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Creamy Bacon Carbonara Recipe Easy Homemade Rich Egg Yolk Pasta

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A quick and easy creamy bacon carbonara made with rich egg yolks, thick-cut bacon, and freshly grated Parmesan, delivering a silky, indulgent sauce without cream.

Ingredients

Scale
  • 12 oz spaghetti or pasta of choice (fettuccine or linguine also work)
  • 8 oz thick-cut bacon, diced
  • 4 large egg yolks, room temperature
  • 1 cup finely grated Parmesan cheese (about 100 g)
  • 2 cloves garlic, minced
  • Freshly cracked black pepper, to taste
  • Salt, to taste
  • 1 tbsp olive oil (optional, for sautéing garlic)

Instructions

  1. Bring a large pot of salted water to a rolling boil. Add 12 oz (340 g) of spaghetti and cook until al dente, about 8-10 minutes. Reserve 1 cup (240 ml) of pasta water before draining.
  2. While pasta cooks, heat a large skillet over medium heat. Add 8 oz (225 g) diced thick-cut bacon and cook until crisp, about 6-8 minutes. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pan.
  3. Add 2 minced garlic cloves to the bacon fat and sauté for 30 seconds to 1 minute until fragrant but not browned. Drain some fat if too greasy, leaving about 1 tbsp.
  4. In a mixing bowl, whisk together 4 large egg yolks (room temperature) with 1 cup finely grated Parmesan cheese and a generous amount of freshly cracked black pepper until smooth and creamy.
  5. Add the drained pasta to the skillet with garlic and bacon fat, tossing to coat well over low heat. Add the crispy bacon pieces back in.
  6. Remove the skillet from heat. Quickly pour the egg yolk and Parmesan mixture over the pasta, tossing vigorously to combine. Add reserved pasta water a little at a time (start with 1/4 cup or 60 ml) to loosen the sauce and achieve a silky texture.
  7. Taste and adjust seasoning with salt and more pepper as needed. Serve immediately with extra Parmesan on the side.

Notes

Use room temperature egg yolks to prevent sauce from scrambling. Reserve pasta water to adjust sauce consistency. Toss pasta with egg mixture off the heat to avoid scrambled eggs. Freshly grated Parmesan is key for flavor and texture. Thick-cut bacon preferred for best texture. For gluten-free, use gluten-free pasta. Reheat leftovers gently on stovetop with splash of water or broth.

Nutrition

Keywords: carbonara, bacon carbonara, creamy pasta, egg yolk sauce, easy dinner, quick pasta recipe, homemade carbonara

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