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–+ servings
Bacon Carbonara Pasta

Creamy Bacon Carbonara Pasta That Hits the Spot

A delicious Bacon Carbonara Pasta recipe that combines smoky bacon with a creamy sauce, perfect for quick weeknight dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz spaghetti Classic choice for carbonara.
  • 1 pinch salt For boiling water.
For the Sauce
  • 8 oz bacon Thick-cut for extra crunch.
  • 1 cup heavy cream Can substitute with half-and-half.
  • ½ cup Parmesan cheese Finely grated for optimal melting.
  • 2 pcs egg yolks Use organic for richer flavor.
  • 1 tsp black pepper Freshly cracked for best flavor.
  • 2 cloves garlic Minced or garlic powder as alternative.
For Toppings
  • ¼ cup extra Parmesan For sprinkling on top.
  • 2 tbsp chopped parsley For garnish.

Equipment

  • large pot
  • skillet
  • Mixing Bowl

Method
 

Step-by-Step Instructions for Creamy Bacon Carbonara Pasta
  1. Bring a large pot of salted water to a rolling boil. Cook the spaghetti for about 8-10 minutes until al dente. Reserve ½ cup of pasta water and drain.
  2. In a skillet over medium heat, cook the chopped bacon for 5-7 minutes until crispy. Reduce heat to low.
  3. In a mixing bowl, whisk together egg yolks, heavy cream, Parmesan cheese, and black pepper until smooth.
  4. Add drained spaghetti to the skillet with bacon. Pour the creamy egg mixture over the pasta, tossing to combine for 2-3 minutes.
  5. Serve in plates, garnished with extra Parmesan and chopped parsley. Enjoy warm!

Nutrition

Serving: 1servingCalories: 650kcalCarbohydrates: 60gProtein: 25gFat: 35gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 180mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 250IUVitamin C: 2mgCalcium: 250mgIron: 2mg

Notes

Use fresh ingredients for optimal flavor. Combine the pasta and sauce quickly to prevent eggs from scrambling.

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