Spaghetti Carbonara with Bacon

Name: Spaghetti Carbonara with Bacon
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 12 oz bacon, chopped; 1 lb spaghetti; 1 large egg, at room temperature; 3 large egg yolks, at room temperature; 1 cup Pecorino Romano cheese, freshly grated; Freshly cracked black pepper, to taste; 1 tbsp extra virgin olive oil; 4 cloves garlic, minced; 1 cup reserved pasta water

This Spaghetti Carbonara with Bacon combines crispy bacon and room-temperature eggs to create a silky, emulsified sauce without scrambling—success depends entirely on precise timing and temperature control.

🌍Italian 🏷️Spaghetti carbonara 🏷️Carbonara 🏷️Pasta 🏷️Bacon Pecorino romano

🏷️

-0:00

melissajorealrecipesonTikTok

Total

30 min

Servings

4

Difficulty

Medium

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok · by melissajorealrecipes

-0:00

melissajorealrecipesonTikTok

Ingredients

12 oz bacon, chopped
1 lb spaghetti
1 large egg, at room temperature
3 large egg yolks, at room temperature
1 cup Pecorino Romano cheese, freshly grated
Freshly cracked black pepper, to taste
1 tbsp extra virgin olive oil
4 cloves garlic, minced
1 cup reserved pasta water

9 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
In a bowl, combine the whole egg, egg yolks, freshly grated Pecorino Romano cheese, and a generous amount of freshly cracked black pepper. Whisk until smooth and set aside.
2
Chop the bacon into small pieces. Add the bacon to a large, cold skillet.
3
While preparing the bacon, bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente.
4
Cook the bacon over medium heat until it's crisp but still has rendered fat. Add a drizzle of olive oil.
5
Add the minced garlic to the skillet and cook for about 30-60 seconds until fragrant.
6
Before draining the pasta, reserve at least 1 cup of the starchy pasta water.
7
Using tongs, transfer the cooked spaghetti directly into the skillet with the bacon and garlic, allowing some pasta water to drip in.
8
Add about a cup of the reserved pasta water to the skillet and toss everything together.
9
Turn off the heat completely. Pour the egg and cheese mixture over the hot pasta.
10
Immediately and vigorously toss the pasta to combine. The residual heat from the pasta and the pan will cook the egg mixture into a creamy sauce without scrambling it.
11
If the sauce is too thick, add more reserved pasta water a little at a time until it reaches your desired consistency. Serve immediately with more grated cheese and black pepper if desired.

Was this recipe helpful?

Tips & Notes

Pro tips

Bring eggs to room temperature 15–20 minutes before cooking to ensure smooth emulsification when combined with hot pasta.
Remove the pot from heat before adding the egg mixture and toss constantly—residual heat cooks the eggs without scrambling.
Add pasta water gradually while tossing; the starch acts as an emulsifier and helps achieve a silky consistency.
Render the bacon until crispy for maximum smoky flavor, then reserve the fat to finish the dish.

Substitutions

Guanciale → Bacon (original adds cured pork depth; bacon provides smoky notes with slightly less richness)
Pecorino Romano → Parmigiano-Reggiano (slightly milder and less salty; use same amount)
Spaghetti → Tonnarelli or linguine (maintains sauce cling without changing cooking approach)

Storage & make-ahead

Carbonara is best served immediately and does not store or reheat well; the sauce breaks down with time or heat reapplication.

Common Questions

Why do you use room-temperature eggs in carbonara?

Room-temperature eggs emulsify smoothly when combined with hot pasta water, creating a creamy sauce without curdling. Cold eggs risk scrambling when added to hot pasta.

Can I use regular bacon instead of guanciale?

Yes, this recipe specifically uses bacon for a smoky flavor profile. Bacon works well as a substitute for traditional guanciale.

How much pasta water should I reserve?

Reserve 1 cup of pasta water before draining. Use it gradually to loosen and emulsify the egg and cheese sauce—starch helps bind the mixture.

What's the key to not scrambling the eggs?

Timing is critical: remove pasta from heat, add the egg mixture off-heat while tossing, and work quickly. The residual heat cooks the eggs without overcooking them.