<< All Recipes

Pasta Carbonara


- 8 oz (225g) spaghetti or fettuccine
- 4 slices bacon, chopped
- 2 cloves garlic, minced
- 2 large eggs
- 1/2 cup grated Parmesan cheese, plus extra for serving
- Salt and black pepper, to taste
- Chopped fresh parsley, for garnish (optional)


1. Cook the pasta in a large pot of boiling salted water until al dente. Drain and set aside.
2. While the pasta is cooking, heat a large skillet over medium heat. Add the chopped bacon and cook until crispy.
3. Remove the bacon from the skillet and drain on a paper towel-lined plate. Keep the bacon grease in the skillet.
4. In the same skillet with the bacon grease, add the minced garlic and cook for 1-2 minutes until fragrant.
5. In a small bowl, whisk together the eggs, grated Parmesan cheese, salt, and black pepper.
6. Pour the cooked and drained pasta into the skillet with the garlic and bacon grease. Toss to coat the pasta evenly.
7. Remove the skillet from heat and quickly stir in the egg mixture, making sure to evenly coat the pasta. The heat from the pasta will cook the eggs, creating a creamy sauce.
8. Add the crispy bacon back to the skillet and toss to combine everything.
9. Serve the pasta carbonara with additional grated Parmesan cheese and chopped fresh parsley for garnish, if desired. Enjoy while hot.

More recipes