Pasta Carbonara
A creamy, savory pasta carbonara with crispy bacon and plenty of Parmesan, finished with a generous crack of black pepper. This classic Roman dish comes together quickly for a satisfying weeknight dinner.
- Total time
- 30 min
- Servings
- 4
- Calories
- 550
- Protein
- 25g
Ingredients
- 12 oz penne pasta
- 6 oz bacon or pancetta
- 3 large eggs
- 1 cup Parmesan cheese, grated
- 1 tsp black pepper
- 1 tbsp salt
Instructions
- 1
Bring a large pot of salted water to a boil. Add the 12 oz penne and cook until al dente, about 11 minutes, stirring occasionally.
- 2
While the pasta cooks, cut the 6 oz bacon into small pieces. Cook in a large skillet over medium heat until crispy, about 8 minutes. Remove with a slotted spoon and set aside, leaving the fat in the pan.
- 3
In a bowl, whisk the 3 eggs with the 1 cup grated Parmesan and 1 tsp black pepper until well combined.
- 4
Reserve 1 cup of pasta water, then drain the penne. Immediately add the hot pasta to the skillet with the bacon fat, tossing to coat.
- 5
Remove the skillet from heat. Quickly pour the egg mixture over the pasta, stirring vigorously. Add splashes of reserved pasta water until the sauce is creamy and coats the pasta, about 2 minutes.
- 6
Stir in the crispy bacon and serve immediately with extra Parmesan and black pepper if desired.
Tools you’ll need
- large pot
- large skillet
- colander
- mixing bowl
- whisk
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