The Best Easy Bacon Carbonara (Creamy, Fast, No Cream)
This is the bacon carbonara I make when I need dinner to feel cozy but still come together fast. It’s creamy without cream, uses everyday ingredients, and tastes like something you’d order at a restaurant.
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Equipment
- Large pot – for boiling the pasta
- Colander – to drain pasta and thaw the peas
- Large skillet – for cooking the bacon
- Cutting board – to chop the bacon
- Chef’s knife – for cutting the bacon
- Mixing bowl – to whisk the eggs and parmesan
- Whisk – for mixing the egg mixture
- Tongs or pasta fork – for tossing the pasta with the sauce
- Measuring cup – to reserve pasta water
Ingredients
- 1 box pasta (spaghetti or linguine)
- 1 pack bacon (Great Value hickory smoked)
- 6 eggs
- 1 bag grated parmesan cheese
- 1–1½ cups frozen peas
- Salt & pepper (as needed)
How to Make Bacon Carbonara
- Chop the bacon into 1‑inch pieces, then cook until crisp. Drain on paper towels.
- Cook the pasta in salted water until al dente.
- Whisk the eggs in a bowl with the bag of parmesan.
- Place the frozen peas in the bottom of your colander.
- Reserve 1 cup of pasta water, then pour the boiling pasta over the peas to thaw and warm them instantly.
- Return the pasta + peas to the warm pot (heat OFF).
- Quickly stir in the egg + parmesan mixture, adding splashes of pasta water until creamy and glossy.
- Add the bacon, toss, and season with black pepper.
- Serve immediately.
Notes
- You don’t use bacon drippings you drain the bacon on paper towels.
- Bagged parmesan works perfectly for this recipe.
- Add pasta water slowly until it reaches your perfect creaminess.
Variations
- Use pancetta instead of bacon
- Add red pepper flakes
- Swap peas for broccoli
Storage
Bacon Carbonara is best eaten fresh. Leftovers can be reheated gently with a splash of water.
If you want a simple side dish, try my Italian House Salad.