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Unlock the Secrets of Classic Bacon Carbonara Pasta (Quick & Easy)

Unlock the Secrets of Classic Bacon Carbonara Pasta (Quick & Easy)
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If you love pasta that’s creamy, flavorful, and comes together in minutes, this Classic Bacon Carbonara is your new go-to. With crispy bacon, velvety egg-and-Parmesan sauce, and perfectly cooked spaghetti, it’s a satisfying meal that feels gourmet — but couldn’t be simpler. Perfect for busy weeknights or cozy weekend dinners!

Ingredients

Scale

  • 12 ounces 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. Cook the spaghetti until al dente according to package directions. Reserve 1 cup of pasta water, then drain the pasta.

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

    • Optional: Add minced garlic to the pan and sauté for 30 seconds, just until fragrant. Remove from heat.

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

  • Combine Pasta and Sauce:
    Add the drained pasta to the skillet with the bacon fat (and garlic if used). Toss to coat the noodles evenly.
    Turn off the heat, then pour in the egg mixture. Stir vigorously and quickly so the eggs don’t scramble — the residual heat will create a silky sauce.
    Add small splashes of the reserved pasta water as needed until you get a smooth, creamy consistency.

  • Add Bacon & Serve:
    Stir the crispy bacon back into the pasta. Taste and adjust with salt or pepper if needed.

  • Garnish & Enjoy:
    Serve immediately, topped with extra Parmesan and a sprinkle of freshly cracked black pepper.

Notes

  • Use Room Temperature Eggs: Cold eggs can curdle when added to hot pasta — let them sit out for 15 minutes before cooking.

  • Skip the Cream: Traditional carbonara gets its creaminess from eggs and cheese alone — no heavy cream needed!

  • Don’t Overheat: Always remove the pan from direct heat before adding the egg mixture to prevent scrambling.

  • Add-Ins: For a twist, toss in peas, mushrooms, or cooked chicken.

Nutrition

Find it online: https://biteseason.com/unlock-the-secrets-of-classic-bacon-carbonara-pasta-quick-easy/

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