Ingredients
Scale
- Pasta (Spaghetti or Fettuccine) 1 pound
- Turkey Bacon 6 ounces, chopped
- Eggs 3 large
- Parmesan Cheese 1 cup, grated
- Pecorino Romano Cheese 1/2 cup, grated (optional)
- Garlic 2 cloves, minced
- Black Pepper Freshly ground, to taste
- Olive Oil 1 tablespoon
Instructions
- Step 1: Cook the pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- Step 2: While the pasta is cooking, cook the turkey bacon in a large skillet over medium heat until crispy. Remove bacon from the skillet, leaving the rendered fat behind. Add minced garlic to the skillet and sauté for about 30 seconds, until fragrant. Remove from heat.
- Step 3: In a large bowl, whisk together the eggs, Parmesan cheese, Pecorino Romano cheese (if using), and a generous amount of black pepper.
- Step 4: Add the drained pasta to the skillet with the bacon fat and garlic. Pour the egg and cheese mixture over the hot pasta and toss quickly and continuously to coat. The heat from the pasta will cook the eggs, creating a creamy sauce. Add a little of the reserved pasta water at a time if needed to adjust the consistency of the sauce until it is smooth and coats the pasta well.
- Step 5: Stir in the cooked turkey bacon. Serve immediately, garnished with extra Parmesan cheese and freshly ground black pepper.
Notes
- Store leftover carbonara in an airtight container in the fridge, but be aware the sauce may thicken as it cools.
- Gently reheat carbonara in a skillet over low heat with a splash of milk or cream to restore its creamy consistency.
- Serve this classic dish with a simple side salad and crusty bread to soak up all that delicious sauce.
- For a richer flavor, try crisping the turkey bacon until it's almost caramelized, releasing even more savory goodness into the dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American