Description
Silky, smoky, and utterly comforting, this bacon carbonara comes together in 25 minutes. Hot pasta, crispy bacon, and an egg-and-cheese slurry create a rich, creamy sauce that clings perfectly to every strand. Optional cream adds extra silkiness without complicating the classic technique.
Ingredients
-
12 oz spaghetti or fettuccine
-
6 slices bacon, chopped (or pancetta)
-
2 cloves garlic, minced
-
2 large eggs
-
½ cup grated Parmesan cheese
-
¼ cup heavy cream (optional)
-
Salt & freshly ground black pepper, to taste
-
Fresh parsley, chopped, for garnish
Instructions
1. Cook Pasta:
-
Boil pasta in salted water until al dente. Reserve 1 cup pasta water, then drain (do not rinse).
2. Cook Bacon:
-
In a large skillet over medium heat, cook bacon until crispy. Remove with slotted spoon; leave 1 tbsp bacon fat in the pan.
3. Infuse Garlic:
-
Add minced garlic to the bacon fat. Cook 30–60 seconds until fragrant, then turn off heat.
4. Make Sauce:
-
Whisk eggs, Parmesan, and heavy cream (if using) in a bowl. Season with black pepper.
5. Combine:
-
Add hot pasta to the skillet; toss to coat in bacon fat. Quickly pour in egg mixture while tossing continuously. Add reserved pasta water, 1–2 tbsp at a time, to reach silky consistency.
6. Finish & Serve:
-
Stir in most of the bacon. Plate pasta, top with remaining bacon and chopped parsley. Serve immediately.
Notes
-
Mushroom & Herb: Sauté mushrooms in bacon fat before garlic; use thyme instead of parsley.
-
Lighter Version: Skip cream; add extra egg yolk for richness.
-
Protein Boost: Mix in shredded chicken or chickpeas.
-
Gluten-Free: Use gluten-free pasta; watch cooking time closely.