Italian Carbonara with Bacon is a rich and creamy pasta dish that’s packed with flavor and perfect for a comforting meal. This recipe takes the classic Italian favorite and gives it a smoky twist by using thick-cut Applewood smoked bacon instead of traditional pancetta. Combined with freshly grated Parmesan cheese, eggs, and a splash of dry vermouth, this dish brings a luxurious, velvety sauce that perfectly coats every strand of spaghetti.
The key to a good carbonara lies in its simplicity and the timing of mixing the ingredients so that the heat from the pasta cooks the eggs gently, creating a silky sauce without scrambling. The addition of whipping cream adds extra creaminess, making it a satisfying and indulgent dish. This recipe is ideal for a weeknight dinner but elegant enough to serve on a special occasion.
Why You’ll Love This Recipe
• Creamy and Rich: A velvety sauce made from eggs, cream, and Parmesan.
• Smoky Flavor: Applewood smoked bacon adds a deeper, richer flavor.
• Quick and Easy: Comes together in under 30 minutes with simple ingredients.
Ingredients
• 16 ounces spaghetti (cooked according to package directions)
• 12 slices thick-cut Applewood smoked bacon
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, freshly minced
• ¼ cup dry vermouth
• 1 cup Parmesan cheese, freshly shredded
• ½ cup whipping cream
• 4 large eggs, beaten
• 1 tablespoon ground black pepper
Instructions
Step 1: Cook the Pasta
1. Bring a large pot of salted water to a boil.
2. Cook the spaghetti according to package directions until al dente.
3. Drain the pasta and set it aside, drizzling with a little olive oil to prevent sticking.
Step 2: Cook the Bacon
1. In a large skillet over medium-high heat, fry the bacon until crispy.
2. Transfer the cooked bacon to a paper towel-lined plate to drain excess grease.
3. Reserve 2 tablespoons of bacon grease in the skillet, discarding the rest.
4. Once cooled, chop the bacon into small pieces and set aside.
Step 3: Prepare the Sauce Base
1. Add the chopped onion and 1 tablespoon of olive oil to the skillet with the reserved bacon grease.
2. Sauté the onions for about 5 minutes, or until they become translucent.
3. Add the minced garlic and cook for an additional minute until fragrant.
4. Pour in the dry vermouth and allow it to boil for 1-2 minutes to cook off the alcohol.
5. Stir in the chopped bacon and mix well.
Step 4: Make the Creamy Carbonara Sauce
1. In a medium bowl, whisk together the beaten eggs, Parmesan cheese, whipping cream, and ground black pepper until fully combined.
Step 5: Assemble the Dish
1. Place the cooked spaghetti in a large bowl.
2. Drizzle with a little olive oil to keep the noodles from sticking together.
3. Pour the bacon and onion mixture over the pasta and mix until evenly combined.
4. Quickly pour the egg and cream mixture over the warm pasta, stirring constantly. The heat from the pasta will cook the eggs gently, forming a creamy sauce without scrambling.
Step 6: Serve and Enjoy
1. Plate the pasta immediately while it’s still hot.
2. Garnish with extra Parmesan cheese and freshly ground black pepper if desired.
3. Serve with a slice of crusty bread and a glass of white wine for a complete meal.
Tips
• Use Freshly Grated Parmesan: It melts better and provides a richer flavor than pre-shredded cheese.
• Work Quickly: To avoid scrambling the eggs, mix the sauce into the hot pasta quickly and stir continuously.
• Substitute Pancetta: For a more traditional carbonara flavor, substitute bacon with pancetta.
• Don’t Overcook the Sauce: The residual heat from the pasta is enough to cook the eggs—avoid putting the mixture back on the stove.
Storage Options
• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Gently reheat on the stovetop over low heat, adding a splash of cream or broth to loosen the sauce. Avoid microwaving, as it can overcook the eggs and make the sauce grainy.
• Freezing: Not recommended, as the creamy sauce may separate when thawed.
Serving Suggestions
• With Garlic Bread: The perfect accompaniment for soaking up any leftover sauce.
• With a Side Salad: A light green salad with a lemon vinaigrette balances the richness of the pasta.
• With Roasted Vegetables: Serve alongside roasted asparagus or green beans for a complete meal.
