Description
This classic Pasta Carbonara recipe combines crispy bacon, creamy egg and parmesan sauce, and perfectly cooked spaghetti for a quick and comforting Italian meal. Ready in just 25 minutes, it’s an easy dish that delivers rich flavor and a luscious texture without cream, relying on pasta water and eggs to create the signature silky sauce.
Ingredients
Scale
Bacon
- 10 slices bacon, cut into small pieces
Pasta
- 16 ounces spaghetti or linguine
- 1/2 teaspoon salt (for pasta water, or to taste)
Sauce
- 3 large eggs
- 1 large egg yolk
- 1 1/4 cups finely grated parmesan cheese, plus extra for serving
- 1 teaspoon freshly ground black pepper
- 1 tablespoon reserved bacon fat
- Reserved starchy pasta water (at least 1 cup, used as needed)
Garnish
- Fresh parsley, chopped (for garnish)
- Extra parmesan cheese (for serving)
- Extra black pepper (optional)
Instructions
- Cook Bacon: Add the bacon pieces to a large skillet over medium heat and cook until crispy, about 8-10 minutes. Remove the bacon from the skillet and transfer to a plate lined with paper towels to drain excess fat. Reserve 1 tablespoon of the rendered bacon fat in the skillet for the sauce.
- Prepare Egg Mixture: In a medium bowl, whisk together the 3 whole eggs, 1 egg yolk, 1 1/4 cups finely grated parmesan cheese, the reserved tablespoon of bacon fat, and freshly ground black pepper until smooth and well combined. Once the pasta water is ready, add 1/2 cup of the reserved starchy pasta water to this egg mixture and whisk again. Set this sauce mixture aside.
- Cook Pasta: Bring a large pot of salted water to a rolling boil. Add the spaghetti or linguine and cook according to the package instructions until al dente. Before draining, reserve at least 1 cup of the starchy pasta cooking water, then drain the pasta thoroughly.
- Combine Pasta and Sauce: Immediately return the hot drained pasta to the pot or a large deep skillet off the heat. Quickly pour the egg and cheese mixture over the pasta. Toss vigorously and continuously to evenly coat the pasta with the sauce, allowing the residual heat of the pasta to gently cook the eggs and create a creamy, smooth sauce. Add the crispy bacon pieces and toss again to combine.
- Adjust Sauce Consistency: If the sauce appears too thick or clumpy, slowly add more reserved pasta water, a little at a time, tossing constantly until the sauce reaches a silky, desired consistency.
- Serve: Plate the pasta immediately, topping with extra grated parmesan cheese, a sprinkle of chopped fresh parsley, and additional black pepper if desired. Serve warm and enjoy your authentic carbonara.
Notes
- Use freshly grated parmesan cheese for the best flavor and texture; pre-grated cheese may not melt as smoothly.
- Work quickly when combining the hot pasta with the egg mixture off the heat to avoid scrambling the eggs.
- Reserve pasta water as it contains starch that helps emulsify and thicken the sauce.
- Adjust salt in pasta water carefully since bacon and cheese are salty.
- For a richer flavor, use pancetta instead of bacon if available.
