Creamy Pasta Carbonara Beef (Printable)

Smoky beef bacon and creamy sauce combine with pasta for an indulgent dinner.

# What's Needed:

→ 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

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente following package directions. Reserve ½ cup of pasta water, then drain.
02 - Heat olive oil in a large skillet over medium heat. Add beef bacon strips and cook until crispy and golden, about 5 to 7 minutes. Remove from heat, leaving the bacon and rendered fat in the pan.
03 - Whisk together egg yolks, whole egg, heavy cream, Parmesan cheese, black pepper, and sea salt until smooth.
04 - Add drained pasta to the skillet with beef bacon and toss to coat evenly in the bacon fat.
05 - Remove skillet from heat. Immediately pour the egg and cream mixture over the pasta, tossing quickly to coat. Gradually add reserved pasta water, tossing continuously until a creamy sauce forms and adheres to the pasta.
06 - Plate the pasta and garnish with extra Parmesan cheese and chopped fresh parsley if desired. Serve immediately.

# Tips for Success:

01 -
  • It tastes like a restaurant splurge but uses everyday ingredients you probably already have.
  • The creamy sauce clings to every strand without feeling heavy or overly rich.
  • Beef bacon adds a smoky depth that makes this version stand out from the classic.
02 -
  • Always remove the skillet from the heat before adding the egg mixture, or you'll end up with scrambled eggs instead of sauce.
  • Reserve more pasta water than you think you need, it's the secret to a sauce that's creamy but not gummy.
  • Use freshly grated Parmesan, the pre-shredded kind has anti-caking agents that make the sauce grainy.
03 -
  • Warm your serving bowls before plating so the carbonara stays hot and creamy longer.
  • If the sauce feels too thick, add pasta water one tablespoon at a time while tossing, it loosens everything without diluting the flavor.
  • Always taste before serving and adjust the salt and pepper, every batch of bacon and cheese is a little different.

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