Bacon Carbonara with Rosemary – A 15-Minute Weeknight Hero
Alright, let’s talk comfort food done right—and fast. This bacon carbonara with fresh rosemary is one of those recipes that feels like a warm hug after a long day. Bold, smoky, herby, and just super satisfying. Best part? On the table in under 15 minutes. Yup, you read that right. This easy spaghetti carbonara recipe is great for busy weeknights. It gives you a hearty and tasty meal without a lot of fuss. Fewer dishes, more flavour—what’s not to love?
Why You’ll Love This Bacon Carbonara
A pasta dish packed with flavour but not requiring a ton of effort is magical. This bacon carbonara recipe hits that sweet spot.
We’re talking crispy thick-cut bacon. It includes fresh rosemary.
There is also a sauce made from eggs, bacon fat, and starchy pasta water. No cream. No fuss. Just good ingredients doing their thing.
What makes this pasta recipe a weeknight winner is its simplicity. You’re not juggling a million ingredients or dirtying every pan in your kitchen. One pan for the sauce, one pot for the pasta—and dinner’s served.
The Secret Is in the Creamy Pasta Sauce (Without a Sauce)
Traditional spaghetti carbonara recipes don’t rely on heavy cream, and we’re sticking to that rule. The beauty of this dish is how the sauce builds itself right in the pan. The fat from the smoked bacon melts down and becomes the base. We toss in garlic and onions to wake things up, then fresh rosemary to add that earthy, woodsy hit of flavour.
Once you cook your pasta (we like using whole wheat pasta for more fiber and nutrition), save some of the starchy pasta cooking water. This is important! That stuff helps emulsify everything together and gives your sauce that silky, glossy texture.
Now here’s the magic move: remove the pan from the heat, toss in your egg, and stir like crazy. You want the egg to gently cook and coat the pasta without scrambling. It sticks to the noodles.
It mixes with the bacon fat and reserved pasta water. This creates the creamy sauce texture we all love in bacon carbonara.
Toss in the Veggies (Or Don’t—Your Call)
One of my favourite parts about this dish? It’s super flexible. Want to sneak in some veg?
Mushrooms and spinach are a no-brainer here.
The mushrooms add a deep, earthy feel that goes well with the smoked bacon. The spinach adds color and a nutrient boost. You can sauté them right in the same pan—again, minimal cleanup.
If you’ve got other veggies kicking around in the fridge, don’t be afraid to experiment. Zucchini, peas, or even kale would all work beautifully in this easy pasta.
Let’s Talk Bacon
Not all bacon is created equal. For a next-level bacon carbonara, go with thick cut bacon. It looks great, offers chewy and crispy bites, and stands up well to the strong flavors of rosemary and parmesan cheese. Bonus points if you can get your hands on some smoked bacon—that deep, rich flavour becomes the soul of the dish.
And don’t you dare toss that bacon fat. That’s liquid gold. What makes this pasta sing, so make sure it stays in the pan. The backbone of the sauce adds that rich, indulgent mouthfeel we’re chasing here.
Bacon Carbonara: The Pasta Choice
Sure, you can use whatever pasta you’ve got, but I’m a strong advocate for using whole wheat pasta, in this recipe. It adds a nutty flavour, ups the fibre, and makes the whole dish feel just a touch more wholesome. Spaghetti is the classic choice for carbonara recipes. However, penne, rigatoni, or linguine also work well.
A Bacon Carbonara Dish That’s Bigger Than the Sum of Its Parts
This dish proves that you don’t need a mile-long ingredient list to make something deeply satisfying. With a few kitchen staples and some simple techniques, you can make a great pasta dish. It will be ready before your show hits the first commercial break.
These types of meals keep me coming back to the kitchen—unfussy, flavour-packed, and ready in a flash. Whether you’re cooking for the fam or just feeding yourself after a long day, this bacon carbonara recipe has your back. Plus, with minimal cleanup, you’ll actually want to cook it again tomorrow.
So next time you’re staring down the fridge wondering what to make, grab some eggs, smoked bacon, fresh rosemary, and your favourite noodles. This is comfort food, elevated—and it might just become your new go-to.
Other Recipes You Will Love!
Anna Paul’s Viral Turkish Pasta
Ingredients:
- 1 package whole wheat spaghetti
- 3 slabs thick cut bacon, diced
- 2 tbs fresh rosemary, chopped
- 1/2 white onion, diced
- 2 cloves garlic, minced
- 2 cups fresh spinach
- 6 mushrooms, sliced
- 1 egg, scrambled in a bowl
- 1/2 cup parmesan cheese
- 1 1/2 tsp salt
- 1 tbs pepper
- 2 tsp chilli flakes
- 1 cup pasta water
Instructions:
- Cook your pasta in salted water until al dente. Before draining, reserve 1 cup of the pasta water.
- While the pasta cooks, heat a large pan over medium-high heat and add the diced bacon. Cook until crispy and the fat has rendered. Pour off excess bacon fat, leaving about 1 tablespoon in the pan.
- In the same pan, add the garlic, rosemary, and onion. Take a second to enjoy that amazing aroma. After about 30 seconds, stir in the mushrooms and spinach.
- Add the cooked pasta to the pan and toss to combine. Pour in ¾ cup of the reserved pasta water and stir well. Let it cook for about 3 minutes, then turn off the heat.
- With the pan off the heat, pour in the scrambled egg. Use a wooden spoon or tongs to quickly toss the pasta, letting the residual heat gently cook the egg. Keep stirring for about a minute until the sauce is silky and coats the pasta.
- Finish by adding black pepper, chili flakes, and parmesan. Give it a taste, then season with salt if needed. Plate it up and enjoy!
Similar recipes
No Comments
No comments yet. Be the first!
— End of comments —
— No more comments to load —
