Bacon Carbonara Pasta 

This Bacon Carbonara Pasta captures the creamy, comforting essence of Italian-style carbonara—with the delightful snap of smoky bacon in every silky bite. Made with simple ingredients like eggs, cheese, and perfectly cooked pasta, it delivers that rich, custardy sauce traditionally achieved without cream. Ready in 30 minutes or less, this dish is both indulgent and effortlessly elegant—ideal for cozy weekday dinners or impressing guests without fuss.

Ingredients

• 12 oz (340 g) spaghetti or your preferred long pasta
  
  

• 8 oz thick-cut bacon, diced (or guanciale/pancetta if available)
  
  

• 3 large egg yolks + 1 whole egg
  
  

• ¼ cup freshly grated Parmesan cheese
  
  

• ¼ cup freshly grated Pecorino Romano cheese
  
  

• Freshly ground black pepper, to taste
  
  

• Salt, for pasta water
  
  

Directions

1. Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve about ¾ cup of pasta cooking water before draining.
   
   

2. While the pasta cooks, fry the diced bacon in a skillet over medium heat until crispy. Reserve the rendered fat in the pan.
   
   

3. In a large bowl, whisk together egg yolks, whole egg, Parmesan, Pecorino, and a generous grind of black pepper.
   
   

4. Add the hot pasta to the bowl with the egg-cheese mixture. Quickly toss to combine, adding pasta water a little at a time until the sauce becomes creamy and coats the noodles—no heat on the bowl!
   
   

5. Stir in the crispy bacon (and some bacon fat, if desired) and serve immediately with extra cheese and pepper on top.
   
   

Nutrients (per serving, approx.; serves 4)

• Calories: ~650 kcal
  
  

• Protein: ~25 g
  
  

• Fat: ~28 g
  
  

• Carbohydrates: ~72 g
  
  

• Saturated Fat: ~10 g
  
  

• Sodium: ~650 mg