There's something irresistible about a plate of Classic Italian Carbonara with smoky bacon and a velvety, creamy sauce. The aroma of sizzling bacon and garlic pairs perfectly with al dente pasta, creating a dish that's both comforting and indulgent.
My love for carbonara began on a trip to Rome, where I learned the secret to its rich, creamy sauce – no cream needed! This recipe captures the essence of authentic Italian cooking while using pantry staples you likely already have.
Let’s dive into why this carbonara recipe is a must-try for your next dinner.
Why You'll Love This Classic Italian Carbonara With Bacon
Get ready to elevate your pasta night with a dish that's simple yet bursting with flavor. This recipe combines the best of Italian tradition with a modern, accessible twist.
First, it’s incredibly quick to make. From start to finish, you’ll have dinner on the table in just 30 minutes – perfect for busy weeknights or last-minute guests.
The ingredients are wonderfully simple yet yield a restaurant-quality meal. No fancy tools or exotic items are needed, making this recipe as budget-friendly as it is delicious.
It’s versatile and customizable. Whether you’re using pancetta, guanciale, or good old bacon, this dish adapts to what you have on hand without sacrificing its authentic flavor.
Finally, the creamy, luscious sauce is foolproof. By following a few easy tips, you’ll achieve that silky texture that defines the perfect carbonara.
Now that you’re excited, let’s talk about what you’ll need to make it.
Ingredients Notes

The beauty of this dish lies in its simplicity, but every ingredient serves an essential purpose.
Spaghetti is the classic pasta for carbonara. Its long, thin shape allows the sauce to cling beautifully to each strand. While you can substitute other types of pasta like fettuccine or bucatini, spaghetti offers the most traditional experience.
Eggs are the heart of carbonara’s creamy sauce. Use fresh, high-quality eggs, as their flavor shines through in this dish. You’ll need a combination of whole eggs and egg yolks for the perfect balance of richness and consistency.
Bacon provides a smoky, salty punch. While guanciale is traditional, bacon works wonderfully and is more accessible. Chop it into small pieces to ensure every bite has a bit of crispy goodness.
Pecorino Romano cheese adds a nutty, tangy flavor. You can also use Parmesan, but Pecorino is the authentic choice. Grate it finely so it melts seamlessly into the sauce.
Garlic infuses the dish with an aromatic depth, balancing the richness of the bacon and cheese.
You’ll also need staples like salt, black pepper, and olive oil to round out the flavors. A large skillet, tongs, and a heatproof bowl are the only equipment required for this straightforward recipe.
How To Make This Classic Italian Carbonara With Bacon

Creating this timeless dish is easier than you think. With a few simple steps, you’ll master the art of carbonara in no time.
Start by bringing a large pot of salted water to a boil. Add your spaghetti and cook it until al dente. Save about a cup of pasta water before draining – this is key to creating the sauce.
While the pasta cooks, heat a large skillet over medium heat. Add chopped bacon and cook until crisp, stirring occasionally. Once done, remove the bacon from the pan with a slotted spoon, leaving the rendered fat behind.
In a bowl, whisk together two whole eggs, two egg yolks, and a generous amount of grated Pecorino Romano cheese. Add freshly cracked black pepper for a subtle kick. Set this mixture aside.
Add minced garlic to the skillet with the bacon fat and cook for about 30 seconds, just until fragrant. Be careful not to burn it.
When the pasta is ready, transfer it directly to the skillet with the garlic, tossing to coat. Remove the skillet from the heat to avoid scrambling the eggs. Quickly pour in the egg mixture, tossing the pasta continuously to create a creamy sauce. Use the reserved pasta water, a little at a time, to adjust the consistency as needed.
Stir the crispy bacon back into the pasta and serve immediately, topped with extra cheese and black pepper.
This dish comes together in about 30 minutes and is best enjoyed fresh, straight from the pan.
Storage Options
While carbonara is best served immediately, you can store leftovers for later.
Place cooled leftovers in an airtight container and refrigerate for up to three days. Be aware that the sauce may thicken as it sits.
To reheat, warm the pasta gently in a skillet with a splash of water or chicken broth to loosen the sauce. Avoid using high heat, as this can cause the eggs to scramble.
Freezing carbonara is not recommended, as the creamy sauce doesn’t hold up well to freezing and thawing.
Variations and Substitutions
The beauty of carbonara lies in its adaptability. Here are a few ideas to make it your own:
- Swap bacon for pancetta or guanciale for a more traditional flavor.
- Experiment with different cheeses, like Parmesan or a blend of Pecorino and Asiago, for a unique twist.
- Add vegetables like peas, spinach, or mushrooms for extra nutrition and flavor.
- Make it gluten-free by using your favorite gluten-free pasta.
- Try a lighter version by using turkey bacon and reducing the cheese slightly.
Carbonara is a dish that invites creativity while staying true to its roots. Play around with these ideas to discover your perfect version.
Enjoy this Classic Italian Carbonara With Bacon as a quick, comforting meal that’s sure to impress every time you serve it!
PrintClassic Italian Carbonara With Bacon Recipe
Learn how to make Classic Italian Carbonara with bacon, a delicious and easy pasta recipe featuring creamy eggs, Parmesan, and crispy bacon. Perfect for dinner or a cozy Italian-inspired meal!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 12 oz spaghetti or pasta of choice
- 4 large eggs
- 1 cup grated Parmesan cheese
- 6 oz bacon or pancetta, diced
- 3 garlic cloves, minced
- Salt and black pepper, to taste
Instructions
- Cook spaghetti in salted boiling water until al dente. Reserve 1 cup of pasta water before draining.
- In a bowl, whisk eggs with Parmesan cheese. Set aside.
- In a skillet over medium heat, cook bacon until crispy. Add garlic and sauté briefly.
- Reduce heat to low, toss the cooked pasta into the skillet, and mix well with bacon.
- Remove skillet from heat and stir in the egg and cheese mixture quickly to form a creamy sauce. Add reserved pasta water as needed to adjust consistency.
- Season with salt and black pepper, garnish with extra Parmesan, and serve immediately.
Notes
- Use fresh eggs and high-quality Parmesan for the best flavor.
- Avoid overheating the sauce to prevent scrambling the eggs.
- Substitute bacon with pancetta or guanciale for a more traditional version.
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 2g
- Sodium: 710mg
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