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pasta carbonara

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Old Monroe, MO

A quick and easy Creamy Carbonara recipe made with crisp bacon and sweet garlic with a simple creamy texture. It is the ultimate Italian comfort dish recipe and one everyone should try. With just a few simple tips you too can make this restaurant-quality pasta right in your own kitchen.

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yield 6 serving(s)
prep time 5 Min
cook time 25 Min
method Stove Top

Ingredients For pasta carbonara

  • 1 lb
    linguine or spaghetti pasta
  • 2
    whole large eggs room temperature
  • 3
    egg yolks room temperature
  • 12 oz
    thick cut bacon
  • 3 clove
    garlic minced
  • 1 c
    grated parmesan cheese
  • ¼ c
    chopped fresh italian parsley
  • salt and pepper to taste

How To Make pasta carbonara

  • 1
    Put a large pot of water on the stove over medium-high heat. Bring to a boil.
  • 2
    In a large bowl whisk together the eggs, egg yolks, and Parmesan cheese. Set it aside for a few minutes.
  • 3
    Cook bacon over medium heat in a large skillet until crispy. Using a slotted spoon remove paper towels to drain. Remove all but 1 1/2 tablespoon bacon fat from the skillet and discard.
  • 4
    Add minced garlic to the skillet and cook for 1 minute over low heat stirring constantly.
  • 5
    Meanwhile, cook the pasta al dente according to the package directions. Reserve 1-2 cups of pasta water. Drain the pasta.
  • 6
    Now working fairly quickly add the hot cooked pasta to the skillet with the bacon fat and garlic tossing quickly to coat. Beat the egg mixture again for a few seconds. Turn off the heat and slowly pour in the egg/parmesan mixture and a splash or two of the pasta water with one hand while tossing frequently with the other hand. Once the egg mixture is fully incorporated add more pasta water till desired consistency is reached. Add the bacon back to the skillet and toss again.
  • 7
    Season with salt and black pepper to taste. Top with fresh Italian parsley and if desired more grated Parmesan Cheese.
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