Easy Carbonara with Bacon
Silky, no-cream carbonara with crispy bacon, eggs, and Parmesan. Weeknight-fast, restaurant-level comfort in one pan.
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Servings:
Ingredients
Main Ingredients
- 12 oz spaghetti or bucatini
- 8 oz thick-cut bacon, chopped
- 3 large eggs, room temperature
- 1 cup finely grated Parmesan cheese
- 1 tsp freshly ground black pepper plus more for serving
- 2 tsp minced garlic about 2 cloves
- 0.75 cup pasta cooking water, reserved hot
- 1 tbsp kosher salt for the boiling water
- 1 tsp olive oil optional
- 2 tbsp chopped fresh parsley optional, for garnish
Instructions
Preparation Steps
- Boil a large pot of water. Stir in kosher salt.
- Whisk eggs, Parmesan, and black pepper in a mixing bowl until smooth.
- Cook spaghetti until al dente. Reserve 3/4 cup cooking water, then drain.
- Crisp bacon in a large skillet over medium heat with olive oil, about 6–8 minutes.
- Stir in garlic and cook 30 seconds until fragrant. Reduce heat to low.
- Add drained pasta to the skillet. Toss to coat in bacon drippings.
- Remove pan from heat. Stream in egg mixture, tossing constantly until creamy.
- Splash in hot pasta water as needed to loosen to a glossy sauce.
- Taste and adjust pepper. Garnish with parsley and extra cheese. Serve immediately.
Notes
For a sharper bite, swap in 1/3 cup Pecorino Romano for part of the Parmesan. If the sauce thickens after resting, toss with a spoonful of hot water to revive the silky texture. Leftovers reheat gently over low heat with a splash of water.
This recipe is an original creation inspired by classic Easy Carbonara with Bacon flavors. All ingredient ratios and instructions are independently developed.