Name: Classic 25-Minute Bacon Carbonara Pasta Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Italian
Ingredients: 12 ounces spaghetti or pasta of your choice; 6 slices thick-cut bacon, chopped; 2 cloves garlic, minced (optional); 3 large eggs, room temperature; 1 cup freshly grated Parmesan cheese; 1 teaspoon freshly cracked black pepper; Salt to taste; 1 cup reserved pasta water

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Introduction

Classic Bacon Carbonara Pasta is a quick and indulgent dish perfect for busy weeknights. This creamy pasta combines crispy bacon, Parmesan cheese, and a rich egg-based sauce for a comforting meal ready in just 25 minutes.

A white plate holds a serving of spaghetti carbonara with two forks resting on the left side of the plate. The spaghetti is arranged in a loose, round pile with a shiny, creamy yellow sauce coating each strand. Scattered on top and around the pasta are small pieces of crispy, golden-brown bacon. A generous layer of finely grated white cheese is sprinkled over the entire dish, adding texture and contrast. The dish sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 ounces spaghetti or pasta of your choice
6 slices thick-cut bacon, chopped
3 large eggs, room temperature
1 cup freshly grated Parmesan cheese
2 cloves garlic, minced (optional)
1 teaspoon freshly cracked black pepper
Salt to taste
1 cup reserved pasta water

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, following package instructions. Reserve 1 cup of pasta water before draining the pasta.
Step 2: Heat a large skillet over medium heat. Add the chopped bacon and cook until crispy. Remove the bacon and drain on a paper towel-lined plate, leaving about 2 tablespoons of bacon fat in the skillet.
Step 3: If using garlic, add it to the skillet and sauté for about 30 seconds until fragrant. Remove the skillet from heat.
Step 4: In a mixing bowl, whisk together the eggs, grated Parmesan cheese, and black pepper. Set this sauce mixture aside.
Step 5: Add the drained pasta to the skillet with the bacon fat (and garlic if used). Toss to coat the pasta evenly.
Step 6: Turn off the heat and quickly pour the egg mixture over the pasta. Stir vigorously to coat the pasta and form a creamy sauce. Add reserved pasta water gradually until the sauce reaches your desired consistency.
Step 7: Stir the crispy bacon back into the pasta. Serve immediately with extra Parmesan and black pepper if desired.

Tips & Variations

For a richer flavor, use pancetta instead of bacon.
Make sure your eggs are at room temperature to prevent the sauce from curdling.
Add fresh parsley or basil for a bright, herbal note.
If you prefer a garlicky kick, don’t skip the sautéed garlic.

Storage

Store leftover carbonara in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat, stirring frequently to prevent the eggs from scrambling. Adding a splash of water or broth while reheating helps maintain the creamy texture.

How to Serve

A white bowl filled with a generous serving of spaghetti pasta mixed with small pieces of browned bacon and scrambled eggs, creating a creamy texture. The pasta has a light yellow color with some red-burnt spots from the bacon scattered evenly throughout. The bowl sits on a white marbled surface with uncooked spaghetti sticks nearby. The overall look is simple and appetizing, with a close-up view showing each strand of pasta and bits of cheese. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any long pasta like fettuccine, linguine, or bucatini works well with carbonara.

Is it safe to use raw eggs in this recipe?

The eggs are gently cooked by the heat of the pasta and skillet, creating a creamy sauce. Using fresh, high-quality eggs and serving immediately ensures safety and the best texture.