Bacon Pasta Carbonara Pasta is an easy recipe to put together with few ingredients. Bacon, lunguini, eggs and onions make this a simple dinner. This recipe is as easy as making the pasta and bacon and tossing it together with rich egg yolks and a bit of reserved pasta water to make the creamiest easiest sauce ever. It’s like stepping into Rome, Italy with the benefit of it taking as long as a normal weeknight dinner. Pasta water is saved for this dish because the extra starch in the water from the cooking process helps to create a creamier sauce. This makes it easy to create a thick, rich sauce without waiting for anything to cook down or without adding a lot of cream or excess cheese. See… and you thought we were idiots over here. SCIENCE!




  • 2 large EGGS
  • 2 large EGG YOLKS
  • 1 lb. linguine
  • 6 slices thick-cut bacon, cut into ¼ inch strips
  • 1 small shallot, finely chopped
    1/2 tsp. salt
    1/2 tsp. freshly ground pepper
    2/3 cup freshly grated Pecorino cheese, plus extra for serving
    1 Tbsp. extra virgin olive oil
    2/3 cup flat leaf parsley leaves



  1. Cook linguine according to package directions.
  2. Meanwhile, Fry bacon in large skillet over medium heat, turning occasionally, until crisp, about 5 minutes. TRANSFER bacon with slotted spoon to a paper towel-covered plate; DRAIN all but 1 Tbsp. of the drippings. ADD shallot to skillet and COOK, stirring until softened, about 2 minutes.
  3. Whisk eggs, egg yolks, Pecorino, salt and pepper in medium bowl; SET aside.
  4. Drain pasta, reserving 1 cup cooking liquid. ADD pasta, bacon and oil to skillet mixture; TOSS to coat.
  5. Remove pan from heat. ADD egg mixture, tossing constantly. Gradually ADD enough of reserved cooking liquid, tossing until sauce is creamy.
  6. Sprinkle with parsley and extra Pecorino cheese if desired. SERVE at once.


Like this Bacon Pasta Carbonara Pasta recipe? Check out some more pasta recipes HERE.




pasta cooked

Bacon Pasta Carbonara cooking

Bacon Pasta Carbonara

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