Pasta Carbonara with Bacon
Rich, creamy, and irresistibly indulgent, this Pasta Carbonara with Bacon is a classic Italian dish that strikes the perfect balance between simplicity and sophistication. Featuring al dente pasta cloaked in a luscious egg-based sauce and studded with crispy bacon, this recipe uses a blend of Parmesan and Pecorino Romano cheeses for depth and sharpness. Minced garlic sautéed in olive oil adds a subtle aromatic note, while freshly ground black pepper ties everything together with a spicy kick. With just four simple steps and 30 minutes from start to finish, this easy carbonara recipe is perfect for a weeknight dinner or a special occasion meal. Serve it hot, garnished with extra cheese and a dash of pepper, and prepare to savor authentic Italian comfort in every bite!
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Recipe Information
Ingredients
- 400 grams Pasta (spaghetti or fettuccine)
- 200 grams Bacon
- 4 large Egg yolks
- 60 grams Grated Parmesan cheese
- 60 grams Grated Pecorino Romano cheese
- 2 cloves Garlic
- 1 tablespoon Olive oil
- 1 to taste Salt
- 1 to taste Freshly ground black pepper
- 120 ml Pasta cooking water
Instructions
Fill a large pot with water, salt it generously, and bring it to a boil. Cook the pasta according to the package instructions until al dente. Reserve about 120 ml of the pasta cooking water before draining.
While the pasta is cooking, cut the bacon into small pieces. Mince the garlic cloves.
Heat the olive oil in a large skillet over medium heat. Add the bacon pieces and cook until crisp and golden, stirring frequently. Add the minced garlic to the skillet during the last 1-2 minutes of cooking, being careful not to burn it. Remove the skillet from the heat and set aside.
In a medium bowl, whisk together the egg yolks, grated Parmesan, and grated Pecorino Romano. Add a generous amount of freshly ground black pepper. Mix thoroughly until you have a smooth mixture.
Once the pasta is drained, immediately transfer it to the skillet with the bacon and garlic. Toss gently to coat the pasta in the bacon fat and distribute the mixture evenly.
Slowly add the egg and cheese mixture to the hot pasta, tossing quickly and continuously to create a creamy sauce. Add a splash of the reserved pasta cooking water as needed to loosen the sauce and make it silky. The heat from the pasta is sufficient to cook the egg yolks gently without scrambling them.
Taste and adjust seasoning with more salt and black pepper if needed.
Serve immediately, garnished with additional Parmesan or Pecorino cheese and a sprinkle of black pepper.
Nutrition Facts
Calories |
2406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.2 g | 180% | |
| Saturated Fat | 55.5 g | 278% | |
| Polyunsaturated Fat | 13.6 g | ||
| Cholesterol | 1052 mg | 351% | |
| Sodium | 7498 mg | 326% | |
| Total Carbohydrate | 135.6 g | 49% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 2.7 g | ||
| Protein | 145.4 g | 291% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 1486 mg | 114% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1366 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
