This Spaghetti Carbonara is the perfect quick dinner. It’s ready in 20 minutes!
Let’s face it, most of the time I don’t have more than 15-30 minutes to spend on making dinner.
When I make my weekly meal plan, I always try to include several quick dinner ideas. I love easy recipes that can be made quickly without crazy ingredients.
This Spaghetti Carbonara is one of those recipes.
I get everything started at once. I get the bacon cooking while the pasta is boiling. And I pull together the few remaining ingredients while those items are cooking away.
We love garlic so I used 4 cloves in this recipe. But, if you’re not a fan, or if you going to be around other people afterward (and don’t want to kill them with your dragon breath), you can always cut it back.
Then there’s the bacon. Everything is better with bacon, in my opinion!
My family loved this dish! My little guy even went in for seconds. It’s definitely a keeper!
If you love bacon, head over our Bacon Month giveaway HERE. You can enter to win a super awesome Bacon Month prize pack.
And, for all of you bacon addicts out there, as part of Bacon Month we are sharing bacon recipes every Tuesday and Saturday in August. So stay tuned – there’s lots more bacon-liciousness to come!
Here are some of the other bacon recipes being shared today:
Bacon and Egg Breakfast Fried Rice
If you this recipe, make sure you sign up for It Is a Keeper’s email newsletter! You’ll receive a FREE Kitchen Cheat Sheet Printable as a thank you!
SCROLL DOWN TO THE BOTTOM FOR THE PRINTABLE RECIPE.
Here are some other recipes you may like:
Gnocchi with Ham and Butter Sauce
Bacon Mac & Cheese 
Glazed Bacon Crackers 
For more recipe inspiration, be sure to check out these pages on It is a Keeper:
Spaghetti Carbonara
Spaghetti Carbonara
Ingredients
- 1 pound spaghetti - cooked
- 2 large eggs
- 3/4 cup grated Parmesan
- 4 slices bacon - diced
- 4 cloves garlic - minced
- Salt and pepper - to taste
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Bring a large pot of salted water to a boil; Cook pasta according to package instructions.
- Reserve 1/2 cup of pasta cooking water before draining.
- Heat a large skillet over medium high heat.
- Add bacon and cook until brown and crispy, about 6-8 minutes; reserve excess fat.
- In a small bowl, whisk together eggs and Parmesan; set aside.
- Add garlic to skillet and cook for about 1 minute or until fragrant.
- Reduce heat to low.
- Quickly add spaghetti, egg mixture, salt and pepper Working quickly, stir in pasta and egg mixture, and gently toss to combine; season with salt and pepper.
- Slowly add reserved pasta water until desired consistency is reached.
- Top with chopped parsley and serve immediately.
- Want to scale a recipe up or down? Simply type in a new serving amount and the recipe will automatically adjust!
- When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat. This one is my favorite.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
- The nutritional information provided in this recipe is an estimate. Learn more on how I calculate nutritional information for my recipes.
Lalita Kurian says
Love your blog. Thanks so very much for the trouble you take to put it up.
Christina Hitchcock says
I’m glad you enjoy it! 🙂 Thanks for reading!
Brandy says
Hi! Can the eggs be replaced in this recipe? If so, with what? It looks and sounds delicious and can’t wait to try. Thank you!
Christina Hitchcock says
I’m not sure what you could replace the eggs with :/