Name: Easy Spaghetti Carbonara with Bacon Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 3 oz. bacon; 2 cloves garlic; 12 oz. spaghetti; 3 large eggs; 3/4 cup grated Parmesan (divided); 1/2 tsp freshly cracked black pepper (or to taste); 1/2 tsp salt (or to taste); handful fresh parsley (optional)

There’s something incredibly comforting about a creamy, cheesy pasta dish that comes together fast and tastes incredible. This Easy Spaghetti Carbonara with Bacon Recipe hits that perfect note — rich, flavorful, and totally doable on any weeknight when you want something special without the fuss.

A plate with a single layer of spaghetti pasta that is pale yellow and shiny, mixed with small pieces of crispy brown bacon scattered throughout. Finely chopped green herbs are sprinkled on top, along with some black pepper dots. A silver fork lifts some spaghetti from the right side of the plate. The plate is white and sits on a white marbled surface with a few green herb leaves in the background. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Spaghetti Carbonara with Bacon Recipe
Top Tip
How to Serve Easy Spaghetti Carbonara with Bacon Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Spaghetti Carbonara with Bacon Recipe

Why You'll Love This Recipe

I’ve always loved how carbonara feels a bit fancy but is shockingly simple to make. This version with bacon gives it just enough smoky crispiness, while the eggs and Parmesan make the sauce silky smooth — no cream needed. It’s my go-to when I want a quick, crowd-pleasing dinner.

Simple Ingredients: Uses pantry staples you likely already have — no last-minute grocery runs required.
Super Quick: Ready in about 25 minutes, making it perfect for busy weeknights or spontaneous dinners.
Authentic Flavor: The bacon and Parmesan really bring out that classic carbonara taste without any fuss.
Flexible to Customize: You can tweak the pepper level, swap herbs, or add veggies to make it your own.

A round silver pan filled with a single layer of spaghetti noodles coated in a creamy light yellow sauce. Scattered throughout the pasta are small pieces of browned meat and bits of black pepper. The spaghetti is mixed with fresh green parsley leaves on top for color contrast. The pan is set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Easy Spaghetti Carbonara with Bacon Recipe relies on a handful of well-chosen ingredients that come together to create a perfectly balanced dish. Each element adds flavor, texture, or that silky, creamy feel that makes carbonara so irresistible.

Flat lay of crispy bacon pieces, two whole cloves of garlic, a nest of uncooked spaghetti, three large whole eggs with clean shells, a small white bowl of grated Parmesan cheese, a small white bowl of freshly cracked black pepper, a small white bowl of salt, and a small handful of fresh parsley leaves, all arranged in perfect symmetry on simple white ceramic bowls and plates, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Bacon: Provides smoky, salty crunch that’s the star of this dish — I always use good quality bacon for the best flavor.
Garlic: Just two cloves add aroma and a gentle bite without overpowering the creamy sauce.
Spaghetti: Classic choice — the long strands hold onto the sauce beautifully. Cooking it al dente is key!
Eggs: The heart of the sauce, whisked with Parmesan to create that luscious creaminess without cream.
Parmesan Cheese: Adds sharp, savory depth. Freshly grated makes all the difference over pre-grated.
Black Pepper: Adds essential warming spice, freshly cracked for maximum aroma.
Salt: Just enough to season the pasta water and final dish — remember, bacon and Parmesan are already salty!
Fresh Parsley (optional): For a fresh, herbaceous finish that brightens the richness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Easy Spaghetti Carbonara with Bacon Recipe is that it adapts so well to your preferences. I often add a twist depending on what’s on hand or the season, and you should too! It’s such a forgiving recipe.

Vegetarian Variation: Try swapping bacon for sautéed mushrooms or smoked tofu — it won't have the same smoky crunch but still tastes amazing.
Extra Creamy: For a richer version, I sometimes whisk in a splash of cream or milk with the eggs, especially when serving kids.
Add Veggies: Toss in peas, asparagus, or spinach near the end for some color and freshness.
Spicy Kick: If you like heat, sprinkle in some red pepper flakes when cooking the garlic — it gives a lovely background warmth.

Step-by-Step: How I Make Easy Spaghetti Carbonara with Bacon Recipe

Step 1: Get the Water Boiling and Bacon Crispy

Start by filling a large pot with water and seasoning it lightly with salt — just enough to flavor the pasta without overdoing it. Put a lid on and bring to a boil; covering speeds things up! While you wait, chop your bacon into small pieces and fry it over medium-low heat in a large skillet. I like cooking it slow to render out the fat and get those perfect crispy bits. Once done, scoop out the bacon and drain on paper towels.

Step 2: Sauté Garlic in Bacon Fat

Turn the heat down low and add minced garlic cloves to the warm skillet with the bacon fat. Cook it gently for about a minute until fragrant but not browned — burnt garlic can turn bitter, so keep it low and watch closely.

Step 3: Whisk Eggs, Parmesan, and Pepper

In a medium bowl, whisk together the eggs, half of your grated Parmesan, and a generous amount of freshly cracked black pepper. Getting these well combined is important — it ensures the sauce becomes creamy, not clumpy.

Step 4: Cook Spaghetti and Reserve Pasta Water

By now your water should be boiling — add the spaghetti and cook until al dente (follow package directions). Before draining, scoop out a cup of the starchy pasta water; this is your secret weapon for adjusting sauce consistency later on.

Step 5: Combine Pasta, Bacon Water, and Sauce

Pour about ¼ cup of the reserved pasta water into the skillet and stir to dissolve all those tasty browned bits left from the bacon. Add the hot, drained pasta and toss to coat in that flavorful fat. Then, quickly pour in your egg-Parmesan mixture and immediately toss or stir the pasta vigorously. The heat from the pasta gently cooks the eggs into a silky sauce — just don’t stop tossing or you might end up with scrambled eggs!

Step 6: Finish with Cheese, Pepper, and Bacon

Add the remaining Parmesan, freshly cracked pepper to taste, and the crispy bacon bits. If the pasta feels dry or sticky, splash in more of the reserved pasta water until it’s luxuriously creamy. Taste and adjust salt or pepper if needed. Finally, sprinkle with chopped fresh parsley for a fresh pop of color and herbaceous note.

Top Tip

From my experience, the magic of this Easy Spaghetti Carbonara with Bacon Recipe lies in timing and technique — here are some tips I’ve pinned down over many cooks that make a world of difference.

Don’t Overcook the Eggs: When adding your egg mixture, toss quickly and continuously to prevent scrambling. The pasta’s residual heat cooks the eggs just right.
Reserve Pasta Water: That starchy water is gold — use it to loosen your sauce as needed for that perfect silky texture.
Cook Bacon Slowly: Taking your time with the bacon makes it crispier and releases more flavor into the pan.
Freshly Grated Parmesan: It melts better and tastes way better than pre-grated versions — trust me, it’s worth it!

How to Serve Easy Spaghetti Carbonara with Bacon Recipe

Spaghetti Carbonara - Serving Suggestion

Garnishes

I’m partial to a simple garnish here — a generous scattering of chopped fresh parsley adds brightness and color, while an extra sprinkle of Parmesan on top is always welcome. Sometimes, I add just a pinch of lemon zest for a subtle zing that cuts through the richness.

Side Dishes

Pair this carbonara with a crisp green salad dressed lightly with olive oil and lemon to balance the richness. Roasted or grilled seasonal vegetables also work wonderfully, especially asparagus or zucchini, adding a fresh textural contrast.

Creative Ways to Present

For special occasions, I love plating spaghetti carbonara in individual shallow bowls with a sprinkle of crispy bacon and a sprig of parsley on top. Using a wide fork or tongs to twirl the pasta into little nests creates a restaurant-style presentation that always impresses guests.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to two days. The sauce thickens as it cools, so before reheating, I loosen it up with a splash of water or milk to bring back that creamy texture.

Freezing

Freezing carbonara can be tricky because the egg sauce might separate or become grainy when thawed. If you want to freeze it, I recommend freezing the pasta and bacon separately from the sauce and combining them fresh when reheating.

Reheating

The best way I found to reheat leftovers is gently warming them in a skillet over low heat with a splash of reserved pasta water or milk, stirring frequently. Avoid microwaving straight away, as it can make the eggs scramble or the pasta dry out.

Frequently Asked Questions:

Can I use pancetta instead of bacon?

Absolutely! Pancetta is the traditional choice for carbonara and will give your dish a slightly different, but delicious, flavor. Just cook it the same way as the bacon in the recipe.

Why is my carbonara sauce clumpy or scrambled?

This usually happens if the egg mixture is added when the pasta isn’t hot enough or if you stop stirring the pasta quickly after adding the eggs. Toss continuously and use hot pasta to gently cook the eggs, creating a creamy sauce.

Can I make this carbonara dairy-free?

It’s tricky because the Parmesan cheese is key to the authentic flavor and creamy texture. However, you could try using a dairy-free cheese alternative and experiment with the sauce, although the result will differ from the classic.

What’s the best pasta to use for carbonara?

Spaghetti is the classic choice because its thin strands hold the sauce perfectly. You can also try fettuccine, bucatini, or linguine — just cook them al dente for the best texture.

Final Thoughts

This Easy Spaghetti Carbonara with Bacon Recipe feels like a cozy hug on a plate every time I make it. It’s quick, packed with flavor, and endlessly satisfying — the kind of recipe I’m always excited to share with friends because I know it’ll make their dinner effortless and delicious. Give it a try on your next pasta night; you might just find your new favorite go-to carbonara too!