There's nothing quite like a warm plate of Classic Italian Carbonara to bring the taste of Italy to your dinner table. This comforting dish combines al dente pasta with a creamy, silky sauce made from eggs, cheese, and crispy bacon. It's a meal that's both indulgent and satisfying, perfect for family dinners or a quick weeknight treat.
I first fell in love with carbonara while visiting a small trattoria in Rome. The simplicity of the ingredients paired with the rich, savory flavor left a lasting impression, and now, this recipe is a go-to in my kitchen. Ready to recreate this Italian favorite at home? Let’s dive in!
Why You'll Love This Classic Italian Carbonara With Bacon
Get ready to discover the magic of a dish that’s simple yet unforgettable. This carbonara recipe is sure to become a staple in your household.
First, it’s unbelievably quick and easy to prepare. In just 20 minutes, you can whip up a meal that tastes like it’s straight out of an authentic Italian kitchen.
Second, the combination of creamy sauce and crispy bacon creates a flavor and texture contrast that’s simply irresistible. Every bite is a perfect balance of savory and creamy.
This recipe is also wonderfully versatile. Whether you’re cooking for two or feeding a crowd, it scales beautifully. Plus, it’s an excellent way to make the most of pantry staples like pasta, eggs, and cheese.
Finally, it’s a one-pan wonder when it comes to cleanup. Since the sauce comes together right in the pasta pot, you’ll spend less time scrubbing dishes and more time savoring your meal.
Ingredients Notes

The beauty of carbonara lies in its simplicity, but each ingredient plays a vital role in creating the dish’s signature flavor.
Pasta is the heart of carbonara. While spaghetti is traditional, feel free to use linguine, bucatini, or fettuccine. The key is to cook it al dente for the perfect texture.
Bacon, though not traditional in Italian carbonara, is a fantastic substitute for guanciale. Its smoky, salty flavor enhances the dish and adds a delightful crispness. Thick-cut bacon works best for a heartier bite.
Eggs form the base of the creamy sauce. Use fresh, high-quality eggs for the best flavor. Whole eggs and yolks combine to create a rich yet delicate consistency.
Pecorino Romano cheese is a must for authentic flavor. Its sharp, salty taste pairs beautifully with the bacon and pasta. If you don’t have Pecorino Romano, Parmesan is a good alternative.
Black pepper is the unsung hero of carbonara. Freshly cracked pepper brings a spicy kick that ties all the flavors together.
To make the cooking process smooth, you’ll need a large pot for the pasta and a skillet for the bacon. A mixing bowl and tongs will also come in handy for combining the sauce and pasta.
How To Make This Classic Italian Carbonara With Bacon

Creating a perfect carbonara is easier than you might think, as long as you follow a few key steps.
Start by bringing a large pot of salted water to a boil. Cook your spaghetti until al dente, reserving about a cup of pasta water before draining. This starchy water will help create the sauce later.
While the pasta cooks, dice your bacon into small pieces and cook it in a large skillet over medium heat. Stir occasionally until it’s golden and crispy, then remove the bacon with a slotted spoon, leaving the rendered fat in the pan.
In a small bowl, whisk together 2 whole eggs and 2 egg yolks with freshly grated Pecorino Romano cheese. Add a generous amount of freshly cracked black pepper to the mixture for that signature carbonara kick.
With the heat off, return the drained pasta to the skillet with the bacon fat. Slowly pour the egg and cheese mixture over the hot pasta, tossing quickly to coat. The residual heat will cook the eggs gently, creating a creamy sauce. Add a splash of the reserved pasta water as needed to loosen the sauce to your desired consistency.
Finally, fold the crispy bacon into the pasta, making sure every strand is evenly coated. Serve immediately with an extra sprinkle of cheese and black pepper on top.
Storage Options
While carbonara is best enjoyed fresh, you can store leftovers in an airtight container in the refrigerator for up to three days.
To reheat, place the pasta in a skillet over low heat with a splash of water to loosen the sauce. Stir gently to avoid scrambling the eggs. Avoid using the microwave, as it can cause the sauce to become too thick or grainy.
If you’re planning to make this dish ahead, consider preparing the bacon and grating the cheese in advance. Then, cook the pasta and assemble the sauce just before serving.
Variations and Substitutions
One of the best things about carbonara is how adaptable it is to different ingredients and preferences.
For a more traditional take, use guanciale instead of bacon. Its mild, fatty flavor is closer to what you’d find in an authentic Italian version.
If you’re vegetarian, try substituting the bacon with sautéed mushrooms or roasted vegetables. The umami-rich flavors will provide a satisfying alternative.
Want to lighten things up? Use half-and-half instead of whole eggs for a less rich sauce. While it won’t be as traditional, it’s still delicious.
For a gluten-free option, swap the spaghetti with your favorite gluten-free pasta. Just make sure to adjust the cooking time accordingly.
Experiment with cheese combinations by mixing Pecorino Romano with Parmesan or even a touch of Gruyere for added creaminess.
Classic Italian Carbonara With Bacon proves that sometimes the simplest recipes are the most memorable. With just a handful of ingredients and a little love, you can create a dish that will delight your family and transport your taste buds straight to Italy. Buon appetito!
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Classic Italian Carbonara With Bacon Recipe
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This Classic Italian Carbonara with bacon is a traditional pasta recipe made with simple ingredients like eggs, cheese, and crispy bacon. Ready in just 30 minutes, this dish is creamy, rich, and bursting with authentic Italian flavors. Perfect for weeknight dinners or special occasions, this carbonara recipe is sure to become a family favorite!
Ingredients
- 12 oz spaghetti or preferred pasta
- 4 oz bacon or pancetta, diced
- 2 large eggs
- 1 large egg yolk
- 1 cup grated Parmesan cheese
- 1 tsp freshly cracked black pepper
- 1 clove garlic, minced (optional)
- Salt, to taste
Instructions
- Boil pasta in salted water until al dente. Reserve 1 cup of pasta water and drain.
- While pasta cooks, cook bacon in a skillet over medium heat until crispy. Remove from heat.
- In a bowl, whisk eggs, egg yolk, Parmesan cheese, and black pepper until smooth.
- Add the hot pasta to the skillet with bacon, tossing to combine. Gradually mix in the egg mixture, stirring quickly to coat the pasta without scrambling the eggs.
- Add reserved pasta water as needed for a creamy consistency. Season with salt and additional Parmesan. Serve warm.
Notes
- Use freshly grated Parmesan for the best flavor.
- Substitute pancetta for bacon for a more authentic taste.
- Serve immediately as the sauce thickens as it cools.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (¼ of recipe)
- Calories: 480
- Sugar: 2g
- Sodium: 640mg
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