Amazing Spaghetti with Bacon & Egg

This is carbonara’s laid-back American cousin, the kind of spaghetti that turns a few pantry staples into a silky, satisfying dinner. There is no cream anywhere; the sauce comes together from beaten eggs and the heat of the pasta itself.

That is the move to understand. The moment you toss hot, just-drained spaghetti with raw beaten eggs, the residual heat cooks them into a glossy, custardy coating that wraps around every strand. Work fast and keep that pasta hot, because slow or cooled pasta gives you scrambled eggs instead of a smooth sauce.

Crisp bacon and its smoky drippings build the base, while white wine and butter simmer into a quick, bright sauce that cuts the richness. Grated Italian cheese melts through the heat, and more goes on at the table.

It is the dinner to make when the fridge looks empty but you still want something that feels indulgent.

Chef Tips

• Have everything ready before you drain the pasta; this dish moves fast and waits for no one.
• Toss off the direct heat so the eggs turn creamy instead of scrambling against a hot pan.
• Reserve a splash of pasta water to loosen the sauce if it tightens up.

Variations

• Add lots of cracked black pepper to push it toward a true carbonara.
• Swap bacon for pancetta or guanciale for a more traditional flavor.
• Stir in peas, sauteed mushrooms, or a handful of arugula for color and freshness.