Bacon Carbonara Pasta
This Bacon Carbonara Pasta is a creamy, cheesy Italian-inspired dish made with crispy bacon, Parmesan, and a luscious egg-based sauce. Ready in just 30 minutes, it’s the perfect comfort food for both weeknights and special occasions.
Equipment
- Large Pot
- Skillet
- Mixing Bowl
- Tongs
Ingredients
- 200 g spaghetti
- 150 g bacon diced
- 2 large eggs
- 100 ml heavy cream
- 50 g Parmesan cheese grated
- 2 cloves garlic minced
- salt and pepper to taste
- fresh parsley chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook spaghetti until al dente (8–10 minutes). Drain, reserving 1 cup of pasta water.
- In a skillet, cook diced bacon over medium heat until crispy, about 5–7 minutes. Remove excess grease if necessary.
- Add minced garlic to the skillet and sauté for 1 minute until fragrant.
- In a mixing bowl, whisk eggs, heavy cream, and Parmesan cheese together until smooth.
- Add drained spaghetti to the skillet with bacon and garlic. Toss well, then remove from heat.
- Quickly pour egg-cream mixture over the pasta, tossing vigorously to coat without scrambling the eggs. Add reserved pasta water as needed to loosen sauce.
- Season with salt and pepper. Garnish with chopped parsley and extra Parmesan if desired.
Notes
Serve immediately for the best texture. Leftovers can be stored in an airtight container in the refrigerator for 2–3 days. Reheat gently on the stovetop with a splash of milk or pasta water to restore creaminess. Avoid microwaving as it may scramble the eggs.