Pasta lovers, brace yourselves for a simple yet divine dish that you'll be making on repeat - Bacon Carbonara. Originating from Italy, this dish is a perfect blend of creamy, salty, and carb-loaded goodness that will surely satisfy your taste buds. What makes Carbonara truly unique is its base made from egg yolks and cheese, creating a silky, luscious sauce.
Throw in some crispy bacon, and you have an irresistible dish. The best part? It's surprisingly easy to prepare. With just a handful of ingredients and a bit of patience, you can whip up this comfort food classic in your own kitchen. Let's get cooking!
Why This Recipe Works
Bacon Carbonara is a prime example of a dish where simple ingredients come together to create an outstanding flavor profile. The star of the show, the bacon, lends a smoky, meaty richness that permeates every bite. It contrasts brilliantly with the creaminess of the egg and cheese mixture, creating a luscious sauce that coats the pasta perfectly. The simplicity of this recipe is deceptive; it may seem easy, but the depth of flavor it achieves is truly remarkable.
Another reason to make this Bacon Carbonara is its versatility. It's a recipe that can be easily adjusted to suit your taste. Prefer a creamier sauce? Add more cheese. Want it to be more savory? Use extra bacon. It's also an excellent base for variations - add peas, mushrooms, or even a sprinkle of chili flakes for some heat. This dish is also perfect for any occasion. Whether you're making a simple weeknight dinner, a romantic meal for two, or feeding a crowd at a dinner party, this Bacon Carbonara recipe will impress every time.
Ingredients
Spaghetti - You will need about 1 pound (approximately 450 grams). This is a classic pasta for carbonara, but if you need a substitute, any long, thin pasta like linguine or fettuccine will do.
Guanciale - This is traditional Italian cured pork cheek, which adds a rich, robust flavor. If it's difficult to find, you can use pancetta or bacon, which are more readily available in most grocery stores.
Eggs -We'll use 4 large eggs to create a creamy sauce. The heat from the pasta will gently cook the eggs. In case of allergies, use an egg substitute that scrambles well.
Pecorino Romano Cheese - This is a salty, hard cheese made from sheep's milk. If you can't find Pecorino Romano, substitute it with Parmesan, which is also delicious but a bit milder.
Fresh Ground Black Pepper - Pepper provides the "spicy" contrast in carbonara. There is no true substitute for black pepper, but white pepper can be used in a pinch.
Tips
- Have all your ingredients prepped and ready before you start cooking. Timing is critical in this dish.
- Use a big enough pot to boil your pasta. It needs plenty of space to cook evenly.
- Keep some of the pasta water. The starchy water helps to thicken and bind the sauce.
- Be careful not to scramble the eggs. To avoid this, make sure your pasta is hot but not too hot when adding the egg mixture.
- Use freshly ground black pepper and freshly grated cheese for best flavor.
How to Serve
This dish is traditionally served immediately after preparation, to maintain the creaminess and warmth of the pasta. You can serve it in a large communal dish or in individual servings, garnished with a bit more cheese and black pepper.
- Consider pairing it with a side of garlic bread for a delightful crunch that contrasts the creamy pasta.
- Alternatively, serve it with a crisp green salad to balance the richness of the carbonara.
- For a wine pairing, a light Italian white like Verdicchio or a light red like Chianti can complement the dish nicely.
Looking for more ideas? Check out What To Serve With Carbonara for 15 delicious recipes.
Similar Recipes
Bacon Carbonara
Ingredients
- 1 pound spaghetti
- 1 cup bacon or pancetta or guanciale
- 4 large eggs
- 1 cup Pecorino Romano cheese freshly grated
- salt and pepper to taste
Instructions
- Cook the spaghetti in a large pot of boiling salted water until al dente.
- Meanwhile, cut the guanciale into small pieces and fry in a hot pan until crispy.
- In a separate bowl, beat the eggs and mix with the cheese and a generous amount of black pepper.
- Drain the pasta, reserving some of the pasta water.
- Immediately toss the hot pasta with the cooked guanciale, then add the egg mixture and mix quickly. The heat of the pasta will cook the egg slightly and form a creamy sauce. If needed, add a bit of the reserved pasta water.
- Serve with extra cheese on top and enjoy 🙂
Nutrition
Notes
- Have all your ingredients prepped and ready before you start cooking. Timing is critical in this dish.
- Use a big enough pot to boil your pasta. It needs plenty of space to cook evenly.
- Keep some of the pasta water. The starchy water helps to thicken and bind the sauce.
- Be careful not to scramble the eggs. To avoid this, make sure your pasta is hot but not too hot when adding the egg mixture.
- Use freshly ground black pepper and freshly grated cheese for best flavor.