Rich & Creamy Carbonara Pasta with Crispy Bacon
Okay, let’s get one thing straight: if you think carbonara is complicated or fancy, I’m here to flip that idea on its head. This dish is pure comfort wrapped in a silky, cheesy sauce with that irresistible crunch from crispy bacon. Imagine twirling pasta coated in a rich, velvety creaminess that just melts in your mouth, while the bacon adds a smoky bite that keeps you coming back for more. It’s quick, it’s easy, and it feels like a little celebration for your taste buds every time. Trust me, once you try this version, you’ll want to make it a weekly staple!
Quick Facts
- Yield: Serves 4
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Ingredients
For the Main Dish:
- 12 ounces spaghetti or your favorite pasta
- 6 ounces bacon, cut into small strips
- 3 large eggs
- 1 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
For the Sauce / Garnish (if applicable):
- Extra Parmesan for topping
- Chopped fresh parsley (optional)
How I Make It
Step 1:
First things first, bring a large pot of well-salted water to a boil and cook your spaghetti until just al dente (about 8-9 minutes). While that’s going, grab a large skillet, add the olive oil, and cook the bacon strips over medium heat until they’re wonderfully crispy and golden. The smell here is going to drive you wild — smoky, salty, and so inviting.
Step 2:
When the bacon’s perfectly crisp, toss in the minced garlic and sauté for about 30 seconds until fragrant (don’t let it burn!). Remove the pan from heat to cool slightly—this will help prevent scrambling the eggs later on.
Step 3:
In a separate bowl, whisk together the eggs, heavy cream, and Parmesan cheese until smooth and creamy. Add a good pinch of salt and freshly ground black pepper for that finishing flavor.
Step 4:
Drain the pasta, reserving about 1 cup of pasta water. Now, the magic moment: slowly pour the egg and cheese mixture over the hot pasta, stirring vigorously to create that luscious sauce without scrambling the eggs. Add the crispy bacon and garlic, gently tossing everything together.
Step 5:
If the sauce feels too thick, add reserved pasta water a little at a time until you get the perfect creamy consistency. The sauce should cling to every strand of pasta in silky, cheesy glory.
Step 6:
Plate your carbonara and top with extra Parmesan and chopped parsley if you want a fresh color pop. Serve immediately and dive in while it’s warm and comforting!
Variations & Tips
- Use pancetta or guanciale instead of bacon for a more traditional Italian flavor.
- Skip the cream for a lighter, authentic carbonara—the eggs and cheese create enough sauce!
- Add a pinch of red pepper flakes for a little heat kick.
- Mix in sautéed mushrooms or peas for added texture and color.
- Always reserve some pasta water; it’s your secret weapon for perfect sauce consistency.
- Test doneness of pasta one minute before the package time to avoid overcooking.
How I Like to Serve It
This carbonara is perfect for a cozy weeknight dinner but also shines for a casual dinner party paired with a crisp green salad and a glass of chilled white wine. In colder months, I love adding a side of roasted vegetables to round out the meal.
Notes
- Store leftovers in an airtight container and reheat gently in a pan with a splash of water to avoid drying out.
- If you want to skip bacon, smoked turkey or ham work nicely too.
Closing: This rich and creamy carbonara pasta nails that perfect balance of indulgence and simplicity—making it a reliable hit anytime you crave something deliciously satisfying.