Bacon Carbonara

About This Recipe

Carbonara is one of Rome's most iconic pasta dishes: spaghetti coated in a glossy, creamy sauce made from nothing but eggs, hard cheese, cured pork, and black pepper. Crucially, authentic carbonara contains no cream whatsoever, its silkiness comes from emulsifying beaten eggs and grated pecorino with hot, starchy pasta water off the heat. Traditionally made with guanciale (cured pork jowl), this everyday version uses crisp bacon, rendering its fat to flavor the pasta. The key technique is temperature control: the egg-and-cheese mixture must be combined with the hot pasta away from direct heat so it thickens into a velvety sauce rather than scrambling. Sharp pecorino and a generous hit of freshly cracked black pepper give carbonara its signature savory bite. Fast, rich, and deeply satisfying, it's Roman comfort food at its purest.

Ingredients

Serves 4

• 400 gspaghetti
• 200 gbacon(or guanciale, diced)
• 4 largeegg yolks(plus 1 whole egg)
• 80 gPecorino Romano(finely grated)
• 30 gParmigiano-Reggiano(grated, optional)
• 2 tspblack pepper(freshly cracked)
• to tastesalt for the pasta water

Instructions

1. 1

   Boil the pasta

   Cook the spaghetti in well-salted boiling water until al dente. The starchy water is essential to the sauce, so reserve a generous cup before draining. Don't oversalt, since the bacon and cheese are salty.

   Reserve more pasta water than you think you'll need.

2. 2

   Crisp the bacon

   While the pasta cooks, fry the diced bacon in a cold, dry skillet over medium heat until the fat renders and the pieces are golden and crisp, about 6 to 8 minutes. Leave the rendered fat in the pan.

   Starting in a cold pan renders the fat without burning the meat.

3. 3

   Make the egg mixture

   In a bowl, whisk the egg yolks, whole egg, grated pecorino and parmesan, and plenty of black pepper into a thick paste. This raw mixture becomes the creamy sauce, with no cream needed.

4. 4

   Temper the eggs

   Slowly whisk a few tablespoons of hot pasta water into the egg-and-cheese mixture. This gently warms it and loosens it into a pourable sauce, reducing the risk of scrambling when it meets the pasta.

   Add the water gradually while whisking constantly.

5. 5

   Combine off the heat

   Drain the pasta and add it to the skillet with the bacon, off the heat. Pour in the egg mixture and toss vigorously, adding splashes of pasta water until a glossy, creamy sauce coats every strand.

   Keep the pan off direct heat so the eggs thicken but don't scramble.

6. 6

   Adjust and serve

   If the sauce is too thick, loosen it with more hot pasta water; if too loose, toss over very low residual heat for a few seconds. Serve immediately with extra pecorino and cracked black pepper on top.

Variations

• •

  Use traditional guanciale instead of bacon for the authentic Roman flavor.

• •

  Add a handful of fresh peas for color and sweetness.

• •

  Swap pecorino for a mix of pecorino and parmesan for a milder edge.

• •

  Use rigatoni or bucatini instead of spaghetti.

Storage

Carbonara is best eaten immediately and doesn't store well, as reheating tends to scramble the egg sauce. If needed, refrigerate up to 1 day and reheat very gently with a splash of water.

Frequently Asked Questions