This Easy 15-Minute Pasta Carbonara is a simple weeknight meal made with basic ingredients you probably already have in your kitchen! And it’s on the table in minutes!
NEVER MISS A POST! FOLLOW ME ON:
FACEBOOK | PINTEREST | INSTAGRAM | TWITTER
You can never have too many easy weeknight meals in your repertoire if you ask me, and this Easy 15-Minute Pasta Carbonara recipe is the perfect addition to your weekly meal plan for busy days! It’s made with only a few simple ingredients you probably already have in your kitchen and it’s on the table in about 15 minutes! Serve it with a side salad and you’ve got dinner!
LOOKING FOR MORE EASY WEEKNIGHT MEAL IDEAS?
Get my Quick and Easy 4-Week Meal Plan Guide!
Aside from how easy and fast this Easy 15-Minute Pasta Carbonara is, it’s also incredibly versatile. Feel like adding some fresh veggies? Go for it! Vegetarian? Substitute the bacon for some diced bell peppers or even broccoli florets. The possibilities are endless for making this traditional-style Carbonara to your family’s tastes!
NEVER MISS A POST! FOLLOW ME ON:
FACEBOOK | PINTEREST | INSTAGRAM | TWITTER
I hope you like this Easy 15-Minute Pasta Carbonara as much as we do! Let me know in the comments below, what’s your favourite easy-peasy weeknight meal? I’d love to know!!
Kitchen Products I recommend:
Looking for more easy weeknight recipes? You’ll LOVE these ideas!
-
Easy Korean Beef Rice Bowls
-
Easy Healthy Shrimp Scampi
-
Slow Cooker Bolognese Sauce
-
One Pot Creamy Enchilada Pasta
-
Best Ever One Pot Beef Stew
-
Pineapple Chicken Rice Bowls
LOOKING FOR MORE EASY WEEKNIGHT MEAL IDEAS?
Get my Quick and Easy 4-Week Meal Plan Guide!
Recipe Video
Watch the video below to see exactly how I make this quick recipe. You can find more delicious recipe videos on my YouTube channel
If you made this, share a photo!
Are you trying this recipe? Use the comment form below to share your take; now with support for image uploads and comment voting!
Easy Pasta Carbonara
Recipe: Ingredients
- 1 lb spaghetti noodles
- 1 tbsp salt
- 2 liters water
- 6 oz guanciale
- 3 eggs
- 2 egg yolks
- 1 ½ cup shredded pecorino romano or parmesan cheese
- ½ teaspoon fresh cracked pepper
- 1 cup pasta water reserve more just to be sure
Recipe: Instructions
- Cook pasta in salted, boiling water according to package directions, to al dente.
- While the pasta is cooking, chop the Guanciale in half inch cubes
- Add the Guanciale cubes to a cold skillet and place over medium heat. Let the fat render and the meat cook until crispy.
- In a large bowl, whisk together the eggs, egg yolk, parmesan cheese and pepper.
- When the pasta has finished cooking, drain it and reserve 1 cup of the pasta water.
- Pour the hot pasta into the hot pan with the Guanciale and toss well to coat.
- Place a moist kitchen towel in a doughnut shape under the big bowl with the egg mixture.
- Pour the pasta with the Guanciale and oil over the egg mixture and mix vigorously.
- Gradually add in the pasta water while mixing, to emulsify the sauce, creating a velvety texture.
- Serve in pasta bowls with a generous sprinkling of freshly ground pepper, and more shaved parmesan cheese.
Recipe: Notes
Storage instructions
You can keep this pasta in an airtight container for up to 3 days but we suggest eating it fresh for the best flavour and texture.Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
This is the perfect answer for dinner when I haven’t even had time to shop or plan ahead. Thank you for saving the day!
Glad you like the recipe! 🙂
This is delicious! Pass me the whole bowl! Yum!
Glad you like it! 🙂
Awesome! It’s so easy and delicious, looks like a fabulous weeknight dinner.
Thanks! Glad you like it!
Well I know what I am going to be making tonight for dinner – YUM!
I hope you enjoy!
I love how easy this is to make! Perfect for weeknights!
Thanks!Glad you love this recipe!
Is this safe for pregnant women? Because of the egg?
It’s up to you (consult your health care provider), although the heat of the pasta and the pasta water should cook the egg to a safe temperature. Feel free to use an instant-read thermometer to make sure it reaches the appropriate temperature (at least 144 F).
Can you use the dry shaker can of Parmesan cheese instead of the pkg. kind?
For best results, I recommend a fresh block of Parmesan that you grate yourself.
I love when it goes well and the end result is awesome.
And I love to hear such a nice feedback, thank you Bruce!
Excellent recipe. Creamy and easy.
Thanks so much! Glad you liked it! 🙂
First time making this recipe. I love it!!! My husband also enjoyed it. I love how this recipe does not waste any food. The original recipe doesn’t use egg whites. I do not like to waste food do this recipe is perfect for me.
We’re so happy you enjoyed it! Thank you for taking the time to leave your feedback!