Description
This Indulgent Classic Bacon Carbonara Pasta recipe delivers a rich, creamy, and savory Italian favorite in just 30 minutes. Featuring a delicious blend of Parmesan and Pecorino Romano cheeses, smoky thick-sliced bacon, and a silky sauce made from eggs and freshly ground black pepper, this dish is perfect for a quick yet comforting meal that feels both authentic and luxurious.
Ingredients
Scale
Pasta & Seasoning
- 12 oz Dried Spaghetti (substitute with bucatini or linguine if desired)
- 2 tsp Kosher Salt (adjust based on taste)
- 1 tsp Freshly Ground Black Pepper (sprinkle to taste)
Egg & Cheese Mixture
- 3 large Egg Yolks (use pasteurized eggs for safety)
- 1 large Whole Egg (adds richness)
- 1 cup Parmesan Cheese (use freshly grated)
- 1/2 cup Pecorino Romano Cheese (enhances richness)
Meat & Garnish
- 8 slices Thick-Sliced Bacon (swap with pancetta if desired)
- 2 tbsp Chopped Fresh Italian Parsley (adds freshness; omit if necessary)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the dried spaghetti and cook until al dente according to package instructions, usually about 8-10 minutes. Reserve 1 cup of pasta water before draining.
- Prepare the Bacon: While the pasta cooks, heat a large skillet over medium heat. Add the thick-sliced bacon and cook until crisp, about 6-8 minutes. Remove the bacon, drain on paper towels, and once cooled, chop into bite-sized pieces. Leave about 1-2 tablespoons of bacon fat in the skillet.
- Mix Eggs and Cheese: In a medium bowl, whisk together the egg yolks, whole egg, grated Parmesan, Pecorino Romano, and freshly ground black pepper until smooth. This mixture will create the creamy carbonara sauce.
- Combine Pasta and Bacon Fat: Add the drained pasta to the skillet with the reserved bacon fat over low heat. Toss well to coat the pasta in the flavorful fat.
- Make the Carbonara Sauce: Remove the skillet from heat to avoid scrambling the eggs. Quickly pour the egg and cheese mixture over the hot pasta, tossing or stirring vigorously. Add reserved pasta water a little at a time as needed to create a smooth, silky sauce that clings to every strand.
- Add Bacon and Garnish: Fold in the chopped crispy bacon and sprinkle with chopped fresh Italian parsley for a burst of freshness. Taste and adjust seasoning with additional black pepper or salt if necessary.
- Serve Immediately: Plate the carbonara pasta while hot and creamy, serving it immediately to enjoy the perfectly balanced richness and smoky flavors.
Notes
- For best results, use fresh, high-quality cheeses and pasteurized eggs for food safety.
- Reserve pasta water before draining, it helps adjust the sauce consistency perfectly.
- You can substitute bacon with pancetta for a more traditional taste.
- Carbonara sauce should not be exposed to direct heat after adding eggs to avoid curdling.
- Serve carbonara immediately as it is best enjoyed fresh and creamy.
