Classic Bacon Carbonara Pasta (Quick & Easy)
This Classic Bacon Carbonara Pasta is a quick and comforting dish that delivers big flavor with minimal effort. Crispy bacon, tender pasta, and a silky egg-and-Parmesan sauce come together in just 25 minutes. No cream needed—the sauce becomes rich and velvety thanks to eggs, cheese, and hot pasta water. Perfect for busy weeknights or when you’re craving a cozy Italian-inspired meal.
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 instructions.
Reserve 1 cup pasta water, then drain the pasta.
Heat a large skillet over medium heat.
Add the chopped bacon and cook until crispy.
Transfer bacon to a paper towel-lined plate.
Leave about 2 tablespoons bacon fat in the skillet.
If using garlic, add it to the hot bacon fat and sauté for 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 and toss to coat in the bacon fat.
Turn off the heat completely.
Quickly pour the egg mixture over the pasta, stirring constantly to create a creamy sauce.
Add reserved pasta water a little at a time until the sauce is smooth and silky.
Stir in the crispy bacon.
Taste and adjust seasoning with salt and extra pepper if needed.
Serve immediately with extra Parmesan on top.
Notes
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Use room-temperature eggs for a smoother sauce.
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Freshly grated Parmesan melts better than pre-shredded cheese.
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Pasta water is key: it helps emulsify and loosen the sauce.
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For extra richness: add one extra egg yolk.