This rich creamy Pioneer Woman Italian Spaghetti Carbonara is made with crispy bacon and Parmesan cheese and ready in 25 minutes. Tossing the hot pasta with the egg mixture creates a thick, glossy sauce right in the bowl. I love making this on busy weeknights when the fridge looks empty.
Jump to RecipeWhy This Classic Works
I used to end up with scrambled eggs whenever I tried making carbonara at home. The heat of the pan would cook the eggs too fast before the sauce could form.
Moving the hot pasta to a separate bowl before adding the egg and cheese mixture solved everything. The residual heat melts the cheese smoothly into a silky sauce without scrambling the eggs.
Pioneer Woman Italian Spaghetti Carbonara Ingredients
- 1 lb spaghetti
- 8 slices bacon, chopped
- 3 large eggs
- 1 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 1/2 tsp kosher salt
- 1 tsp black pepper
How To Make Pioneer Woman Italian Spaghetti Carbonara
- Boil the Pasta: Cook the spaghetti in a large pot of salted water according to the package directions until al dente. Reserve one cup of the pasta water before draining.
- Fry the Bacon: Cook the chopped bacon in a large skillet over medium heat until crispy, about 8 minutes. Drain most of the fat, leaving about two tablespoons in the pan.
- Whisk the Eggs: Beat the eggs, Parmesan cheese, and heavy cream together in a large mixing bowl until smooth.
- Combine and Toss: Add the hot drained pasta and crispy bacon to the egg mixture. Toss vigorously using tongs, adding hot pasta water a splash at a time until a smooth sauce forms.
- Season and Serve: Stir in the salt and black pepper, then serve immediately with extra Parmesan cheese on top.
Recipe Tips
- Grate your own cheese: Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly into the sauce.
- Save the pasta water: The starchy water is crucial for thinning the sauce and helping it cling to the noodles.
- Toss off the heat: Never mix the eggs into the pan over a hot stove, or you will scramble them immediately.
What To Serve With Italian Spaghetti Carbonara
A simple green salad dressed with a sharp vinaigrette helps cut through the heavy richness of the pasta. You can also serve it with garlic bread to soak up any extra creamy sauce left in the bowl.
How To Store
Keep leftover pasta in an airtight container in the fridge for up to three days. Reheat gently in a skillet over low heat with a splash of milk or water to revive the sauce.
FAQs
Can I use pancetta instead of bacon?
Yes, pancetta or guanciale are more traditional choices for this dish. Just dice them and fry until crispy.
Do I have to use heavy cream?
Traditional carbonara skips the cream completely. You can omit it and rely solely on the eggs, cheese, and pasta water for the sauce.
How do I prevent the pasta from drying out?
Eat the carbonara immediately after tossing. The sauce absorbs quickly into the hot noodles as it sits.
Can I freeze this recipe?
Freezing is not recommended. The egg and cheese sauce will separate and become grainy when thawed and reheated.
Nutrition
- Calories: 580 kcal
- Total Fat: 32g
- Saturated Fat: 14g
- Cholesterol: 165mg
- Sodium: 850mg
- Total Carbohydrate: 58g
- Protein: 24g
Try More Recipes:
- Pioneer Woman Italian Chicken Sheet Pan Dinner
- Pioneer Woman Italian Chicken Soup Recipe
- Pioneer Woman Italian Pasta Puttanesca
Pioneer Woman Italian Spaghetti Carbonara
Course: DinnerCuisine: Italian6
servings10
minutes15
minutes25
minutesRich creamy Pioneer Woman Italian Spaghetti Carbonara relies on crispy bacon, fresh eggs, and grated Parmesan cheese in a fast 25 minute meal. This thick glossy pasta dish delivers quick comforting dinners on busy weeknights without needing a fully stocked pantry.
Ingredients
1 lb spaghetti
8 slices bacon, chopped
3 large eggs
1 cup grated Parmesan cheese
1/2 cup heavy cream
1/2 tsp kosher salt
1 tsp black pepper
Directions
- 1. Boil the Pasta: Cook the spaghetti in a large pot of salted water according to the package directions until al dente. Reserve one cup of the pasta water before draining.
- 2. Fry the Bacon: Cook the chopped bacon in a large skillet over medium heat until crispy, about 8 minutes. Drain most of the fat, leaving about two tablespoons in the pan.
- 3. Whisk the Eggs: Beat the eggs, Parmesan cheese, and heavy cream together in a large mixing bowl until smooth.
- 4. Combine and Toss: Add the hot drained pasta and crispy bacon to the egg mixture. Toss vigorously using tongs, adding hot pasta water a splash at a time until a smooth sauce forms.
- 5. Season and Serve: Stir in the salt and black pepper, then serve immediately with extra Parmesan cheese on top.
