Craving a bowl of creamy pasta? This creamy spaghetti carbonara with bacon is comfort food at its best. It’s not the traditional Roman version (that one uses guanciale and no cream!), but it’s the one so many of us grew up loving. Rich, silky, and packed with crispy bacon—what’s not to love?

If you’re looking for the authentic Italian version, I’ve got you covered with my Classic Spaghetti Carbonara Recipe.

creamy spaghetti carbonara with bacon twirled in a pile with a fork on a white plate

Why You’ll Love This Creamy Bacon Carbonara

Weeknight winner – Simple, quick, and uses pantry staples.
Crowd-pleaser – A creamy, cozy flavor that’s kid- and family-approved.
Familiar ingredients – Bacon, cream, eggs, and Parmesan—you likely already have them on hand.
Flexible – Use spaghetti, linguine, or even penne if that’s what you’ve got!

Cook’s Tip:

📌 Cook the bacon until crisp, then remove excess fat before adding the pasta. Keep the heat low when adding the egg-cream mixture—this keeps the sauce creamy, not scrambled!

Note: The cream isn’t pictured here, but we add it later in the recipe — just scroll down to see how it all comes together!

creamy spaghetti carbonara with bacon ingredients image

Ingredients You’ll Need

Spaghetti (or your favorite pasta)
Bacon (smoked works best)
Eggs (I use 1 whole egg + 1 yolk for extra richness)
Heavy cream (or double cream)
Parmesan cheese (or Pecorino, if preferred)
Salt and black pepper
Optional: garlic or peas for a little extra flavor

How to Make Creamy Bacon Carbonara

Here’s a quick step-by-step overview of how to make this comforting, creamy twist on carbonara:

Cook the pasta: Boil spaghetti (or your favorite long pasta) in well-salted water until al dente. Reserve some pasta water before draining.

Fry the bacon: In a cold pan, add chopped bacon and cook until crisp. Drain excess fat if needed, but leave enough to flavor the sauce.

diced bacon frying in a pan for creamy spaghetti carbonara recipe

Make the sauce: In a bowl, whisk together eggs and a sprinkle of black pepper.

freshly cracked black pepper in a jar and eggs with black pepper in a small bowl

whisked eggs with black pepper in a small white bowl

Combine: Add the cooked pasta to the pan with bacon. Remove from the heat and quickly pour in the egg mixture, tossing well to coat.

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spaghetti and bacon in a skillet for creamy spaghetti carbonara with bacon

whisked eggs poured into a skillet with spaghetti and bacon

Add reserved pasta water a little at a time, the cream and mix as you add, finishing off with cheese.

spaghetti bacon cream and eggs in a skillet

spagettie carbonara with cream eggs and parmesan cheese in a skillet

Combine until the sauce is silky and creamy.

Serve: Top with more Parmesan and freshly cracked black pepper. Serve immediately while hot and creamy!

📌 Pro Tip: Remove the pan from heat before adding the egg mixture to prevent scrambling. The heat of the pasta is enough to cook the sauce!

creamy bacon cream and eggs spaghetti carbonara served in a pile on a plate

Variations You Can Try

Swap the bacon: Pancetta works beautifully too.
Add greens: Toss in baby spinach, peas, or broccoli.
Go cheesier: Stir in extra Parmesan for a thicker, richer sauce.
Use gluten-free pasta if needed.

Storage & Reheating

Store in an airtight container for up to 3 days.
Reheat gently on low heat, adding a splash of milk or cream to bring the sauce back to life.
This sauce doesn’t freeze well (cream and eggs = tricky), so it’s best enjoyed fresh or within a few days.

FAQ: Creamy Carbonara

Can I use milk instead of cream?
You can, but the sauce won’t be quite as silky or rich. Whole milk is best if substituting.

What kind of bacon should I use?
Use a good quality bacon that crisps up well—streaky, thick-cut, or smoked.

Will the eggs scramble?
If your pan is too hot when you add the sauce, yes. Always reduce the heat first, or let the pan cool slightly before mixing in the eggs.

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