Classic Italian Carbonara With Bacon Recipe

There's nothing quite like the comfort of a hearty Classic Italian Carbonara With Bacon on your dinner table. The creamy, silky sauce combined with al dente pasta and the savory, crispy bits of bacon creates a dish that's as satisfying as it is simple to prepare.

I first learned to make this dish during a family trip to Rome, where a small trattoria served me the best carbonara I'd ever tasted. Recreating it at home has become a way to relive that memory, and it's now one of our go-to weeknight favorites. Let's dive into what makes this dish so irresistible.

Why You'll Love This Classic Italian Carbonara With Bacon

Get ready to fall head over heels for this crowd-pleasing pasta dish. It’s quick to make, irresistibly delicious, and perfect for any occasion.

First, it’s the ultimate no-fuss meal. From start to finish, you’ll need just 30 minutes, making it perfect for busy weeknights or impromptu dinner gatherings.

This dish is a wallet-friendly delight. With just a handful of pantry staples like spaghetti, eggs, parmesan cheese, and bacon, you can whip up a luxurious meal without breaking the bank.

Authenticity meets flexibility. While purists stick to pancetta, this version uses crispy bacon, adding an accessible twist while still delivering that rich, smoky flavor.

Finally, the texture and taste are unmatched. The creamy sauce clings to every strand of pasta, while the bacon adds crunch and depth. It’s a symphony of flavor and texture that never fails to impress.

Ingredients Notes

The beauty of this carbonara lies in its simplicity, but every ingredient plays a crucial role in achieving the perfect balance.

Spaghetti is the classic pasta choice for carbonara, but you can use linguine or fettuccine if preferred. Make sure to cook it just shy of al dente, as it will finish cooking in the sauce.

Bacon replaces traditional pancetta in this recipe. Its smoky flavor pairs beautifully with the creamy sauce. Thick-cut bacon works best for a satisfying texture.

Egg yolks are the key to the luxurious sauce. They provide richness and creaminess without the need for heavy cream. Use fresh, high-quality eggs for the best results.

Parmesan cheese (or Pecorino Romano if you prefer) adds the savory, umami depth. Grate it fresh for the best texture and flavor.

Garlic is optional but adds a subtle aromatic note. Lightly sauté it in the bacon fat for a hint of warmth that complements the dish beautifully.

A large skillet and a whisk are all the special equipment you need. Having these ready will make the process seamless.

How To Make This Classic Italian Carbonara With Bacon

Making carbonara is easier than you might think. Follow these simple steps for a foolproof dish every time.

Start by bringing a large pot of salted water to a boil. Cook the spaghetti according to package instructions until just shy of al dente. Reserve about 1 cup of pasta water before draining.

While the pasta cooks, prepare the bacon. Heat a large skillet over medium heat and cook the bacon until crispy. Remove it from the pan with a slotted spoon, leaving the rendered fat in the skillet.

In a medium bowl, whisk together the egg yolks, freshly grated parmesan cheese, and a generous pinch of black pepper. Gradually add a few tablespoons of the reserved pasta water to temper the eggs, whisking constantly to avoid scrambling.

With the skillet still warm but not too hot, return the drained pasta to the pan. Immediately pour the egg mixture over the pasta, tossing quickly to coat each strand. The residual heat will cook the eggs gently, creating a silky sauce.

Add the crispy bacon back into the pan and toss to combine. If the sauce is too thick, add more reserved pasta water, a little at a time, until it reaches your desired consistency.

Serve the carbonara immediately, topped with extra parmesan cheese and a sprinkle of freshly ground black pepper. Enjoy it hot, as the sauce is at its best when freshly made.

Storage Options

While carbonara is best enjoyed fresh, you can store leftovers for up to 3 days in an airtight container in the refrigerator.

To reheat, place the pasta in a skillet over low heat with a splash of water or chicken broth to loosen the sauce. Stir gently until warmed through, being careful not to overheat and scramble the eggs.

Freezing is not recommended for carbonara as the creamy sauce may separate upon thawing, affecting the texture.

Variations and Substitutions

This classic recipe is versatile, making it easy to adapt to your tastes or dietary preferences.

For a vegetarian twist, substitute the bacon with sautéed mushrooms or crispy, seasoned tofu.

If you prefer a smoky depth, try using guanciale or pancetta in place of bacon. Both are traditional Italian cured meats that bring authentic flavor to the dish.

Feel free to add a splash of white wine to the skillet after cooking the bacon. It adds a subtle acidity that balances the richness of the sauce.

Swap out the spaghetti for gluten-free pasta or even spiralized zucchini if you're looking for a lighter option.

For a spicier kick, sprinkle in a pinch of red pepper flakes while sautéing the garlic. It’s a small addition that brings a delightful heat to the dish.

With its comforting flavors and ease of preparation, this Classic Italian Carbonara With Bacon will quickly become a staple in your recipe rotation. Enjoy experimenting with variations, and make it your own!

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