Spaghetti Carbonara Recipe for Two

This carbonara recipe is perfect for a quick, cozy dinner for two. This is a Carbonara recipe with no cream, because you honestly just don’t need it. We are sticking with a traditional Carbonara recipe and using our starchy pasta water to create a velvety, cream-like consistency that clings to the noodles and tastes amazing!

The combination of Parmesan cheese, egg yolk, and pasta water make this creamy Carbonara so luxuriously delicious. My recipe also uses shallots, while not traditional, are the burst of flavor and texture you didn’t know you needed. This Spaghetti Carbonara takes about 20 minutes to make and serves two people.

Two quick notes about my recipe: I use bacon and Parmesan cheese. They’re easy to find and a perfect combination for this creamy Carbonara.

Ingredients for this Pasta Carbonara Recipe:

• 4 ounces Spaghetti (bucatini or linguine also work)
• 2 tsp. Olive Oil
• 2 strips thick cut Bacon
• 1/3 cup finely sliced Shallots
• 1 Egg Yolk
• 1/3 cup finely grated Parmesan
• 1 tbsp. finely chopped Parsley
• large pinch of sea Salt (plus more to taste)
• 1 tsp. freshly cracked Black Pepper
• 1/4 tsp. Crushed Red Pepper (optional)
• salted Pasta Water

IMPORTANT INGREDIENT NOTES & RECOMMENDATIONS:

1. Good Parmesan cheese makes a difference. Parmigiano Reggiano cheese is ideal. If you can, buy a little wedge of Parmesan from the specialty cheese section at the store. It’s delicious, and since there aren’t many ingredients for this pasta recipe, the quality of the cheese makes a difference. Just try to avoid the canister of ‘Parmesan’.
2. Don’t be shy when you add the salt to the pasta water. You may have heard that salted pasta water should “taste like the sea” … so don’t hesitate to really sprinkle some salt into the water before boiling the pasta. Use about 1 tablespoon of kosher salt for this recipe – or 2 teaspoons of sea salt.
3. Save the pasta water! This makes the recipe complete. The pasta water plays off of the creamy egg yolk and cheese, and develops those ingredients into a creamy, delicious sauce. Don’t toss it out!

Carbonara Ingredient Variations

I use bacon in my recipe, but you could use pancetta or guanciale instead! Guanciale is an Italian cured pork product, similar to pancetta.

This recipe is unique because of the use of shallots. For a traditional approach, omit the shallots. (They’re maybe the best part of this recipe variation, you should totally try it this way!)

Parmesan cheese is used in this recipe, but some use Pecorino Romano cheese. Either (or both) will work.

Crushed red pepper is completely optional! I like a little kick in my Carbonara, so I use it. It’s not traditional, and if you don’t like it, please don’t feel obligated to use it.

What Kind of Pasta Noodles To Use in Carbonara

Most long noodles will work for Carbonara. Spaghetti is the traditional noodle used for this recipe, but you can use your favorite noodle. I love bucatini because it has a hollow center, which lets some of the sauce absorb into it. Linguine also works because it is a flat, long noodle that will soak up the Carbonara sauce. Angel hair is another option, too.

Does Authentic Pasta Carbonara Have Cream?

No, the creamy sauce in pasta alla carbonara comes from the starchy hot pasta water, egg yolks, and the cheese mixture combining slowly to transform into a creamy, glossy sauce that coats the noodles and delivers big on flavor. The key is to slowly introduce the egg yolk mixture to the hot pasta water, then toss the hot noodles with the mixture to create a creamy texture.

How to Make Carbonara for Two:

• In a small bowl, stir together the egg yolk, grated parmesan, and parsley. Set aside.

• Bring a large pot of salted water to a boil. While the water is coming to a boil, chop the bacon into small pieces. Heat a large, non-stick pan over medium heat. Add the bacon to the pan and cook for about 2-3 minutes. Stir in the shallots and continue cooking until shallots are softened and browned and bacon is crispy, another 4-5 minutes.

• Add the dry pasta to the boiling water and cook according to package directions while the bacon and shallots cook. It should finish boiling once the bacon is crispy.
• Transfer the cooked pasta directly into the pan with the cooked bacon, bacon fat, and shallots (reserve the pasta water), and toss to coat the pasta in the chopped bacon and fat. Decrease the heat under the pan to low heat.

• Pour a spoonful of the reserved pasta water into the bowl of the egg mixture and whisk thoroughly to combine.

• Slowly spoon the egg mixture into the pasta and bacon, constantly tossing the pasta with tongs as it is added (introducing it slowly to the heat prevents the egg from lightly scrambling).

• Once the egg mixture is totally combined into the pasta, add 1/4 cup of pasta water and toss with tongs. Sprinkle in more parmesan, and keep adding pasta water, one tablespoon at a time, until creamy.

• Toss in freshly cracked black pepper and finely chopped parsley. Serve hot with additional pepper, parmesan, or parsley as desired.

Carbonara is one of the most flavorful and easiest creamy pasta recipes out there. I love my version (especially the shallots), and I hope you do, too! If this is your first time making creamy pasta Carbonara, don’t be intimidated. It’s an easy process, and I bet it will soon be one of your favorite pastas. Save this recipe for any night of the week, or for a special Valentine’s Day dinner at home!

Other Pasta Recipes to try:

• Creamy Cajun Linguine for Two
• Small(er) Batch Date Night Bolognese
• Chorizo and Spinach Pasta

For carbonara wine pairing recommendations, check out my sister site Polished Pairings. It’s still in the beginning stages, but there’s an entire wine guide for Carbonara pasta that’s published and so helpful!

If you make this Carbonara and you love it, a comment and rating below would be amazing! Tag me on Instagram if you post a photo to social media, too. As always, feel free to reach out to me directly if you have any questions!