Classic Pasta Carbonara Recipe (with Bacon)
Simple ingredients make the best carbonara. Hot pasta and a splash of starchy cooking water turn an egg-and-cheese mixture into a rich, glossy sauce that wraps every strand. I use thick-cut bacon in place of guanciale, and the whole recipe comes together in about 35 minutes.
Equipment
Ingredients
- 12 ounces (225 g) thick-sliced bacon
- Kosher salt
- 3 large egg yolks
- 1 large whole egg
- ½ cup freshly grated Parmesan cheese plus more for serving
- ½ cup freshly grated Pecorino Romano cheese plus more for serving
- Freshly ground black pepper to taste
- 1 pound (450 g) dried spaghetti, bucatini or linguine pasta
- ¼ cup chopped fresh Italian parsley
Instructions
- Preheat the oven to 400 (200 C) degrees and line a large tray with paper towels.
- Arrange 12 ounces thick-sliced bacon on a rimmed baking sheet, or lay them on top of a rack that fits inside, for crispier bacon. Bake for 15-20 minutes, flipping the pieces halfway through, until the bacon is deeply colored and crisp. Transfer to the tray to blot excess fat. Chop the bacon into small pieces.
- Whisk 3 large egg yolks, 1 large whole egg, ½ cup freshly grated Parmesan cheese cup each of the Parmesan and Pecorino cheeses, ¼ teaspoon salt, and Freshly ground black pepper in your largest mixing bowl. If you have a wide pasta serving bowl, use that to mix and serve.
- Bring 4-5 quarts of water to a boil in a large saucepan or pot and add 1 tablespoon salt. Add 1 pound dried spaghetti, bucatini or linguine pasta and cook according to package directions until al dente (usually about 10 minutes.) Scoop out ¾ cup of the cooking water before draining the pasta.
- Whisk ¼ cup of the hot water into into the egg yolk mixture — this tempers the eggs so they won't scramble.
- Immediately dump the hot pasta into the bowl, then toss it all together quickly and thoroughly, using tongs or two spoons. You can add more of the pasta water if the sauce seems dry. Sprinkle the bacon and parsley over the pasta and toss to combine. Serve right away, with the remaining grated cheeses on the side.
Video
Notes
It's a must that you serve pasta carbonara as soon as it's done. For the same reason, pasta carbonara does not reheat well. Once it cools, the pasta soaks up all the egg sauce and the delectable creamy texture will be absorbed.
What if the sauce curdles?
Because carbonara is made with raw eggs, there's always a chance the sauce will overcook and turn grainy — like bits of scrambled egg in your pasta. It happens when piping-hot pasta hits the egg mixture too fast, without enough surface area to release the heat gradually. If it does happen, don't panic: The flavor is completely intact, and you'll know exactly what to adjust next time.
Variations:
- Carbonara sauce may be made with pasteurized eggs.
- Add a small grated garlic clove and a pinch of crushed red pepper to the eggs.
- Toss a tablespoon or two of soft butter to the pasta (it's not traditional but very delicious).
- Toss in 1 1/2 cups frozen peas to the boiling pasta during the last 2 minutes of cooking.
- If you'd like to use pancetta instead of bacon, bake 1/2-inch cubes 5-10 minutes at 400 degrees until crisp.
Nutrition
Calories: 810kcalCarbohydrates: 94gProtein: 33gFat: 32gSodium: 586mgFiber: 7gSugar: 6g
