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Creamy Bacon Carbonara

Authentic Italian pasta dish with crispy bacon, eggs, and cheese creating a luxurious creamy sauce without cream.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Dish
Cuisine: European, Italian
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta
  • 1 pound spaghetti or linguine
  • 2 tbsp kosher salt for pasta water
For the Carbonara Sauce
  • 6 strips thick-cut bacon diced
  • 4 large eggs room temperature
  • 1 cup freshly grated Parmesan cheese plus extra for serving
  • 0.5 cup freshly grated Pecorino Romano cheese
  • 0.5 tsp freshly cracked black pepper plus extra for serving
  • 2 cloves garlic minced, optional
  • 2 tbsp fresh parsley chopped for garnish

Equipment

  • Large pot for pasta
  • Large skillet
  • Large mixing bowl
  • Tongs or large spoon

Method
 

  1. Fill a large pot with water, add kosher salt, and bring to a vigorous boil.
  2. Cook diced bacon in a large skillet over medium heat until golden brown and crispy, about 8-10 minutes. Remove bacon, leaving fat in pan.
  3. In a large bowl, whisk together eggs, Parmesan cheese, Pecorino Romano, and black pepper until smooth.
  4. Cook pasta until just shy of al dente. Reserve 2 cups pasta water before draining.
  5. Add hot drained pasta to skillet with bacon fat. Add garlic if using and toss for 30 seconds.
  6. Remove skillet from heat. Add 1/2 cup pasta water and immediately pour in egg mixture while tossing vigorously.
  7. Continue tossing and adding pasta water gradually until sauce becomes creamy and coats pasta, about 2-3 minutes.
  8. Add crispy bacon back to pasta, toss once more, and serve immediately with extra cheese and pepper.

Notes

Temperature control is crucial - pasta should be hot but not scorching when adding eggs. Work quickly and keep tossing to prevent scrambling. Use freshly grated cheese for best results.