How to make a Quick & Tasty Bacon Carbonara Recipe!

By Eragon Smith / December 2, 2025

hero: creamy bacon carbonara spaghetti in white bowl, garnished with Pecorino Romano and fresh cracked black pepper, steam rising, warm golden lighting, marble table background

Bacon carbonara is the ultimate weeknight pasta that feels fancy but comes together in just 20 minutes! This classic Roman dish has been simplified for the modern home cook, and honestly, it’s become one of my go-to recipes when I want something impressive without spending hours in the kitchen. The beauty of carbonara is in its simplicity—just a few quality ingredients transform into something absolutely magical.

The key to perfect bacon carbonara is understanding the technique. Unlike cream-based pasta sauces, this dish relies on the emulsion of egg yolks, cheese, and pasta water to create a silky, luxurious coating. I always say carbonara is more about method than ingredients, which is why I’m breaking down exactly how to achieve restaurant-quality results at home. The bacon brings a smoky richness that plays beautifully against the creamy sauce and sharp Pecorino Romano cheese.

What I love most about this recipe is its versatility. While this is the traditional method, you’ll find variations throughout our collection of pasta recipes. Some cooks prefer pancetta, others swear by guanciale (cured pork jowl), but bacon is perfectly acceptable and honestly more accessible for most home cooks. The technique remains the same regardless of which cured pork you choose.

I’ve tested this recipe dozens of times, and I’m sharing all my pro tips to ensure your carbonara turns out perfectly every single time. One crucial thing: don’t skip the step of tempering your eggs. This prevents them from scrambling and ensures you get that creamy sauce everyone dreams about. Temperature control is absolutely everything in carbonara—it’s the difference between silky perfection and scrambled eggs over pasta.

For more inspiration on quick weeknight dinners, check out our collection. This recipe fits perfectly into any busy schedule, and once you master the technique, you’ll find yourself making it regularly. The beauty is that carbonara actually tastes better when made with confidence, so don’t be intimidated by the technique—you’ve got this!

If you’re looking to elevate your bacon recipes beyond breakfast, carbonara is the answer. This dish proves that bacon isn’t just for morning—it’s a year-round ingredient that deserves a place at your dinner table. I’ve also included variations and tips below that will help you troubleshoot any issues and make this recipe your own. Whether you’re cooking for one or feeding a family, this recipe scales beautifully.

For the ultimate guide on pasta techniques, check out Serious Eats’ pasta guide, and for more carbonara inspiration, Bon Appétit’s carbonara recipes are fantastic references. The New York Times recipe collection also has some excellent variations worth exploring.

My final piece of advice: gather all your ingredients before you start cooking. Carbonara waits for no one, and having everything prepped and ready means you can execute the technique perfectly without rushing. This isn’t a complicated recipe, but it does require your full attention during those final moments when the magic happens. Once you’ve made it once, you’ll understand why this humble Roman dish has become a global favorite.

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes

Servings

Ingredients

1 pound spaghetti or linguine
8 ounces bacon, cut into ½-inch pieces
4 large egg yolks
1 cup grated Pecorino Romano cheese, plus more for serving
2 cloves garlic, minced
1 teaspoon freshly ground black pepper, plus more for serving
½ teaspoon kosher salt
¼ teaspoon red pepper flakes (optional)
2 tablespoons reserved pasta water

process: bacon crisping in skillet with rendered fat, golden brown pieces, cast iron skillet, natural window light, close-up food photography

Instructions

Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente, about 9-11 minutes. Reserve 1 cup of pasta water before draining.
While the pasta cooks, add bacon pieces to a large skillet over medium heat and cook, stirring occasionally, until crispy and the fat has rendered, about 8-10 minutes.
Add minced garlic to the bacon and cook for an additional 30 seconds until fragrant. Remove from heat and set aside, keeping the bacon fat in the skillet.
In a medium bowl, whisk together egg yolks, grated Pecorino Romano cheese, black pepper, salt, and red pepper flakes until well combined and smooth.
Add the drained pasta directly to the skillet with the bacon and bacon fat, tossing gently to combine. The pasta should still be hot.
Pour the egg mixture over the hot pasta while tossing constantly and quickly. The heat from the pasta will gently cook the eggs, creating a creamy sauce.
Add reserved pasta water 1 tablespoon at a time while continuing to toss, until you reach your desired sauce consistency. You may not need all 2 tablespoons.
Taste and adjust seasoning with additional salt, black pepper, or red pepper flakes as needed.
Divide carbonara among serving bowls and top with additional grated Pecorino Romano cheese and freshly cracked black pepper. Serve immediately.

detail: close-up of silky carbonara sauce coating spaghetti strands, creamy golden color, fresh grated cheese on top, shallow depth of field, macro photography

Pro Tips

**The Secret to Silky Sauce**: The key is emulsification. The hot pasta creates enough heat to gently cook the eggs without scrambling them. Never add eggs directly to a hot skillet—always toss them with the hot pasta off the heat.
**Bacon Selection**: While traditional carbonara uses guanciale or pancetta, quality bacon works beautifully. Look for thick-cut, applewood-smoked bacon for best results. Avoid bacon bits or pre-cooked bacon.
**Cheese Matters**: Use freshly grated Pecorino Romano, not pre-grated. Pre-grated cheese contains anti-caking agents that prevent proper melting and emulsification. A microplane or box grater works perfectly.
**Pasta Water is Essential**: This isn’t just filler—starchy pasta water helps bind the sauce and create that signature creamy texture. Always reserve it before draining.
**Temperature Control**: Have everything ready before you start. Carbonara waits for no one! If your sauce seems too thick, add more pasta water by the teaspoon. If it’s too thin, toss for a few more seconds to help emulsify.
**Egg Safety**: Use fresh, high-quality eggs from a trusted source. The gentle cooking method combined with the heat from the pasta makes this safe, but source quality matters.
**Timing is Everything**: Complete the entire dish within 2-3 minutes of draining the pasta. Any longer and the residual heat diminishes, making it harder to achieve proper emulsification.
**Variations Worth Trying**: Substitute bacon with crispy pancetta, guanciale, or even prosciutto. For vegetarian options, try crispy sage leaves and mushrooms for a umami-rich version.
**Scaling the Recipe**: This recipe doubles easily. For 8 servings, use 2 pounds pasta, 16 ounces bacon, and double the egg and cheese. The technique remains identical.
**Make-Ahead Tips**: While carbonara is best served immediately, you can prep bacon 2 hours ahead. Keep it at room temperature. Grate cheese and prepare eggs just before cooking pasta.
**Troubleshooting Scrambled Eggs**: If eggs scramble, the pasta was likely too hot or you added eggs too quickly. Next time, remove the skillet from heat before adding the egg mixture.
**Storage Notes**: Carbonara is best enjoyed immediately, but leftovers can be refrigerated for up to 2 days. Reheat gently with a splash of pasta water over low heat.

How to make a Quick & Tasty Bacon Carbonara Recipe!

Ingredients

Instructions

Pro Tips

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