetables.
Gail says
Hi Helen
Thank you for your lovely recipes. We had your PASTA CARBONARA on Saturday night, it was delish. I’ve made this pasta for ages, always hit or miss with the cream. Your recipe is as you said “the perfect Cabornara recipe” and it did take just 15 minutes! I’ve added to it my pasta repertoire
Good to hear you and your family are enjoying you new home, sound idyllic .
Kind regards, Gail
Helen says
Hello Gail, and thank you so much for the positive feedback! I’m so happy to hear that the recipe turned out as described for you! I still find the recipe a bit of an art, but once you’ve got it it’s, as you say, delish! Good to hear it did only take 15 minutes too. I’m always surprised by how quickly I can make this, and wonder why I don’t make it more often! Thanks again for writing – it’s lovely to hear from you!
Chris @ Shared Appetite says
Oh you food snob…. hahahahahahaha just kidding. I’m totally with you. Asheley and I always critique our meals when we go out somewhere. The good, the bad, and the ugly. It’s part of the dining experience that we love! Loving this carbonara… it’s making me drool it looks so good!
Helen says
Glad we’re not the only ones! My husband is the biggest food critic I know … unfortunately that sometimes extends to critiquing my food, too … although I guess that’s helpful 😉
So happy you like the carbonara!
Melanie @ Bon Appet'Eat says
This carbonara recipe is a must try. My hubby is crazy for carbonara but i don’t have a proper recipe! Pinning for trying soon!
Helen says
Thanks great news, Melanie! Please let me know when you try this … I’d love to know how it turns out! 🙂
lori @ TheHealthMinded.com says
Oh, this is one of my youngest daughter’s favorite dishes, but I must admit, I have not attempted it in a long time because of the high fat content. But, the “no cream” is making me want to reevaluate that decision! Love all the great tips here, too, Helen, because that can make such a difference whether or not a dish is a success!
Helen says
So glad this has made you reconsider making a carbonara for your daughter, Lori! I have to admit I still probably wouldn’t make this TOO often because after all it’s mainly just pasta, but at least the ‘no cream’ version does make it a little healthier. Happy you like the tips and hope they help!
Alyssa @ My Sequined Life says
I LOVE this pasta, Helen! Come to think of it, I really don’t think I’ve made carbonara at home before. Now I have the confidence to try it, thanks to all your helpful tips! Sorry about your carbonara soup…that does sound like a letdown, but I bet your fabulous version made up for the disappointment!
Helen says
Aw, so glad you like this, Alyssa! I’m very happy to be encouraging you to have a go at your first carbonara! It’s a fabulous easy mid-week option to have just now and again. 🙂
Liz says
My carbonara never looked that good!!! We love this dish and I must try your recipe!!!
Helen says
Thanks, Liz! Oh, please do try it!! 🙂
Dannii @ Hungry Healthy Happy says
You can’t beat a carbonara. It’s such a classic.
Helen says
I agree! Thanks, Dannii!
Allison says
Ha! Helen, you’re too funny. If you’re a snob, I’m a snob! I know that the real-deal carbonara doesn’t include cream (I have waaaay too many Italian cookbooks), so I’m so happy to see this version. My dad doesn’t cook, but carbonara, along with puttanesca, are his “specialties” -he makes them from David Rocco’s Dolce Vita & Made In Italy books (a Canadian-Italian guy with super simple, delish & authentic recipes). You may like? I’ll just force my interests on you 😉 hehe.
And I can TOTALLY relate to the hummus. I actually stopped adding evoo to hummus and just drizzle it on top. I’ve made the mistake of adding too much. It’s actually quite gross! Anyways, I need to try your recipe asap! This looks divine. DIVINE!
PS. Your tea towels look like Hudson’s Bay blankets (a Canadian classic). I don’t know if they’re that brand, but it made me feel a little warm and fuzzy 🙂
Helen says
Allison, thank you so much for ‘forcing’ your interests onto me … that book sounds like it’s absolutely up my street! All I need now is a book shelf of my own to put it on … still not there, unfortunately … not long to go though! Puttanesca is another classic that I’d love to have a go at. So flavourful!
That hummus really is gross with too much evoo, isn’t it? Haha! I do like a little drizzle on the top, though. Along with some pine nuts = mmmm!
Wow, so the tea towel looks like a Canadian national treasure, huh? (It’s actually my MIL’s tea towel and I’m not sure she knows I used it so … shhhh) 🙂
Samina | The Cupcake Confession says
I’m with you when it comes to eating pasta that is just swimming {or rather drowning} in lots of sauce! It’s just revolting for some reason! I’d rather have soup lol! I have never tried carbonara because I’ve always been scared that I’ll end up with pasta and scrambled eggs but your detailed step-by-step is convincing me to get cooking! I’ll be skipping the bacon because we don’t eat it but I guess I could add bits of chicken instead! Loved it Helen! <3
Helen says
Oh, you could definitely add chicken, Samina … or just skip the meat altogether. Some zucchini would be nice!
I totally know what you mean about being afraid of making scrambled eggs – I’ve been there! It’s really not so difficult, though. Don’t be scared, girl!
Cindy @ Pick Fresh Foods says
I love carbonara pasta and your tips are awesome. I hate when a restaurant serves up a creamy pasta and it is thick and congealed. Serving it right away is a must. Your dish looks delicious!
Helen says
So glad you enjoyed my tips, Cindy. I agree that it’s really important to serve it immediately. The challenge is getting everyone to the table when you say it’s ready! 😉
Crystal | Apples & Sparkle says
Carbonara is THE best! Your recipe is great. : )
Helen says
Thanks, Crystal!!
Thea @ Baking Magique says
Looks so yummy! Very do you get inspiration for your cooking?
Helen says
Hello, Thea! I get inspiration from just about everywhere – the supermarket, TV, magazines, recipes in cook books and the internet (of course!) … sometimes I use recipes exactly as I find them and other times I change them slightly (or a lot!) according to what I’d really like to eat. Sometimes I even totally make up my own recipe, although that can be tricky! Thanks so much for passing by!
Mariana @The Candid Kitchen says
My mum, who is italian, always tells me how it is so easy to please people with italian food because basically it’s all carbs and super simple to make, but I think it is the simple dishes that are the hardest to get right. You are not a food snob, if I got a penny for every time I got an over creamed carbonara….
My mum always crisps the bacon to an inch of it’s life when she makes carbonara, and I love it!
Helen says
Ooh, another great tip … to crisp up the bacon more – thanks, Mariana! If this got your mum’s seal of approval I’d be one very happy girl! You’re right – it is very easy to be pleased by Italian food. It is usually extremely simple but the flavours are so ‘fresh and honest’ in a sense. And of course the carbs don’t help! 😉
Annie @Maebells says
Just beautiful! I love a good simple carbonara!
Helen says
Thanks, Annie!!
missb says
This is a dish I regularly order when we eat out at Italian retaurants and the results can be varied. I’m keen to try your delicious looking version and thank you for the useful tips too.
Helen says
Thanks so much, Miss B, and … you’re welcome! Hope you give this a try 🙂
Mary Frances says
I agree, Italian restaurants are guaranteed to send you a cream soup just about every time 🙂 Even their salads are swamped in dressing! At least I never leave hungry, there is something to be said for that. But I like the balance of hot pasts, good noodles, some bacon, and seasoning. I like how you added the cheese on top! I agree with your friend, I think I would be a little nervous about cooking for you. You make such incredible main dishes!
Helen says
Oh my goodness, if only you knew that only about half to maybe a little bit more of what I make works out well first time – honestly, I do a lot of experimenting and even when I come up with a good final version there’s sometimes still a little room for improvement. But thanks so much for the compliment … I feel very very honoured that you think this!!