Bacon Carbonara

Use my tried-and-true “warm bowl” method for an easy Spaghetti Carbonara without a scrambled egg in sight. This culinary technique means you can have a creamy, silky sauce in just 15 minutes from nothing but bacon fat, eggs, and cheese.

 

Meggan’s notes

If you’ve always wanted to make Spaghetti Carbonara, now is your chance. As a classically-trained chef, I’ve mastered all kinds of useful culinary techniques including how to make a fool-proof Carbonara. My method below takes the guesswork out of this special emulsified sauce so you don’t have to worry.

The secret to a smooth, creamy Carbonara sauce is to pre-heat a bowl and then use it to toss the pasta with the eggs and cheese. The warm bowl keeps everything heated just enough so that the eggs can emulsify. Do this instead of heating your egg mixture for a silky texture and flavorful sauce with no scrambled eggs in sight.

Reserving Pasta Water for Carbonara

This recipe calls for some reserved pasta water to add to the final sauce. The starch in the water helps the sauce cling to the noodles. If you have ever forgotten to reserve pasta water when recipes call for that (I am guilty!), do this:

1. Once your pasta is on the stove and boiling, find your colander and put it in the sink for draining.
2. Find a measuring cup and put it in the colander. When it’s time to drain the pasta, you’ll see the measuring cup in the colander and remember to reserve some pasta water.

Bacon Carbonara Ingredients

• Spaghetti: Or any long cut of pasta, such as bucatini, linguine, or fettuccine.
• Salt and pepper: In culinary school, we learned to make pasta water “as salty as the sea.” The sauce itself has a generous amount of black pepper in it, too.
• Bacon: Traditional carbonara uses some type of cured pork jowl, like guanciale or pancetta diced into small cubes. If you have it, by all means, use it. But bacon works, too.
• Garlic
• Eggs: The raw eggs become cooked and silky when tossed in the hot pasta. Before you begin this quick dinner recipe, bring the eggs to room temperature. If you forgot to bring the eggs to room temperature early enough, place the uncracked cold eggs in a bowl of warm water for several minutes until they no longer feel chilled.
• Parmesan cheese: Carbonara sauce is usually made with aged Pecorino, a sheep milk cheese that tastes a tiny bit sharper than Parmesan. I use Parmesan because I always have a wedge in my cheese drawer.
• Parsley: A fresh green garnish makes any plate look pretty. Omit if you want to.

Best Cheese for Carbonara

Carbonara is traditionally made with aged Pecorino Romano, an Italian sheep’s milk cheese (the word “pecorino” means “sheep’s milk). Pecorino Romano has a protected origin designation (POD) the way that Champagne must come from the Champagne region of France. Pecorino Romano must, by designation, be made from sheep’s milk.

Because of the high price and lower availability of true Pecorino Romano cheese, I use parmesan cheese in my recipe. Just choose a wedge or container of shredded parmesan and avoid the green shaker can if possible.

How to Make Spaghetti Carbonara with Bacon

1. Adjust an oven rack to the middle position and preheat oven to 200 degrees. Place a large serving bowl on middle rack (large enough to accommodate a pound of cooked pasta). Bring 4 quarts water and 1 tablespoon salt to boil. Add spaghetti and cook until al dente, about 10 minutes. Reserve 1 cup pasta water, then drain well.

2. Meanwhile, in a medium skillet over medium heat, add bacon and cook until brown and crispy, about 5 to 7 minutes. Stir in garlic until fragrant, about 30 seconds. Remove from heat.

3. Carefully remove bowl from oven and add eggs, cheese, and pepper (I like ½ teaspoon).

4. Beat with a fork to combine. Immediately add pasta, bacon with garlic, and rendered fat and toss to combine.

5. Add a splash of pasta water until desired consistency is reached (it should be creamy), then season to taste with salt and pepper. Garnish with more cheese and freshly parsley, if desired.

Bacon Carbonara Mix In Ideas

Shelled peas are common in carbonara dishes, so feel free to toss them in if you have them handy. Blanch raw peas for one minute in the pasta water (or use frozen straight from the bag). Add the peas to the eggs when you incorporate the pasta. While not traditional, you can also amp up the flavor with onion. Cook them in the skillet until browned at the same time you sizzle up the bacon.

How to Store Carbonara Spaghetti

• Yield: This recipe makes six generous servings of a little more than 3 ounces of pasta. I find this rich enough that this Spaghetti Carbonara portion satisfies as a main dish, but multiply as desired. I wouldn’t blame you for dishing up seconds!
• Storage: This dish is best enjoyed the day it is made, but leftovers can be stored covered in the refrigerator for up to 4 days.
• Make ahead: Enjoy immediately. This is a humble pasta dish that’s made on the fly and meant to be eaten right away. No make ahead tips, here.

What to Serve with Carbonara

Round out your Italian Feast with side dishes like a fresh garden salad, antipasto salad, buttery garlic bread, panzanella salad, or caprese salad.

If you love small bites, consider an Antipasto Platter with marinated mushrooms, fresh buffalo mozzarella slices, cured meats, marinated artichoke hearts, and plenty of fresh, colorful veggies.

Offer an Italian dessert at the end of the meal such as Tiramisu, pizzelle cookies, or a melon granita.

Best Wine with Carbonara

Because Pasta Carbonara is a rich, creamy dish, choose a light, dry white wine with a crisp texture and taste. Pinot Grigio and Gavi are high-acid wines that cut through the richness of the pasta.

A sparkling wine such as Prosecco is also a good choice. Personally, I love to serve a pitcher of White Sangria with an Italian meal.

If you prefer a cocktail, some Italian classics include a Negroni, Americano, or an Aperol Spritz. You can even make your own Limoncello and pair it with sparkling water or white soda.

More ways with spaghetti

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One Pot Chicken Alfredo

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Pasta Puttanesca

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Chicken Parmesan Meatballs

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Spaghetti and Meatball Recipe