The Heart and Soul of Carbonara: A Brief Heritage
This quick and easy Bacon Carbonara Pasta puts a smoky twist on a traditional Italian favorite. Creamy, cheesy, and loaded with crispy bacon, it’s a comforting dish ready in just 25 minutes. Perfect for busy weeknights, last-minute dinners, or when you simply crave a rich, satisfying pasta.
Ingredients
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12 ounces spaghetti or pasta of your choice
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6 slices thick-cut bacon, chopped
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3 large eggs, room temperature
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1 cup freshly grated Parmesan cheese
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2 cloves garlic, minced (optional)
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1 teaspoon freshly cracked black pepper
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Salt, to taste
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1 cup reserved pasta water
Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Reserve 1 cup of pasta water, then drain the pasta.
2. Prepare the Bacon
Heat a large skillet over medium heat. Cook the chopped bacon until crispy. Remove and place on a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the skillet.
3. Optional Garlic
If using garlic, sauté it in the bacon fat for 30 seconds until fragrant, then remove from heat.
4. Whisk the Sauce
In a bowl, whisk together the eggs, Parmesan cheese, and black pepper. Set aside.
5. Combine Pasta and Bacon Fat
Add the drained pasta to the skillet with the bacon fat (and garlic, if used). Toss to coat the pasta evenly.
6. Make the Sauce
Turn off the heat. Quickly pour the egg mixture over the pasta, stirring vigorously to create a creamy sauce. Add reserved pasta water a little at a time until the sauce reaches your desired consistency.
7. Add Bacon and Serve
Stir the crispy bacon back into the pasta. Serve immediately, garnished with extra Parmesan and black pepper if desired.
Notes
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To prevent scrambled eggs, make sure the skillet is off the heat when adding the egg mixture.
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Use freshly grated Parmesan for the creamiest, richest sauce.
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Add a pinch of red pepper flakes for a subtle kick.
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Reserve some pasta water—it helps adjust the sauce consistency perfectly.