Name: Easy Creamy Beef Bacon Carbonara Pasta Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 12 oz spaghetti; 1/2 cup reserved pasta water; 4 oz beef bacon, diced; 2 large eggs; 3/4 cup grated Pecorino Romano cheese; 1/2 cup grated Parmesan cheese; 2 cloves garlic, minced; 1/2 tsp black pepper; 1/2 tsp salt

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Introduction

Enjoy a rich and comforting twist on classic carbonara with this easy creamy beef carbonara pasta. It’s quick to prepare and perfect for a satisfying weeknight dinner without any alcohol.

A beige bowl filled with a neat mound of creamy yellow pasta layers, each strand coated in a smooth sauce, topped generously with small, crispy, dark reddish-brown bacon pieces scattered all over. Bright green peas are sprinkled across the pasta, adding pops of color, along with fine shavings of white cheese and a light dusting of black pepper. The bowl sits on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz spaghetti
4 oz beef bacon, diced
2 large eggs
3/4 cup grated Pecorino Romano cheese
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1/2 tsp black pepper
1/2 tsp salt
1/2 cup reserved pasta water

Instructions

Step 1: Bring a large pot of generously salted water to a rolling boil for the spaghetti. In a medium bowl, whisk together the eggs, grated Pecorino Romano, and Parmesan until a thick paste forms. Dice the beef bacon and mince the garlic.
Step 2: Place the diced beef bacon in a large, cold skillet over medium-low heat. Cook for 8-10 minutes, stirring occasionally, until golden brown and crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the skillet.
Step 3: Add the minced garlic to the warm bacon fat in the skillet over low heat. Sauté for 30–60 seconds until fragrant, being careful not to burn. Remove the skillet from heat.
Step 4: Cook the spaghetti according to package directions until al dente. Reserve 1/2 cup of pasta water before draining the spaghetti thoroughly.
Step 5: Add the drained spaghetti to the skillet with the garlic-infused fat and toss to coat. Pour the egg and cheese mixture over the hot pasta. Toss vigorously with tongs to create a creamy sauce, adding reserved pasta water a tablespoon at a time if the sauce is too thick.
Step 6: Return the crispy beef bacon to the skillet. Add black pepper and salt, then toss everything to combine evenly. Taste and adjust seasoning if needed before serving.

Tips & Variations

Use freshly grated cheeses for best flavor and texture in the sauce.
If you prefer a smoky flavor, substitute beef bacon with pancetta or guanciale if available.
For a creamier texture, add a splash of full-fat cream along with the cheese mixture.
Be sure to toss the pasta off the heat when adding the egg mixture to prevent scrambling.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water or broth to loosen the sauce and maintain creaminess.

How to Serve

A plate of creamy fettuccine pasta forms the base layer with its smooth, rich light yellow sauce coating the noodles evenly in a circular pile. On top, scattered crispy bacon pieces add texture and deep brown-red color, contrasting with bright green peas sprinkled throughout. Fine white shreds of cheese are spread lightly over the entire dish, catching the light. The plate is white and sits on a white marbled surface, with a soft cloth partially visible nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegetarian?

This recipe relies on beef bacon for its signature savory flavor, but you can substitute with smoked mushrooms or plant-based bacon alternatives to keep it vegetarian.

Why do I need to reserve pasta water?

The reserved pasta water contains starch that helps emulsify the sauce, making it silky and creamy without using cream. Add it gradually to adjust the sauce consistency.