The Best Pasta Carbonara
A rich, silky, authentic Roman-style Pasta Carbonara made without cream — using egg yolks, cheese, and starchy pasta water to create a naturally glossy, velvety sauce. Crispy oven-roasted bacon adds smoky crunch, while the tempering technique ensures a perfectly smooth, non-scrambled finish every time.
Equipment
- Large pot
- Large mixing bowl
- tongs
- Sheet pan
- Whisk
- box grater or microplane
Ingredients
- 12 oz thick-cut bacon (or guanciale or pancetta)
- 1 lb dried spaghetti, bucatini, or linguine
- 3 large egg yolks
- 1 large whole egg
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup freshly grated Pecorino Romano cheese
- freshly ground black pepper (generous amount)
- 1/4 cup fresh parsley, chopped (optional)
- salt (for pasta water)
Instructions
- Preheat the oven to 400°F (200°C). Arrange bacon on a baking sheet and bake for 15–20 minutes until crisp. Drain on paper towels and chop.
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente.
- While pasta cooks, whisk together the egg yolks, whole egg, Parmesan, Pecorino, and plenty of black pepper in a large mixing bowl.
- Before draining the pasta, reserve 1 cup of hot, starchy pasta water.
- Slowly drizzle about 1/3 cup of the hot pasta water into the egg mixture while whisking constantly to temper the eggs.
- Drain the pasta and immediately toss it in the bowl with the egg mixture. Use tongs to vigorously coat the pasta, forming a creamy sauce. Add more pasta water if needed.
- Fold in the crispy bacon and chopped parsley (optional). Serve immediately with extra cheese and pepper.
Notes
Use freshly grated Pecorino Romano and Parmesan for a smooth, creamy sauce. Tempering the eggs with hot pasta water prevents scrambling and guarantees a velvety texture. Carbonara should be served immediately for best creaminess — it does not reheat well. For a more traditional flavor, swap bacon for guanciale or pancetta.