Spaghetti Carbonara with Beef Bacon
You don’t have to go to a 5-star restaurant to get this 5-star Spaghetti Carbonara with Beef Bacon! A handful of simple ingredients — spaghetti, beef bacon, Parmesan, Pecorino Romano, and eggs — make for a one-pan meal that is quick and easy enough for weeknights yet fancy enough for an evening for two.
You would never think a pasta dish this good could be this simple to make. Made all in one pan, the tender pasta, crispy beef bacon, and rich sauce come together like magic.
Traditionally named Pasta alla carbonara, this recipe is typically made with guanciale (cured pork cheek). However, my version substitutes beef that showcases the savoriness of the ingredient and provides a robust, deep flavor.
This simple recipe combines spaghetti, beef bacon, Parmesan and pecorino cheese, eggs, olive oil, salt, and pepper to bring this dish to life. And don’t worry about those raw eggs — they actually cook thoroughly from the residual heat via the preparation process.
Ingredients you’ll need to make Spaghetti Carbonara:
Be sure to check out the full recipe and ingredient list below in the recipe card
- For the pasta, you will need spaghetti. Spaghetti pasta is the typical pasta used, but you can also use linguine, fettuccine, or bucatini.
- The X factor in this recipe is the beef bacon.
- Room temperature organic eggs are essential. They help thicken your sauce and aid in binding the fat to create the ideal texture. Four total eggs will be needed, but only two whole eggs and two egg yolks.
- You will combine two types of cheese: Parmesan and Pecorino Romano. Pecorino Romano is slightly saltier and sharper than Parmesan, making it the perfect complement. If you can grab Parmigiano Reggiano, this is an aged Parmesan that will add even more flavor to your dish. Feel free to alternate between the three.
- Simple seasonings of sea salt and black pepper, along with olive oil.
How to make Spaghetti Carbonara:
Boil the spaghetti. Boil the spaghetti according to cooking instructions (or al dente), save 1 cup of pasta water, drain, and set it aside. You’ll use the pasta water in a later step to help make the sauce.
Cook the beef bacon. Cut the beef bacon into small chunks. Heat a large cooking pan over medium-high heat and add olive oil. Add the beef bacon to the pan and cook for 7 to 9 minutes or until the bacon is nice and crispy. When it’s ready, remove the pan from the heat and allow it to cool for a few minutes. Do not drain any fat from the pan.
Add the spaghetti. Add the cooked spaghetti to the pan with the beef bacon and toss to combine. Set this to the side while you quickly prepare the sauce.
Make the sauce mixture. In a medium bowl, combine 2 whole eggs, 2 egg yolks, grated Parmesan cheese, grated Pecorino cheese, garlic, salt, and pepper. Whisk (paid link) until smooth.
Add the sauce to the spaghetti and bacon. The following steps occur quickly, so be sure to have your sauce mixture and pasta water close by. Pour the egg mixture over the spaghetti and toss all the ingredients together quickly. The key here is to whisk (paid link) constantly as you pour in the sauce so the eggs don’t curdle. Add ¼ to ½ cup of the saved pasta water to your preferred consistency and whisk (paid link). Your carbonara is now ready to serve!
Tips & Tricks
- For a quicker preparation, you can use pre-grated cheese, but go with freshly grated cheese for an even creamier sauce.
- Make sure to use room temperature eggs. Cold eggs will result in a colder sauce mixture, which may cause the eggs to curdle when they are added to the warm spaghetti and bacon.
- One of the most common mistakes when making spaghetti carbonara is combining the spaghetti and sauce at a high temperature. Your spaghetti and bacon should be removed from the heart before adding your sauce. Remember to start tossing immediately and quickly add your pasta water to avoid scrambling your eggs.
- For an even more decadent sauce, use all egg yolks (versus 1/2 whole eggs and 1/2 egg yolks) for this recipe.
- Save some pasta water! The pasta water serves two purposes: it helps to thicken your sauce and add extra creaminess.
- Spaghetti carbonara is best served immediately, but leftovers can be stored in an airtight container for up to 3 days. The texture will likely change, and the sauce will not be as creamy. To reheat, add a little olive oil to a heated pan and toss until warmed through.
Spaghetti Carbonara with Beef Bacon is the perfect weeknight, no-stress meal. The spaghetti soaks up all the flavorful sauce, and the bacon shares in the celebration. This is one dish that is frequently requested because it is simple, straightforward, and always a great idea!
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Spaghetti Carbonara with Beef Bacon
- Total Time: 30 minutes
- Yield: 4 – 6
Description
One pan and a handful of simple ingredients — spaghetti, beef bacon, Parmesan, and eggs — make for an amazing Spaghetti Carbonara!
Ingredients
- 12 oz spaghetti
- 1 tbsp olive oil
- 10 oz beef bacon
- 1/4 cup Parmesan cheese, grated
- 1/4 cup Pecorino Romano cheese, grated
- 2 large whole eggs
- 2 egg yolks
- 1 tbsp minced garlic
- 1/2 tsp sea salt
- 1 tsp black pepper
Instructions
- Boil the spaghetti according to the cooking instructions (or until al dente) and reserve 1 cup of the pasta water. Drain the spaghetti and set it aside.
- Cut the beef bacon into small chunks. Heat a large cooking pan over medium-high heat and add olive oil. Add the beef bacon to the pan and cook for 7 to 9 minutes or until the bacon is crispy. Remove the pan from the heat and allow it to cool for a few minutes. Do not drain the fat from the pan.
- Add the cooked spaghetti to the pan with the beef bacon and toss to combine. Set this to the side while you quickly prepare the sauce.
- In a medium bowl, combine 2 whole eggs, 2 egg yolks, grated Parmesan cheese, grated Pecorino cheese, garlic, salt, and pepper. Whisk (paid link) until smooth.
- Pour the egg mixture over the noodles. Toss all ingredients.
- Add the sauce to the spaghetti and bacon. Pour the egg mixture over the spaghetti and toss all the ingredients together quickly. Whisk (paid link) constantly, then add ¼ to ½ cup of the reserved pasta water to achieve your preferred consistency.
- Serve immediately.
Notes
Make sure to use room temperature eggs. Cold eggs will result in a colder sauce mixture, which may cause the eggs to curdle when they are added to the warm spaghetti and bacon.
Remember to start tossing immediately and quickly add your pasta water to avoid scrambling your eggs.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Comfort Food
- Method: Stove Top
- Cuisine: Italian