This Spaghetti Carbonara recipe is creamy, luscious, and bursting with flavor. Super easy weeknight dinner lifesaver, using only one pot and on the table in 20 minutes!
If you’ve never had pasta carbonara (also known as Spaghetti alla Carbonara) you are truly missing out! It’s rich, luscious, and a real treat. The sauce is made with eggs, cream, Parmesan, and seasonings, and becomes amazingly silky when the beaten eggs are combined with the hot pasta.
Traditional carbonara is made with guanciale (similar to pancetta), but bacon is more easily accessible and cheaper, so that’s what I always use. I also believe that purists only use water, no chicken broth or cream. But I’m not a purist, so… HA.
The eggs actually get cooked from the residual heat of the cooked pasta, bacon fat, and hot pan. The water is boiling at 200+ degrees and the pasta is well above 160 degrees (the federally recommended temperature for cooking with eggs).
