Classic Italian Carbonara With Bacon Recipe

There’s nothing quite like a plate of creamy, dreamy Carbonara to transport you straight to the heart of Italy. This classic dish combines silky pasta, crispy bacon, and a luscious egg-based sauce for a meal that feels indulgent yet comes together in under 30 minutes.

I first fell in love with Carbonara on a trip to Rome, where I learned that authentic Italian Carbonara doesn’t use cream—just eggs, cheese, pancetta (or bacon), and pasta water. After years of perfecting it at home, this has become my go-to comfort meal for busy weeknights and special occasions alike.

Why You’ll Love This Classic Italian Carbonara

If you’ve never made Carbonara from scratch, get ready to be amazed by how simple yet sophisticated this dish truly is.

First, it’s a one-pan wonder (besides boiling the pasta). No complicated techniques—just a bit of stirring and timing, and you’ll have a rich, velvety sauce coating every strand of pasta.

Secondly, this dish is made with just a handful of pantry staples. You probably already have eggs, bacon, pasta, Parmesan, and black pepper on hand, making it an easy last-minute dinner option.

And of course, the flavor is unbeatable. The combination of crispy, smoky bacon with the creamy, cheesy sauce is pure comfort food at its finest.

Once you master this recipe, you’ll never need to rely on store-bought sauces again! Let’s dive into what makes this dish so special.

Ingredients Notes

The beauty of Carbonara lies in its simplicity. However, using the right ingredients makes all the difference in achieving that authentic Italian flavor.

• Pasta: Traditional Carbonara is made with spaghetti, but you can also use linguine or fettuccine. The key is using a pasta shape that allows the sauce to cling beautifully.
• Bacon (or Pancetta): Pancetta is the traditional choice, but thick-cut bacon works just as well, adding a deep, smoky richness. Cut it into small cubes so it crisps up evenly.
• Eggs: The sauce’s creaminess comes from whole eggs and extra yolks, not heavy cream. The yolks add richness, while the whites ensure a smooth consistency.
• Parmesan (or Pecorino Romano): Pecorino Romano is the most authentic cheese for Carbonara, but Parmesan works beautifully too. Grate it finely so it melts seamlessly into the sauce.
• Black Pepper: Freshly ground black pepper is essential for that signature Carbonara kick. Use a generous amount for the best flavor.
• Pasta Water: This liquid gold is the secret to the perfect sauce! A splash of starchy, salted pasta water helps emulsify the eggs and cheese into a silky texture.

Special Equipment

A large skillet for crisping the bacon and a mixing bowl to whisk the egg mixture. A good cheese grater is also a must for fresh Parmesan!

How To Make This Classic Carbonara

Making Carbonara is all about timing and technique. Follow these steps, and you’ll achieve a perfect creamy consistency every time.

1. Boil the Pasta – Bring a large pot of salted water to a boil and cook your spaghetti until just shy of al dente. Reserve 1 cup of pasta water before draining.
2. Crisp the Bacon – While the pasta cooks, heat a large skillet over medium heat. Add the chopped bacon and cook until crispy, about 5-7 minutes. Remove from heat but leave the rendered fat in the pan—this adds incredible flavor.
3. Make the Sauce – In a mixing bowl, whisk together 2 whole eggs, 2 egg yolks, and ½ cup of grated Parmesan. Add a generous amount of freshly ground black pepper.
4. Combine Everything – Add the drained pasta directly into the skillet with the warm bacon and fat. Toss well to coat the noodles. Slowly pour in the egg mixture, stirring continuously. The residual heat from the pasta will cook the eggs gently, creating a silky, creamy sauce without scrambling the eggs.
5. Adjust the Sauce – If the sauce is too thick, add a splash of reserved pasta water to loosen it up. Stir in more cheese if desired, and adjust the seasoning.
6. Serve Immediately – Plate up the Carbonara and top with extra Parmesan and more black pepper for that final touch of perfection.

The entire process should take 20-25 minutes, making this an ideal recipe for quick but restaurant-quality dinners!

Storage Options

Carbonara is best enjoyed fresh, but if you have leftovers, here’s how to store and reheat it:

• Refrigerator: Store leftovers in an airtight container for up to 2 days. The sauce may thicken, but you can revive it with a little water.
• Freezer: Not recommended. The egg-based sauce doesn’t hold up well to freezing and reheating.
• Reheating: Warm the pasta gently in a skillet over low heat, adding a splash of water or milk to loosen the sauce. Avoid the microwave, as it can cause the eggs to curdle.

Variations and Substitutions

One of the best things about Carbonara is how easily it adapts to different tastes and ingredients. Here are some fun twists to try:

• Guanciale Instead of Bacon: If you can find guanciale (Italian cured pork cheek), use it instead of bacon for an even more authentic Carbonara flavor.
• Cheese Swap: Try using Pecorino Romano instead of Parmesan for a saltier, sharper taste. Or do a half-and-half mix for balance.
• Add Garlic or Onions: Not traditional, but a little sautéed garlic or shallots can add an extra layer of depth.
• Make It Vegetarian: Swap the bacon for mushrooms or smoked tofu for a meat-free alternative.
• Spicy Carbonara: Add a pinch of red pepper flakes to give the dish a subtle heat.

Once you’ve mastered the classic version, feel free to experiment and make it your own!

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