Easy Bacon Carbonara Pasta Recipe
Easy Bacon Carbonara Pasta Recipe! This isn’t your fancy restaurant carbonara. Nope. This is the “holy crap, I have 20 minutes and a family to feed” carbonara. It’s quick, it’s dirty (in a good way!), and it tastes like a hug. Seriously, if comfort food had a VIP pass, this would be holding it. Trust me, you need this in your life.
So, picture this: my husband, bless his heart, is the world’s biggest carb monster. And my little monsters? Bacon obsessed. This recipe? It’s their kryptonite. I swear, the first time I made this, there was actual silence at the dinner table. SILENCE. It was like a food commercial miracle. Now, if I even think about making something else on a busy night, I get the stink eye. This is a staple, a requirement, a negotiation tool for good behavior. Plus, I’ve been known to “accidentally” make extra just so I can have it cold for breakfast. Don’t judge me!
Why You’ll Love This Easy Bacon Carbonara Pasta Recipe
- It’s faster than ordering takeout: Seriously, from fridge to face in under 30 minutes. What’s not to love?
- Bacon. Enough Said: Okay, maybe a little more. Crispy, salty, glorious bacon. It’s the backbone of happiness.
- It’s basically foolproof (even for me): I’m not gonna lie, I’ve burned water before. But this? I can nail it, even with a toddler hanging off my leg.
- It’s customizable: Feeling fancy? Throw in some peas. Need more protein? Chicken! This recipe is your canvas.
How to Make It
Alright, let’s get messy! First, you gotta get that bacon sizzling. Chop it up and throw it in a pan – I like to use kitchen shears to get it done faster! While that’s doing its happy dance, get your pasta going. I usually use spaghetti because, well, it’s what I always have on hand. But anything works, really.
Okay, bacon’s crispy, pasta’s al dente, now comes the kinda tricky part, but don’t sweat it. In a bowl, whisk together your eggs, Parmesan cheese, and some pepper. This is where the magic happens! Once the pasta is cooked, reserve about a cup of that starchy pasta water. Don’t skip this step! It’s important!
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Now, drain your pasta and toss it back into the pot. Immediately pour in the egg mixture and start tossing like your life depends on it! The heat from the pasta will cook the eggs, creating a creamy, dreamy sauce. If it looks too thick, add a little of that reserved pasta water until it reaches the perfect consistency. Finally, stir in that glorious bacon. Serve immediately and try not to eat the whole pot yourself. Good luck with that!
Ingredient Notes
- Bacon: Use whatever kind of bacon floats your boat! Thick-cut, regular, even turkey bacon if you’re feeling…healthy? I usually go for the cheap stuff ‘cause, well, kids.
- Pasta: Spaghetti is my go-to, but honestly, any pasta shape will work. I’ve even used leftover rotini once in a pinch. Don’t tell anyone.
- Eggs: Don’t even think about skipping the eggs. They are super important, this is what makes the cream sauce!
- Parmesan Cheese: Freshly grated is best, obviously, but let’s be real, the pre-shredded stuff works too. I’ve even used that powdered stuff in the green can in a true emergency. I’m not proud, but it worked.
- Black Pepper: Don’t be shy with the pepper! It adds a nice little kick.
Recipe Steps:
- Cook bacon in a large skillet until crispy; set aside.
- Boil pasta according to package directions until al dente, reserving 1 cup of pasta water before draining.
- Whisk eggs, Parmesan cheese, and black pepper together in a bowl.
- Drain pasta and return it to the pot.
- Pour egg mixture over the hot pasta, tossing continuously to create a creamy sauce; add reserved pasta water as needed to reach desired consistency.
- Stir in cooked bacon.
- Serve immediately and enjoy!
What to Serve It With
Honestly? This is a meal in itself. But if you’re feeling fancy, a simple side salad works wonders. Or some garlic bread if you really want to go all-in on the carbs. No judgment here!
Tips & Mistakes
- Don’t overcook the pasta: Mushy pasta is the enemy of deliciousness.
- Reserve enough pasta water: This is crucial for getting that creamy sauce. I’ve forgotten before and ended up with a clumpy mess. Learn from my mistakes!
- Work quickly: The heat from the pasta cooks the eggs, so you need to toss everything together ASAP.
- Don’t be afraid to experiment: Add veggies, different cheeses, whatever your heart desires!
Storage Tips
Okay, so leftovers are a thing, but carbonara is definitely best fresh. If you absolutely have to store it, put it in an airtight container in the fridge. It’ll be good for a day or two, but the sauce might thicken up. You can reheat it gently on the stovetop with a splash of milk or pasta water to loosen it up. And yeah, I’ve totally eaten it cold straight from the fridge for breakfast. It’s surprisingly good!
Variations and Substitutions
- No bacon? Okay, first of all, who are you? Just kidding! (Sort of.) You can use pancetta, prosciutto, or even diced ham.
- Out of Parmesan? Pecorino Romano is a good substitute, but honestly, any hard Italian cheese will work in a pinch.
- Want to add veggies? Peas, mushrooms, spinach, or asparagus are all great additions. Just sauté them before adding the pasta.
- Dairy-free? Okay, this is a tough one. You can try using a cashew-based cream sauce, but it won’t be the same. I’ve tried it, and it’s…okay. But let’s be honest, this recipe is all about the dairy!
Frequently Asked Questions
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Easy Bacon Carbonara Pasta Recipe
Ingredients
Main Ingredients
- 8 oz spaghetti can use other types of pasta if preferred
- 6 slices bacon thick-cut preferred
- 2 large eggs room temperature
- 1 cup grated parmesan cheese freshly grated is best
- 1 clove garlic minced
- 0.5 teaspoon black pepper freshly ground
- 2 tablespoons fresh parsley chopped
- 0.25 teaspoon salt
Instructions
Preparation Steps
- Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of pasta water and then drain the pasta.
- In a large skillet over medium-high heat, cook the bacon until crisp. Remove the bacon and set it on a paper towel-lined plate. Discard all but 1 tablespoon of the bacon fat from the skillet.
- Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant. Remove from heat.
- In a small bowl, whisk together the eggs and grated Parmesan cheese until well combined.
- Add the drained spaghetti to the skillet with the garlic. Quickly pour the egg and cheese mixture over the pasta, stirring quickly to coat the pasta evenly without scrambling the eggs.
- Add reserved pasta water a little at a time until the sauce reaches the desired consistency. Stir in the bacon and black pepper. Garnish the pasta with chopped parsley before serving.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
