Classic Bacon Carbonara Pasta (Quick & Easy)
This Classic Bacon Carbonara Pasta is a quick and comforting dish that puts a smoky twist on a beloved Italian classic. Crispy bacon, tender pasta, and a silky egg-and-Parmesan sauce come together in just 25 minutes—no cream required. Perfect for busy weeknights or when you’re craving a rich, satisfying meal with minimal effort.
Ingredients
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12 oz spaghetti (or pasta of choice)
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6 slices thick-cut bacon, chopped
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3 large eggs, room temperature
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1 cup freshly grated Parmesan cheese
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2 cloves garlic, minced (optional)
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1 teaspoon freshly cracked black pepper
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Salt, to taste
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1 cup reserved pasta water
Instructions
Bring a large pot of well-salted water to a boil.
Add the pasta and cook until al dente according to package directions.
Reserve 1 cup of pasta water, then drain the pasta.
Heat a large skillet over medium heat.
Add the chopped bacon and cook until crispy. Remove bacon and set aside.
Leave about 2 tablespoons of bacon fat in the skillet.
If using garlic, add it to the skillet and sauté for about 30 seconds until fragrant. Remove the skillet from heat.
In a bowl, whisk together the eggs, Parmesan cheese, and black pepper until smooth.
Add the drained pasta to the skillet with the bacon fat and toss to coat.
Turn off the heat, then immediately pour the egg mixture over the pasta.
Stir quickly and continuously, adding reserved pasta water a little at a time, until a creamy sauce forms.
Stir the crispy bacon back into the pasta.
Taste and adjust seasoning with salt and extra pepper if needed.
Serve immediately with extra Parmesan on top.
Notes
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No scrambling: Always turn off the heat before adding the egg mixture to keep the sauce silky.
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Pasta water is key: It helps emulsify the sauce—add it slowly.
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Extra flavor: Pancetta can be used instead of bacon for a more traditional taste.
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Garlic optional: Classic carbonara doesn’t require it, but it adds extra depth.
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Cheese matters: Freshly grated Parmesan melts smoother than pre-shredded.