Easy Carbonara

by Carol Ranas
1 minutes read

Easy recipes with fewer ingredients are our family’s favorite. Meals like this Carbonara pasta are not time-consuming yet taste delicious. It is so simple that a kid can learn how to do it. It is this one dish that I plan to teach my kid as a go-to meal when he is an adult and living independently.

This recipe is for the Italian “authentic” Carbonara (minus the guanciale). I liked this version of carbonara more than the cream-based Carbonara we all know back in the Philippines. Thanks to the Italians, this dish has been a tried and tested meal I frequently serve to my family.

Easy Carbonara Pasta Be Carol

Easy Carbonara

Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 250g spaghetti
  • 30g bacon (I used spekreepjes)
  • 1 egg
  • 1 cup of grated Parmiggiano Reggiano


  1. Cook the spaghetti according to the instructions
  2. While the pasta is cooking, cook the bacon in the pan until crispy
  3. Add a knob of butter as the bacon starts to crisp us.
  4. Laddle 1/4 cup of pasta water to the bacon to emulsify the fat and starchy water
  5. Grate 1 cup of Parmigiano Reggiano and add one egg. Mix until combined. Set aside.
  6. Transfer the pasta to the pan with the bacon and mix as soon as it is cooked.
  7. Turn off the heat and mix the egg and cheese mixture*. 
  8. Top with some dried herbs and serve. ENJOY! 


*the consistency should resemble to a sauce and not scrambled egg.

I have tweaked the Italian Carbonara recipe by changing the hard cheese I use, depending on what I have, or adding more flavor enhancers like truffles or miso. The possibilities are endless; once you have mastered the dish, it’ll instantly be a favorite.

Try this recipe with your loved ones and tag me (@carolranas) in your creations!

You may also like

Leave a Comment