Homemade Pasta Carbonara with Bacon Recipe
This Homemade Pasta Carbonara recipe delivers a rich and creamy classic Italian dish made with crispy bacon, a luscious egg and cheese sauce, and perfectly cooked pasta. Ready in just 35 minutes, it’s an easy yet impressive meal for four servings that balances savory flavors with a hint of fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Ingredients
Meat
- 12 ounces thick-sliced bacon
Pasta
- 1 pound dried spaghetti, bucatini, or linguine pasta
Egg and Cheese Mixture
- 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)
- ¼ teaspoon kosher salt
- Freshly ground black pepper to taste
Other
- ¼ cup chopped fresh Italian parsley
- Kosher salt (for pasta water)
Instructions
- Preheat Oven and Prepare Bacon: Preheat your oven to 400°F (200°C). Line a large tray with paper towels to prepare for draining the cooked bacon.
- Bake Bacon for Crispiness: Lay the thick-sliced bacon on a rimmed baking sheet or on a rack placed inside the sheet for extra crispiness. Bake for 15-20 minutes, flipping the pieces halfway through, until the bacon is deeply colored and crisp. Transfer cooked bacon onto the prepared paper towel-lined tray to absorb excess fat, then chop into small pieces.
- Make the Egg and Cheese Sauce: In a large mixing bowl, whisk together the 3 egg yolks, 1 whole egg, ½ cup each of freshly grated Parmesan and Pecorino Romano cheeses, ¼ teaspoon kosher salt, and freshly ground black pepper to taste. If you have a large pasta serving bowl, this is a perfect vessel for mixing and serving the final dish.
- Cook Pasta: Bring 4-5 quarts of salted water to a rolling boil in a large pot. Add 1 tablespoon of kosher salt. Cook the pasta according to the package directions until just al dente, usually about 10 minutes. Before draining, scoop out about ¾ cup of hot pasta cooking water and set aside.
- Temper Egg Mixture: Whisk ⅓ cup of the hot pasta water into the egg and cheese mixture gradually. This step gently raises the temperature of the eggs to prevent them from scrambling when mixed with the hot pasta.
- Combine Pasta with Sauce and Bacon: Immediately add the hot drained pasta into the bowl with the egg mixture. Toss quickly and thoroughly using tongs or two large spoons to coat the pasta evenly. Add more pasta water as needed if the sauce appears too dry. Sprinkle the chopped bacon and fresh parsley over the pasta and toss again to combine everything well.
- Serve: Serve the carbonara immediately while warm, offering additional grated Parmesan and Pecorino cheese on the side for extra flavor enhancement.
Notes
- Tempering the eggs with hot pasta water is crucial to avoid scrambled eggs in your sauce.
- Using a rack in the oven for baking bacon results in crispier pieces by allowing fat to drip away.
- Freshly grated cheeses provide better flavor and texture compared to pre-grated options.
- Adjust the seasoning with salt and black pepper to your taste during the mixing step.
- Serve right away; carbonara is best enjoyed fresh to maintain its creamy consistency.
