Description
This Homemade Pasta Carbonara with Bacon is a classic Italian dish featuring crispy oven-baked bacon, a creamy sauce made from egg yolks, Parmesan, and Pecorino Romano cheeses, combined with perfectly cooked spaghetti. Finished with fresh parsley and extra cheese for serving, this flavorful pasta is quick to prepare and best enjoyed immediately for a rich, silky texture.
Ingredients
Units
Scale
Bacon
- 12 ounces (225 g) thick-sliced bacon
- Kosher salt, to taste
Carbonara Sauce
- 3 large egg yolks
- 1 large whole egg
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- 1/2 cup freshly grated Pecorino Romano cheese, plus more for serving
- Freshly ground black pepper, to taste
- 1/4 teaspoon salt
Pasta & Garnish
- 1 pound (450 g) dried spaghetti, bucatini, or linguine pasta
- 1/4 cup chopped fresh Italian parsley
Instructions
- Bake the Bacon: Preheat the oven to 400°F (200°C). Arrange the bacon strips on a rimmed baking sheet or on a rack inside the baking sheet for extra crispiness. Bake for 15-20 minutes, flipping the bacon halfway through, until deeply colored and crisp. Transfer the cooked bacon to a tray lined with paper towels to absorb excess fat, then chop into small pieces.
- Prepare the Egg and Cheese Mixture: In a large mixing or pasta serving bowl, whisk together the egg yolks, whole egg, Parmesan cheese, Pecorino Romano cheese, ¼ teaspoon salt, and freshly ground black pepper until smooth.
- Cook the Pasta: Bring 4-5 quarts of water to a boil in a large pot. Add 1 tablespoon of salt, then add the pasta and cook according to package instructions until al dente, usually about 10 minutes. Before draining, scoop out ¾ cup of the hot pasta cooking water and set aside.
- Temper the Egg Mixture: Whisk ⅓ cup of the reserved hot pasta water into the egg and cheese mixture to gently raise the temperature and prevent scrambling.
- Toss Pasta with Sauce and Bacon: Immediately add the hot, drained pasta to the egg mixture. Quickly toss using tongs or two spoons to coat the pasta evenly with the creamy sauce. Add more reserved pasta water if needed to loosen the sauce. Sprinkle the chopped bacon and fresh parsley over the pasta and toss gently to combine.
- Serve: Serve the pasta carbonara right away with additional grated Parmesan and Pecorino Romano cheese on the side.
Notes
- Serve pasta carbonara immediately as it does not reheat well; the sauce thickens as it cools.
- Use pasteurized eggs if preferred for safety.
- Optional: Add a grated garlic clove and a pinch of crushed red pepper to the egg mixture for extra flavor.
- Optional: Toss in 1-2 tablespoons of soft butter for richness, though not traditional.
- Optionally add 1½ cups frozen peas to the pasta during the last 2 minutes of cooking for a vegetable addition.
- Substitute pancetta for bacon by baking ½-inch cubes for 5-10 minutes at 400°F until crisp.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of the recipe)
- Calories: 630 kcal
- Sugar: 2 g
- Sodium: 850 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 56 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 320 mg
