Description
This classic Pasta Carbonara recipe delivers a rich and creamy Italian favorite featuring crispy bacon, tender spaghetti, and a silky sauce made from eggs and Parmesan cheese. Perfect for a quick and satisfying dinner, it combines simple ingredients with easy steps for authentic flavor.
Ingredients
Scale
Meat
- 5 oz. bacon (about 5-6 slices, cut into pieces)
Pasta
- 12 ounces pasta (spaghetti or linguine)
Garlic and Herbs
- 4-5 cloves garlic (finely minced)
- Parsley (finely chopped, or basil chiffonade, optional)
Egg Mixture
- 1 large egg
- 3 egg yolks
- ¾ cup grated Parmesan cheese (divided)
- 1 tsp. salt (to taste)
- ¼ tsp. black pepper
- ¼-½ tsp. red pepper flakes (optional)
Instructions
- Cook the Bacon: Add bacon to a large Dutch oven or pot and cook over medium heat for 8-10 minutes, stirring occasionally, until the bacon is cooked through and crispy. Remove the bacon pieces from the skillet, drain excess fat, and return 2 tablespoons of the bacon fat to the pot for flavor.
- Cook the Pasta: In a separate large pot, bring salted water to a boil and cook pasta until al dente according to package instructions. Reserve 1½ cups of pasta water before draining the pasta in a colander.
- Prepare the Egg Mixture: In a medium bowl, whisk together the whole egg, egg yolks, ½ cup grated Parmesan cheese, salt, black pepper, and red pepper flakes if using. Slowly pour in about ¾ cup of the reserved warm pasta water while whisking continuously to temper the eggs and prevent scrambling.
- Sauté Garlic and Combine: Add minced garlic to the bacon grease in the Dutch oven and cook over medium heat for about 30 seconds until fragrant and lightly browned. Then add the drained pasta and the egg mixture to the pot. Toss or stir vigorously to combine, adding an additional ¼ cup or more of reserved pasta water as needed to achieve a smooth, creamy sauce consistency.
- Serve: Plate the pasta carbonara and garnish with the crispy bacon pieces, an extra ¼ cup of grated Parmesan cheese, and chopped fresh parsley or basil if desired. Serve immediately for best flavor and texture.
Notes
- Tempering the eggs with warm pasta water is essential to prevent scrambling and achieve a silky sauce.
- Using a Dutch oven or large pot ensures enough space to toss pasta with sauce evenly.
- You can adjust the spiciness by adding more or less red pepper flakes or omitting them entirely.
- Reserve pasta water to help emulsify the sauce and adjust its consistency.
- Serve immediately as Carbonara does not reheat well and the sauce may thicken or curdle upon reheating.
