Bacon Carbonara Pasta
A delicious and creamy Italian classic combining crispy bacon, rich cheese, and garlic, perfect for quick weeknight dinners.
Ingredients
Pasta
- 200 g spaghetti or fettuccine Use either type based on preference.
Sauce Ingredients
- 150 g bacon, diced Use good quality bacon for better flavor.
- 2 large eggs Fresh eggs recommended.
- 50 g grated Parmesan cheese Or substitute with Pecorino Romano for a sharper taste.
- 2 cloves garlic, minced Add more if you love garlic.
- Salt and pepper, to taste Adjust according to preference.
- Chopped parsley, for garnish For color and freshness.
Instructions
Cooking Pasta
- Prepare the spaghetti or fettuccine according to the package instructions until al dente. Once cooked, drain and set aside.
Cooking Bacon
- In a large skillet, cook the diced bacon over medium heat until crispy, about 5-7 minutes.
- Add the minced garlic and sauté for about 1 minute, or until fragrant.
Preparing Sauce
- In a bowl, beat the eggs and mix them with the grated Parmesan cheese, salt, and pepper.
Combining Ingredients
- Remove the skillet from heat and quickly add the hot pasta to the skillet containing the bacon and garlic. Stir well to combine.
- Pour the egg and cheese mixture over the pasta, stirring swiftly to create a creamy sauce. The heat from the pasta will cook the eggs.
Serving
- Serve the carbonara immediately, garnished with chopped parsley and additional Parmesan cheese if desired.
Notes
For a beautiful presentation, serve in warm bowls and pair with a crisp green salad and white wine. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat with a splash of water or extra cheese.