There’s something so comforting about a bowl of creamy bacon carbonara with garlic—the silky sauce, the salty bacon, the bold hit of Parmesan, and the richness of eggs all wrapped around twirls of pasta.
This version adds sautéed garlic for an extra layer of flavor that makes this dish unforgettable.
If you’re craving comfort food with depth and indulgence, this recipe delivers every single time.
Why You’ll Love This Recipe
Classic carbonara flavor with a garlicky twist
No cream needed—just eggs, cheese, and pasta water
Crispy bacon adds savory crunch and richness
Quick and easy weeknight meal ready in under 30 minutes
A great way to elevate simple ingredients into something special
What You’ll Need (Ingredient Highlights)
Bacon – Adds smoky, crispy flavor and provides the fat for the sauce.
Garlic – A twist on the traditional carbonara, sautéed garlic gives this dish more depth.
Pasta – Spaghetti or linguine are classic choices for carbonara; they hold the sauce beautifully.
Eggs and yolk – The secret to that creamy texture without any cream.
Parmesan cheese – Freshly grated for the best flavor and melting quality.
Black pepper – A bold, spicy kick that balances the richness of the sauce.
Parsley (optional) – For a fresh and vibrant garnish that brightens the final dish.
Pro Tips Before You Start
Use freshly grated Parmesan, not pre-shredded, for the smoothest sauce.
Room temperature eggs blend better with the hot pasta—no clumping!
Don’t overcook the eggs—use residual heat from the pasta to form a silky sauce.
Save your pasta water—it’s essential for emulsifying the sauce.
Whisk your sauce ingredients first to make the final toss easier.
How to Make Creamy Bacon Carbonara with Garlic
Step 1: Cook the Bacon
Place the bacon in a skillet with a splash of water.
Simmer over medium-high heat until the water evaporates and the bacon starts to crisp.
Reduce to medium-low and continue cooking until crispy.
Set the bacon aside and reserve the fat.
Step 2: Sauté the Garlic
In the same skillet, add a small amount of the reserved bacon fat.
Sauté the minced garlic until fragrant and lightly golden. Remove from heat.
Step 3: Make the Sauce
In a mixing bowl, whisk together the eggs, egg yolk, grated parmesan, cracked black pepper, and a bit of the reserved bacon fat until well combined.
Step 4: Cook the Pasta
Bring a large pot of salted water to a boil.
Cook the spaghetti or linguine until al dente.
Before draining, save some of the hot pasta water.
Step 5: Toss the Pasta
Immediately add the hot pasta to the egg mixture and toss quickly to coat.
Slowly drizzle in some of the reserved pasta water while tossing to create a silky, creamy sauce.
Step 6: Combine Everything
Add the crispy bacon and sautéed garlic to the pasta.
Toss gently to combine and let it rest briefly so the flavors meld.
Step 7: Serve and Enjoy
Plate the pasta and garnish with extra parmesan and fresh parsley if desired.
Serve hot and enjoy the creamy richness!
What to Serve It With
Garlic bread or focaccia
A crisp Caesar or arugula salad
Roasted vegetables like asparagus or zucchini
A glass of chilled white wine or sparkling water with lemon
Variations & Substitutions
Swap bacon for pancetta or guanciale for a traditional touch
Add peas or sautéed mushrooms for a veggie boost
Use Pecorino Romano for a sharper, saltier cheese flavor
Try whole wheat or gluten-free pasta if preferred
Skip the garlic to keep it closer to a classic carbonara
Storage & Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days
Reheat gently in a pan with a splash of water to loosen the sauce
Avoid microwaving at high heat, which can scramble the eggs
Not freezer-friendly due to the delicate sauce texture
FAQs
Can I make this dish ahead of time?
Carbonara is best served fresh, but leftovers can be gently reheated with added water.
Why add water to bacon while cooking?
It helps render the fat more evenly and prevents burning before the bacon crisps.
What’s the difference between carbonara and Alfredo?
Carbonara uses eggs and cheese for its sauce, while Alfredo uses cream and butter.
Can I skip the garlic?
Yes, but the garlic adds a wonderful depth that complements the bacon.
How do I avoid scrambled eggs in the sauce?
Use hot pasta, not direct heat, and toss quickly while slowly adding pasta water.
Can I use pre-shredded cheese?
It’s not recommended—pre-shredded cheese doesn’t melt as well and can clump.
How much pasta water should I use total?
Start with 120ml, then add more as needed to loosen the sauce.
Final Thoughts
This creamy bacon carbonara with garlic hits all the right notes—rich, savory, cheesy, and beautifully comforting.
It’s the kind of pasta that feels like a warm hug after a long day, and it never fails to impress.
If you love pasta with bold flavor and satisfying texture, you’ll want to make this on repeat.
Creamy Bacon Carbonara with Garlic
Ingredients
Method
- Cook bacon with 120ml water over medium-high for 6–7 mins, then medium-low for 6–8 mins until crispy.
- Drain and reserve 15g bacon fat.
- In same pan, sauté garlic in 5g bacon fat for 30 seconds. Set aside.
- Whisk eggs, yolk, Parmesan, pepper, and 15g bacon fat in a bowl.
- Boil pasta in salted water. Reserve 240ml pasta water.
- Toss hot pasta with egg mixture, slowly adding 120ml pasta water.
- Mix in bacon and garlic. Let rest 2–4 mins, tossing occasionally.
- See full steps with tips & photos → https://theboatshedcafe.com/creamy-bacon-carbonara-with-garlic/
Notes
- Make sure the pasta is hot when mixing with eggs to cook them gently and create the creamy texture.
- Avoid scrambling the eggs by stirring constantly and not adding too much heat.
- Add more pasta water if the sauce thickens too much while resting.
