The Ultimate Guide to Classic Bacon Carbonara Pasta (Quick & Easy)
This Bacon Carbonara Pasta is a rich, creamy, and comforting Italian classic made simple! Crispy bacon brings a smoky twist to the traditional dish while the silky egg and Parmesan sauce coats each strand of pasta perfectly. Ready in just 25 minutes, it’s the ultimate weeknight meal that tastes restaurant-quality 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
1️⃣ Cook the Pasta
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Bring a large pot of salted water to a boil.
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Cook pasta until al dente.
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Reserve 1 cup pasta water before draining.
2️⃣ Cook the Bacon
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Heat skillet over medium heat.
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Cook chopped bacon until crispy; transfer to a paper towel-lined plate.
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Keep 2 tbsp bacon fat in skillet.
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Optional: sauté garlic for 30 seconds, then remove from heat.
3️⃣ Whisk the Sauce
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In a bowl, whisk together eggs + Parmesan + black pepper until smooth.
4️⃣ Combine Pasta + Bacon Fat
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Add drained pasta to skillet and toss to coat in the bacon fat.
5️⃣ Make It Creamy
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Turn heat off so eggs don’t scramble.
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Pour in egg mixture while tossing constantly.
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Add pasta water a little at a time until creamy and glossy.
6️⃣ Add Bacon & Serve
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Mix bacon back in.
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Serve immediately with extra Parmesan and black pepper.
Notes
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Turn off the heat before adding the eggs — this keeps the sauce silky, not scrambled.
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Use freshly grated Parmesan only — it melts and blends better.
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Room-temperature eggs help prevent clumping.
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Work quickly when mixing to create the signature creamy sauce.
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Swap bacon for pancetta or guanciale for a more authentic flavor.