Bowtie Carbonara

Tender pasta, sweet onions, garlicky cream sauce, and plenty of bacon and parmesan cheese.

Course Main Course

Cuisine American, Italian

Keyword bacon, bowtie pasta, carbonara, pancetta

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 991kcal

1 pound bowtie pasta or pasta of choice
3 tablespoons olive oil
4-5 strips bacon of choice including turkey bacon and meatless/plant-based bacon, diced, or 4 ounces pancetta, diced
1/4 cup diced shallot or red onion
2 cloves garlic minced
1 1/2 cups heavy cream
2 tablespoons grated parmesan cheese plus more for serving
4 large egg yolks
Salt and freshly ground pepper
2 tablespoons chopped fresh parsley

Cook the pasta according to the package directions. Drain, reserving 1/4 cup of the pasta water. Cover the pasta with foil to keep warm.
Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the bacon (or pancetta) and cook until chewy-crisp. Add the shallot (or red onion) and garlic and cook for 1 minute. Reduce the heat to medium and add the heavy cream. Simmer for 2 minutes, until the sauce thickens slightly.
Add the pasta and reserved cooking water and cook for 1 minute to heat through. Reduce the heat to low and stir in the egg yolks and parmesan cheese. Cook for 1 minute, until the sauce is thick and creamy.
Season to taste with salt and black pepper.
Top with fresh parsley and serve with extra parmesan cheese on the side.