Classic Italian Carbonara With Bacon Recipe

There's nothing quite like a plate of classic Italian carbonara—rich, creamy, and bursting with flavor. The combination of crispy bacon, silky egg-based sauce, and perfectly cooked pasta creates a dish that's both indulgent and comforting.

this Recipe

I still remember the first time I made carbonara at home. I was skeptical that such a simple list of ingredients could create something so luxurious, but one bite changed everything. Now, this recipe is my go-to for quick weeknight dinners and special occasions alike.

Why You’ll Love This Classic Italian Carbonara with Bacon

If you're looking for a delicious, no-fail pasta dish, carbonara is the answer. It's rich, flavorful, and incredibly satisfying, all while using just a handful of ingredients.

First, it’s quick and easy. You can have this entire dish on the table in under 30 minutes, making it perfect for busy weeknights or last-minute dinner plans.

Second, it’s made with pantry staples. No need for fancy ingredients—just pasta, eggs, cheese, bacon, and a bit of black pepper. You probably have everything in your kitchen right now!

Third, it’s incredibly comforting. The creamy sauce coats every strand of pasta, while crispy bacon adds a satisfying crunch. Each bite is a perfect blend of salty, savory, and creamy goodness.

Lastly, it feels gourmet without the effort. Even though it’s a simple dish, it tastes like something you'd order at an authentic Italian trattoria. Serve it up with a glass of wine, and you’ll feel like you're dining in Rome.

Once you make carbonara from scratch, you'll never go back to store-bought Alfredo sauce again!

Ingredients Notes

A great carbonara is all about using high-quality, simple ingredients. Here’s what you’ll need and why each one matters:

• Pasta – Spaghetti is the traditional choice, as it holds the sauce beautifully. However, fettuccine or bucatini also work well.
• Bacon – Traditional carbonara calls for guanciale (Italian cured pork cheek), but bacon is an excellent substitute that gives a deep, smoky flavor. Use thick-cut bacon for the best texture.
• Eggs – The key to carbonara’s creamy texture is whole eggs and egg yolks. The yolks add richness, while the whites help create a silky consistency.
• Parmesan or Pecorino Romano – Authentic recipes use Pecorino Romano, which has a sharper, saltier taste. But Parmesan works well too if that's what you have on hand.
• Black Pepper – Freshly ground black pepper is essential for carbonara. It adds a warm, slightly spicy kick that balances the richness of the sauce.
• Pasta Water – Don’t drain all your pasta water! A splash of starchy water helps bind the sauce and gives it the perfect creamy texture.

Special Equipment: You don’t need anything fancy—just a large skillet, a mixing bowl, and tongs to toss everything together.

How to Make Classic Italian Carbonara with Bacon

Making carbonara is all about timing and technique. Follow these simple steps, and you’ll have a perfect plate of pasta every time.

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add your spaghetti and cook until al dente, about 8-10 minutes. Before draining, reserve about 1 cup of pasta water—you’ll need it for the sauce!

Step 2: Cook the Bacon

While the pasta is cooking, heat a large skillet over medium heat. Add chopped bacon and cook until crispy, about 5-7 minutes. Remove the bacon from the pan, leaving the rendered fat behind—this adds incredible flavor to the sauce.

Step 3: Make the Sauce

In a mixing bowl, whisk together 2 whole eggs, 2 egg yolks, and grated Pecorino Romano. Add plenty of freshly ground black pepper. The mixture should be smooth and slightly thick.

Step 4: Combine Everything

Once the pasta is cooked, immediately transfer it to the skillet with the bacon fat, tossing to coat. Remove the skillet from the heat (this is crucial to prevent scrambled eggs). Slowly pour in the egg and cheese mixture, tossing continuously to create a creamy sauce.

If the sauce seems too thick, add a splash of reserved pasta water until you reach the perfect consistency.

Step 5: Serve Immediately

Fold in the crispy bacon, then divide the pasta among bowls. Top with extra cheese and black pepper, and serve immediately while it’s hot and creamy!

Carbonara is best enjoyed fresh—so dig in right away!

Storage Options

Carbonara is one of those dishes that’s best enjoyed immediately, but if you have leftovers, here’s how to store them properly:

• Refrigerate: Store in an airtight container for up to 2 days. The sauce may thicken in the fridge, but you can revive it with a splash of warm water when reheating.
• Reheat: Gently reheat in a skillet over low heat, adding a tablespoon of water to loosen the sauce. Avoid microwaving—it can cause the eggs to scramble.
• Freezing: Carbonara does not freeze well due to the egg-based sauce. It’s best to make a fresh batch instead!

Variations and Substitutions

One of the best things about carbonara is its versatility. Here are some variations to try:

• Swap the bacon – Use pancetta for a more authentic flavor or turkey bacon for a lighter version.
• Use a different cheese – If you don’t have Pecorino Romano, try Parmesan or Grana Padano.
• Make it vegetarian – Skip the bacon and add sautéed mushrooms for a meaty, umami-packed alternative.
• Try a different pasta – Instead of spaghetti, try rigatoni, linguine, or even zucchini noodles for a low-carb option.
• Add garlic – While not traditional, a clove of minced garlic can add extra depth to the flavor.

Final Thoughts

Once you master the classic Italian carbonara with bacon, you’ll want to make it again and again. It’s a quick, satisfying, and restaurant-quality dish that’s perfect for any occasion.

Give it a try tonight and let me know how it turns out—Buon Appetito! 🍝

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