Bacon Carbonara

Name: Bacon Carbonara with Egg and Pecorino
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb bacon, chopped; 1 tbsp olive oil; 2 large eggs; 3 large egg yolks; 1 cup Pecorino Romano cheese, finely grated, plus more for serving; Freshly cracked black pepper, to taste; 4 cloves garlic, minced; 1 lb linguine; 1/4 cup fresh parsley, chopped

Bacon carbonara is a traditional Italian pasta dish where eggs, Pecorino Romano cheese, and crispy bacon combine with hot linguine and reserved pasta water to create a naturally creamy sauce without any cream. The key is tempering the eggs properly to avoid scrambling.

🌍Italian 🏷️Carbonara 🏷️Pasta 🏷️Bacon 🏷️Creamy pasta Pecorino romano

🏷️

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TikTok

Total

25 min

Servings

4

Difficulty

Medium

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

1 lb bacon, chopped
1 tbsp olive oil
2 large eggs
3 large egg yolks
1 cup Pecorino Romano cheese, finely grated, plus more for serving
Freshly cracked black pepper, to taste
4 cloves garlic, minced
1 lb linguine
1/4 cup fresh parsley, choppedoptional

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Instructions

1
Bring a large pot of salted water to a boil.
2
While the water is heating, add the chopped bacon and a drizzle of olive oil to a large skillet. Cook over medium heat, rendering the fat until the bacon is crisp but still slightly chewy.
3
In a medium bowl, combine 2 whole eggs and 3 egg yolks.
4
Add the grated Pecorino Romano cheese and a generous amount of freshly cracked black pepper to the eggs. Whisk to combine and set aside.
5
When the bacon is nearly done, add the minced garlic to the skillet and cook for about 1 minute until fragrant. Season with more black pepper.
6
Turn off the heat and move the skillet off the hot burner to cool slightly.
7
Add the linguine to the boiling water and cook according to package directions until al dente.
8
Before draining the pasta, reserve about 1 cup of the starchy pasta water.
9
Using tongs, transfer the cooked pasta directly from the pot to the skillet with the bacon and rendered fat. Add about 3/4 cup of the reserved pasta water to the skillet.
10
Pour the egg and cheese mixture over the hot pasta. Immediately and continuously toss everything together over very low heat (or off the heat) until a creamy, emulsified sauce forms and coats the pasta. Be careful not to scramble the eggs.
11
Stir in the chopped fresh parsley and add another crack of black pepper.
12
Transfer to a serving dish and garnish with more grated Pecorino Romano cheese and fresh parsley. Serve immediately.

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Tips & Notes

Pro tips

Whisk eggs and yolks with grated Pecorino and black pepper before cooking pasta to combine properly and avoid lumps in the sauce.
Reserve pasta water before draining—the starch is crucial for emulsifying the eggs into a creamy sauce without breaking.
Keep bacon crispy by cooking until dark and rendered, then chop; add to the egg mixture while still warm so fat helps temper the eggs.
Toss pasta with the egg mixture off heat or over very low heat, stirring constantly to prevent scrambling; add reserved pasta water a splash at a time until the sauce coats the noodles.

Substitutions

Guanciale → bacon (more accessible, similar richness and saltiness)
Pecorino Romano → Parmesan (milder flavor, still creates emulsion)
Linguine → spaghetti or bucatini (same cooking method and sauce application)

Storage & make-ahead

Carbonara is best served immediately. Leftovers can be refrigerated up to 1 day but will not reheat well as the sauce may break; enjoy cold or at room temperature as a pasta salad.

Common Questions

Can I use regular cheddar instead of Pecorino Romano?

Pecorino Romano has a sharper, saltier flavor essential to authentic carbonara. Parmesan is a closer substitute, but cheddar will significantly alter the taste and won't emulsify the same way.

Why is my carbonara sauce scrambled instead of creamy?

The eggs scrambled because the pasta was too hot or added too quickly. Temper the eggs by slowly adding hot pasta water to the egg mixture while whisking, then toss with the warm (not boiling) pasta off heat.

Can I make carbonara ahead of time?

Carbonara is best served immediately after tossing. It does not reheat well since the sauce will break. Prepare bacon and grate cheese ahead, but cook and assemble fresh to order.

Is guanciale really necessary or can bacon work?

Guanciale is traditional, but bacon is an accessible substitute that delivers similar richness and crispness. This recipe uses bacon for availability without compromising the dish's integrity.

How much pasta water should I reserve?

Reserve 1 to 1.5 cups of starchy pasta cooking water before draining. Start with ½ cup when tempering eggs and add more gradually until the sauce reaches a silky, pourable consistency.