30-Minute Pasta Carbonara Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
435 kcal
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Course
Main Course, Dinner
30-Minute Pasta Carbonara Recipe
Description
The 30-Minute Pasta Carbonara combines bucatini or a comparable pasta shape with a sauce based on whisked eggs, grated Pecorino Romano or Parmesan, and a touch of garlic powder and salt. Bacon is cooked until golden brown and crisp, then chopped and added back to the dish. A small amount of reserved pasta water is incorporated to create a creamy consistency without scrambling the eggs. Peas add mild sweetness and a fresh note to the dish.
The final dish delivers a contrast between the firm pasta, creamy sauce, smoky bacon, and tender peas. The generous use of freshly ground black pepper adds warmth and spice, complementing the salty cheese and bacon flavors. The recipe allows substitutions such as turkey bacon or spinach in place of peas, each offering a slight variation without altering the fundamental carbonara method.
This pasta is served immediately to maintain the creamy texture. The method highlights tempering the eggs with residual heat to avoid lumps. It works well as a main course or a hearty first plate in an Italian meal. Adjust seasoning with salt and pepper as preferred.
Ingredients
- 2 egg large, at room temperature
- 1/2 cup Pecorino Romano cheese grated, or grated parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt plus more to taste
- 8 ounces Bacon or sub turkey bacon
- 10 to 12 ounces bucatini or spaghetti or fusilli col buco; gluten free or whole grain pasta if desired
- 1 cup water reserved pasta water
- black pepper lots of freshly ground
- 1-1 ½ cups pea frozen, thawed; add more if you like
- salt freshly ground
- black pepper freshly ground
Instructions
- Add eggs, parmesan cheese, salt and garlic powder to a medium bowl and whisk until combined. Set aside.
- Place bacon in a single layer in large skillet and place over medium heat, cook bacon on both sides until golden brown. If the pan starts to smoke at any point, simply lower the heat.
- Once bacon is done, transfer to a cutting board and blot with a paper towel to absorb excess grease, then chop into bite sized pieces and set aside. If you used regular bacon, drain bacon grease from pan, leaving only about a tablespoon of grease in the pan. You’ll be using this pan for the pasta so remove it from the heat and the hot burner and set on aside on the stovetop.
- While the bacon is cooking, place a large pot of water over high heat and add in a generous amount of salt. Once the water boils, stir in the pasta and cook until al dente.
- Once pasta is done cooking, reserve 1 cup of pasta water and set aside, then drain remaining pasta in a colander. IMMEDIATELY transfer pasta to the pan you cooked the bacon in; the pan might still be warm but it should not be over any direct heat.
- Slowly stir in the egg and parmesan mixture and use tongs to coat the pasta with the mixture. The warmth of the pasta will help cook the eggs and make them nice and creamy to coat the pasta. The eggs should not be curdled or chunky. Add in about 1/3 cup reserved pasta water, plus more as necessary to make the sauce creamier.
- Add in LOTS of freshly ground black pepper, the chopped bacon and thawed peas. Stir again to coat. Taste and add more salt and pepper, as necessary. Enjoy! Serves 4. Garnish with parm and dig in!
Notes
- Spinach can be substituted for peas by cooking 4-6 cups with olive oil until wilted and adding to the pasta after the bacon is cooked.
- Use room temperature eggs to ensure smooth sauce mixing without scrambling.
- Reserve pasta water carefully to help adjust sauce consistency and properly coat the pasta.
- Lower heat and remove the skillet from direct heat before mixing the pasta with the egg mixture to prevent curdling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 435 kcal
% Daily Value*
| Serving | 1serving (based on 4) | |
| Calories | 435cal | 22% |
| Carbohydrates | 58.2g | 19% |
| Protein | 30.9g | 62% |
| Fat | 10.1g | 16% |
| Saturated Fat | 2.9g | 15% |
| Fiber | 4g | 16% |
| Sugar | 3.1g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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