I made a 25-minute Bacon Carbonara Pasta that pairs a silky egg-based sauce with crisp bacon, a simple Dinner Idea With Bacon that might surprise you.

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I love the way a plate of creamy bacon carbonara feels like a little cheat, but still kind of smart. Picture smoky bacon tucked into a silk Parmesan cheese sauce, tangled with spaghetti, and it somehow makes weeknights feel less like survival.

I wrote this for the cook who wants bold flavor without fuss, not the perfectionist; it’s the sort of thing you’d stash under Carbonara Recipe For One when you’re testing late night cravings, or label a Dinner Idea With Bacon for company. It looks fancy, but theres a few imperfect bits that make it honest and more fun.

Ingredients

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Bacon: salty smoky, adds fat and big flavor, high in protein and saturated fat.
Eggs: creamy yolks bind sauce, good protein and vitamins but watch cholesterol.
Parmesan: sharp salty cheese, boosts umami, adds calcium and savory richness.
Heavy cream: makes it silky and rich, lots of calories and fat.
Spaghetti: carbs for energy, filling; whole grain option adds fiber.
Garlic: bright savory bite, olive oil helps cook and carry flavor.
Pecorino: saltier and sharper than Parmesan, use sparingly for depth.
Black pepper: freshly ground pepper wakes the sauce, low calories.

Ingredient Quantities

12 oz (340 g) spaghetti or fettuccine

8 oz (225 g) bacon, cut into small pieces

2 large eggs + 2 large egg yolks

1/2 cup (120 ml) heavy cream

1 cup (about 100 g) freshly grated Parmesan cheese

1/4 cup (about 25 g) finely grated Pecorino Romano (optional)

2 cloves garlic, minced

1 tbsp olive oil

Freshly ground black pepper, to taste (about 1 tsp)

Kosher salt, to taste

2 tbsp chopped fresh parsley (optional)

How to Make this

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1. Bring a large pot of salted water to a boil, cook 12 oz spaghetti or fettuccine until just al dente, scoop out and reserve about 1 cup of the pasta cooking water, then drain the pasta and set aside.

2. While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium heat, add 8 oz bacon pieces and cook until they’re crispy and browned, about 6 to 8 minutes.

3. Push the bacon to one side of the pan, add 2 cloves minced garlic to the bacon fat and olive oil, cook for 20 to 30 seconds until fragrant but not browned, then remove the skillet from the heat briefly so the garlic doesn’t burn.

4. In a bowl whisk together 2 large eggs + 2 large egg yolks, 1/2 cup heavy cream, 1 cup grated Parmesan and 1/4 cup Pecorino Romano if using, plus a generous 1 tsp freshly ground black pepper; stir until smooth and creamy.

5. Add the drained pasta to the skillet with the bacon and garlic (return to very low heat if needed), pour a little of the reserved pasta water in and toss to coat, you want the pasta hot but not boiling.

6. Remove the skillet from direct heat and quickly pour the egg and cheese mixture over the pasta, tossing constantly or stirring vigorously so the eggs thicken into a silky sauce without scrambling; add more reserved pasta water a splash at a time until sauce is glossy and coats the noodles.

7. Taste and season with kosher salt sparingly because the bacon and cheeses are salty, adjust black pepper to preference; if the sauce seems too thin, cook very gently and stir until it thickens.

8. Fold the crispy bacon pieces back in (or keep some for garnish), sprinkle extra grated Parmesan or Pecorino if you like, and finish with 2 tbsp chopped fresh parsley for color.

9. Serve immediately on warm plates, crack extra black pepper over each bowl and enjoy — this comes together fast so have everything ready before you start.

Equipment Needed

1. Big pot with lid for boiling the pasta
2. Colander or pasta strainer to drain and reserve water
3. Large skillet (nonstick or stainless) for bacon and sauce
4. Cutting board and chef’s knife for bacon and garlic
5. Wooden spoon or heatproof spatula for stirring
6. Tongs for tossing and serving the pasta
7. Medium bowl and whisk for the egg + cheese mix
8. Measuring cup (for reserving 1 cup pasta water) and box grater for fresh cheese

FAQ

Q: Can I skip the heavy cream since traditional carbonara doesn't use it? A: Yes you can skip it, traditional carbonara uses just eggs, cheese and pasta water for creaminess. This recipe adds 1/2 cup cream for a richer, more forgiving sauce. If you skip the cream use an extra egg yolk or 1/4 cup of reserved pasta water to keep it silky.

Q: How do I stop the eggs from scrambling when I mix them with the hot pasta? A: Pull the pan off the heat and work fast. Temper the egg mixture by whisking in a few tablespoons of hot pasta water first, then toss with the pasta and bacon off the heat. Add more pasta water as needed until smooth. Don't put the pan back on high heat or you'll end up with scrambled bits.

Q: Are raw eggs safe to eat in this dish? A: Mostly yes if eggs are fresh and handled properly. Use pasteurized eggs if you are worried or serving kids, elderly or pregnant people. Tempering the eggs with hot pasta water and using very hot pasta reduces risk, but it does not fully cook them to a firm texture.

Q: Can I substitute the bacon with pancetta or guanciale or make it vegetarian? A: Absolutely. Pancetta or guanciale are more authentic and give a great flavor. For vegetarian options try smoked mushrooms, smoked tempeh or a plant-based bacon to mimic that smoky, salty bite.

Q: How much pasta water should I save and when do I add it? A: Save about 1 cup of starchy pasta water before draining. Start by adding a few tablespoons when you mix the egg-cheese mixture with pasta, then add more a little at a time until the sauce is creamy and coats the noodles. The starch helps bind the sauce so you won't need much cream or extra cheese.

Q: What's the best way to store and reheat leftovers without breaking the sauce? A: Store in an airtight container in the fridge up to 2 days. Reheat gently in a skillet over low heat with a splash of cream or water to loosen the sauce, stirring constantly. Microwaving works too but do short bursts and stir between them, adding a little liquid so the sauce doesn't separate.

Creamy Bacon Carbonara Pasta Recipe Substitutions and Variations

Bacon: Swap for guanciale for a more authentic carbonara taste, or use pancetta if you want something similar but easier to find. For a leaner option try smoked turkey bacon, but watch the salt since it’s often already seasoned.
Eggs + yolks: If you don’t want to separate, use 4 large whole eggs instead of 2 eggs plus 2 yolks. It’ll be a touch less silky, so whisk well and temper with a little hot pasta water to avoid scrambling.
Heavy cream: Use half and half for a lighter sauce, or stir in a couple tablespoons of melted butter into whole milk to approximate cream (about 1/3 cup milk plus 2 tbsp melted butter in place of 1/2 cup cream). Crme frache also works and gives a pleasant tang.
Parmesan cheese: Swap with Grana Padano or Asiago if you like, or use more Pecorino Romano for a sharper, saltier bite. For a dairy free twist try nutritional yeast but add salt to taste.

Pro Tips

1. Keep the pan off direct heat when you add the egg mix, toss fast and steady so the eggs turn into a silky sauce and not scrambled bits, if it starts to thicken too slowly add a splash of the reserved pasta water, a little at a time, until it looks glossy and clingy.

2. Dont over salt. The cheese and bacon pack a punch so taste first, you can always add salt later but you cant take it out once its in, also grate your cheese fresh for way better flavor and meltability.

3. Crisp the bacon well but dont burn it, brown bits are flavorbombs but burned ones are bitter; if theres too much fat spoon some out but leave enough to coat the pasta.

4. Prep everything before you start because this finishes fast, whisk the eggs, grate the cheese, and have your pasta water ready, and use tongs when tossing so you can work quickly and keep the sauce smooth.

Creamy Bacon Carbonara Pasta Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I made a 25-minute Bacon Carbonara Pasta that pairs a silky egg-based sauce with crisp bacon, a simple Dinner Idea With Bacon that might surprise you.

Servings

servings

Calories

938

kcal

Equipment: 1. Big pot with lid for boiling the pasta
2. Colander or pasta strainer to drain and reserve water
3. Large skillet (nonstick or stainless) for bacon and sauce
4. Cutting board and chef’s knife for bacon and garlic
5. Wooden spoon or heatproof spatula for stirring
6. Tongs for tossing and serving the pasta
7. Medium bowl and whisk for the egg + cheese mix
8. Measuring cup (for reserving 1 cup pasta water) and box grater for fresh cheese

Ingredients

12 oz (340 g) spaghetti or fettuccine
8 oz (225 g) bacon, cut into small pieces
2 large eggs + 2 large egg yolks
1/2 cup (120 ml) heavy cream
1 cup (about 100 g) freshly grated Parmesan cheese
1/4 cup (about 25 g) finely grated Pecorino Romano (optional)
2 cloves garlic, minced
1 tbsp olive oil
Freshly ground black pepper, to taste (about 1 tsp)
Kosher salt, to taste
2 tbsp chopped fresh parsley (optional)

Directions

Bring a large pot of salted water to a boil, cook 12 oz spaghetti or fettuccine until just al dente, scoop out and reserve about 1 cup of the pasta cooking water, then drain the pasta and set aside.
While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium heat, add 8 oz bacon pieces and cook until they're crispy and browned, about 6 to 8 minutes.
Push the bacon to one side of the pan, add 2 cloves minced garlic to the bacon fat and olive oil, cook for 20 to 30 seconds until fragrant but not browned, then remove the skillet from the heat briefly so the garlic doesn’t burn.
In a bowl whisk together 2 large eggs + 2 large egg yolks, 1/2 cup heavy cream, 1 cup grated Parmesan and 1/4 cup Pecorino Romano if using, plus a generous 1 tsp freshly ground black pepper; stir until smooth and creamy.
Add the drained pasta to the skillet with the bacon and garlic (return to very low heat if needed), pour a little of the reserved pasta water in and toss to coat, you want the pasta hot but not boiling.
Remove the skillet from direct heat and quickly pour the egg and cheese mixture over the pasta, tossing constantly or stirring vigorously so the eggs thicken into a silky sauce without scrambling; add more reserved pasta water a splash at a time until sauce is glossy and coats the noodles.
Taste and season with kosher salt sparingly because the bacon and cheeses are salty, adjust black pepper to preference; if the sauce seems too thin, cook very gently and stir until it thickens.
Fold the crispy bacon pieces back in (or keep some for garnish), sprinkle extra grated Parmesan or Pecorino if you like, and finish with 2 tbsp chopped fresh parsley for color.
Serve immediately on warm plates, crack extra black pepper over each bowl and enjoy — this comes together fast so have everything ready before you start.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.