Description
Classic Bacon Carbonara Pasta is a quick and easy Italian-inspired dish featuring al dente spaghetti tossed in a creamy sauce made from eggs, Parmesan cheese, and crispy bacon. This comforting meal is perfect for a weeknight dinner, blending rich flavors and simple ingredients for a satisfying dish in under 30 minutes.
Ingredients
Units
Scale
Pasta
- 12 ounces spaghetti or pasta of your choice
- Salt to taste
- 1 cup reserved pasta water
Bacon and Sauce
- 6 slices thick-cut bacon, chopped
- 3 large eggs, room temperature
- 1 cup freshly grated Parmesan cheese
- 2 cloves garlic, minced (optional)
- 1 teaspoon freshly cracked black pepper
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to package instructions. Reserve 1 cup of the pasta water, then drain the pasta.
- Prepare the Bacon: Heat a large skillet over medium heat. Add the chopped bacon and cook until crispy. Remove the bacon and place it on a paper towel-lined plate to drain. Leave about 2 tablespoons of the rendered bacon fat in the skillet.
- Whisk the Sauce: In a mixing bowl, whisk together the eggs, freshly grated Parmesan cheese, and freshly cracked black pepper until smooth. Set aside.
- Combine Pasta and Bacon Fat: Add the drained pasta to the skillet with the bacon fat. Toss well to coat the pasta evenly with the fat for added flavor.
- Make the Sauce: Turn off the heat to prevent scrambling the eggs. Quickly pour the egg and cheese mixture over the hot pasta. Stir vigorously to coat the pasta and create a creamy sauce. Gradually add the reserved pasta water a little at a time until the sauce reaches your desired consistency.
- Add Bacon and Serve: Stir the crispy bacon pieces back into the pasta. Serve immediately, garnished with extra Parmesan cheese and black pepper if desired.
Notes
- Make sure the eggs are at room temperature to prevent curdling when mixed with hot pasta.
- Do not return the skillet to heat after adding the egg mixture to avoid scrambling the eggs.
- You can substitute pancetta for bacon to make a more traditional carbonara.
- Use freshly grated Parmesan cheese for the best flavor and texture.
- Adding garlic is optional but adds an aromatic flavor to the dish.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 560
- Sugar: 1 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.2 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 185 mg
