Creamy Bacon Carbonara With Garlic Bread Recipe

Prepare pasta water and eggs

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. In a medium bowl, whisk together 4 egg yolks and 1 whole egg until smooth. Stir in 1 cup grated Pecorino Romano and 1 teaspoon finely ground black pepper to form a thick, creamy mixture. If using, whisk in 1 tablespoon heavy cream for extra silkiness. Set the egg-cheese mixture aside.

Cook pasta

Add 12 oz spaghetti to the boiling salted water and cook to al dente according to package instructions (usually 8–10 minutes). Reserve 1 1/2 cups of the starchy pasta cooking water, then drain the pasta, shaking off excess water. Do not rinse.

Combine pasta and sauce

Return the hot drained pasta to the still-warm pot (off the heat) or a large warm skillet. Immediately pour the egg-and-cheese mixture over the pasta. Toss briskly with tongs or a fork while gradually adding 1/2 to 1 cup of the reserved pasta water, a few tablespoons at a time, until the sauce becomes glossy and coats the noodles. The residual heat of the pasta will cook the eggs gently; avoid direct high heat to prevent scrambling. If you need more silkiness, add a splash more reserved pasta water. Taste and adjust seasoning as needed.

Cook bacon

While pasta cooks, cut 8 slices thick-cut bacon into 1/2-inch pieces. Heat a large skillet over medium heat with 1 teaspoon olive oil. Add bacon pieces and cook, stirring occasionally, until crisp and golden, about 8–10 minutes. Use a slotted spoon to transfer cooked bacon to a paper-towel-lined plate, reserving about 1–2 tablespoons of bacon fat in the skillet.

Add garlic

Reduce heat to low, add 2 minced garlic cloves to the reserved bacon fat and cook, stirring, just until fragrant, about 30–45 seconds (do not brown). Remove pan from heat briefly to avoid burning.

Finish bacon into pasta

Add the crisp bacon (and any rendered fat you prefer) to the pasta as you toss the noodles with the egg-cheese sauce. Toss thoroughly so bacon is distributed evenly. If the sauce seems too thick, add more reserved pasta water, 1–2 tablespoons at a time, until you reach a creamy consistency.

Prepare garlic butter

Preheat oven to 400°F (200°C). Slice the baguette lengthwise or into 1-inch diagonal slices. In a small bowl, combine 4 tablespoons softened unsalted butter, 3 minced garlic cloves, 2 tablespoons finely chopped fresh parsley, and 1 teaspoon salt. Mix until well combined. If desired, stir in 2 tablespoons grated Parmesan.

Assemble and bake

Spread the garlic butter evenly on the cut sides of the bread. Place on a baking sheet, buttered side up, and bake in the preheated oven for 8–10 minutes until the butter is melted and the edges are lightly golden. For crispier top, switch to broil for 1–2 minutes while watching carefully to avoid burning.

Slice and serve

Remove from oven and let cool 1–2 minutes. Slice if you left a whole baguette. Sprinkle with additional chopped parsley and a light dusting of Parmesan if desired.

Plate the carbonara immediately: twirl portions of spaghetti onto plates or a serving platter. Spoon any remaining bacon pieces over the top. Grate or sprinkle 1/4 cup extra Pecorino or Parmesan over each serving and finish with 1 tablespoon chopped fresh parsley and 1/2 teaspoon freshly ground black pepper, or to taste. Serve with warm garlic bread on the side.