Description
Pasta with Egg and Bacon is a creamy, savory pasta dish inspired by classic carbonara. Crispy bacon, eggs, Parmesan or Pecorino, and al dente pasta come together to create a rich sauce without the need for cream.
Ingredients
Scale
- 12 oz spaghetti, linguine, or fettuccine
- 6 slices thick-cut bacon, diced
- 3 large eggs
- ¾ cup freshly grated Parmesan or Pecorino Romano
- 1 tablespoon olive oil, optional
- ½ teaspoon salt, plus more for pasta water
- ½ teaspoon freshly ground black pepper
- ½ cup reserved pasta water, as needed
- Chopped parsley or basil, optional, for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente, following the package directions, usually about 8–10 minutes. Reserve 1 cup of pasta water, then drain.
- While the pasta cooks, dice the bacon into small pieces.
- In a large skillet over medium heat, cook the bacon for 5–7 minutes, until crispy and the fat has rendered. Leave a little bacon fat in the skillet for flavor.
- In a bowl, whisk together the eggs, grated Parmesan or Pecorino, and black pepper until well combined.
- Add the drained pasta to the skillet with the bacon and toss to coat it in the rendered bacon fat.
- Remove the skillet from the heat. Pour the egg and cheese mixture over the hot pasta while stirring or tossing continuously.
- Add reserved pasta water, 1–2 tablespoons at a time, until the sauce becomes smooth, creamy, and glossy.
- Taste and adjust the seasoning if needed.
- Serve immediately with extra grated cheese and freshly cracked black pepper. Garnish with parsley or basil if desired.
Notes
- Remove the pan from the heat before adding the egg mixture to prevent the eggs from scrambling.
- Stir constantly while adding the eggs and cheese so they form a smooth sauce.
- Save some pasta water before draining; it helps loosen and emulsify the sauce.
- Cook the pasta al dente for the best texture.
- Thick-cut bacon or pancetta gives the dish a richer flavor.
- Parmesan can be replaced with Pecorino Romano, or the two can be combined.
- Add peas, spinach, asparagus, mushrooms, or zucchini for extra vegetables.
- Pancetta, turkey bacon, prosciutto, or smoked salmon can be used instead of bacon.
- For a vegetarian version, use smoked mushrooms or tempeh instead of bacon.
- For leftovers, gently reheat with a splash of water or milk, although this dish is best served immediately.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Main Course, Pasta
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 27 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.2 g
- Carbohydrates: 57 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 195 mg
Keywords: pasta with egg and bacon, bacon pasta, egg pasta, creamy pasta, carbonara, spaghetti carbonara, easy pasta dinner