Classic Carbonara Pasta
Crispy Bacon
The ultimate comfort dish featuring tender rigatoni tossed in a rich, velvety egg and parmesan sauce with savory crispy bacon pieces.
Traditional carbonara relies on the heat of freshly cooked pasta and crispy meat to gently transform eggs and cheese into a glossy, luxurious sauce without the need for heavy cream. Every bite delivers a balance of sharp cheese, rich egg yolk, and savory pork flavor.
Ingredients
- 400 g rigatoni pasta
- 200 g bacon strips
- 2 whole eggs
- 1 egg yolk
- 100 g parmesan cheese
- 1 tbsp olive oil
- to taste salt
- to taste black pepper
Instructions
- 1Boil the pasta
Pour rigatoni pasta into a glass pot of boiling water, adding salt and a drizzle of olive oil to the water.
Tip: Make sure the water is at a rolling boil before adding the pasta. - 2Chop the bacon
Place the bacon strips on a wooden cutting board and use a sharp chefs knife to slice them into smaller, bite-sized pieces.
Tip: Cut the bacon into uniform pieces so they render evenly and crisp up nicely in the pan. - 3Prepare the egg and cheese mixture
Crack two whole eggs and one extra egg yolk into a measuring cup, then add grated parmesan cheese and freshly ground black pepper.
Tip: Adding an extra egg yolk gives the carbonara sauce an exceptionally rich and creamy texture. - 4Heat oil in the skillet
Pour a small amount of olive oil into a black cast-iron skillet set over a stovetop burner.
Tip: Heat the pan on medium heat to ensure the oil warms up properly before adding the meat. - 5Cook the chopped bacon
Transfer the chopped bacon pieces into the preheated cast-iron skillet and stir-fry them until the fat renders and the edges turn crispy.
Tip: Cook over medium-low heat so the bacon renders its fat slowly without burning. - 6Combine pasta and bacon
Add the boiled rigatoni pasta directly into the skillet containing the cooked bacon, tossing and stirring them together over low heat.
Tip: Keep the heat low so the pasta absorbs the savory bacon flavors without overcooking. - 7Add egg and cheese sauce
Remove the skillet from direct heat, then pour the prepared egg and cheese sauce over the cooked pasta and bacon mixture, stirring continuously until fully combined and perfectly creamy.
Tip: Removing the pan from the heat is the most important step to prevent scrambling the eggs and ensure a glossy sauce.
