Description
Indulge in this classic Bacon Carbonara Pasta recipe that delivers authentic Italian flavors in just 30 minutes. Featuring a creamy sauce made from eggs, freshly grated Parmesan and Pecorino Romano cheeses, and crispy thick-sliced bacon, this dish is perfect for a quick yet decadent meal. The addition of fresh Italian parsley adds brightness, making every bite satisfyingly rich and flavorful.
Ingredients
Scale
Pasta and Seasoning
- 12 oz Dried Spaghetti (Substitute with bucatini or linguine if desired)
- 2 tsp Kosher Salt (Adjust based on taste)
Egg and 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)
- 1 tsp Freshly Ground Black Pepper (Sprinkle to taste)
Bacon and 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 according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup of pasta cooking water, then drain the pasta.
- Prepare the Bacon: While the pasta cooks, heat a large skillet over medium heat. Add the thick-sliced bacon and cook until crispy and browned, about 6-8 minutes. Remove the bacon from the skillet and place on paper towels to drain excess fat. Once cooled, chop the bacon into bite-sized pieces.
- Mix the Egg and Cheese Sauce: In a medium bowl, whisk together the 3 egg yolks, 1 whole egg, freshly grated Parmesan, Pecorino Romano cheeses, and freshly ground black pepper until smooth and creamy.
- Combine Pasta and Sauce: Return the drained hot pasta to the skillet over low heat (away from direct flame to avoid scrambling the eggs). Slowly pour the egg and cheese mixture over the pasta, tossing quickly and continuously to create a creamy sauce. Add reserved pasta water a few tablespoons at a time as needed to achieve desired sauce consistency.
- Add Bacon and Garnish: Stir the cooked bacon pieces back into the pasta until evenly distributed. Remove from heat and sprinkle with chopped fresh Italian parsley for a fresh finish.
- Serve Immediately: Plate the carbonara pasta right away to enjoy its silky texture and rich flavors.
Notes
- Use pasteurized eggs for added food safety.
- Reserve pasta water to help loosen the sauce and make it silky.
- To avoid scrambled eggs, blend off direct heat while mixing the sauce.
- Substitute pancetta for bacon for a more traditional Italian flavor.
- Adjust black pepper and salt to taste as the cheeses can be salty.
- Serve the pasta immediately to enjoy the creamy texture.
