Description
A quick, one-pot weeknight dinner that cooks pasta directly in a creamy sauce made from bacon fat, eggs, and cheese, eliminating the need for heavy cream or multiple pans.
Ingredients
Scale
- 8 oz (225g) Spaghetti or Fettuccine
- 6 slices (150g) Thick-Cut Bacon
- 3 cloves Garlic, minced
- 1 cup (240ml) Chicken Broth (low-sodium)
- 2 Large Eggs, room temperature
- 1 cup (100g) Parmesan Cheese, freshly grated
- 1 teaspoon Black Pepper, freshly cracked
- Salt, to taste
- 2 tablespoons Fresh Parsley, chopped (optional)
- 1 teaspoon Lemon Zest (optional)
Instructions
- Render the bacon: Place sliced bacon in a cold large deep skillet or Dutch oven over medium heat. Cook slowly until crispy and golden brown. Remove bacon with tongs and set aside on a paper towel, leaving the fat in the pan.
- Sauté the garlic: Reduce heat to medium-low. Add minced garlic to the hot bacon fat and stir constantly for about 60 seconds until fragrant but not browned.
- Cook the pasta: Pour in chicken broth and bring to a simmer. Add dry pasta, stirring to submerge. Cover and simmer for 8-10 minutes, stirring occasionally, until pasta is al dente and liquid has thickened into a sauce. Add a splash of water or broth if too dry.
- Temper the eggs: While pasta cooks, whisk eggs, grated Parmesan, and black pepper in a medium bowl until smooth. Once pasta is cooked, turn off the heat completely.
- Create the sauce: Slowly whisk about ½ cup of hot pasta water into the egg mixture to temper it. Pour the egg mixture back into the pot with the pasta and crispy bacon. Toss vigorously with tongs using residual heat to create a creamy, glossy sauce.
- Finish and serve: Taste and add salt if needed. Top with fresh parsley and extra black pepper. Serve immediately.
Notes
Turn off the heat before adding eggs to prevent scrambling. Save starchy pasta water to help emulsify the sauce. Do not freeze leftovers as the eggs will separate. For a vegetarian version, substitute bacon fat with butter and omit bacon.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate per serving
- Calories: 450
- Sugar: 2
- Sodium: 650
- Fat: 20
- Saturated Fat: 8
- Carbohydrates: 45
- Fiber: 2
- Protein: 22
Keywords: one-pot carbonara, easy weeknight dinner, creamy bacon pasta, 30 minute meals, family friendly recipes, comfort food