Description
Classic Bacon Carbonara Pasta is a quick and easy Italian-inspired dish that combines crispy bacon, creamy Parmesan sauce, and perfectly cooked spaghetti. This comforting meal uses simple ingredients and a stovetop preparation method to deliver rich flavors with minimal fuss, making it ideal for a satisfying weeknight dinner.
Ingredients
Units
Scale
Pasta
- 12 ounces spaghetti or pasta of your choice
Bacon & 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
- Salt to taste
- 1 cup reserved pasta water
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, following package instructions. Reserve 1 cup of the pasta cooking 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 with a slotted spoon 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. Set this mixture aside.
- Combine Pasta and Bacon Fat: Add the drained pasta to the skillet containing the bacon fat. Toss well to ensure the pasta is evenly coated with the fat, enhancing its flavor.
- Make the Sauce: Turn off the heat to prevent scrambling the eggs. Immediately pour the egg and cheese mixture over the pasta. Stir vigorously and continuously to coat the pasta, creating a smooth, creamy sauce. Gradually add the reserved pasta water, a little at a time, until the sauce reaches your preferred consistency.
- Add Bacon and Serve: Fold the crispy bacon pieces back into the pasta. Serve the carbonara immediately, garnished with extra Parmesan cheese and freshly ground black pepper if desired.
Notes
- Use room temperature eggs to help the sauce emulsify better and reduce the risk of scrambling.
- Reserve pasta water is key for adjusting the sauce consistency and making it silky smooth.
- If preferred, garlic can be sautéed lightly in the bacon fat before adding pasta for an extra layer of flavor.
- Serve immediately as carbonara is best enjoyed fresh and creamy.
- Using thick-cut bacon adds richer flavor and a satisfying crunch.
