20 Minute Pasta Carbonara

This 20 minute pasta carbonara is one of those dinners that feels a little more special than the effort it takes.

It uses a short list of simple ingredients and comes together fast, which makes it a great option for busy weeknights when you still want something warm and satisfying.

What I like most about it is the contrast in texture.

The pasta stays silky, the bacon adds crunch and saltiness, and the egg and Parmesan mixture turns into a light, creamy sauce without any heavy cream.

The key is to move quickly at the end so the sauce coats the pasta instead of turning into scrambled eggs.

What Makes This Carbonara Work

The key is timing.

You want the pasta hot, the bacon ready, and the egg and cheese mixture mixed before you start combining everything.

Once the pasta is cooked, remove the pan from the heat before adding the egg and Parmesan mixture.

That helps the sauce stay smooth and creamy instead of cooking too quickly.

A little reserved pasta water loosens the sauce and helps it coat the pasta evenly.

Tips for the Best Carbonara

Use freshly grated Parmesan if possible. It melts more smoothly into the sauce and gives the pasta better flavor.

Start with 1 to 2 tablespoons of pasta water. You can always add more if the sauce needs loosening.

Do not oversalt at the beginning. Bacon and Parmesan already bring plenty of salt, so it is better to taste at the end before adding more.

What to Serve With It

This pasta is rich enough to stand on its own, but it also goes well with a simple green salad or roasted vegetables if you want something fresh on the side.

Storage

Carbonara is best served right away, while the sauce is still silky and fresh.

Leftovers can be stored in the fridge, but the texture will change once reheated. If you do reheat it, do it gently and add a small splash of water to help loosen the sauce.

5 from 7 votes

20 Minute Pasta Carbonara

By Lyubomira from CookingLSL

An easy pasta carbonara made with spaghetti, bacon, eggs, Parmesan, and black pepper. Ready in 20 minutes and perfect for a quick weeknight dinner.

Prep: 5 minutes mins

Cook: 15 minutes mins

Total: 20 minutes mins

Servings: 2

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Ingredients 

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• ▢ 5 ounces spaghetti
• ▢ 4 slices bacon, cooked and chopped
• ▢ 1 teaspoon olive oil
• ▢ 2 garlic cloves, minced
• ▢ 2 medium eggs
• ▢ 3/4 cup grated Parmesan cheese
• ▢ 2 tablespoons chopped fresh parsley
• ▢ Salt, to taste
• ▢ Black pepper, to taste

US Customary – Metric

Instructions 

• Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions. Reserve 1/2 cup pasta water, then drain.
• In a bowl, whisk together the eggs and Parmesan cheese.
• Heat the olive oil in a large pan. Add the garlic and cook for 30 seconds to 1 minute, until fragrant.
• Add the cooked bacon and drained pasta to the pan.
• Remove the pan from the heat and quickly stir in the egg and Parmesan mixture.
• Add a little reserved pasta water and toss until the sauce is creamy and coats the pasta.
• Season with salt and black pepper. Top with parsley and more Parmesan if desired. Serve immediately.

Notes

• Use reserved pasta water to loosen the sauce as needed.
• Pancetta can be used instead of bacon.
• This dish is best served immediately.

Nutrition

Calories: 695kcal, Carbohydrates: 56g, Protein: 34g, Fat: 35g, Saturated Fat: 14g, Cholesterol: 225mg, Sodium: 931mg, Potassium: 352mg, Fiber: 2g, Sugar: 2g, Vitamin A: 560IU, Vitamin C: 0.9mg, Calcium: 461mg, Iron: 2.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main

Cuisine: Italian

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