This classic pasta carbonara recipe comes together in less than 30 minutes and makes perfectly creamy, cheesy noodles studded with crispy pieces of bacon. Serve it with a slice of crusty bread and a glass of wine for a restaurant-quality dinner at home.
Prep your tools. Bring a pot of salted water to boil. Fill a large pyrex or stainless still bowl with boiling water and set aside.
Make the sauce mixture. In a medium bowl combine the egg yolks, eggs, pecorino roman and parmesan cheese. Add a generous pinch of kosher salt and a few shakes of ground black pepper. Stir well, then set aside.
Cook the bacon. In a large pan heat 1 tablespoon of olive oil. Add the bacon slices and cook until the bacon is just starting to crisp up, about 3-4 minutes per side. Remove the bacon to a plate and set aside to cool.
Cook the pasta and coat it in bacon fat. Once the water has come to a boil cook the pasta according to the package instructions. Reserve 1 cup of water, then drain it and add it to the pan where you cooked the bacon. Set the heat to medium-low and with tongs, toss the pasta so that it gets coated in all the fat that came off the bacon.
Assemble the pasta. Drain the hot water from the large mixing bowl you prepared earlier. Give it a quick dry with a paper towel or cloth, then add the pasta noodles. Pour the egg mixture over the noodles and toss with tongs for a few minutes, making sure that the sauce gets worked into all the noodles. If needed you can add splashes of some of the reserved pasta water to make the pasta extra creamy. (I usually don’t need to do this but it’s a good option to have if you feel like your pasta is too dry.)
Add the bacon. Quickly crumble the bacon with your hands and add it to the pasta. Toss the pasta a bit more with tongs to work the bacon into the noodles.
Serve. Immediately serve the pasta topped with extra parmesan cheese.
Keywords: spaghetti carbonara, how to make carbonara, bacon carbonara, carbonara sauce