I’m on a mission to prove to everyone just how easy Spaghetti Carbonara is to make. Even though I first published this recipe 14 years(!) ago, it’s still a favorite, and it’s never failed me yet. It’s the ultimate comfort food, with a bare-bones ingredients list that comes together in just 25 minutes. My budget-friendly version of this classic Italian recipe uses just 5 ingredients, including bacon and spaghetti, to create a rich, belly-satisfying pasta dinner. That’s IT! I told you this recipe was easy.
All recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious.
“Absolute hit!! I was so intimidated by carbonara, and this made it so easy. I will make this all the time now that Beth taught me how simple it is. I agree with the reviewer that said this might be the best pasta they’ve ever had. I will add a little extra bacon next time, because those bites are the best.”
Vee Glessner
Spaghetti carbonara is the epitome of simple, satisfying pasta recipes. This Italian dish is just spaghetti, pork (originally guanciale—cured pork cheek—but I use bacon), eggs, cheese, and freshly cracked pepper. But what surprises many people is that the creamy sauce is made WITHOUT cream. Instead, the raw eggs mix with the cheese and hot spaghetti to form a super velvety, luxurious sauce that lightly coats the pasta. This makes it a protein-packed alternative to other pasta sauces, such as Alfredo! It’s honestly magic and way easier to make than you think, I promise.
Budget-Friendly Recipe Tips
This recipe is a modern-day, budget-friendly version of spaghetti carbonara. Here are some ways I made this recipe more budget-friendly:
- I use only a small amount of bacon to keep prices low and make the dish a little lighter (because, honestly, I sit at a desk all day). Luckily, bacon has such a strong flavor that it still permeates throughout the dish. I specifically use 3 oz. of bacon, which is 1/4 of a 12 oz. package. One thing I like to do is cut my bacon packages into quarters and then freeze the rest. That way, I can grab 1/4 at a time and use it as needed.
- Good Pecorino Romano can be pretty expensive, so I used the grated Parmesan that I have on hand. The shaker-top Parmesan works, too, and doesn’t cost as much.
Spaghetti Carbonara Recipe
Servings 6 servingsIngredients
- 3 oz. bacon ($1.10)
- 2 cloves garlic ($0.10)
- 12 oz. spaghetti ($0.66)
- 3 large eggs ($0.99)
- ¾ cup grated Parmesan, divided ($1.35)
- ½ tsp freshly cracked black pepper, or to taste ($0.10)
- ½ tsp salt, or to taste ($0.01)
- handful fresh parsley (optional)* ($0.17)
Instructions
- Fill a large pot with water for the pasta and season with salt**. Place a lid on the pot and bring it up to a boil over high heat.
- While waiting for the water to boil, cut the bacon into small pieces. Cook the bacon in a large skillet over medium-low heat until brown and crispy. Remove the cooked bacon from the skillet, then turn the heat down to low. Mince two cloves of garlic, add them to the warm skillet, and sauté for about one minute or until fragrant and softened, then turn off the heat.
- In a medium bowl, whisk together the eggs, 1/2 cup of the Parmesan, and a generous dose of freshly cracked pepper. It's really important that these ingredients are well-mixed to ensure the creamy sauce comes together properly.
- The water should be boiling at this point, so add the pasta, stir well, and continue to boil the pasta until al dente. Reserve one cup of the starchy pasta cooking water, then drain the pasta in a colander.
- Add 1/4 cup of the reserved pasta water to the skillet that was used to cook the bacon. Stir the warm water in the skillet and dissolve the browned bits from the surface of the skillet. Add the steaming hot drained pasta to the skillet and toss in the bacon liquid in the skillet.
- Pour the egg and Parmesan mixture over the hot pasta and immediately begin to stir or toss the pasta. The residual heat from the pasta cooks the eggs as you toss everything together.*** Continue to stir the hot pasta in the egg mixture until a creamy sauce forms.
- Add the remaining Parmesan, a little more freshly cracked pepper, and the reserved bacon bits, and toss again. If the pasta becomes too thick, dry, or sticky add a splash more of the reserved pasta water.
- Finally, taste the pasta and adjust the salt, Parmesan, or pepper to taste. Top with a pinch or two of roughly chopped parsley leaves.
See how we calculate recipe costs here.
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Spaghetti Carbonara Step-by-Step Photos
Gather all of your ingredients, then fill a large pot with water for the pasta and season with salt. Place a lid on the pot and bring it up to a boil over high heat.
While waiting for the water to boil, cut 3 oz. of bacon into small pieces. Cook the bacon in a large skillet over medium-low heat until brown and crispy. Remove the cooked bacon from the skillet, then turn the heat down to low.
Mince 2 cloves of garlic, add them to the warm skillet, and sauté for about one minute or until fragrant and softened, then turn off the heat.
Whisk together 3 large eggs, about 1/2 cup grated Parmesan, and a hefty dose of freshly cracked pepper. Make sure these are well combined to ensure the creamy sauce comes together properly.
The water should be boiling at this point, so add 12 oz. of spaghetti, stir well, and continue to boil the pasta until al dente. Reserve one cup of the starchy pasta cooking water, then drain the pasta in a colander.
Add about 1/4 cup of the reserved pasta water to the skillet that was used to cook the bacon. Stir the hot cooking water to dissolve the browned bits from the bottom of the skillet.
Toss the drained (but still steaming hot) pasta in the skillet with the bacon water.
Pour the egg and Parmesan mixture over the hot pasta. Immediately begin stirring or tossing the hot pasta to distribute the egg mixture and prevent it from curdling. Stir until a creamy sauce forms (this happens quickly).
Finally, add the remaining 1/4 cup Parmesan, the reserved bacon, and more pepper. Toss the pasta until the Parmesan melts into the sauce.
To finish the pasta, just give it a taste and add salt, pepper, or Parmesan if needed. Top with a little fresh parsley, if you like a lil’ green with your creamy dreamy pasta.
What Else Can I Add?
There’s a lot of room for personal interpretation with homemade spaghetti carbonara, so it’s a great staple recipe to learn and know. One of the easiest ways I like to switch it up is by adding vegetables. Sautéed asparagus, peas, spinach, fresh tomatoes, or roasted cauliflower are all great options! I’ve also added leftovers to the mix before, with sliced baked chicken breast being one of my favorite additions. I usually heat up the leftovers separately and then add them to the skillet with the pasta, just to make sure everything is heated through.
Serving Suggestions
This spaghetti alla carbonara is a complete and filling meal in itself. I sometimes serve it with a side salad or garlic bread, but honestly, it’s so rich and satisfying that it doesn’t need much else!
More Easy Spaghetti Recipes
Our Easy Spaghetti Carbonara was originally published 5/16/16. It was retested, reworked, and republished to be better than ever 2/14/25.
I’m always impressed with the quality of your posts—great job!
Amazingly easy and a big hit with my teenagers! Mine came out a bit dry and sticky rather than creamy and I wonder if adding another egg yolk would solve that. I see eggs PLUS yolk(s) in other recipes.
I just made this & it was amazing!! I substituted a ham steak for bacon because that’s what I had, & threw in some brussels sprouts that were on their last legs. I love recipes you can improvise with!!
Delish! I was worried I’d scramble the eggs when I added them to the hot pasta, but had no problems at all. It’s always great to have another quick and easy recipe for dinner, so thanks for this one!
This is a staple in our house!! My ten year old loves it!! We all do. You never disappoint Beth 🥰
Will this work without the cheese? Dairy allergy :(
No, that’s half of what makes a carbonara a carbonara. :(
Such an easy and satisfying pantry dinner. For 1lb pasta (which is what comes in the box and gives us left overs) I increased the bacon to 6 oz, the garlic to 4 cloves, the pasta water to 1/3-1/2 cup, and added a cup of frozen peas. For us this makes two healthy dinner bowls and two smaller leftover bowls for lunch the next day.
I have a friend who is Allergic to tomatoes. Whenever I make a tomato sauce meal I have to think what I can make for her. I Usually make Linguini & clam sauce. I know she loves bacon and pork so this is a great idea you gave me. Thanks for all the suggestive ways I can make it ( with veggies) 👍
I love ordering carbonara at restaurants but this one seemed a little different. It was tasty but not a favorite. It was pretty cool seeing the egg and Parmesan mixture create a sauce tho!
I think many restaurants just add bacon to their all purpose “Alfredo” sauce and call it carbonara. This recipe is the real deal. Make sure to add plenty of freshly ground black pepper–it’s not my favorite spice so I often skimp, but this recipe needs it.
I have had it pointed it out to me that “classic” or “authentic” carbonara has no garlic. My response was “Get off my boat!” “But we’re 600 miles offshore.” “Then eat what I put in front of you.” *grin* I’ll try your idea of peas. I like the idea of chicken one commenter suggested.
When I’m really cranky I point out that tomatoes were not introduced to Italy until the sixteenth century so nothing with tomato is really authentic Italian, so they should plan on skipping my lasagna for dinner tomorrow.
I made this with turkey bacon and grated Parmesan cheese. The sauce was so creamy. Delish!!
Did you drain the bacon? I did, and mine didn’t seem to have unchecked flavor. Should I have kept the grease?
Yes you can saute the garlic in the bacon grease. You can drain it some but not all.
Absolute hit!! I was so intimidated by carbonara, and this made it so easy. I will make this all the time now that Beth taught me how simple it is. I agree with the reviewer that said this might be the best pasta they’ve ever had. I will add a little extra bacon next time, because those bites are the best.
This makes us so happy to hear Vee!! Thank you for sharing and keep up the good work!
I’m so excited for a new quick and cheap dinner option! Do you use fresh grated parmesan or the pre-grated shaker can kind?
I just used the shaker kind. Fresh always works better for dishes like this, but it’s quite a bit more expensive.
What veggies would you add to this to add more volume with less calories? Like i was thinking spinach and onions but I don’t really know. Any thoughts?
I’ve seen people add all sorts of vegetables to carbonara, like asparagus or even roasted cauliflower. :)