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!
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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!
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!
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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!!
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Slow Cooker Bolognese Sauce
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Easy 15-Minute Pasta Carbonara
Ingredients
- 250 grams dry pasta (spaghetti or linguine) (1/2 a box)
- 2 teaspoons olive oil
- 2 cloves garlic, pressed or finely minced
- 4 slices bacon, chopped
- 3 eggs
- salt and pepper to taste
- 3 tablespoons heavy cream
- 1/3 cup shredded parmesan
- fresh parsley, pepper, and extra shaved parmesan for garnish
Instructions
- Cook pasta in boiling water according to package directions.
- While pasta is cooking, heat olive oil in a large, non-stick skillet over medium heat.
- Add the garlic and cook until fragrant. Add the chopped bacon and cook until crisp.
- In a medium bowl, whisk together the eggs, salt and pepper, heavy cream, and parmesan.
- When the pasta has finished cooking, drain it and reserve 1/2 cup of the pasta water.
- Pour the hot pasta into the hot pan with the bacon and garlic and toss well to coat, adding the pasta water as you toss.
- Turn off the heat and add the egg and cream mixture, stirring or tossing constantly until a creamy sauce forms.
- Serve in pasta bowls with a generous sprinkling of fresh parsley, freshly ground pepper, and shaved parmesan cheese.
Nutrition
Demeter says
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!
The Busy Baker says
Glad you like the recipe! 🙂
Abeer says
This is delicious! Pass me the whole bowl! Yum!
The Busy Baker says
Glad you like it! 🙂
Melanie Bauer says
Awesome! It’s so easy and delicious, looks like a fabulous weeknight dinner.
The Busy Baker says
Thanks! Glad you like it!
Allyson Zea says
Well I know what I am going to be making tonight for dinner – YUM!
The Busy Baker says
I hope you enjoy!
Sandra | A Dash of Sanity says
I love how easy this is to make! Perfect for weeknights!
The Busy Baker says
Thanks!Glad you love this recipe!
Ziza says
Is this safe for pregnant women? Because of the egg?
Chrissie says
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).
Bruce A says
I love when it goes well and the end result is awesome.
The Busy Baker says
And I love to hear such a nice feedback, thank you Bruce!
J Shepard says
Excellent recipe. Creamy and easy.
Chrissie says
Thanks so much! Glad you liked it! 🙂