Creamy Carbonara with Bacon (Printable Version)
Rich creamy carbonara with bacon, Parmesan and silky sauce—comforting, quick, and packed with bold flavors.
# What You'll Need:
01 -
400 g spaghetti
02 -
200 g bacon or pancetta, diced
03 -
2 garlic cloves, minced
04 -
1 tablespoon butter (optional)
05 -
200 ml heavy cream
06 -
2 large egg yolks
07 -
60 g Parmesan cheese, finely grated, plus extra for garnish
08 -
Salt
09 -
Freshly cracked black pepper
10 -
Fresh parsley, chopped, for garnish
# Steps To Follow:
01 -
Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente according to package instructions. Reserve 120 ml of pasta water, then drain.
02 -
While pasta cooks, heat a large frying pan over medium heat. Add diced bacon or pancetta and cook until crisp and golden, rendering the fat. Stir in minced garlic and butter, sautéing for 1 minute until fragrant.
03 -
In a mixing bowl, whisk together heavy cream, egg yolks, and freshly grated Parmesan cheese until smooth.
04 -
Reduce pan heat to low. Add the drained pasta to the bacon and garlic mixture. Pour over the cream and egg mixture. Toss rapidly to coat, mixing quickly to prevent the eggs from scrambling.
05 -
Add a splash of reserved pasta water as needed to loosen the sauce, stirring until the sauce becomes creamy and glossy. Season generously with freshly cracked black pepper and a small pinch of salt to taste.
06 -
Divide the creamy pasta among serving bowls. Finish with extra Parmesan and chopped fresh parsley. Serve immediately while hot.
# Notes and Tips:
01 -
Keep the heat low to avoid scrambling the egg mixture; constant stirring is key for a silky sauce.
02 -
Reserved pasta water helps achieve a perfectly creamy texture.
03 -
For optimum flavor and meltability, use freshly grated Parmesan.