Spaghetti Carbonara with Bacon

Spaghetti carbonara is my go-to dish when I want something deeply satisfying that brings everyone to the table. Combining creamy eggs and salty bacon with a hint of wine and plenty of Parmesan, this classic Roman recipe turns simple ingredients into a luxuriously rich meal. It impresses at dinner parties but is easy enough to whip up on a quiet Sunday morning for an indulgent brunch.

My family now asks for this every time the weather turns chilly. The first time I made it for friends I was nervous about the eggs but the result was so luscious I have made it countless times since.

Ingredients

• Spaghetti: classic long pasta that holds the sauce perfectly choose high-quality durum wheat for best bite
• Olive oil: adds richness and keeps everything from sticking select a fruity extra virgin type
• Bacon: brings smoky saltiness use thick-cut or even pancetta for traditional flair
• Onion: adds sweetness and depth pick a firm onion with tight skin
• Garlic: brings aroma and a little punch fresh cloves work best
• Dry white wine: brightens the whole dish always cook with a wine you would drink
• Eggs: create a creamy sauce look for fresh large eggs with rich yolks
• Parmesan cheese: gives salty nutty flavor grate it fresh from a block for best melting
• Salt and black pepper: to season balance flavors and sharpen the sauce
• Fresh parsley: adds color and a hint of freshness choose vibrant green sprigs

Step-by-Step Instructions

Cook the Spaghetti:

Bring a big pot of salted water to a rolling boil Drop in your spaghetti and stir occasionally Let it cook until just al dente about twelve minutes Drain promptly Toss the hot noodles with a tablespoon of olive oil to prevent sticking Cover and keep warm while you work on the sauce

Brown the Bacon:

Dice the bacon into bite sized pieces Heat up a large skillet over medium flame and add the bacon Cook slowly letting the fat render out Stir occasionally until it turns a deep golden brown about ten minutes Remove bacon to a plate layered with paper towels but save two tablespoons of the flavorful fat in the skillet

Sauté the Onion and Garlic:

Pour in another splash of olive oil with the bacon fat Tip in the chopped onion Stir and cook over medium heat until translucent and soft not browned Add in the minced garlic and sauté for just a minute until its fragrance lifts from the pan

Deglaze with Wine:

Pour the dry white wine into the skillet Scrape the bottom with a wooden spoon to capture all the tasty browned bits Let the wine bubble for about a minute until just reduced This step adds brightness without overpowering the dish

Combine Pasta and Bacon:

Tip the crispy bacon bits back into the skillet with the onion mixture Add the warm spaghetti Toss well so every strand glistens and soaks up the savory flavors If the pasta looks dry add a drizzle more olive oil

Finish with Eggs and Cheese:

Lower the heat then pour in beaten eggs Immediately start tossing with big tongs so the eggs gently coat the hot pasta without scrambling Work quickly until the sauce just thickens Add in half a cup of grated Parmesan and toss again The residual heat finishes cooking the sauce Turn off heat right as the sauce turns creamy

Season and Serve:

Taste and season with salt and cracked pepper remembering the cheese and bacon both add salt Serve up bowls hot Top with a shower of fresh parsley and extra Parmesan at the table

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My favorite part is how the hot pasta instantly turns eggs and cheese into a velvet sauce Before I learned that trick as a teenager my sauce always ended up scrambled Spending a Sunday morning making this with my father is a memory I cherish every time I taste that first creamy forkful

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to two days when possible reheat gently in a skillet with a splash of water and toss until warmed through This keeps the sauce from turning dry

Ingredient Substitutions

No bacon on hand try pancetta or even diced prosciutto If you want a vegetarian option use smoked mushrooms or sautéed zucchini Swap out the white wine for a splash of broth if needed

Serving Suggestions

Pair this carbonara with a crisp green salad dressed simply Add roasted vegetables for a more colorful spread and serve crusty bread on the side to soak up any sauce

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A Bit of History

Traditional Roman carbonara never includes cream and was originally made with guanciale or cured pork cheek Spaghetti is the most famous vehicle but you will sometimes see it with rigatoni in Rome The dish became popular after World War II when American troops shared their bacon and eggs in Italy

Frequently Asked Questions About the Recipe

→ How do I prevent the eggs from scrambling in the dish?

Remove the skillet from direct heat while adding the beaten eggs, then toss rapidly to create a smooth, creamy coating without curdling.

→ Can I substitute bacon with another ingredient?

Pancetta or guanciale also work well, providing similar savory, smoky flavors and fat to enrich the sauce.

→ What type of cheese is best for this dish?

Grated Parmesan adds a nutty, salty flavor that complements the richness of the eggs and bacon perfectly.

→ Is white wine essential in the preparation?

A splash of dry white wine brightens the sautéed onion and garlic, enhancing the dish’s overall complexity.

→ How should I cook the pasta for optimal texture?

Cook spaghetti in well-salted water until just firm to the bite, then drain and toss with olive oil to prevent sticking before combining with the sauce.