One-Pot Creamy Bacon Carbonara Pasta with smoky bacon, eggs, Parmesan, and black pepper for a silky, indulgent classic.

Scale

12 ounces spaghetti (or fettuccine, linguine, or penne)

8 slices thick-cut bacon

3 large eggs

1 cup freshly grated Parmesan cheese

2 garlic cloves, minced (optional)

Freshly cracked black pepper

Salt, to taste

1 cup reserved pasta water

Cook Mode Prevent your screen from going dark

1. Boil pasta in salted water until al dente. Reserve 1 cup pasta water and drain.

2. In a skillet, cook bacon until crispy. Remove and set aside, keeping bacon fat in the pan.

3. Whisk eggs, Parmesan, and black pepper in a bowl until thick and creamy.

4. Add pasta to skillet with bacon fat. Toss to coat.

5. Turn off heat. Pour in egg mixture, stirring quickly. Add pasta water gradually until sauce is creamy.

6. Chop bacon and stir into pasta. Garnish with Parmesan and pepper.

7. Serve immediately.

Use pancetta or guanciale for authenticity. Pecorino Romano can replace Parmesan. Add peas or mushrooms for variation.