Spaghetti Carbonara Recipe

Time30m

Serves2

cream, garlic, scallions, bacon, mushrooms gluten-free pasta: add 2

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Boil the Pasta
Bring a large pot of salted water to a boil. Add the gluten-free spaghetti and cook according to package instructions until al dente, usually about 8-10 minutes. Once cooked, reserve a cup of pasta water and drain the rest.

2
Cook the Bacon
In a large skillet over medium heat, add the bacon and cook until crispy, about 5-7 minutes. Remove the bacon and place it on paper towels to drain excess fat.
3
Sauté Garlic and Mushrooms
In the same skillet, add the minced garlic and sliced mushrooms. Sauté for about 3-4 minutes until the mushrooms are tender and the garlic is fragrant.
4
Add Cream and Scallions
Pour in the heavy cream and stir. Chop the scallions and add them to the skillet. Let the mixture simmer for about 2-3 minutes, stirring occasionally.
5
Combine the Ingredients
Crumble the crispy bacon and add it back to the skillet. Stir everything together. If the sauce is too thick, add some reserved pasta water until desired consistency is reached.
6
Add Seasonings
Grate the Parmesan cheese into the sauce and stir until melted. Season with black pepper and salt to taste.

7
Toss with Pasta
Add the drained spaghetti to the skillet and toss well to ensure the pasta is coated with the sauce. Cook for an additional minute to heat through.
8
Serve
Plate the spaghetti carbonara and garnish with additional Parmesan cheese and freshly cracked black pepper if desired. Serve immediately.