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Preppy Kitchen

Creamy Pasta Carbonara

Silky spaghetti coated in a rich sauce of eggs and Parmesan, studded with crispy thick-cut bacon. No cream needed — just technique, hot pasta water, and 30 minutes.

⏱ 30 min4Italianpastacarbonaraitalianbaconweeknight

Ingredients

  • 1 cupgrated Parmesan or pecorino cheese · 84g
  • 1large egg
  • 3egg yolks
  • 2garlic cloves · minced
  • 1/4 teaspoonsalt
  • 1/4 teaspoonground black pepper
  • 1 tablespoonolive oil
  • 12 ouncesthick-cut bacon · diced (340g)
  • 12 ouncesspaghetti · 340g
  • 1 tablespoonchopped fresh parsley · for garnish

Steps

  1. 1

    In a medium mixing bowl, whisk together the cheese, egg, egg yolks, garlic, salt, and pepper. Set aside.

  2. 2

    Bring a large pot of salted water to a boil over medium-high heat.

  3. 3

    While the water comes to a boil, heat the oil in a large skillet over medium heat. Add the bacon and cook until crispy, about 8 minutes. Remove from the heat and drain on paper towels.

  4. 4

    Add the pasta to the boiling water and cook until al dente, about 10 minutes.

  5. 5

    When the pasta is al dente, turn off the heat. Remove 1/2 cup (120ml) of pasta water. Whisk 1/4 cup (60ml) of the hot pasta water into the egg mixture.

  6. 6

    Using tongs, remove the pasta from the water and place it in a large serving bowl. Do not drain the pasta. Add the egg mixture and bacon to the pasta and toss until creamy and the cheese melts. Add the remaining 1/4 cup of pasta water if needed, 1 tablespoon at a time, to loosen the pasta.

  7. 7

    Season with additional salt to taste. Serve immediately and garnish with parsley if desired.

Creator's notes

No heavy cream needed — egg yolks, grated cheese, and starchy pasta water make the velvety sauce. The creaminess is all in the technique.

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