Description
A simple yet luxurious Creamy Bacon Carbonara Pasta that serves as the perfect 30-minute comfort meal. This recipe achieves its decadent, velvety sauce not with heavy cream, but through a traditional emulsion of rich egg yolks, salty Parmesan, rendered bacon fat, and starchy pasta water. It’s a harmonious blend of crispy bacon, nutty cheese, and a glossy sauce clinging to every strand of spaghetti.
Ingredients
1 pound (450g) Spaghetti
8 ounces (225g) Beef or Turkey Bacon, diced
4 Large Egg Yolks
1 whole Large Egg
1 ½ cups Parmesan Cheese, finely grated, plus more for serving
2 cloves Garlic, minced
1 teaspoon Coarsely Ground Black Pepper, plus more to taste
Kosher Salt, to taste for pasta water
Instructions
- Prep your ingredients. In a medium bowl, whisk together the 4 egg yolks, 1 whole egg, 1 ½ cups of grated Parmesan, and the teaspoon of black pepper. Set aside
- Bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Before draining, reserve at least 1 ½ cups of the starchy pasta water
- While pasta cooks, place diced bacon in a large, cold skillet. Turn heat to medium-low and cook for 8-10 minutes, allowing the fat to render until the bacon is crispy
- Use a slotted spoon to remove the bacon, leaving about 2-3 tablespoons of rendered fat in the skillet. Add the minced garlic and cook for 30-60 seconds until fragrant, then turn off the heat
- Temper the eggs by slowly streaming ½ cup of the hot pasta water into the egg and cheese mixture while whisking constantly. This creates a smooth, custard-like base
- Drain the pasta and immediately add it to the skillet with the garlic and bacon fat. Pour the tempered egg mixture over the hot pasta. Using tongs, toss everything together quickly and vigorously off the heat
- The residual heat will cook the eggs and melt the cheese, creating a glossy sauce. If the sauce is too thick, add more reserved pasta water until the desired consistency is reached
- Stir in most of the crispy bacon. Taste and adjust seasoning. Serve immediately, topped with the remaining bacon, extra grated Parmesan, and another crack of black pepper
Notes
For a smoother sauce, use room temperature eggs as they are less likely to scramble.
The starchy pasta water is the key emulsifier for the sauce; do not discard it.
To avoid scrambled eggs, always combine the egg mixture with the pasta off the direct heat.
For best results, grate your own block of Parmesan cheese. Pre-shredded cheese contains anti-caking agents that prevent smooth melting.
Variations: Use Pecorino Romano cheese for a tangier flavor. Add frozen peas, sautéed mushrooms, or a pinch of red pepper flakes for variation.
Storage: This dish is best enjoyed fresh. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a tablespoon of water or milk to restore creaminess.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 720 kcal
- Sugar: 4g
- Sodium: 1150 mg
- Fat: 38g
- Saturated Fat: 16g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 280 mg