bacon pasta

Spaghetti Carbonara is fast and easy dinner with just a few ingredients and a luxuriously creamy sauce.

Spaghetti Carbonara

bacon (0.88)

garlic (0.16)

spaghetti (0.66)

eggs (0.92)

Parmesan (1.44)

pepper

Salt (0.05)

parsley (optional) (0.10)

Fill a large pot with water for the pasta and season with salt. Place a lid on the pot and bring it up to a boil over high heat.

While waiting for the water to boil, cut the bacon into small pieces. Cook the bacon in a large skillet over medium-low heat until brown and crispy. Remove the cooked bacon from the skillet, then turn the heat down to low. Mince two cloves of garlic, add them to the warm skillet, and sauté for about one minute or until fragrant and softened, then turn off the heat.

In a medium bowl, whisk together the eggs, 1/2 cup of the Parmesan, and a generous dose of freshly cracked pepper.

The water should be boiling at this point, so add the pasta, stir well, and continue to boil the pasta until al dente. Reserve one cup of the starchy pasta cooking water, then drain the pasta in a colander.

Add 1/4 cup of the reserved pasta water to the skillet that was used to cook the bacon. Stir the warm water in the skillet and dissolve the browned bits from the surface of the skillet. Add the steaming hot drained pasta to the skillet and toss in the bacon liquid in the skillet.

Pour the egg and Parmesan mixture over the hot pasta and immediately begin to stir or toss the pasta. Continue to stir the hot pasta in the egg mixture until a creamy sauce forms. Add the remaining Parmesan, a little more freshly cracked pepper, and the reserved bacon bits, and toss again. If the pasta becomes too thick or dry, add a splash more of the reserved pasta water.

Finally, taste the pasta and adjust the salt, Parmesan, or pepper if needed. Top with a pinch or two of roughly chopped parsley leaves.

Recipe video above. You're just 15 minutes away from this pasta with golden crispy bacon in a garlic tomato pasta sauce! &nbsp;Scale recipe by hovering cursor over Servings (see Note 2).

Bacon Pasta with tomato pasta sauce

spaghetti

olive oil ((or butter))

garlic (, minced)

onion (, finely diced (brown, white, yellow))

400 g / 14 oz canned crushed tomato

Salt and pepper

sugar (, if needed (Note 1))

Extra virgin olive oil

parsley

Have the ingredients lined up and ready to start cooking at the same time.

Bring a large pot of water to the bowl. Add a pinch of salt. Cook pasta according to packet but MINUS 2 minutes.

Meanwhile, heat oil in a skillet over high heat. Add bacon and cook for 1 minute, then add garlic and onion and cook for 3 minutes or until onion is translucent and bacon is golden. Drain excess fat if desired.

Scoop out a mug of pasta cooking water, then pour about 1/2 cup into the skillet. Bring to simmer and stir, scraping the skillet to dissolve in all the golden bits stuck on the pan into the liquid.

Add tomato, bring to simmer and cook for 2 minutes, then turn down to medium high.

Drain pasta, or if you timed it right, use tongs to transfer it straight from the pot into the skillet.

Toss gently using two wooden spoons for 2 minutes, or until the sauce is no longer sitting in the skillet, it's all on the pasta (see video). If it gets too thick, just add an extra splash of the pasta cooking water.

Season with salt and pepper (remember bacon is salty!).

Serve immediately, garnished with parmesan, parsley and final drizzle of olive oil if desired.

When you're craving a comfort food, nothing will cure you like creamy spaghetti carbonara. Here's everything to remember when making our easy recipe.

Easy Spaghetti Carbonara

Kosher salt

eggs

c. Parmesan

bacon

garlic,

black pepper

Extra-virgin olive oil (optional),

Flaky sea salt (optional),

parsley,

How long does a carton of eggs last in your fridge?

My 16 year old made this for his 1st recipe outside of what our family normally makes or eats. During the pandemic, he cooks on Tuesdays! I am so excited about his choices. He made is all happy and he was proud.

To avoid ending up with scrambled eggs, whisk  warm pasta water into the eggs before adding the eggs to the pasta. So the cheese doesn't clump alternate adding the eggs and cheese until it's all mixed in. I also used white pepper because my fam doesn't like the black specs.

My boyfriend is EXTREMELY picky, and I'm tired of the same old-same old... I asked him to find a recipe for me, of something he'd be willing to try. This was the recipe he chose, and I made it for dinner tonight. He cleaned his plate... I repeat, Mr. Picky absolutely CLEANED his plate!!! He said it was delicious, and I agree!

I made this the other day for my roommate and myself. I followed the recipe for the most part. I didn't measure the parmesan, so I probably ended up using more than the recipe called for. We were really excited to try this, and we ended up being quite dissapointed. I am definately an amature cook, so I may just have not done it right, but it ended up being really bland. It was still edible, but we were really dissapointed.

Made this tonight and it was scrumptious!  So glad to have some leftover for tomorrow. Thank you for sharing this recipe.

not a creamy sauce from this recipe.  Plenty of the meaty flavor but thats it...normally so impressed with delish recipes...sad day

Disgusting. Do not make as it is very bland. I followed the instructions and everything this post told me to do. Edible but gross 🙊

Mmmmmmm! I made this recipe for my family and everyone LOVED it! We thought it tasted much better than a restaurant. Absolutely delicious!

Maybe my bacon grease wasn't really high quality or it burnt at some point, even though I tried to be careful... But it left a strong aftertaste in my mouth after eating it. The dish itself was king of good, but it is the last time I am cooking with bacon grease

Absolutely delicious!  Three of us finished the entire meal. My husband said it was better than what he's had in an Italian restaurant. I will happily accept that compliment.

This is so delicious.  One of our favorites!

Just made this and it tasted amazing! My family loved it and we finished the whole thing. Thank you so much for sharing it

Followed the recipe step by step and l personally think it was too much bacon grease for the pasta. If I got rid of some grease I think the pasta would of came out perfect. Definitely wasn’t the time to get upset stomachs with no tp in stock anywhere lol.

I made this for the first  time and like others,  I had a hard time with the egg mixture... its ok, but not like the video shows... not sure how to make the egg mixture just right. But its good

Easy peasy and delicious!  I add sauteed mushrooms to mine. Super budget friendly!  Quick! And she loves it too!! :) Side note on not scrambling the eggs:  move noodle mixture to a hot pad or towel, let cool for 1 minute, then mix in half the cheese/eggs, stirring vigorously, repeat.

I consider myself a very seasoned cook...I tried this recipe tonight and followed it to the letter and I have to say it’s probably the worst thing I’ve ever tasted! I have no idea where I went wrong and there was absolutely nothing I could pull out of my experience hat that salvaged it. Literally tasted like puke 😝😳

Was good, my kids rated it an 8/10 so that's a plus but thinking of trying it with grilled chicken next time and try to figure out how to make it more creamy and less watery

https://streaming.hearstdigitalstudios.com/d0201780-abd6-4e35-940b-7cf27a4c39e3/video_rover_16x9_1080p_hd_1542051619_58516.mp4

When you're craving a comfort food, nothing will cure you like creamy carbonara. It's an insanely easy dinner recipe that ANYONE can make.

This 20-Minute Spaghetti Carbonara Is The Comfort Food Fix You Need TONIGHT

Chicken pasta recipes can get boring. &nbsp;Not this Italian-inspired recipe! &nbsp;You'll fall in love with the flavors in this Chicken Pasta with Bacon, Spinach, and Tomatoes in Garlic Cream Sauce.&nbsp; Easy weeknight dinner that the whole family will love!&nbsp; Sliced chicken breast and bacon are tossed with veggies and penne pasta in a delicious, creamy, homemade alfredo sauce made with Parmesan cheese.

Chicken and Bacon Pasta with Spinach and Tomatoes in Garlic Cream Sauce

olive oil

lb chicken ((chicken breasts

paprika

Italian seasoning ((thyme, oregano, basil - combined))

tomatoes ((medium, chopped in large cubes))

spinach (cooked)

garlic

red pepper flakes (, crushed)

bacon strips (, COOKED, DRAINED OF FAT, AND CHOPPED)

half and half

Parmesan cheese (, shredded)

oz penne pasta

Parmesan cheese (, shredded, for serving)

In a large skillet, on high heat, heat 2 tablespoons of olive oil until hot.  Add chicken and cook on one side on high heat for 1 minute.  While it cooks, sprinkle the uncooked sides of the chicken with paprika and Italian seasoning.  Flip the chicken over, and cook on the other side for 1 minute on high heat.  Reduce heat to medium, flip chicken over again and cook, covered, for several minutes until no longer pink in the center.  Remove chicken from the pan and keep chicken warm.

To the same pan (but without chicken), add chopped tomatoes, spinach, garlic, crushed red pepper, 1/3 of the chicken (sliced into small strips) and half the bacon (already cooked and drained of fat).  Mix everything.

Add half and half and bring to boil.  Only after half and half starts boiling, add shredded Parmesan cheese - immediately reduce to simmer and stir, while simmering, until the cheese melts and makes the sauce creamy, only about 1 minute (at most 2 minutes).  Then, immediately remove from heat.  Season with  more crushed red pepper and salt, if needed.

In the mean time bring a large pot of water to boil, add pasta and cook it according to instructions.  Drain the pasta, rinse with cold water and drain again.

Add pasta to the skillet with the sauce.  Add remaining half of bacon (cooked and drained of fat).  Season with more salt if necessary.   Slice the remaining 2/3 of chicken into thin strips.   To serve, top the pasta with chicken strips and shredded Parmesan cheese.

https://content.jwplatform.com/videos/GICB9kqI.mp4

Chicken and Bacon Pasta with Spinach and Tomatoes in Garlic Cream Sauce.  In this Italian-inspired recipe, the chicken, penne pasta, and vegetables are smothered in creamy, homemade Alfredo sauce made with Parmesan cheese.

Chicken and Bacon Pasta with Spinach and Tomatoes

This Pesto Shrimp Pasta is a restaurant quality meal that you can make in under 30 minutes! The perfect quick weeknight meal.

Pesto Shrimp Pasta

shrimp, peeled and deveined (4.99)

angel hair pasta (0.53)

garlic, minced (0.16)

grape tomatoes (1.49)

basil pesto (0.55)

Tbsp grated Parmesan (0.11)

Thaw and peel shrimp

If using frozen shrimp, place them in a colander and run cool water over top to thaw (this should only take a few minutes). Peel the shrimp and remove the tails. Pat the shrimp dry with a paper towel.

Cook pasta

Bring a large pot of water to a boil for the pasta. Once boiling, add the pasta and continue to boil until the pasta is tender (about seven minutes). Reserve about ½ cup of the starchy pasta water before draining the pasta in a colander.

Cook shrimp

While the pasta is cooking, prepare the rest of the dish. Heat 1 Tbsp olive oil in a large skillet. Once hot, add the prepared shrimp and sauté just until the shrimp turns pink and opaque (2-3 minutes). Remove the cooked shrimp to a clean bowl.

Cook tomatoes and garlic

Add another tablespoon olive oil to the skillet and add the grape tomatoes and minced garlic. Continue to sauté over medium until the tomatoes begin to burst and release their juices. If the garlic begins to brown before the tomatoes have burst, add a couple tablespoons of water to the skillet to slow the browning.

Combine pasta and pesto

Once the tomatoes have broken down in the skillet, add the cooked and drained pasta, ¼ cup pesto, and about half of the reserved pasta water. Stir to coat everything in the pesto, adding more of the pasta water if needed to loosen the pasta and spread the pesto over everything.

Add shrimp to pasta

Finally, return the cooked shrimp to the skillet and stir to combine with the pasta. Top with grated Parmesan, then serve!

Spaghetti carbonara is a crowd-pleaser if ever there was one – eggs, cheese, bacon and pasta. And ready in the time it takes to boil spaghetti. This is designed to be a low cost recipe.

Budget spaghetti carbonara

bacon,

garlic clove,

grams/1¾oz

milliliters/1¾fl oz full-fat milk

salt and pepper

Quick and easy weeknight dinner, all in one pan and on the table in 30 minutes.

Pasta with Bacon, Onions and Mushrooms

yellow onion, peeled, halved lengthwise and thinly sliced

oz fusilli (corkscrew shape) pasta

flat-leaf parsley, chopped

Parmigiano-Reggiano

Bring a large pot of salted water to a boil. &nbsp;In the meantime, heat olive oil in large skillet over medium heat and cook bacon until golden brown and most of the fat has rendered, about 8 minutes. &nbsp;Add the onions, sprinkle lightly with salt, and cook and stir for another 8 minutes, until tender.

Push bacon/onion mixture to the side, increase heat to medium-high and add the mushrooms to the pan. &nbsp;Cook without stirring until they start to sizzle and brown, releasing their liquid, about 5 minutes. &nbsp;Lower heat, sprinkle with salt and then stir to combine with bacon and onions and cook another 3 minutes or so.

Cook pasta in boiling salted water until al dente, about 10 minutes. &nbsp;Transfer pasta to skillet, reserving pasta cooking water. &nbsp;Reduce heat to low and slowly stir in 1 cup of pasta water. &nbsp;Cook and stir, scraping up any browned bits, until sauce is silky and pasta is evenly coated, 2-3 minutes.

Turn off heat and stir in chopped parsley and half the Parmesan cheese. &nbsp;Season to taste with salt and pepper. Serve in pan, or transfer to large bowl, and top with remaining cheese. &nbsp;Enjoy.

Full of delicious textures and flavours, this quick-to-make bacon and pesto pasta salad is ideal for a weekday lunch or supper.

Express bacon and pesto pasta 

broccoli

pine nuts,

onion, roughly chopped

penne

300 grams/10½oz smoked back bacon,

150 grams/5½oz basil pesto

150 grams/5½oz cherry tomatoes, halved

salt and black pepper

Parmesan shavings,

This Calabrian Chili Shrimp Pasta is creamy, savory, and gently spicy. It&#039;s the perfect bowl of comfort that&#039;s ready in under 30 minutes.

Calabrian Chili Shrimp Pasta

(16-20) large shrimp (peeled with tails on)

olive oil oil

shallot

tomato paste

Calabrian chili

tomatoes

chicken broth

heavy cream

baby spinach ((about 2 ounces))

Parmesan-Reggiano (plus more for garnish)

unsalted butter

parsley (for garnish)

Fill a large pot with water. Salt the water generously and set it over medium-high heat. We&#39;ll need this ready for boiling our pasta.

Now, sprinkle the shrimp with kosher salt on both sides. In a large skillet set over medium heat, add the olive oil (or oil from the sundried tomatoes). When the oil is warm, add the shrimp in one even layer. Cook on each side for about 1-2 minutes. Remove from the skillet and set aside.

Add in a few more teaspoons of olive oil, if needed. Add in the minced shallot and garlic. Cook until softened, about 1-2 minutes. Then add in the tomato paste, Calabrian chili and sundried tomatoes. Cook, stirring occasionally for 1-2 minutes.

Add the chicken broth and heavy cream, stirring and gently scraping up bits from the pan. Bring to a gentle simmer. Cook on low heat for about 8 minutes until the sauce has thickened and coats the back of the spoon. Give it a taste and adjust the salt if needed, I added about ¼ teaspoon.

To the pot of boiling water, drop in the spaghetti and cook until al dente.

Use tongs to carefully transfer the pasta directly from the pot to the sauce, we want some residual water from the pasta. Then add the parmesan along with the spinach and butter. Toss everything together until combined. Add the shrimp back to the pot to heat through.

Divide pasta amongst bowls. Then garnish with grated parmesan and chopped parsley.

Italian food doesn&#039;t get more classic that carbonara. Our version is silky-smooth with extra bacon, a garlicky understone, and ALL the cheese. Less than 30 minutes to make from start to finish.

Bucatini Carbonara

oz pecorino romano cheese, shredded

tsp kosher salt,

tsp black pepper (or more if you'd like)

bucatini

Fill a large pot halfway with water. Bring to a boil. Season generously with salt. It should be almost as salty as sea water. (You don&#039;t want to fill the pot all the way to the top with water because we want the water to become starchy from the pasta so we can use it in the sauce. Leave enough room for the pasta to cook without crowding, but no more than that.)

While the water comes to a boil, dice the bacon. Add the bacon to a large skillet and cook over a medium heat. Once the bacon is brown and crisp, use a slotted spoon to transfer the bacon to a paper towel. Drain all but 1 tablespoon of the bacon fat.

While the bacon cooks, add egg, egg yolks, cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper to a medium bowl. Whisk to combine and set aside.

Drop the pasta in the water. Use tongs to make sure the bucatini does not stick together. Cook the bucatini UNDER aldente - this is usually about 2-3 minutes shy of the cooking time listed on the package. Reseve the cooking liquid.

When the pasta is about 1 minute shy of being done (about 4-5 minutes in), add the garlic to the skillet with the bacon fat. Saute over a medium-low heat until fragrant, but not brown. If garlic starts to brown, use the slotted spoon to remove from the pan. Turn the heat off.

Use tongs to transfer the bucatini to the skillet with the bacon fat and garlic. If you had to remove the garlic, add it back in. Toss the pasta in the bacon fat and garlic.

Take 1/2 cup of the starchy pasta water and SLOWLY whisk it into the bowl with the eggs and cheese. Once combined, pour the mixture over the bucatini. (Make sure the stove is OFF.) Quickly toss the bucatini with the egg, cheese, and pasta water mixture. Continue to toss until the cheese has melted and the sauce is smooth. If needed, add more hot pasta water to loosen the sauce up and make it shine. Season to taste with salt and pepper.

Add bacon back to the skillet with the pasta. Toss. Again, if needed add more pasta water and season to taste with plenty of salt and freshly cracked black pepper. Garnish with extra cheese.

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Top 10 bacon pasta recipes from across the web

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Top Tags

Spaghetti Carbonara

Bacon Pasta with tomato pasta sauce

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Budget spaghetti carbonara

Pasta with Bacon, Onions and Mushro...

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