Cheesy Spaghetti Carbonara With Crispy Bacon – Comforting, Creamy, and Fast

Carbonara is the kind of weeknight magic that feels fancy but comes together fast. This version leans a little cheesy, with extra Parm and Pecorino, and plenty of crispy bacon for crunch and smoky depth. The sauce is silky, glossy, and clings to every strand of spaghetti.

You don’t need cream—just eggs, cheese, and hot pasta water. Make it once, and it’ll become your go-to when you want something cozy without the fuss.

Print Recipe

Cheesy Spaghetti Carbonara With Crispy Bacon - Comforting, Creamy, and Fast

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Servings: 4 servings

Ingredients

• Spaghetti: 12 ounces
• Bacon: 6–8 slices, cut into small strips (or use pancetta/guanciale if you prefer)
• Eggs: 3 large whole eggs + 1 large egg yolk
• Parmesan cheese: 1 cup finely grated
• Pecorino Romano: 1/2 cup finely grated
• Garlic: 1 clove, minced (optional but tasty)
• Black pepper: Freshly ground, to taste
• Salt: For the pasta water
• Olive oil: 1 teaspoon, if needed
• Fresh parsley: A small handful, chopped (optional, for garnish)

Instructions

• Prep the sauce base. In a bowl, whisk the eggs and extra yolk with Parmesan and Pecorino until smooth.Add a generous pinch of black pepper. Set aside.
• Cook the pasta. Bring a large pot of salted water to a boil. Cook spaghetti until just shy of al dente.Dip out 1–1.5 cups of pasta water before draining.
• Crisp the bacon. While the pasta cooks, sauté the bacon in a large skillet over medium heat until golden and crisp. If using garlic, stir it in for the last 30 seconds. Turn off the heat.Spoon off excess fat if there’s more than a couple of tablespoons, but keep enough to coat the pasta.
• Combine pasta and bacon. Add the drained spaghetti to the skillet with the bacon. Toss to coat in the rendered fat. If the skillet is very hot, let it cool for a minute to prevent scrambling the eggs.
• Create the sauce. Pour the egg-and-cheese mixture over the pasta, tossing quickly.Add a splash of hot pasta water and keep tossing until the sauce turns glossy and creamy. Add more water as needed to loosen and emulsify.
• Season and finish. Taste and adjust with black pepper. Add a pinch of salt only if needed—the cheeses and bacon are already salty.Top with extra cheese and a little parsley if you like.
• Serve immediately. Carbonara is best hot and fresh, while the sauce is silky.

Why This Recipe Works

This carbonara balances richness with simplicity. The heat of the pasta gently cooks the eggs, creating a creamy sauce without scrambling.

Bacon adds crisp texture and savory flavor. A blend of Parmesan and Pecorino delivers saltiness and tang, while starchy pasta water ties everything together. It’s fast, satisfying, and uses pantry staples.

Shopping List

• Spaghetti: 12 ounces
• Bacon: 6–8 slices, cut into small strips (or use pancetta/guanciale if you prefer)
• Eggs: 3 large whole eggs + 1 large egg yolk
• Parmesan cheese: 1 cup finely grated
• Pecorino Romano: 1/2 cup finely grated
• Garlic: 1 clove, minced (optional but tasty)
• Black pepper: Freshly ground, to taste
• Salt: For the pasta water
• Olive oil: 1 teaspoon, if needed
• Fresh parsley: A small handful, chopped (optional, for garnish)

How to Make It

1. Prep the sauce base. In a bowl, whisk the eggs and extra yolk with Parmesan and Pecorino until smooth.

   Add a generous pinch of black pepper. Set aside.

2. Cook the pasta. Bring a large pot of salted water to a boil. Cook spaghetti until just shy of al dente.

   Dip out 1–1.5 cups of pasta water before draining.

3. Crisp the bacon. While the pasta cooks, sauté the bacon in a large skillet over medium heat until golden and crisp. If using garlic, stir it in for the last 30 seconds. Turn off the heat.

   Spoon off excess fat if there’s more than a couple of tablespoons, but keep enough to coat the pasta.

4. Combine pasta and bacon. Add the drained spaghetti to the skillet with the bacon. Toss to coat in the rendered fat. If the skillet is very hot, let it cool for a minute to prevent scrambling the eggs.
5. Create the sauce. Pour the egg-and-cheese mixture over the pasta, tossing quickly.

   Add a splash of hot pasta water and keep tossing until the sauce turns glossy and creamy. Add more water as needed to loosen and emulsify.

6. Season and finish. Taste and adjust with black pepper. Add a pinch of salt only if needed—the cheeses and bacon are already salty.

   Top with extra cheese and a little parsley if you like.

7. Serve immediately. Carbonara is best hot and fresh, while the sauce is silky.

Storage Instructions

Carbonara is at its best right after cooking. If you have leftovers, cool them quickly and store in an airtight container for up to 2 days. Reheat gently in a skillet over low heat with a splash of water to loosen.

Avoid microwaving on high heat—it can make the eggs curdle and the pasta dry.

Why This is Good for You

• Protein and calcium: Eggs, cheese, and bacon provide protein and minerals that keep you satisfied.
• Complex carbs: Pasta gives steady energy, especially if you choose a higher-fiber brand.
• Portion control: A smaller portion with a side salad balances richness with freshness.
• No heavy cream: The silky texture comes from eggs and pasta water, not cream.

Pitfalls to Watch Out For

• Scrambled eggs: If the pan is too hot, the eggs will scramble. Remove the skillet from heat before adding the egg mixture, and toss quickly.
• Dry sauce: The key is pasta water. Add it gradually while tossing until the sauce turns glossy.
• Too salty: Cheese and bacon are salty.

  Salt the pasta water lightly and taste before adding more salt.

• Rubbery pasta: Overcooked spaghetti won’t hold the sauce well. Aim for just shy of al dente.

Recipe Variations

• Classic style: Use guanciale instead of bacon and skip the garlic for a more traditional flavor.
• Extra cheesy: Increase Pecorino for a sharper, saltier kick.
• Vegetable boost: Add peas, sautéed mushrooms, or spinach for color and texture (not traditional, but tasty).
• Gluten-free: Swap in your favorite gluten-free spaghetti and watch the cooking time carefully.
• Lighter: Use turkey bacon and reduce the cheese slightly. Add more black pepper and parsley to keep it flavorful.

FAQ

Can I use only Parmesan or only Pecorino?

Yes.

Using only Parmesan makes it milder and nuttier, while only Pecorino gives a saltier, sharper finish. A blend offers balance.

Do I really need pasta water?

Absolutely. The starch in pasta water helps emulsify the sauce so it turns creamy instead of clumpy.

Keep a full cup on hand, and add as needed.

Is cream ever used in carbonara?

Traditional carbonara doesn’t use cream. The creaminess comes from eggs, cheese, and pasta water. This version sticks to that approach for a silky, authentic texture.

Can I make it without pork?

You can.

Try sautéed mushrooms, smoked paprika, and a splash of olive oil for depth. It won’t be classic, but it’s still delicious.

How do I avoid scrambling the eggs?

Take the pan off the heat, add the egg mixture, and toss vigorously. Add warm pasta water in small amounts to help temper and thin the sauce.

Final Thoughts

Cheesy Spaghetti Carbonara with Crispy Bacon is proof that simple ingredients can taste luxurious.

With a few smart steps—saving pasta water, controlling heat, and tossing well—you’ll get that glossy, restaurant-worthy sauce at home. Keep it classic or make it your own with small tweaks. Either way, it’s a fast, comforting meal you’ll come back to again and again.