Creamy Pasta Carbonara Beef (Printable)

Rich, creamy pasta with smoky beef bacon and Parmesan for a satisfying Italian meal.

# Ingredient List:

→ Pasta

01 - 14 oz spaghetti or fettuccine

→ Beef Bacon Mixture

02 - 7 oz beef bacon, cut into small strips
03 - 1 tablespoon olive oil

→ Creamy Carbonara Sauce

04 - 3 large egg yolks
05 - 1 large whole egg
06 - ½ cup heavy cream
07 - ½ cup freshly grated Parmesan cheese, plus extra for serving
08 - 1 teaspoon freshly ground black pepper
09 - ½ teaspoon sea salt

→ Garnish

10 - Fresh parsley, chopped (optional)
11 - Extra Parmesan cheese

# Steps:

01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Reserve ½ cup of pasta water, then drain the pasta.
02 - Heat olive oil in a large skillet over medium heat. Add beef bacon strips and cook for 5 to 7 minutes until crispy and golden. Remove from heat and set aside, leaving the bacon fat in the pan.
03 - Whisk together egg yolks, whole egg, heavy cream, grated Parmesan, black pepper, and sea salt in a bowl until smooth.
04 - Add the drained pasta to the skillet containing beef bacon. Toss well to coat the pasta evenly in the bacon fat.
05 - Remove the skillet from heat. Immediately pour the egg and cream mixture over the pasta, tossing vigorously to coat. Gradually add reserved pasta water as needed, tossing continuously until a creamy sauce forms and clings to the pasta.
06 - Plate immediately, garnishing with extra Parmesan and freshly chopped parsley if desired.

# Expert Advice:

01 -
  • It comes together in under 30 minutes, so theres no excuse not to make it on a busy night.
  • The beef bacon adds a rich, smoky depth that feels both familiar and exciting.
  • You get that silky, restaurant quality sauce without any fancy techniques or hard to find ingredients.
  • Its the kind of dish that makes people ask for seconds before theyve finished their first plate.
02 -
  • Always pull the skillet off the heat before adding the egg mixture, or youll end up with scrambled eggs instead of a silky sauce.
  • The pasta water is not optional, its the secret that turns the eggs and cream into a cohesive, glossy coating.
  • Use freshly grated Parmesan, the pre shredded kind wont melt smoothly and will leave you with a grainy, disappointing sauce.
03 -
  • Reserve more pasta water than you think youll need, its easier to add than to wish you had saved more.
  • Toss the pasta off the heat with confidence and speed, the residual heat is enough to cook the eggs without scrambling them.
  • Taste before serving and adjust the salt and pepper, every batch of bacon and cheese is a little different.

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