Description
A rich and creamy American-style carbonara featuring crispy bacon, garlic, and Parmesan cheese in a velvety egg sauce. This comforting pasta dish comes together in just 20 minutes for an easy weeknight dinner!
Ingredients
Scale
- 1 lb (450g) spaghetti or fettuccine
- 8 oz (225g) thick-cut bacon, diced
- 3 garlic cloves, minced
- 3 large eggs
- 1 large egg yolk
- 1 cup (100g) grated Parmesan cheese
- ½ cup (120ml) heavy cream
- ½ tsp black pepper
- ½ tsp salt
- ¼ cup chopped fresh parsley
- Optional: ½ cup frozen peas (thawed)
Instructions
- Cook pasta: Boil pasta in salted water until al dente. Reserve 1 cup pasta water, then drain.
- Cook bacon: In large skillet over medium heat, cook bacon until crispy. Remove with slotted spoon, leaving 2 tbsp fat in pan.
- Sauté garlic: Add garlic to bacon fat; cook 30 seconds until fragrant.
- Make sauce: Whisk eggs, yolk, Parmesan, cream, pepper, and salt in bowl.
- Combine: Working quickly, add hot pasta to skillet. Remove from heat. Pour egg mixture over pasta, tossing constantly. Add reserved pasta water ¼ cup at a time until creamy.
- Finish: Stir in bacon and peas (if using). Garnish with parsley and extra Parmesan.
Notes
- For authentic texture: Omit cream and use only pasta water
- Vegetarian option: Substitute bacon with sautéed mushrooms
- Prevent scrambling: Temper eggs by mixing with ¼ cup hot pasta water first
- Leftovers: Reheat gently with a splash of milk
- Add-ins: Try cooked chicken or shrimp for protein
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American-Italian
Nutrition
- Serving Size: ¼ recipe
- Calories: 750
- Sugar: 3g
- Sodium: 950mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 230mg