Classic Pasta Carbonara Recipe (with Bacon)
Serves 4
5 mins prep
30 mins cook
35 mins total
Simple ingredients make the best carbonara. Hot pasta and a splash of starchy cooking water turn an egg-and-cheese mixture into a rich, glossy sauce that wraps every strand. I use thick-cut bacon in place of guanciale, and the whole recipe comes together in about 35 minutes.
Preheat the oven to 400 (200 C) degrees and line a large tray with paper towels.
Arrange 12 ounces thick-sliced bacon on a rimmed baking sheet, or lay them on top of a rack that fits inside, for crispier bacon. Bake for 15-20 minutes, flipping the pieces halfway through, until the bacon is deeply colored and crisp. Transfer to the tray to blot excess fat. Chop the bacon into small pieces.
Whisk 3 large egg yolks, 1 large whole egg, ¼ cup each of the Parmesan and Pecorino cheeses, ¼ teaspoon salt, and Freshly ground black pepper in your largest mixing bowl. If you have a wide pasta serving bowl, use that to mix and serve.
Bring 4-5 quarts of water to a boil in a large saucepan or pot and add 1 tablespoon salt. Add 1 pound dried spaghetti, bucatini or linguine pasta and cook according to package directions until al dente (usually about 10 minutes.) Scoop out ¾ cup of the cooking water before draining the pasta.
Whisk ¼ cup of the hot water into into the egg yolk mixture — this tempers the eggs so they won't scramble.
Immediately dump the hot pasta into the bowl, then toss it all together quickly and thoroughly, using tongs or two spoons. You can add more of the pasta water if the sauce seems dry. Sprinkle the bacon and parsley over the pasta and toss to combine. Serve right away, with the remaining grated cheeses on the side.