Classic Pasta Carbonara with Bacon
This classic pasta carbonara combines perfectly cooked spaghetti with crispy bacon and a creamy, cheesy egg sauce. A simple yet delicious Italian dish ready in under 30 minutes!
Ingredients
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400 g spaghetti or bucatini
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150 g pancetta or bacon, diced
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3 large eggs
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½ cup grated Parmesan cheese (or Pecorino Romano)
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2 cloves garlic, minced (optional)
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½ tsp freshly ground black pepper
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Salt to taste
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2 tbsp olive oil (optional, for cooking pancetta)
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Extra Parmesan for serving
How To Do
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1.Boil the Pasta: Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve about 1/2 cup of pasta water, then drain the rest.
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2.In a bowl, whisk together the eggs, grated Parmesan cheese, and a generous amount of freshly ground black pepper. Set aside.
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3.In a large skillet, heat olive oil (if using) over medium heat. Add the diced pancetta or bacon and cook until crispy, about 5-7 minutes. If you’re using garlic, add it in the last minute of cooking to lightly sauté.
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4.Once the bacon is crispy, turn off the heat and let it cool slightly.
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5.Add the drained pasta to the skillet with the pancetta/bacon. Toss to coat the pasta in the rendered fat.
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6.Slowly pour the egg and cheese mixture into the pasta while tossing vigorously. The heat from the pasta will cook the eggs, creating a creamy sauce. If the sauce is too thick, gradually add a bit of the reserved pasta water to reach your desired consistency.
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7.Divide the pasta carbonara between plates. Top with extra grated Parmesan cheese and more freshly ground black pepper.