Bacon Carbonara Pasta

Who doesn’t love a creamy, comforting bowl of pasta? Bacon Carbonara is the ultimate classic Italian dish with a twist of smoky bacon goodness. Whether you’re a seasoned cook or a beginner, this dish comes together in under 30 minutes, making it perfect for weeknight dinners or impressing guests. Plus, with just a handful of ingredients, it’s surprisingly simple to make!

Ingredient Swaps:
Substitute pancetta for bacon for a more traditional touch.
Use Pecorino Romano instead of Parmesan for a sharper taste.

Pro Tips:
Work quickly when combining the eggs and pasta to avoid clumps.
Use warm (not hot) pasta to help emulsify the sauce without cooking the eggs.

Common Mistakes to Avoid – To ensure perfect carbonara every time, steer clear of these pitfalls:
– Overcooking the Eggs: Always remove the skillet from the heat before adding the egg mixture.
– Skipping Pasta Water: The starch in the water helps create a silky sauce.
– Using Cold Eggs: Room temperature eggs blend more smoothly.

Serving Suggestions and Variations…
Pairing Ideas:
– Serve with garlic bread for a complete meal.
– Add a fresh side salad with a light vinaigrette to balance the richness.
– For more side dishes click here.
Variations:
– Toss in cooked peas or sautéed mushrooms for extra flavor.
– Add grilled chicken for a protein-packed version.
– Try a gluten-free pasta for a dietary-friendly option.

Ingredients:
12 ounces spaghetti, or pasta of your choice
6 slices thick-cut bacon, chopped
3 large eggs, room temperature
1 cup freshly grated Parmesan cheese
2 cloves garlic, minced (optional)
1 teaspoon freshly cracked black pepper
Salt to taste
1 cup reserved pasta water

Instructions:
Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, according to package instructions. Reserve 1 cup of pasta water and then drain the pasta.
Prepare the Bacon: Heat a large skillet over medium heat. Add the chopped bacon and cook until crispy. Remove the bacon and set it aside on a paper towel-lined plate. Leave about 2 tablespoons of the rendered bacon fat in the skillet. If using garlic, add it to the skillet and sauté for about 30 seconds until fragrant. Remove from heat.
Whisk the Sauce: In a mixing bowl, whisk together the eggs, grated Parmesan cheese, and black pepper. Set aside.
Combine Pasta and Bacon: Add the drained pasta to the skillet with the bacon fat (and garlic, if added). Toss to coat the pasta evenly.
Make the Sauce: Turn off the heat and quickly pour the egg mixture over the pasta. Stir vigorously to coat the pasta and create a creamy sauce. Add reserved pasta water, a little at a time, until the sauce reaches your desired consistency.
Add Bacon and Serve: Stir the crispy bacon pieces back into the pasta. Serve immediately, garnished with additional Parmesan and black pepper if desired.

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