Bacon Carbonara Pasta - Easy Bacon Pasta Recipes for Weeknight Comfort
This Bacon Carbonara Pasta is pure weeknight gold. When the fridge is half-empty, but you’ve still got eggs, bacon, and a box of pasta? You’re winning dinner. The creamy sauce clings to every bite of spaghetti like it was born for it. It’s smoky, rich, and made with pantry staples. And yes, it’s just as comforting as it sounds.
I usually throw this together after one of those long, chaotic days where I blink and suddenly it’s 6:30 PM and someone’s asking, 'What’s for dinner?' Cue this beauty. No cream needed—just eggs, a bit of cheese, and that glorious bacon fat doing all the heavy lifting. It's got that velvety texture without turning your kitchen into a grease trap.
Whether you’re feeding picky eaters, cooking for two, or just want to treat yourself without needing a culinary degree, this recipe has your back. It’s quick, it’s cheap, it’s ridiculously good. Oh, and you only need one pan and one pot. That’s it. No stress, no pile of dishes, and all the flavor.
Servings: 4 servings
Ingredients
- 12 oz spaghetti
- 6 slices thick-cut bacon, chopped
- 3 large eggs
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and black pepper, to taste
- Fresh parsley, chopped (optional)
Instructions
- Cook the spaghetti in salted water until al dente. Reserve 1 cup of pasta water, then drain.
- While the pasta cooks, fry the chopped bacon in a large skillet until crispy. Remove and set aside, leaving the bacon fat in the pan.
- Lower the heat. Add minced garlic to the bacon fat and stir for about 30 seconds.
- In a bowl, whisk together eggs and Parmesan cheese.
- Toss the hot pasta into the skillet. Remove from heat. Quickly add the egg and cheese mixture, tossing to coat evenly. Add reserved pasta water as needed to loosen the sauce.
- Mix in the cooked bacon and season with salt and black pepper.
- Top with chopped parsley if you’re feeling fancy. Serve immediately.