Classic Bacon Carbonara

How to Make Classic Bacon Carbonara

1. 1

   Step 1: Cook the pasta

   Bring a large pot of water to a rolling boil and add the kosher salt. Add the spaghetti and cook until just al dente according to package directions. Before draining, reserve about 1 cup (240 ml) of the starchy pasta water, then drain the pasta.

   For this step

   • 12 ozSpaghetti (dry)
   • 1 tbspKosher salt (for pasta water)
   
2. 2

   Step 2: Crisp the bacon

   While the pasta cooks, heat a large, heatproof skillet over medium heat and add the olive oil. Add the chopped bacon and cook, stirring occasionally, until browned and crisp and the fat has rendered, 6–8 minutes. Use a slotted spoon to transfer the bacon to a plate lined with paper towel, leaving the fat in the skillet.

   For this step

   • 8 ozBacon (thick-cut), chopped
   • 1 tbspExtra-virgin olive oil
   
3. 3

   Step 3: Whisk the egg-cheese mixture

   In a medium bowl, whisk together the large eggs, extra yolk, grated Pecorino Romano, and the freshly ground black pepper until smooth and slightly pale. This mixture will be the base of the sauce — keep it ready so you can work quickly when combining with the pasta.

   For this step

   • 3 largeLarge eggs
   • 1 yolkExtra egg yolk
   • 1 cupPecorino Romano (freshly grated)
   • 1 tspFreshly ground black pepper
   
4. 4

   Step 4: Toss pasta in bacon fat

   Return the skillet with the rendered bacon fat to medium-low (if it’s very hot, remove briefly to cool). Add the drained spaghetti to the skillet with the crisp bacon and toss to coat in the fat. Add a few tablespoons of the reserved pasta water to loosen the mixture and help emulsify later.
   
5. 5

   Step 5: Finish with the egg mixture off the heat

   Remove the skillet from direct heat and immediately pour the egg‑cheese mixture over the hot pasta, tossing vigorously (or stirring) to combine — the residual heat will cook the eggs into a silky sauce rather than scrambling them. Add reserved pasta water, a tablespoon at a time, until the sauce is glossy and coats the noodles; adjust seasoning to taste.
   
6. 6

   Step 6: Serve and garnish

   Divide the pasta among warmed bowls and top with the reserved crisp bacon, extra grated Pecorino, a few more turns of black pepper, and chopped parsley if using. Serve immediately so the sauce stays creamy.

   For this step

   • 2 tbspFresh parsley (optional), chopped
   

1. Bring a large pot of water to a rolling boil and add the kosher salt. Add the spaghetti and cook until just al dente according to package directions. Before draining, reserve about 1 cup (240 ml) of the starchy pasta water, then drain the pasta.
2. While the pasta cooks, heat a large, heatproof skillet over medium heat and add the olive oil. Add the chopped bacon and cook, stirring occasionally, until browned and crisp and the fat has rendered, 6–8 minutes. Use a slotted spoon to transfer the bacon to a plate lined with paper towel, leaving the fat in the skillet.
3. In a medium bowl, whisk together the large eggs, extra yolk, grated Pecorino Romano, and the freshly ground black pepper until smooth and slightly pale. This mixture will be the base of the sauce — keep it ready so you can work quickly when combining with the pasta.
4. Return the skillet with the rendered bacon fat to medium-low (if it’s very hot, remove briefly to cool). Add the drained spaghetti to the skillet with the crisp bacon and toss to coat in the fat. Add a few tablespoons of the reserved pasta water to loosen the mixture and help emulsify later.
5. Remove the skillet from direct heat and immediately pour the egg‑cheese mixture over the hot pasta, tossing vigorously (or stirring) to combine — the residual heat will cook the eggs into a silky sauce rather than scrambling them. Add reserved pasta water, a tablespoon at a time, until the sauce is glossy and coats the noodles; adjust seasoning to taste.
6. Divide the pasta among warmed bowls and top with the reserved crisp bacon, extra grated Pecorino, a few more turns of black pepper, and chopped parsley if using. Serve immediately so the sauce stays creamy.