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Bacon Carbonara Pasta

Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: dinner
Calories: 520
Ingredients Equipment Method

Ingredients
  

For the Pasta
  • 12 oz spaghetti or fettuccine
  • Salt for pasta water
For the Carbonara Sauce
  • 6 slices thick-cut bacon diced
  • 3 large eggs
  • 1 cup freshly grated Parmesan cheese
  • 1 –2 garlic cloves minced or crushed
  • 1 tsp freshly cracked black pepper
  • Optional: ¼ cup reserved pasta water for consistency
For Garnish
  • Extra grated Parmesan
  • Parsley
  • Additional black pepper

Equipment

  • Large pot for boiling pasta
  • Colander
  • Large skillet or sauté pan
  • Mixing bowl
  • Whisk or fork
  • Measuring cups and spoons
  • Tongs or pasta spoon
  • Grater (for Parmesan or Pecorino cheese)

Method
 

Cook the Pasta
  1. Bring a large pot of salted water to a boil.
  2. Cook the pasta until al dente, according to package instructions.
  3. Reserve ½ cup of pasta water, then drain the pasta.
Crisp the Bacon
  1. In a large skillet, cook the diced bacon over medium heat until crispy.
  2. Remove bacon pieces and set aside, leaving the rendered fat in the pan.
  3. Add garlic to the skillet and sauté lightly for 30–45 seconds.
  4. Turn off the heat to avoid scrambling the eggs later.
Prepare the Carbonara Mixture
  1. In a mixing bowl, whisk:
  2. 3 eggs
  3. Freshly grated Parmesan
  4. Black pepper
  5. The mixture will be thick and creamy.
Combine Pasta & Bacon
  1. Add the cooked pasta to the skillet with the garlic and bacon fat.
  2. Toss to coat the pasta evenly.
  3. Add bacon back into the pan.
Create the Silky Carbonara Sauce
  1. With the heat still off, pour the egg-Parmesan mixture over the pasta.
  2. Quickly toss or stir continuously so the eggs emulsify into a creamy sauce rather than scramble.
  3. Add a splash of hot pasta water if needed to loosen the sauce.
  4. The residual heat from the pasta will cook the eggs perfectly.
Serve Immediately
  1. Top with extra Parmesan, parsley, and freshly cracked black pepper.
  2. Serve warm while the sauce is at its creamiest.