Spaghetti Carbonara with Bacon and Two Cheeses

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The original carbonara page calls for 400 grams of spaghetti, 150 grams of bacon and three eggs, but its directions use only the yolks. This version specifies three yolks so the ingredient list matches the method. Crisp the bacon gently with garlic while the pasta cooks, and whisk the yolks with both cheeses in a separate bowl. Reserve starchy cooking water before draining. Turn the skillet off before adding the egg mixture, then toss quickly with a splash of that water; residual warmth thickens the coating without scrambling it. The salty cheeses and bacon can supply plenty of seasoning, so taste first. Serve immediately with parsley and black pepper.

Recipe card

Spaghetti Carbonara with Bacon and Two Cheeses

Spaghetti coated in an egg-yolk, Parmesan and pecorino sauce with crisp bacon.

Prep 15 minCook 15 minTotal 30 minYield 4 servings

Adjust recipe Half batchOriginal batchDouble batchOnly numbered ingredient amounts change.

Equipment: Pasta pot, skillet, mixing bowl, tongs

Ingredients

400 g dry spaghetti 150 g bacon, diced 3 large egg yolks 1 cup grated Parmesan 0.5 cup grated pecorino or Grana Padano 2 cloves garlic, minced 1 tsp olive oil, only if needed to taste black pepper to taste salt for pasta water to finish fresh parsley, optional

Instructions

1. Cook pasta

   Boil spaghetti in salted water until al dente; reserve 1 cup cooking water.

2. Cook bacon

   Brown bacon in a skillet, adding oil only if it needs help; add garlic briefly.

3. Mix yolks

   Whisk yolks with both grated cheeses and plenty of pepper.

4. Combine off heat

   Toss drained pasta with bacon, take skillet off heat, then add yolk mixture and splashes of hot pasta water while tossing.

5. Serve

   Taste for salt and serve at once with parsley.

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How to tell when it is ready

Pasta al dente and glossy sauce coats each strand without scrambled egg.

Tips

• Reserve starchy pasta water.
• Stop heat before adding yolks.
• Toss continuously to avoid curds.
• Salt after tasting cheeses.

Troubleshooting

• If eggs begin to curdle, take the pan off heat and add pasta water.
• If sauce is too thick, loosen it with reserved water.

Substitutions

• Swap pecorino for Grana Padano.
• Use a similarly salty bacon cut if needed.

Variations

• Use Grana Padano instead of pecorino as the source allows.
• Scatter parsley just before serving.

Serving suggestions

• Finish with cracked pepper.
• Add chopped parsley.
• Serve with green salad.
• Offer extra Parmesan.

Make ahead

Prepare ingredients ahead and keep perishable items cold until cooking or serving.

Storage

Best eaten immediately; refrigerate leftovers promptly up to 2 days.

Food safety

Use pasteurized egg yolks if serving to higher-risk diners; avoid holding egg-coated pasta warm for hours.

Frequently asked questions

Why did my sauce scramble?

The skillet was too hot; remove it from heat and toss with a little reserved pasta water.

How should I store spaghetti carbonara with bacon and two cheeses?

Best eaten immediately; refrigerate leftovers promptly up to 2 days.

Serve as soon as the sauce turns glossy.