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The Ultimate Guide to Classic Bacon Carbonara Pasta (Quick & Easy)

Classic Bacon Carbonara Pasta (Quick & Easy!)
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Bring a touch of Italian comfort to your table with this Classic Bacon Carbonara Pasta — a quick, no-fuss meal bursting with flavor. This recipe swaps the traditional pancetta for crispy bacon, giving the dish a rich, smoky twist. The silky egg and Parmesan sauce coats every strand of pasta perfectly, creating a creamy, restaurant-quality meal in just 25 minutes.

Ingredients

Scale

  • 12 oz spaghetti (or pasta of your choice)

  • 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 pasta and cook until al dente according to package directions. Reserve 1 cup of pasta water, then drain.

  • Cook the Bacon:
    In a large skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon and set aside on a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the skillet.

  • Add Garlic (Optional):
    If using garlic, sauté it in the bacon fat for about 30 seconds until fragrant. Remove the skillet from heat.

  • Make the Sauce:
    In a bowl, whisk together eggs, Parmesan, and black pepper until smooth.

  • Combine Everything:
    Add the drained pasta to the skillet with the bacon fat (and garlic if used). Toss well to coat. Turn off the heat and immediately pour in the egg mixture, stirring vigorously to prevent the eggs from scrambling.

  • Adjust Consistency:
    Slowly add reserved pasta water, a few tablespoons at a time, until the sauce becomes smooth and creamy.

  • Add Bacon & Serve:
    Stir in the crispy bacon. Taste and adjust seasoning. Serve hot with extra Parmesan and a sprinkle of black pepper.

Notes

  • Keep it creamy: Remove the skillet from heat before adding the egg mixture to avoid scrambling.

  • Use room-temperature eggs: They blend more smoothly with the hot pasta for a velvety texture.

  • Customize it: Try adding peas, sautéed mushrooms, or a sprinkle of chili flakes for a twist.

  • Serve immediately: Carbonara is best enjoyed fresh while the sauce is silky and warm.

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