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Bacon Carbonara Pasta

A quick and rich dish that turns weeknight dinners into an unforgettable meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound bacon, chopped Thick-cut is preferred for better flavor.
  • 12 ounces spaghetti (or any pasta of your choice) Use whatever pasta you have available.
  • 2 large eggs Fresh eggs yield better creaminess.
  • 1 cup Parmigiano-Reggiano, grated Real cheese is recommended for the best flavor.
  • to taste none black pepper Add while stirring for extra flavor.
Optional Additions
  • 1 splash cream For a silkier texture, but not necessary.

Method
 

Preparation
  1. Boil a big pot of salted water, then cook spaghetti until al dente.
  2. Meanwhile, fry up chopped bacon in a large skillet until crisp, then remove from heat.
  3. In a bowl, whisk eggs with grated Parmigiano and black pepper.
  4. When the noodles are done, scoop out a mugful of pasta water and drain the rest.
  5. Toss spaghetti into the bacon pan and quickly pour in the egg and cheese mix.
  6. Stir vigorously, adding reserved pasta water until sauce is creamy but not gloopy.
Serving
  1. Serve hot, optionally topped with more cheese and black pepper.
  2. Pairs well with a side salad for a balanced meal.

Notes

Best enjoyed fresh, but can be stored and reheated gently with a splash of water. Avoid microwaving. A vegetarian version can be made by omitting the bacon.