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Have you ever had a carbonara disaster? If you’re not watching closely, it is so easy to overcook the sauce and get a scrambled egg mess! With the microwave, this recipe could not be easier — it’s just like magic. Cook the pasta directly in the microwave and use the leftover pasta water to start the silky smooth sauce. (You don't even need to drain it!) Anyday’s unique silicone-lined lid traps in the residual heat, emulsifying this decadent dish all in one bowl.
All of Anyday’s recipes are tested (and retested!) in many different microwaves and home kitchens to make sure they work — and work well. Unless specified otherwise, all recipes should be cooked at full power.
Bacon, Pasta & Noodles, Italian, Italian Recipes, linguini, Noodles, Deep Dish, Spaghetti Pasta & Noodles
What You’ll Need
What You’ll Need
The Medium Shallow Dish
Look no further for making poached eggs, desserts,dips, and small portions of meat or fish.
The Medium Deep Dish
The best dish for 1-2 portions of grains, veggies, mac and cheese, ramen, and more.
The Anyhand Mitts
Handle hot Anyday dishes with care with these microwave mitts that double as trivets!
Try Anyday
Select your serving size and microwave wattage in the dropdown. The recipe will change accordingly.
Ingredients
- 3 oz bacon or guanciale, sliced into 1/4-inch pieces
- 6 oz spaghetti, broken in half
- 1½(350ml) cups water
- ½ teaspoon kosher salt
- 1 large egg, plus 1 large egg yolk
- ⅓ cup (30g) grated parmesan cheese
- ½ teaspoon black pepper
Preparation
- Cook the Bacon: Place bacon in a single layer in the Anyday Shallow dish, cutting strips in half if needed. Cook in the microwave covered for 5-6 minutes until bacon fat is rendered and it starts to crisp.
- Cook Spaghetti: In the Anyday Deep dish, combine spaghetti, water, and salt. Cook in the microwave uncovered for 13-14 minutes until spaghetti is al dente. Reserve about 2-4 tablespoons of pasta water.
- Prepare Sauce: In a separate bowl, mix eggs, egg yolks, parmesan cheese, and black pepper.
- Combine and Toss: Add cooked bacon to the spaghetti, then immediately pour in the egg mixture. Toss vigorously until the pasta is coated and the sauce is silky.
- Serve immediately and garnish with more parmesan if desired. If the pasta seems dry, add 2 tablespoons of hot water at a time and toss again.
Serving suggestions & tips
- Add pesto before serving for an aromatic and delicious twist.
- Add some veggies! Frozen peas or spinach complement this rich dish.
- Cook sliced mushrooms with the guanciale or bacon for extra umami.
- Keep it vegetarian by replacing the bacon with sliced mushrooms.
Recipe notes
- Want to save 5 minutes? Cook bacon on the stove while the spaghetti is cooking in the microwave.
- It’s possible to reheat carbonara! To thin the sauce, add 1 tablespoon of water, microwave until warm, and toss. Add more water if needed.
- If the water overflows, you can switch to a Large Deep or Extra Large, or reduce to Power Level 8 and then continue cooking
- Microwave ovens vary, even with the same wattages. Adjust cooking times as needed.
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FAQs
The ingredients are simple—just spaghetti (or another long pasta), and the carbonara is made with pancetta or bacon, eggs, Parmesan, a little olive oil, salt and pepper. The silky carbonara sauce is created when the beaten eggs are tossed with the hot pasta and a little fat from the pancetta or bacon.
What is the golden rule of cooking a carbonara? ›
What is the golden rule of cooking a carbonara? The golden rule of cooking carbonara is to never cook the sauce over direct heat once the eggs are added.
What is the difference between Alfredo and carbonara sauce? ›
The difference between alfredo and carbonara is that carbonara contains an egg while alfredo sauce does not. Carbonara is usually thinner in consistency than alfredo sauce, using the egg to coat the noodles instead of relying on the cream.
What is traditional carbonara made of? ›
Carbonara is made with guanciale (cured pork), eggs, Pecorino Romano cheese, spaghetti pasta, and lots of black pepper. Italians don't add extra ingredients like cream, milk, garlic, or onions. Try this recipe if you want to make an authentic, creamy carbonara that comes straight from Italy, where I live.
Which ingredient should never be used in traditional carbonara? ›
What not to put in Spaghetti Carbonara? Don't put garlic, cream, milk or butter. It is not needed. It is fine if you want to make a dish with those ingredients, but if you want to learn how to make this dish correctly, use only pecorino, eggs/egg yolks, black pepper, guanciale, and pasta water.
What is the trick about carbonara sauce? ›
Whisk Like You Mean It
You're using more egg yolks than whites here, which is what makes carbonara so rich and luxurious. But there's still two eggs-worth of whites in there. Whisking your eggs so that the whites are completely incorporated into the yolks will give your sauce a more uniform texture.
What are the biggest carbonara mistakes? ›
15 Mistakes That Are Ruining Your Carbonara
- Adding your eggs while the pasta is still on the heat. Anton27/Shutterstock. ...
- Not coating your pasta completely. ...
- Using bacon instead of guanciale. ...
- Not whisking your eggs enough. ...
- Using parmesan instead of pecorino. ...
- Not grinding your own pepper. ...
- Using cold eggs. ...
- Adding extra ingredients.
Why It Works. A sauce of mostly yolks has a richer, silkier, tighter texture than one made with only whole eggs. A mixture of Pecorino Romano and Parmigiano-Reggiano delivers that essential Roman flavor without making the pasta taste excessively salty or sharp.
Do Italians put cream in carbonara? ›
Should carbonara have cream? Typically carbonara sauce is only made of eggs, bacon, parmesan, olive oil, seasoning, and sometimes, vegetables. As for cream, Italians will tell you that is a big no no.
What pasta is better for carbonara? ›
Carbonara is almost always served with spaghetti or linguine, but you can use whatever pasta you prefer. For a more unusual take on carbonara, try spinach fettuccine tossed with warm pasta and fresh baby spinach; you'll get a vibrant, beautiful dish with some additional health benefits.
Like we suggest in most of our pasta recipes, pre-shredded cheese just won't give you the same flavor or texture. If you can't find Pecorino Romano, you can substitute Parmesan Reggiano or Piave.
Why is pasta carbonara so good? ›
Egg yolks and whole eggs – The egg combined with the guanciale fat is what makes the stunning creamy carbonara sauce that the world is obsessed with. There's no need for cream for a creamy sauce! See section above for why. We use a combination of whole eggs, plus egg yolks for richness.
Should carbonara have garlic? ›
Must-have ingredients
that there are only five ingredients: pasta, pork cheek, eggs, cheese and pepper. That's it. A real carbonara does not contain onion, garlic, or cream.
What kind of cheese is good in carbonara? ›
Pecorino Romano and Parmigiano Reggiano – I like to use a combination of Pecorino Romano and Parmigiano Reggiano. While these two cheeses ARE similar, I strongly recommend you use BOTH (and not sub one for the other), as it adds a layer of complexity to the flavors.
What meat goes with carbonara? ›
Guanciale is the most commonly used meat for the dish in Italy, but pancetta and pancetta affumicata are also used and, in English-speaking countries, bacon is often used as a substitute.
Can you buy carbonara sauce in a jar? ›
Dolmio Jar Sauces (Carbonara Pasta Bake 2 x 480g)
Is carbonara sauce raw egg? ›
Spaghetti alla carbonara is a traditional Italian dish, which the sauce made of raw egg yolks is heated using only the heat of cooked pasta.
What does carbonara sauce taste like? ›
The egg and cheese emulsify into a deceptively light and creamy sauce to coat your pasta. Flavor: Adding pancetta to the carbonara recipe gives the dish its sharp, salty taste and cuts through the creaminess. Alternatively, Alfredo sauce is creamier and richer, without the textural and flavor variation of pancetta.
