Carbonara
If my Italian ancestors are watching, they’re probably shaking their heads — because I used bacon instead of pancetta ( the grocery store just happened to be out ). But listen… it works. This is one of those simple, comforting pastas that feels a little indulgent but comes together fast, and sometimes you just use what you have.
Carbonara is all about technique, not complexity. Creamy without cream, rich without being heavy, and made from pantry staples that somehow turn into magic. The key is timing, confidence, and a little reserved pasta water.
Ingredients
- Spaghetti noodles
- Bacon, cut into small pieces
- 2 eggs
- 2 egg yolks
- 1 cup freshly grated Parmesan cheese
- Lots of freshly cracked black pepper
- Reserved pasta water
How I Make It
Start by bringing a large pot of salted water to a boil and cook the spaghetti until al dente. Before draining, reserve about a cup of the pasta water — don’t skip this, it’s essential.
While the pasta cooks, sauté the bacon in a large pan over medium heat until crispy. Turn off the heat once it’s done and let it cool slightly (this helps avoid scrambling the eggs later).
In a bowl, whisk together the eggs, egg yolks, Parmesan, and plenty of black pepper.
Add the hot pasta directly to the pan with the bacon and toss. Slowly pour in the egg mixture, stirring constantly, and add splashes of reserved pasta water as needed until the sauce becomes glossy, creamy, and coats the noodles.
Serve immediately with extra Parmesan and more black pepper on top.
Final Thoughts
Is this a traditional carbonara? Absolutely not. Is it comforting, creamy, and wildly good? Yes. And honestly, that’s what matters most.
Creamy Carbonara
Ingredients
- 8-10 oz spagetti noodles
- 1 cup reserved pasta water
- 6 slices thick cut bacon (or pancetta) chopped
- 2 large eggs
- 2 egg yolks
- 1 cup freshly grated parmesan
- fresh cracked black pepper to taste
Instructions
- Bring a large pot of generously salted water to a boil. Cook spaghetti until al dente.Reserve 1 cup of pasta water before draining.
- While the pasta cooks, add chopped bacon to a large pan over medium heat. Cook until crispy.Turn off the heat and let the pan cool slightly.
- In a bowl, whisk together the eggs, egg yolks, Parmesan, and plenty of black pepper.
- Add the drained pasta directly to the pan with the bacon and toss to combine.
- Slowly pour in the egg mixture, tossing constantly to coat the pasta.Add reserved pasta water a little at a time until a creamy, glossy sauce forms.
- Taste and adjust with more black pepper or Parmesan if needed. Serve immediately.
Notes
- Turn the heat off before adding the eggs to avoid scrambling.
- Freshly grated Parmesan melts best and gives the creamiest sauce. And finely grated is best.
- Pasta water is the secret — don’t skip it.