how to make pasta carbonara

The Best Easy Pasta Carbonara

  • Author: Kate Morgan Jackson
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4-6 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian


Sometimes you just need a recipe for the best easy pasta carbonara to go to when you want – no, need! – this classic bacon egg and cheese pasta supper. Here’s that recipe!


  • 4 eggs, beaten to blend
  • 1 1/2 cups shredded Parmesan cheese
  • 1/4 cup fresh chopped parsley
  • 8 ounces linguine
  • 1 pound bacon, chopped (see note)
  • 1 cup white wine
  • 4 tablespoons butter
  • 1 teaspoon black pepper


  1. Put the eggs in a bowl with all but 1/4 cup of the parmesan cheese, and most of the parsley.  Whisk it all up together and set aside.
  2. Cook linguine in heavily salted water according to package directions until done, scooping out a cup of pasta water at the end.
  3. Meanwhile, cook the bacon in a large deep skillet until crispy.  Scoop out with a slotted spoon and drain on paper towels, leaving the drippings in the skillet.
  4. Pour in the white wine and cook over medium high heat for for a couple of minutes, scraping all the delightful stuck-on bits of bacon off the bottom of the pan.
  5. Add the hot cooked pasta to the skillet with the bacon drippings, followed by the butter, the egg mixture and the bacon and toss to coat – the heat of the pasta is going to cook that egg mixture just the right amount.  Sprinkle in some pepper, and if you think the sauce needs a little loosening up, drizzle in some of that pasta water that you saved.  Sometimes I do this and sometimes I don’t.
  6. Divide among warmed plates, sprinkle with Parmesan and parsley and serve!


So, I deliberately overdid it on the bacon, because we like a lotta bacon in our carbonara.  If you want a lighter version, you can cut the amount of bacon in half.  (I can’t believe I just said that!)