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Classic Bacon Carbonara Pasta Recipe

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4.7 from 632 reviews

This Classic Bacon Carbonara Pasta recipe offers a quick and easy take on a traditional Italian favorite, combining crispy bacon, creamy eggs, and freshly grated Parmesan cheese to create a rich, comforting dish that’s perfect for any weeknight meal.

Ingredients

Scale

Pasta and Bacon

  • 12 ounces spaghetti or pasta of your choice
  • 6 slices thick-cut bacon, chopped

Sauce

  • 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

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti or pasta of your choice and cook according to package instructions until al dente. Reserve 1 cup of pasta water before draining the pasta.
  2. Fry the Bacon: While the pasta cooks, heat a large skillet over medium heat. Add the chopped bacon and cook until crispy and browned, about 6-8 minutes. If using, add the minced garlic to the skillet in the last 1-2 minutes to soften and release flavor. Remove from heat.
  3. Prepare the Sauce: In a bowl, whisk together the eggs, grated Parmesan cheese, black pepper, and a pinch of salt until fully combined.
  4. Combine Pasta and Bacon: Quickly add the drained pasta to the skillet with the bacon and garlic, tossing to coat the pasta in the bacon fat.
  5. Toss with Sauce: Remove the skillet from the heat. Pour the egg and cheese mixture over the pasta, tossing rapidly to coat the strands without scrambling the eggs. Slowly add reserved pasta water, a little at a time, to create a creamy sauce that clings to the pasta.
  6. Serve Immediately: Adjust seasoning with more salt and pepper if needed. Serve the carbonara hot with extra grated Parmesan on top if desired.

Notes

  • Reserve pasta water before draining to help emulsify the sauce and keep it creamy.
  • Work quickly when tossing the pasta with eggs to avoid scrambling.
  • For a more authentic taste, use guanciale instead of bacon if available.
  • Room temperature eggs help prevent curdling when mixed with hot pasta.
  • Adding garlic is optional and can be omitted for a more traditional flavor.

Find it online: https://amandafood.com/classic-bacon-carbonara-pasta-recipe/