Pasta Carbonara

Ingredients

• 10 slices, cut into 1.3 cm piecesbacon
• 2.01 litres, dividedwater
• 4 cloves, mincedgarlic
• 454 gspaghetti or linguine
• 1¼ cups (about 56 g; 2 oz), plus extra for servingfinely grated Parmesan
• 3 largeeggs
• 1 largeegg yolk
• 1 tsp each, or to tastesalt and pepper
• To garnishfresh parsley, chopped

Instructions

1. 1

   Start the bacon

   Put the bacon and 120 ml of the water in a large non-stick frying pan. Bring to a simmer over a medium-high heat.

2. 2

   Crisp the bacon

   Simmer until the water has evaporated, about 6–7 minutes. Lower the heat to medium-low and cook for a further 6–8 minutes, until the bacon is browned and crisp.

3. 3

   Cook the garlic

   Set a fine-mesh sieve over a bowl and tip the bacon into it, keeping about 1 tsp of the rendered fat in the pan. Return the pan to the heat and cook the garlic for about 30 seconds, until fragrant and lightly golden.

4. 4

   Mix the sauce

   Transfer the garlic to a medium bowl and stir in 1 tbsp of the bacon fat collected in the bowl beneath the sieve. Add the eggs, egg yolk, Parmesan and pepper, then whisk until combined.

5. 5

   Boil the pasta

   Bring 1.89 litres of water to the boil in a large Dutch oven, using no more than this amount so the water becomes starchy. Add the spaghetti and salt, then cook until al dente. While it cooks, place a colander inside a large bowl.

6. 6

   Reserve pasta water

   Carefully drain the pasta into the colander, letting the water collect in the bowl. Measure out 240 ml of the hot pasta water and discard the rest. Put the pasta straight into the now-empty large bowl.

7. 7

   Combine pasta and sauce

   Whisk 120 ml of the pasta water gradually into the egg mixture. Slowly pour the mixture over the pasta while tossing to coat, then add the bacon and toss again. Taste and add salt if needed.

8. 8

   Finish and serve

   Let the pasta stand for 2–4 minutes, tossing often, until the sauce thickens slightly and clings to the pasta. Add the remaining 120 ml of hot pasta water as needed to loosen it. Serve straight away with extra Parmesan and parsley.

What is pasta carbonara?

Carbonara is a Roman pasta dish traditionally made with pasta, eggs, cheese and cured pork. This version uses bacon and Parmesan for a familiar, readily available take on the Italian classic.

The sauce comes together from eggs, cheese and hot pasta water rather than a separate cream sauce. Tossing the mixture with the pasta helps it turn silky and cling to each strand.

Nutrition and macros by portion

The nutrition label shows one serving as written: 414 calories, 21g protein, 58g carbs, 10g fat.

The spaghetti supplies most of the carbohydrates, while the bacon, eggs and Parmesan contribute protein and fat. Serve a portion with salad or vegetables for a more balanced plate.

Why the pasta water matters

Starchy water: Cooking the pasta in a relatively small amount of water concentrates its starch, which helps the egg-and-cheese mixture coat the spaghetti.

Reserved portion: Keep the measured hot water close by before combining the sauce. Add it gradually, using the final portion only if the sauce needs loosening.

Getting the bacon right

Two-stage cooking: The bacon first simmers with water, then browns as the water evaporates. This gives you time to render the fat before crisping the pieces.

Save the drippings: Keep a little fat in the pan for the garlic and add a tablespoon to the egg mixture. It brings bacon flavour into the sauce.

A silky egg sauce

Whisk the eggs, yolk and Parmesan together before adding the hot pasta water. Pour the water in slowly while whisking so the mixture warms gradually.

Toss promptly once the mixture meets the pasta. The goal is a glossy coating, not visible curds; frequent tossing during the short rest helps the sauce thicken evenly.

Timing the components

Bacon first: It takes about 12–15 minutes to simmer and crisp, so start it before preparing the sauce mixture.

Pasta last: Cook it until al dente and combine it with the sauce while hot. Have the egg mixture ready beforehand so the pasta does not sit and cool.

What to serve alongside

A crisp green salad or simply dressed leaves make a fresh contrast to the savoury pasta. Keep the dressing light so it does not compete with the Parmesan sauce.

For a more substantial spread, serve with steamed or roasted vegetables. Put extra Parmesan and parsley on the table for those who want to finish their portions.

Recipe notes & tips

• Grate the Parmesan finely so it mixes smoothly into the egg mixture.
• Set out the egg mixture and serving bowl before the pasta finishes cooking.
• Keep the bacon fat collected beneath the sieve for the sauce.
• Pour the pasta water into the egg mixture gradually while whisking.
• Toss frequently during the 2–4 minute rest to help the sauce coat the pasta.

Variations

• Use linguine: Swap it in for the spaghetti and cook until al dente.
• Try a different cheese: Use finely grated Pecorino Romano for a sharper, saltier finish.
• Add black pepper: Grind it freshly over the finished pasta for a more pronounced peppery flavour.
• Include peas: Stir in cooked peas with the bacon for a touch of sweetness.
• Add greens: Toss in a handful of baby spinach while the pasta is hot so it wilts.

Common mistakes to avoid

• Discarding all the pasta water: Reserve 240 ml before tipping away the rest; it helps loosen and bind the sauce.
• Adding water too quickly: Whisk it into the egg mixture gradually to warm the eggs more gently.
• Letting the pasta cool: Combine it with the sauce while hot so the mixture can coat the strands.
• Skipping the toss: Toss often during the resting time to encourage an even, glossy coating.
• Overcooking the bacon: Lower the heat after the water evaporates and watch for browned, crisp pieces.

How to store

Store leftovers in an airtight container in the fridge and eat within 2 days. Reheat gently in a pan with a small splash of water, stirring often; avoid high heat, which can make the egg sauce clump.

Frequently asked questions