Simple Pasta Carbonara

This simple pasta carbonara is an indulgent yet easy recipe that’s on the table in 20 minutes. Simple and delicious and so easy to make at home.

Pasta carbonara is a meal I make when I don’t feel like going to the grocery store, because it uses ingredients I always have on hand. I love that this recipe from NYT Cooking is easy to throw together and tastes decadent without using cream & butter. I adapted their recipe a bit by using bacon instead of guanciale and I used only parmesan because I had no pecorino. The silky carbonara sauce is created when the beaten eggs are mixed with the freshly grated parmesan cheese and then tossed with the hot pasta and a little fat from the bacon. I recently whipped up this simple pasta carbonara for lunch and it paired nicely with a spinach salad.

How to Make Simple Pasta Carbonara

Cook the bacon bits in a large skillet over medium-high heat until the fat has rendered and the bacon is crispy & browned, about 5-7 minutes.  Remove the bacon to a paper towel to drain the grease. Remove all but 1 tablespoon of bacon fat from the skillet.

Whisk together the egg, egg yolk, freshly grated parmesan cheese, sea salt, and freshly cracked pepper, to taste in a small bowl until well combined; set aside until needed.

Meanwhile, cook the pasta in well-salted boiling water, per package instructions until al dente; drain making sure to reserve 1 cup of the cooking water.

Add the drained pasta to the large skillet over low heat and stir for a minute or two. Whisk in the egg/cheese mixture, adding some reserved pasta water as needed for creaminess. Toss the pasta with the sauce for 2 minutes, until creamy. Add the bacon pieces and toss to mix evenly.

Pour the pasta carbonara into a warm serving bowl and top with freshly grated parmesan and lots of freshly cracked black pepper. Serve immediately and enjoy.  Side Note: This pasta is best when served in warm bowls! Fill serving bowls with boiling hot water and set aside until needed. Drain & dry right before serving.