Bacon, Egg, and Cheese Pasta
This bacon, egg, and cheese pasta delivers a silky, creamy sauce made from crispy bacon, eggs, and Parmesan—no cream required. A quick Italian-American take on carbonara that's ready in minutes.
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This bacon, egg, and cheese pasta delivers a silky, creamy sauce made from crispy bacon, eggs, and Parmesan—no cream required. A quick Italian-American take on carbonara that's ready in minutes.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
In a large, dry skillet over medium heat, toast the black pepper until fragrant, about 30 seconds.
Add the chopped bacon to the cold skillet. Cook over medium heat, stirring occasionally, until the fat has rendered and the bacon is crispy.
While the bacon cooks, bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente.
In a medium bowl, whisk together the whole egg, egg yolk, and grated Parmesan cheese until well combined.
Just before the pasta is done, carefully scoop out about 1/4 cup of the hot pasta water and add it to the skillet with the bacon and rendered fat. Swirl the pan to create an emulsified sauce.
Using tongs, transfer the cooked spaghetti directly from the pot to the skillet. Toss well to coat the pasta in the bacon fat sauce.
Remove the skillet from the heat. This is crucial to prevent the eggs from scrambling.
Pour the egg and cheese mixture over the hot pasta.
Immediately and vigorously toss and stir the pasta until the egg mixture thickens into a creamy, glossy sauce that coats every strand.
Serve immediately, garnished with additional grated Parmesan cheese and freshly ground black pepper.
Leftovers keep refrigerated up to 2 days; reheat gently in a pan with a splash of pasta water, do not microwave as eggs may toughen.
Yes, but thick-cut bacon renders more slowly and stays crispier. Standard bacon works; just chop finer and watch it doesn't overcook.
Pour the hot pasta water slowly while stirring off heat to temper the eggs. Keep the pan temperature moderate—remove from heat if it gets too hot.
Cook the pasta and bacon in advance, but combine them just before serving. The egg sauce won't hold well if made ahead.
Only if you use gluten-free spaghetti. The bacon, eggs, and Parmesan are naturally gluten-free.
The egg yolk and reserved pasta water emulsify with the bacon fat and Parmesan to create creaminess. Starch from the pasta water is key.
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