Carbonara is a staple in our household, and my husband absolutely loves it. Originally, I planned to make chicken and potatoes, but he insisted on this creamy, indulgent pasta dish instead. And honestly, I can’t blame him. Carbonara is the perfect blend of simplicity and decadence—an ultra-luxurious sauce coating al dente pasta, with crispy bites of pork and plenty of Parmesan.
But let’s be real—most people don’t have guanciale (the traditional pork used in authentic carbonara) sitting in their fridge. What we do have? Bacon. And that’s why this version is a total weeknight lifesaver. Using regular bacon makes this dish more accessible, budget-friendly, and still incredibly delicious.
If you’re craving a comforting, restaurant-quality meal on a busy evening, this Quick Bacon Carbonara is exactly what you need. With a few simple ingredients and the right technique, you’ll get a silky, rich sauce without scrambling the eggs—a key to perfect carbonara.
Why You’ll Love This Recipe:
- Uses pantry staples. No need to hunt down specialty ingredients; regular bacon works beautifully.
- Quick and easy. From start to finish, it takes just 30 minutes, making it ideal for weeknights.
- Creamy and indulgent. The sauce is rich without needing cream, thanks to a tried-and-true technique.
- Husband-approved. If it’s good enough to satisfy him, it’s good enough for any dinner table!
Why This Version Works for Us (and Maybe You Too!)
Traditionalists might argue that guanciale is irreplaceable, but in our busy lives, bacon provides the perfect balance of crispiness, smoky flavor, and availability. It’s always in our fridge, making this dish a quick, go-to solution when we’re craving something indulgent.
So, next time you’re debating between takeout and making something at home, try this Quick Bacon Carbonara. It’s proof that delicious meals don’t have to be complicated—and sometimes, breaking tradition is totally worth it!
Quick & Easy Bacon Carbonara – A Weeknight Favorite
Ingredients
8 strips of bacon, chopped (about 5 oz)
1 lb dry spaghetti
3 eggs
4 egg yolks
⅔ cup freshly grated Parmigiano-Reggiano (can substitute part with Pecorino Romano)
Freshly ground black pepper, to taste
Kosher salt, as needed (bacon is salty, so adjust carefully)
Directions
- Prepare the egg mixture:
In a large heatproof bowl, whisk together the eggs, egg yolks, grated cheese, and a generous amount of freshly ground black pepper until smooth and set aside. - Cook the bacon:
Place the bacon strips in a cold skillet and cook over medium heat, turning occasionally, until crisp and golden brown, about 8-10 minutes.
Transfer the cooked bacon to a paper towel-lined plate to drain excess grease.
Once cooled, chop into ¾-inch pieces.
Discard most of the rendered fat, leaving about 1-2 tablespoons in the pan to coat the pasta later. - Cook the pasta:
Bring a large pot of generously salted water to a boil. Add the spaghetti and cook until al dente according to package instructions.
Using tongs, transfer the cooked pasta directly from the pot to the pan with bacon fat, leaving the pasta water behind in the pot.
Scoop out 1 cup of reserved pasta water and set aside for later use. - Combine pasta and bacon fat:
Toss the hot pasta in the pan with the bacon, ensuring it gets coated in the remaining bacon fat. - Make the sauce:
Quickly transfer the pasta and bacon to the bowl with the egg mixture, stirring immediately to prevent the eggs from scrambling.
Place the bowl over the pot of hot pasta water (double-boiler style) and stir continuously for about 1 minute, adding reserved pasta water gradually until a silky, thick sauce forms. Adjust with more pasta water as needed for the perfect consistency. Fold in the crispy chopped bacon prepared in step 2. - Serve:
Divide the pasta among plates, garnish with extra cheese, black pepper, and fresh herbs if desired. Serve immediately and enjoy!
Notes
- Pro Tips for the Perfect Carbonara:
Start bacon in a cold pan for even rendering and crispier bites.
Don't overcook the eggs. Stirring the pasta over gentle heat ensures the sauce thickens without scrambling.
Use freshly grated cheese. Pre-grated cheese can have additives that prevent it from melting smoothly.
Reserve enough pasta water. It’s the secret to achieving a silky sauce.
