Creamy Bacon Spaghetti Carbonara
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I have never really been a big fan of spaghetti carbonara. However, I completely love this creamy bacon spaghetti carbonara recipe! The addition of some cream with the egg makes it so much better. Plus, it incorporates mushrooms which are one of my favorite veggies!
Carbonara is a pasta dish usually made using eggs, Parmesan cheese, bacon, and black pepper. To avoid curdling the egg, a mixture of raw eggs, grated Parmesan cheese, and ground black pepper is combined with the hot pasta either in the pasta or away from direct heat. Then, you usually mix in the cooked bacon. However, this creamy bacon spaghetti carbonara has some additional ingredients from the traditional recipe.
Ingredients to Make Creamy Bacon Pasta Carbonara
- SPAGHETTI NOODLES
- BACON
- ONION
- WHITE MUSHROOMS
- EGGS
- HEAVY CREAM
- SHREDDED PARMESAN
- DRIED PARSLEY FLAKES
- GARLIC SALT
- RED PEPPER FLAKES
- GROUND BLACK PEPPER
- MINCED GARLIC
How to Make Creamy Bacon Spaghetti Carbonara
Start by preparing the rich and creamy sauce that makes this bacon spaghetti carbonara so irresistible. Whisk together eggs, grated cheese, and freshly cracked black pepper in a mixing bowl. The creaminess comes in with the addition of heavy cream, followed by chopped parsley, garlic salt, and minced garlic. The cream and eggs create a luxurious coating for the pasta, while the garlic salt and minced garlic infuse the sauce with a delightful garlic flavor.
Bring a large pot of salted water to a rolling boil. Once the water is boiling, add the pasta and cook according to the package directions, usually around 8-10 minutes for al dente, depending on the type of pasta you’re using. Stir the pasta occasionally to prevent it from sticking together and to ensure even cooking.
Cook the Spaghetti:
As the pasta cooks, be sure to prepare for the next crucial step: reserving some of the starchy pasta water. Just before draining the pasta, carefully ladle out 1/4 cup of the hot cooking liquid and set it aside. This reserved pasta water is a key ingredient in creating a silky sauce for your dish, as the starch helps bind the sauce to the pasta, enhancing its texture and flavor.
Next, cook your bacon until it’s crisp and golden brown. Once the bacon is cooked, don’t discard that flavorful bacon fat! Instead, use it to sauté diced onions and sliced mushrooms. The bacon fat adds incredible depth to the dish and ensures the onions and mushrooms absorb all that savory goodness. After the onions and mushrooms are nicely caramelized, mix them back in with the crispy bacon.
Add in 2 Tbsp of the hot liquid to the egg mixture while cooking. This will temper the egg mixture. Slowly mix the egg/cream mixture with the hot pasta, tossing quickly to ensure the sauce clings to every strand. Stir in the bacon, onions, and mushrooms, letting the heat from the pasta gently cook the eggs, creating a silky sauce. The result is a mouthwatering bacon spaghetti carbonara that’s bursting with flavor—a true comfort food classic that’s sure to impress!
Frequently Asked Questions
Can I use a different type of pasta for this recipe?
Yes, while spaghetti is the traditional choice, you can use other types of pasta like fettuccine, linguine, or penne. Just make sure to cook the pasta al dente so it holds up well with the creamy sauce.
How do I store leftovers, and can I reheat them?
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, warm the pasta gently in a skillet over low heat, adding a splash of cream or reserved pasta water to revive the sauce. Be careful not to overheat, as this can cause the sauce to separate.
Can I add other ingredients to this recipe?
Yes, you can customize your carbonara with additional ingredients like peas, asparagus, or sun-dried tomatoes. Just be mindful of the balance of flavors and textures to ensure the dish remains cohesive.
What should I do if the sauce is too thick?
If the sauce becomes too thick, you can thin it out by adding a bit more of the reserved hot pasta water. The starchy water helps maintain the creaminess of the sauce without diluting the flavor.
Can I make this recipe gluten-free?
Yes, you can make this dish gluten-free by using gluten-free pasta. The other ingredients are naturally gluten-free, so just be sure to check that the pasta you choose is labeled as such.
FOR MORE RECIPES LIKE THIS, TRY:
Creamy Bacon Spaghetti Carbonara
Real Mom Kitchen
Ingredients
- 8 oz uncooked spaghetti noodles
- 7 slices bacon
- ½ large yellow onion chopped
- 1 cup chopped white mushrooms
- 2 eggs
- ¾ cup heavy cream
- ½ cup shredded parmesan
- ½ tsp dried parsley flakes
- ¼ tsp garlic salt
- ¼ tsp red pepper flakes optional
- ¼ tsp ground black pepper
- 1 Tbsp minced garlic
Instructions
- Cook pasta according to package directions. You will want to keep 1/4 cup of the hot cooking liquid when it finishes cooking.
- In the meantime, cook the bacon. I cook mine in the oven. However, cook however you like to cook it. Then save that bacon grease. Drain and crumble the bacon and set aside.
- Add that bacon grease to a skillet and add in the onion and mushrooms. Cook until the onion and mushrooms are tender. Set aside.
- In a bowl, whisk the eggs with the cream and then mix in the Parmesan cheese, parsley, garlic salt, ground pepper, and minced garlic together. Also add in the red pepper flakes if desired.
- When that pasta is done, set aside the 1/4 cup of liquid and drain the pasta. Add the pasta back to the pot but take the pot off the heat.
- Add in 2 Tbsp of the hot liquid to the egg mixture while cooking. This will temper the egg mixture. Slow mix in the egg mixture now with the cooked pasta. Once it’s all added in keep stirring until the cheese is melted. At this point the burner has cooled down and you can set the pot back on the cooling burner to help melted the cheese if needed.
- Now mix in the bacon, and mushroom onion mixture and serve. You can top with additional Parmesan cheese and parsley for presentation if desired. Serves 4.
Notes
Nutrition
This recipe is adapted from The Best Blog Recipes.
