Classic Italian Carbonara With Bacon Recipe
This classic Italian Carbonara with bacon is a rich and creamy pasta dish made with eggs, Parmesan cheese, crispy bacon, and black pepper. Simple yet delicious, this traditional recipe delivers bold flavors without the need for cream. Perfect for a quick and satisfying meal!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
Scale
- 12 oz (340g) spaghetti
- 4 oz (115g) bacon, chopped
- 2 large eggs
- 1/2 cup (50g) grated Parmesan cheese
- 1 tsp freshly ground black pepper
- 1 clove garlic (optional)
- Salt, to taste
Instructions
- Cook the spaghetti in salted boiling water until al dente. Reserve 1/2 cup of pasta water before draining.
- In a pan, cook the bacon until crispy. Remove excess fat, leaving about 1 tbsp.
- In a bowl, whisk together eggs, Parmesan, and black pepper.
- Add the hot spaghetti to the bacon pan and toss to coat. Remove from heat.
- Quickly mix in the egg mixture, stirring continuously to create a creamy sauce. Add reserved pasta water as needed.
- Serve immediately with extra Parmesan and black pepper.
Notes
- Use pancetta for a more traditional flavor.
- Avoid adding cream; the eggs create the signature creamy texture.
- Work quickly to prevent the eggs from scrambling.
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 2g
- Sodium: 600mg