Bacon Carbonara is not exactly authentic, but it is completely awesome. Smoky bacon, white wine, and a creamy eggy sauce all come together to make what is possibly my favorite bowl of pasta. You won’t be able to stop.
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This Bacon Carbonara might be my favorite homemade pasta dish. It’s completely untraditional, but this is the way I like it. I use smoked streaky bacon instead of pancetta because it’s cheaper, and I like the smokiness. Traditional carbonara also doesn’t have cream, but if you can have cream, why wouldn’t you?
The linguine is slicked with sauce but not swimming in it. Do not give me a pool of eggy cream. The hot pasta cooks the eggs, so I prefer it when the sauce clings to the pasta. You could use spaghetti if you like, but I think the thicker linguine is heartier. What’s your ideal carbonara situation?
How to make Bacon Carbonara
This is so easy. Obviously, you need to boil pasta until al dente. While that’s happening, cook some chopped up bacon in a frying pan until it’s as crispy as you like. My favorite part is coming up. Add white wine to the pan with the bacon, and boil it down until it’s reduced by half and becomes syrupy.
To make the sauce, all you have to do is whisk together some eggs, cream, and parmesan cheese with pepper and a bit of nutmeg. No need to cook. Then we bring everything together at the end, and toss it thoroughly to cook the eggs in the residual heat from the pasta. It’s simple perfection.
Thank you for being here and for being you. You are truly awesome, and I am privileged to have you as a reader. Now go make yourself some Bacon Carbaonara, kids. You’re gonna love it.
Looking for more awesome pasta recipes? Try this Easy Garlic Mac & Cheese.Print
Bacon Carbonara is simply delicious with a creamy egg sauce and lots of crispy, smoky bacon.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- 1 pound dried linguine
- 8 slices bacon
- 1/4 cup white wine
- 4 eggs
- 1/2 cup grated parmesan cheese
- Pepper to taste
- 1/4 cup heavy cream
- Dash of ground nutmeg
- Put a large pot of water on to boil. Add salt and drop your pasta in the pot. Be sure to give it a good stir a few times so your noodles don’t stick. Cook your pasta for one minute less than it says on the box. Drain the pasta and return it to the hot pot.
- While you’re waiting for your water to boil and your pasta to cook, cut your bacon into smaller pieces with your kitchen scissors. Cook the bacon in a large skillet over medium high heat. When they become crisp, drain off most of the fat and return the pan to the stove.
- Add the wine to the bacon pan and let it simmer for five minutes or so. You’re wanting to cook it down to form a winey, syrupy glaze on your bacon. When most of the liquid has evaporated, remove the pan from the heat.
- While your bacon and pasta are doing their thing on the stove, whisk together the remaining ingredients in a small mixing bowl.
- Once your bacon and pasta are cooked, we can start bringing everything together. Scrape out all the bacon and syrupy bits from your frying pan into the drained pasta and toss with tongs to coat the pasta in the syrupy bacon grease. Then add your sauce and continue to toss. The eggs will be slightly cooked by the residual heat from the pasta. The last thing we want is scrambled eggs. Just keep tossing the pasta with your tongs and everything will get coated in the creamy goodness.
- Serve hot and maybe give yourself a little bit more than is really necessary.
Keywords: Pasta, Bacon
Recipe slightly adapted from How to Eat by Nigella Lawson.