Description
This Homemade Pasta Carbonara with Bacon is a classic Italian dish featuring al dente pasta tossed in a creamy egg yolk and cheese sauce, combined with crispy oven-baked bacon and fresh parsley. Rich, flavorful, and easy to prepare, this recipe offers a traditional take on carbonara with a perfect balance of savory, creamy, and cheesy goodness.
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 and Garnish
- 1 pound (450 g) dried spaghetti, bucatini, or linguine pasta
- 1/4 cup chopped fresh Italian parsley
Instructions
- Preheat and Prepare Bacon: Preheat the oven to 400°F (200°C) and line a large tray with paper towels. Arrange the bacon on a rimmed baking sheet or on a rack inside the sheet for crispier bacon. Bake for 15-20 minutes, flipping halfway through, until bacon is deeply colored and crisp. Transfer to the paper towel-lined tray to blot excess fat, then chop into small pieces.
- Make the Egg and Cheese Mixture: In a large mixing bowl, whisk together the egg yolks, whole egg, Parmesan cheese, Pecorino Romano cheese, ¼ teaspoon salt, and freshly ground black pepper. If available, use a large pasta serving bowl for mixing and serving later.
- Cook Pasta: Bring 4-5 quarts of water to a boil in a large pot, adding 1 tablespoon salt. 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 for later use, then drain the pasta.
- Temper Egg Mixture: Whisk ⅓ cup of the hot pasta water into the egg and cheese mixture to temper the eggs and prevent scrambling.
- Toss Pasta with Sauce and Bacon: Immediately add the hot drained pasta to the tempered egg mixture. Toss quickly and thoroughly with tongs or two spoons to evenly coat the pasta. Add more reserved pasta water if the sauce seems dry. Finally, sprinkle the crisp bacon pieces and chopped parsley over the pasta and toss to combine.
- Serve: Serve the pasta carbonara immediately for the best creamy texture, accompanied by additional grated Parmesan or Pecorino cheese on the side.
Notes
- Serve pasta carbonara immediately as it does not reheat well; sauce thickens and is absorbed as it cools.
- For a safer alternative, use pasteurized eggs in the sauce.
- Optional flavor variations include adding a small grated garlic clove and a pinch of crushed red pepper to the egg mixture.
- Tossing in 1-2 tablespoons of soft butter to the pasta is not traditional but adds delicious richness.
- Add 1 ½ cups of frozen peas to the pasta during the last 2 minutes of cooking for added texture and flavor.
- If substituting pancetta for bacon, bake ½-inch cubes for 5-10 minutes at 400°F until crisp.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 610 kcal
- Sugar: 2 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.3 g
- Carbohydrates: 65 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 230 mg
