Bacon Carbonara Pasta
A creamy and satisfying Italian dish made with spaghetti, crispy bacon, and a rich egg and cheese sauce, perfect for quick weeknight dinners and special occasions.
Ingredients
Pasta
- 200 g spaghetti or pasta of your choice
Bacon and Dairy
- 100 g bacon, diced Can substitute with pancetta or turkey bacon.
- 2 large eggs Fresh eggs recommended for best flavor.
- 50 g grated Parmesan cheese Nutritional yeast can be used as a dairy-free option.
Aromatics and Seasoning
- 2 cloves garlic, minced
- to taste Salt
- to taste Pepper
Garnish
- Fresh parsley, chopped For garnish.
- Olive oil Optional.
Instructions
Preparation
- Start by gathering all your ingredients to streamline the cooking process.
- Clean your chopping board and clear your counter for a smooth cooking experience.
Cooking
- In a large pot, bring salted water to a boil.
- Add your 200g of spaghetti and cook until al dente, approximately 8-10 minutes.
- In a large skillet, heat over medium heat and add diced bacon. Cook until crispy, about 5-7 minutes.
- Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- In a bowl, whisk together the eggs and grated Parmesan. Add salt and pepper to taste.
- Once the spaghetti is al dente, reserve a cup of pasta water and drain the rest.
- Transfer the hot spaghetti into the skillet with the bacon and garlic. Remove from heat.
- Pour the egg and cheese mixture over the pasta, stirring continuously to create a creamy sauce. Use reserved pasta water if needed.
Serving
- Serve immediately on warm plates, garnished with fresh chopped parsley and additional Parmesan if desired.
Notes
Use fresh ingredients for best results. Be careful not to overcook the eggs when combining with the hot pasta. Personalize the dish with seasonal vegetables or different cheeses.