Classic Italian Carbonara With Bacon Recipe

There’s something undeniably comforting about a bowl of Classic Italian Carbonara. The creamy, silky sauce perfectly coats the pasta, with smoky bacon adding a savory kick that’s utterly irresistible. This dish is a culinary love letter to simple yet bold flavors that deliver every single time.

I remember the first time I made carbonara; it was a last-minute dinner when friends dropped by unexpectedly. With just a few pantry staples and a pack of bacon, I whipped up a meal that left everyone raving. Since then, it’s become a go-to favorite for cozy dinners and casual gatherings alike. Ready to make your own? Let’s dive in!

Why You’ll Love This Classic Italian Carbonara

Get ready to fall head over heels for this timeless pasta dish. Not only is it a delight to eat, but it’s also a breeze to make, even for beginners.

First, this recipe is a true time-saver. From start to finish, it takes only 30 minutes, making it the perfect choice for busy weeknights or last-minute dinner plans.

Secondly, it’s a one-pan wonder (well, technically one skillet and a pot for the pasta). Less cleanup means more time enjoying your meal and less time scrubbing dishes.

And let’s talk about the ingredients – they’re so simple, yet the result is astonishingly flavorful. With just pasta, eggs, cheese, and bacon, you’ll create a dish that feels like a gourmet treat.

Finally, this carbonara recipe is incredibly versatile. You can adapt it to suit your preferences, making it your own signature dish. Whether you’re cooking for family, friends, or just yourself, it’s guaranteed to please.

Ingredients Notes

The beauty of carbonara lies in its simplicity. Every ingredient plays a key role in building the perfect flavor and texture, so let’s break it down.

• Pasta: Traditionally, spaghetti is the pasta of choice for carbonara. Its long strands perfectly hold the creamy sauce. However, feel free to use fettuccine, bucatini, or even linguine if you prefer.
• Bacon: While authentic Italian carbonara uses guanciale (cured pork jowl), bacon is a more accessible and equally delicious option. Look for thick-cut bacon to get that crispy, satisfying texture.
• Eggs: The base of the sauce is made from egg yolks. They provide the luxurious creaminess without the need for heavy cream. Be sure to use fresh eggs for the best results.
• Cheese: A combination of Parmesan and Pecorino Romano adds a nutty, salty depth of flavor. Grating the cheese fresh will ensure it melts beautifully into the sauce.
• Black Pepper: Freshly cracked black pepper is essential for its bold, aromatic bite that balances the richness of the dish.

For equipment, you’ll need a large skillet, a pot for boiling pasta, and a whisk for blending the sauce. That’s it – no fancy gadgets required!

How To Make This Classic Italian Carbonara

Creating this classic dish is easier than you think. Here’s a step-by-step guide to ensure success every time.

1. Cook the Pasta
   Start by bringing a large pot of salted water to a boil. Add your pasta and cook until al dente, as it will continue to cook slightly in the sauce. Reserve 1 cup of pasta water before draining.
2. Prepare the Bacon
   While the pasta cooks, heat a large skillet over medium heat. Add chopped bacon and cook until crispy, stirring occasionally. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the skillet.
3. Mix the Sauce
   In a small bowl, whisk together 3 egg yolks, 1 whole egg, and the grated cheese. Add a generous amount of freshly cracked black pepper and a splash of reserved pasta water to loosen the mixture.
4. Combine Pasta and Bacon
   Add the drained pasta to the skillet with the bacon fat, tossing to coat each strand. Lower the heat to prevent scrambling the eggs in the next step.
5. Add the Sauce
   Remove the skillet from the heat and pour the egg mixture over the pasta. Quickly toss to combine, adding reserved pasta water a little at a time until the sauce is silky and clings to the pasta. Stir in the cooked bacon.
6. Serve Immediately
   Plate the pasta, sprinkle with extra grated cheese and black pepper, and serve hot. Enjoy every creamy, smoky, peppery bite!

Storage Options

While carbonara is best enjoyed fresh, leftovers can still be delicious with proper storage and reheating techniques.

• Refrigerator: Store leftover carbonara in an airtight container for up to 3 days. The sauce may thicken in the fridge, but it can be revived with a splash of water or broth when reheating.
• Freezer: Carbonara doesn’t freeze well due to the egg-based sauce, which can become grainy. It’s best to enjoy it fresh or refrigerated within a few days.
• Reheating: Gently reheat carbonara in a skillet over low heat, adding a little water to loosen the sauce as needed. Avoid microwaving, as it can cause the eggs to curdle.

Variations and Substitutions

This carbonara recipe is wonderfully adaptable, so don’t hesitate to get creative with it. Here are a few ideas:

• Vegetarian Option: Swap the bacon for sautéed mushrooms or roasted veggies for a meat-free version that still feels hearty.
• Pasta Alternatives: Try gluten-free pasta or even zucchini noodles for a low-carb twist.
• Add Protein: For an extra protein boost, toss in grilled chicken, shrimp, or even smoked salmon.
• Cheese Substitutions: Can’t find Pecorino Romano? All Parmesan will still yield a fantastic result.
• Spice It Up: Add a pinch of red pepper flakes for a subtle heat that complements the smoky bacon.

Cooking is all about making it your own, so feel free to experiment with what you have on hand.

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