Ingredients
Scale
- 12 oz spaghetti or your preferred pasta
- 6 slices of bacon, chopped
- 3 cloves garlic, minced
- 2 large eggs
- 1 cup grated Parmesan cheese
- ½ cup heavy cream
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (optional, for garnish)
- Red pepper flakes (optional, for a spicy kick)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water for later.
- In a large skillet over medium heat, cook the chopped bacon until crispy. Remove with a slotted spoon and drain excess fat. Keep the rendered bacon fat in the skillet for flavor.
- Add minced garlic to the skillet with bacon fat and sauté for about 30 seconds until fragrant. In a bowl, whisk together eggs, Parmesan cheese, heavy cream, salt, and pepper.
- Add the cooked pasta to the skillet with garlic. Remove from heat and quickly pour the egg mixture over the pasta, tossing continuously to coat evenly. If the sauce is too thick, add reserved pasta water a little at a time until reaching your desired consistency.
- Stir in crispy bacon, garnish with chopped parsley and red pepper flakes if using. Serve hot and enjoy your Creamy Bacon Carbonara Pasta!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently, adding a splash of cream or water to loosen the sauce. Do not freeze, as creamy sauces tend to separate when thawed.
- For added flavor, sprinkle extra Parmesan or chopped fresh herbs before serving. You can also customize with sautéed vegetables like spinach, peas, or mushrooms.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Contains Dairy, Contains Pork
Nutrition
- Serving Size: 1 plate
- Calories: 550 kcal Kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 110 mg