Pasta alla Carbonara
A creamy pasta dish with crispy bacon, sweet onions, and freshly grated Parmesan. The pasta is tossed with a silky egg sauce that is emulsified by the heat, providing plenty of flavor and umami. My favorite pasta is rigatoni, so I haven't used spaghetti in the carbonara, even though it's the original choice.
Posted on 5/30/2025
Servings
4
Total time
35 minutes
Servings
4
Total time
35 minutes
Ingredients
Instructions
Cut the bacon slices into smaller strips and fry them over high heat in a pan.
Drain some of the fat and add finely chopped onions.
Meanwhile, cook the pasta 2 minutes less than the package instructions, so it is al dente.
Whisk the egg yolks together with freshly grated Parmesan, freshly ground pepper, and a pinch of salt.
Remove the pan with bacon and onions from the heat.
Reserve about 2 tablespoons of pasta water and drain the rest.
Return the pasta to the pot along with the bacon and onions.
Add the egg mixture and a little of the pasta water, stirring quickly so the heat from the pasta emulsifies the eggs and forms a creamy sauce - without turning them into scrambled eggs.
Serve with freshly grated Parmesan.
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