Easy Bacon Carbonara Pasta with just 5 ingredients is as easy as cooking pasta and bacon and it’s ready to eat in 30 minutes. A classic recipe made EASY.
Easy Bacon Carbonara Pasta
A quick and easy carbonara pasta made without being intimidating! This recipe is as easy as making the pasta and bacon and tossing it together like you would any salad you were tossing.
One of the most intimidating things about making carbonara pasta is the egg sauce. People worry about scrambling the eggs or eating raw eggs because of the heat of the pasta. Before publishing this recipe I tested it 5 times and tossed it with the eggs even taking an extra minute or so, tossing it slower or faster, trying to come up with ways you guys may approach the directions differently.
The only version that ended with scrambled eggs was pouring in the eggs directly into the pan fully before tossing (which is not how the directions are written, but I wanted to test all the ways it may be carried out.
Why save pasta water?
Pasta water is saved for this Carbonara Pasta because the extra starch in the water from the cooking process helps to create a creamier sauce. This makes it easy to create a thick, rich sauce without waiting for anything to cook down or without adding a lot of cream or excess cheese.
The Ingredient Quality matters:
This recipe shines because of its simplicity, but it also requires the use of good ingredients. I love thick cut bacon, or even high quality standard cut bacon. Use a freshly ground black pepper, the bigger the grind the more bold the flavor. Use shaved parmesan instead of grated for a less gritty texture.
Using less than high quality won’t make this a terrible meal, but it will cut back on the creaminess, the chew and crisp of the good bits of bacon. I shopped for this recipe at Trader Joes. Between the pasta, the bacon, the black pepper and the cheese it came to less than $12 in ingredients (for 6 servings).
Carbonara Pasta with Peas:
This recipe can be made both with and without peas. If using peas leave them frozen, when tossing with the pasta they will defrost and won’t be water logged as they would be if you were to rinse them.
What goes into a traditional carbonara pasta:
There are many recipe variations of carbonara that are not traditional (including cream cheese or mozzarella cheese), but the traditional variety seen here including a raw egg mixture being mixed and brought to a sage temperature by the heat of the pasta.
For a fully traditional option, use pancetta instead of bacon, and skip the peas.
Looking for more delicious Pasta recipes?
- Cheesecake Factory Louisiana Chicken Pasta (Copycat)
- Cheesy Taco Pasta
- Chicken Bacon Ranch Pasta Bake
- CPK Thai Peanut Chicken Pasta
- Chicken Tequila Fettuccine (CPK Copycat)
Tools Used in the making of this Bacon Carbonara Pasta:
Cast Iron Skillet: This is my most used pan in my kitchen, heavy, keeps heat well.
Chef’s Knife: This knife is one of the three most used tools in my kitchen.
Tongs: are great for tossing all the eggs and cheese together without making a mess.
Easy Bacon Carbonara Pasta
- Yield: 6 Servings
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Course: Main Course
- Cuisine: Italian
- 1 pound spaghetti
- 10 slices bacon cut into small pieces
- 3 large eggs
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon coarse ground black pepper
- 1 cup shaved Parmesan
- 1 cup frozen peas
Note: click on times in the instructions to start a kitchen timer while cooking.
Cook the pasta to one minute less than the directions on the box and keep 1/2 cup of pasta water to the side before draining the pasta.
Do not rinse the pasta.
In a large cast iron skillet add the bacon and cook it until crisp.
Turn off the heat, remove the bacon with a slotted spoon then add the pasta and toss it in the bacon fat.
Add the eggs, salt, pepper and Parmesan cheese to a bowl and whisk well.
Add the egg mixture slowly while tossing the pasta quickly to prevent it from scrambling.
Add in 1/4 cup of the pasta water and peas, tossing again to create a saucy consistency to the pasta.
If it is still a bit thick add a little more of the water.
Top with the bacon and serve.
Yield: 6 Servings, Amount per serving: 562 calories, Serving Size: 1 , Calories: 562g
All images and text © for Dinner, then Dessert, Inc.Save Recipe