Bacon Carbonara: A Delicious Twist on Tradition

Carbonara is one of Italy’s most beloved pasta dishes, known for its rich, creamy texture without the use of cream. The authentic Roman recipe calls for guanciale (pork jowl), which gives the dish its signature depth of flavor. However, if guanciale is unavailable, high-quality Italian pancetta makes a great substitute. In this version, we use American-style bacon, which adds a smoky, crispy element while still keeping the essence of the dish intact.Another key ingredient in traditional carbonara is pecorino romano, a sharp and tangy sheep’s milk cheese. While the classic recipe sticks to pecorino alone, we like to add parmigiano reggiano as well. This creates a richer, more balanced flavor profile with an extra touch of creaminess.As for the pasta, spaghetti or mezze maniche are the traditional choices, but we love using bucatini. The thick, hollow pasta shape holds onto the luscious sauce beautifully, making each bite extra comforting and satisfying.Now, let’s dive into this irresistible recipe!

Bacon Carbonara Recipe:

Serves: 4

Ingredients:

• 1 pack bucatini by Morelli
• ½ lb bacon, cut into small pieces
• ¼ lb grated parmigiano reggiano
• ¼ lb grated pecorino romano
• 2 whole eggs
• 5 egg yolks
• Freshly ground black pepper
• Salt 

Instructions:

1. Prepare the bacon: Slice the bacon into cubes, and cook in a large skillet over medium heat, until crispy and golden brown. Once cooked turn the heat off. 
2. Make the sauce: In a mixing bowl, whisk together the whole eggs, egg yolks, parmigiano reggiano, pecorino romano.
3. Cook the pasta: Bring a large pot of salted water to a boil. Cook the bucatini until al dente, following the package instructions. Reserve about 1 cup of pasta water before draining.
4. Combine everything: Just before draining the pasta, re-heat the bacon skillet. Add the drained pasta directly to the skillet with the bacon and its rendered fat. Toss to coat. Add a little reserved pasta water and mix well. Then, remove the pan from the heat and wait 1 minute, for the pasta to cool down a little. Then slowly pour the pasta in the egg mixture bowl, stirring quickly to create a creamy sauce. 
5. Final touch: Serve immediately, topped with extra cheese and freshly ground black pepper.

Buon appetito!

Enjoy this comforting take on carbonara, bringing the flavors of Rome to your table with an American twist.
This dish pairs well with a light salad or garlic bread. For a perfect match, serve with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.

Bacon Carbonara: A Delicious Twist on Tradition

Bacon Carbonara is a flavorful variation of the classic Italian carbonara. Traditionally made with guanciale (pork jowl), this version swaps it for crispy bacon, adding a smoky and rich depth to the dish. Despite the ingredient switch, it maintains the creamy texture that defines an authentic carbonara.

What Makes a Great Bacon Carbonara?

Authentic carbonara sauce consists of eggs, cheese, and black pepper—no cream needed! The creamy consistency comes from emulsifying the eggs with hot pasta water and cheese. While the traditional version uses pecorino romano, this recipe blends it with parmigiano reggiano for a well-rounded flavor.

Choosing the Right Pasta

Classic carbonara recipes often use spaghetti or mezze maniche, but bucatini makes a fantastic alternative. This thick, hollow pasta absorbs the sauce beautifully, ensuring every bite is rich and flavorful.

In this recipe: