Classic Italian Carbonara With Bacon Recipe

There's nothing quite like a plate of Classic Italian Carbonara to transport you to the cobblestone streets of Rome. This dish, with its creamy sauce, savory bacon, and perfectly cooked pasta, is the epitome of comfort food. It's one of those recipes that feels indulgent but is surprisingly simple to make.

this Recipe

I remember the first time I tried carbonara; it was a revelation. Who knew such a short list of ingredients could create such an elegant and satisfying dish? Whether you're planning a romantic dinner or just want a quick weeknight meal, this recipe is sure to become a favorite in your home. Let’s dive in!

Why You'll Love This Classic Italian Carbonara With Bacon

Get ready to fall head over heels for this timeless Italian dish. Carbonara is more than just pasta – it’s an experience that combines bold flavors with a creamy, silky texture.

First off, this recipe is a time-saver. From start to finish, it comes together in under 30 minutes, making it ideal for those nights when you want something delicious without spending hours in the kitchen.

It’s a budget-friendly option, too. With just a handful of pantry staples and some fresh ingredients, you can whip up a restaurant-quality meal without breaking the bank.

The flavor is unmatched. Smoky, crispy bacon pairs beautifully with the creamy, egg-based sauce, while freshly grated Parmesan cheese ties everything together.

Finally, it’s a versatile dish. While the classic version sticks to tradition, you can easily adapt it to suit your preferences or whatever ingredients you have on hand.

Ready to create your new favorite pasta dish? Let’s start with the ingredients.

Ingredients Notes

The magic of Classic Italian Carbonara lies in its simplicity. Each ingredient works in harmony to create a dish that’s greater than the sum of its parts.

The pasta: Traditionally, spaghetti is used, but you can also try fettuccine, bucatini, or linguine. The long, thin shape is perfect for holding onto the creamy sauce.

The bacon: While authentic carbonara uses guanciale, a cured pork cheek, bacon or pancetta works wonderfully as a substitute. Make sure to cut it into small pieces for even cooking.

The eggs: The rich and velvety sauce comes from egg yolks. Be sure to use fresh eggs for the best flavor and texture.

The cheese: Parmesan or Pecorino Romano is key to achieving the bold, salty flavor. Use freshly grated cheese to ensure it melts smoothly into the sauce.

The seasonings: A generous amount of freshly ground black pepper gives carbonara its signature kick. Salt is optional since the bacon and cheese are naturally salty.

Optional additions: While not traditional, you can add a splash of cream for extra richness or toss in some garlic for added depth of flavor.

You’ll also need a large pot for boiling pasta and a skillet for crisping up the bacon – no fancy equipment required!

How To Make This Classic Italian Carbonara With Bacon

Making carbonara might seem intimidating, but it’s actually straightforward when broken down into a few simple steps.

Start by cooking your pasta. Bring a large pot of salted water to a boil, then add your spaghetti. Cook it until al dente, following the package instructions, and reserve about 1 cup of the starchy pasta water before draining.

While the pasta cooks, prepare the bacon. Heat a large skillet over medium heat and add your chopped bacon. Cook until it’s crispy and golden brown, stirring occasionally. Remove the bacon from the pan with a slotted spoon and set it aside, leaving the rendered fat in the skillet.

In a mixing bowl, whisk together the egg yolks and grated Parmesan. Add a generous amount of black pepper to the mixture and stir until smooth. Set this aside – it’s the base of your sauce.

Once the pasta is ready, add it to the skillet with the bacon fat, tossing it over low heat to coat the noodles. Work quickly to prevent the eggs from scrambling when you add them next.

Turn off the heat and pour the egg and cheese mixture over the hot pasta, stirring vigorously to create a silky sauce. If the sauce feels too thick, add a splash of the reserved pasta water, one tablespoon at a time, until it reaches your desired consistency.

Finally, stir in the crispy bacon and give everything one last toss. Serve immediately with an extra sprinkle of Parmesan and freshly ground black pepper.

This entire process takes about 25 minutes from start to finish – perfect for busy evenings when you need something fast but indulgent.

Storage Options

If you have leftovers (though it’s rare!), carbonara can be stored in an airtight container in the refrigerator for up to 3 days. Keep in mind that the sauce will thicken as it cools.

When reheating, add a splash of water or chicken broth to help loosen the sauce. Heat gently in a skillet over low heat, stirring frequently, to prevent the eggs from scrambling.

Unfortunately, carbonara doesn’t freeze well due to the delicate nature of the sauce. It’s best enjoyed fresh for the most authentic experience.

Variations and Substitutions

The beauty of carbonara lies in its versatility. Here are a few ideas to switch things up while keeping the essence of the dish intact:

• Swap the bacon for pancetta, guanciale, or even turkey bacon for a lighter option.
• Add a touch of cream for a richer sauce, though this isn’t traditional.
• Toss in some sautéed vegetables like peas, mushrooms, or spinach for added texture and nutrients.
• Use gluten-free pasta to make it suitable for those with dietary restrictions.
• Experiment with different cheeses, such as a mix of Parmesan and Asiago, for a unique flavor twist.

Feel free to make this recipe your own. Cooking is all about experimenting and finding what works best for you!

Classic Italian Carbonara with Bacon is a dish that never goes out of style. Whether you’re serving it to guests or enjoying it solo, this pasta will transport you to Italy with every bite. Give it a try tonight – you won’t be disappointed!

Print