There’s something magical about pasta carbonara. It’s creamy, rich, and indulgent, yet comes together in less than 30 minutes. With bacon sizzling in the oven and cheese melting into silky egg sauce, this dish feels both comforting and elegant at once.

And honestly, who doesn’t love a bowl of pasta that’s warm, cheesy, and loved by both kids and adults? Tonight, we’re making Homemade Pasta Carbonara with Bacon — a recipe that’s been tested, tweaked, and perfected for pure cheesy joy.

Why is Pasta Carbonara So Special?

Pasta carbonara isn’t just another Italian pasta dish. It’s got history, tradition, and a little daring magic — raw eggs turn into a luscious sauce without ever seeing a pan. That’s the charm of carbonara.

In Rome, carbonara is sacred. Yet, outside Italy, bacon often takes the place of guanciale, and guess what? It works beautifully. The smoky crunch of bacon adds a homestyle twist that makes this version irresistible.

Ingredients Needed for the Recipe (use list and use of them)

• 12 oz (225 g thick-sliced bacon) – The smoky backbone, crisped to perfection.
• 1 lb (450 g) dried spaghetti, bucatini, or linguine – Long noodles for catching that creamy sauce.
• 3 large egg yolks + 1 whole egg – The true stars, making the sauce smooth and golden.
• ½ cup freshly grated Parmesan cheese – Nutty and sharp, melting into the sauce.
• ½ cup freshly grated Pecorino Romano cheese – Slightly salty, adding depth.
• Kosher salt – For seasoning the pasta water.
• Freshly ground black pepper – Adds a punch of warmth.
• ¼ cup chopped fresh Italian parsley – A burst of color and freshness at the end.

Optional extras: a handful of frozen peas, a pinch of chili flakes, or even a dab of butter if you’re feeling indulgent.

When is the Best Time to Serve Carbonara?

Carbonara works at almost any time of day. A late-night meal after drinks? Perfect. A birthday dinner? Even better. It’s indulgent enough for a celebration but simple enough for a Tuesday night.

If you’re cooking for family or a partner, carbonara feels like an edible hug. And for guests, serving carbonara at the table and twirling the pasta with tongs feels downright dramatic.

How to make Homemade Pasta Carbonara with Bacon?

Step 1: Cook the Bacon

Preheat the oven to 400°F (200°C). Lay thick-cut bacon strips on a baking sheet. Bake until deep golden, flipping halfway. The oven makes bacon crisp without the messy stovetop splatter.

Drain the bacon on paper towels. Once cooled slightly, chop into chunky pieces. These crunchy bites will add both texture and flavor bombs to the pasta.

Step 2: Prepare the Egg and Cheese Mixture

In a big mixing bowl — think large enough for tossing pasta later — whisk together three yolks and one whole egg. Add Parmesan, Pecorino, a pinch of salt, and fresh black pepper. It should look like a creamy, cheesy batter.

Set it aside. This is the silky base of your carbonara sauce, waiting patiently for hot pasta.

Step 3: Cook the Pasta

Bring a big pot of salted water to a boil. Drop the spaghetti (or bucatini or linguine) and cook until al dente, usually 9-10 minutes. Save about ¾ cup of starchy cooking water before draining.

This starchy water is liquid gold — it helps bind the egg mixture into a glossy sauce.

Step 4: Temper the Eggs

Whisk in ⅓–½ cup of the hot pasta water into your egg and cheese mix. This little trick prevents scrambled eggs and keeps things luxuriously smooth.

Step 5: Toss Pasta with the Sauce

Immediately toss the hot, drained pasta into the egg mixture. Use tongs to turn quickly, coating every strand. The heat will gently thicken the eggs into a silky sauce.

If it looks dry, splash in more cooking water until it’s glossy and creamy, never clumpy.

Step 6: Add the Crunch

Fold in the chopped bacon and sprinkle fresh parsley for brightness. Toss everything one last time. Serve it hot, with extra cheese on the side — because cheese never waits politely.

What If the Sauce Curdles?

Don’t panic. It happens. Sometimes the eggs set a little fast and look scrambled. The flavor is still beautiful, trust me. To avoid this, always temper your eggs and work quickly when tossing.

If things get too thick, just add more pasta water. It rescues almost every situation.

Ingredient Substitutions — Can You Mix It Up?

Absolutely! If you can’t find Pecorino Romano, double up on Parmesan. No bacon? Pancetta is even closer to the Roman classic. If you want to go veggie, use mushrooms sautéed until golden and smoky.

Want it lighter? Swap in whole wheat pasta or even chickpea pasta. It won’t taste 100% traditional, but it will still be a cozy, creamy bowl of comfort.

Tips

1. Work Fast: The eggs shouldn’t sit in the hot pasta for long without stirring. Keep the tongs moving!

2. Use Freshly Grated Cheese: Pre-grated cheese often contains anti-caking agents and won’t melt as smoothly.

3. Keep It Simple: Resist the temptation to add cream. True carbonara doesn’t need it — the eggs do all the creamy magic.

4. Prep Ahead: Have everything — bacon chopped, cheese grated, eggs whisked — before cooking the pasta. Once the noodles are ready, there’s no time for searching.

5. Serving Style: Warm your serving bowls before twirling in the pasta. It keeps everything hot and luscious.

How to Reheat Carbonara Without Ruining It?

Carbonara is best fresh, but leftovers do happen. The trick? Reheat gently. Place pasta in a pan with a splash of water or broth, then toss over very low heat.

Skip the microwave if you can — it often overcooks the eggs. But if you must, add a tiny drizzle of olive oil and heat in short bursts.

Pairing Ideas: What Goes Well with Bacon Carbonara?

Keep sides light and fresh. A simple green salad with lemon vinaigrette balances the richness. Garlic bread is always welcome (carbs on carbs, yes, and glorious).

For drinks, a crisp white wine like Pinot Grigio, or even a sparkling Prosecco, cuts through the creaminess. And if it’s family dinner, sparkling lemonade does the trick too.

Final Thought

Homemade Pasta Carbonara with Bacon is one of those recipes that feels like a gift. With just a few ingredients, it creates something creamy, cozy, and heartwarming. It’s the kind of dish you’ll crave again and again.

So grab that pasta, crisp the bacon, and whisk your eggs. The only thing left is pulling up a chair, twirling those noodles, and smiling with every bite.

Print Recipe

Homemade Pasta Carbonara with Bacon Recipe

Author: Elly Cooking Method: Baking, Boiling Cuisine: Italian Courses: Main Course Recipe Keys: B bacon C classic Italian C creamy sauce Q quick dinner

Difficulty: easy Prep Time 10 mins Cook Time 20 mins Total Time 30 mins

Servings: 6 Estimated Cost: $ 14 Calories: 680

Best Season: all year

Description

This Homemade Pasta Carbonara is a perfected, family-style version of the classic Roman dish. Rich, creamy, and deeply satisfying, it's made without cream—just the magic of eggs, cheese, and starchy pasta water creating a silky sauce that clings to every strand of spaghetti. Crispy bacon (or pancetta), fresh Parmesan, and Pecorino Romano deliver bold, salty flavor. Ready in 30 minutes, this restaurant-quality dish is a guaranteed crowd-pleaser for weeknights or special occasions.

Ingredients

Servings

• 12 oz thick-sliced bacon (or pancetta)
• Kosher salt
• 3 large egg yolks
• 1 large whole egg
• ¹⁄₂ cup Parmesan cheese (freshly grated)
• ¹⁄₂ cup Pecorino Romano cheese (freshly grated)
• Freshly ground black pepper (to taste)
• 1 lb dried spaghetti, bucatini, or linguine
• ¹⁄₄ cup fresh Italian parsley (chopped)

Instructions

1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
   Mark as complete
2. Arrange the bacon in a single layer on the baking sheet. Bake for 15–20 minutes, flipping halfway through, until deeply browned and crisp. Transfer to a paper towel-lined plate to drain. Once cool, chop into small pieces.
   Baking ensures even cooking and less mess than stovetop frying.
   Mark as complete
3. In a large bowl, whisk together the egg yolks, whole egg, grated Parmesan, grated Pecorino Romano, ¼ tsp salt, and a generous amount of black pepper until smooth.
   Use a bowl large enough to toss the pasta in later.
   Mark as complete
4. Bring 4–5 quarts of water to a boil in a large pot. Add 1 tbsp salt and the pasta. Cook according to package directions until al dente.
   Mark as complete
5. Just before draining, reserve ¾ cup of the starchy pasta cooking water. Drain the pasta.
   Mark as complete
6. Whisk ⅓ cup of the hot reserved pasta water into the egg and cheese mixture. This tempers the eggs and prevents scrambling.
   Mark as complete
7. Immediately add the hot, drained pasta to the bowl with the egg mixture. Toss quickly and continuously with tongs or two spoons until the sauce thickens and coats the pasta.
   Work fast to use the residual heat to cook the eggs gently.
   Mark as complete
8. Add more reserved pasta water 1–2 tbsp at a time if the sauce is too thick. The sauce should be silky, not dry or watery.
   Mark as complete
9. Stir in the chopped bacon and fresh parsley. Toss to combine.
   Mark as complete
10. Serve immediately in warm bowls, with extra grated cheese and a crack of black pepper on the side.
    Carbonara is best enjoyed fresh and hot.
    Mark as complete

Nutrition Facts

Servings 6

Serving Size 1 1/2 cups

---

Amount Per Serving

Calories 680kcal

% Daily Value *

Total Fat 35g54%

Saturated Fat 13g65%

Trans Fat 0.5g

Cholesterol 295mg99%

Sodium 850mg36%

Potassium 280mg8%

Total Carbohydrate 60g20%

Dietary Fiber 2g8%

Sugars 3g

Protein 32g64%

---

Calcium 25 mg

Iron 4 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• No Cream! Authentic carbonara gets its creaminess from the emulsion of egg, cheese, and starchy pasta water—never heavy cream.
• Bacon Tip: Thick-cut bacon works best. Bake it for even crispiness and less mess. Pancetta is a more traditional choice.
• Grate Your Own Cheese: Pre-grated cheese contains anti-caking agents that prevent smooth melting. Freshly grated Parmesan and Pecorino are essential.
• Temper the Eggs: Whisking hot pasta water into the egg mixture before adding the pasta prevents scrambling.
• Serve Immediately: The sauce thickens as it cools. Serve right away for the best texture.
• Variations: Add 1½ cups of frozen peas during the last 2 minutes of pasta cooking for a pop of color and sweetness. A minced garlic clove or pinch of red pepper flakes can be added to the egg mixture for extra flavor.
• Storage: Best eaten fresh. Leftovers can be refrigerated for up to 2 days but will lose their creamy texture when reheated.

Keywords: pasta carbonara, carbonara with bacon, homemade carbonara, creamy pasta no cream, Italian spaghetti recipe, easy carbonara, bacon carbonara, Roman-style pasta