Savor our irresistible Carbonara—creamy, rich sauce over perfectly cooked pasta. Quick, easy steps for an authentic, must-try meal!
Creamy Carbonara （Japanese Style）
Difficulty: ★★★☆☆Servings
2
servingsPrep time
10
minutesCooking time
15
minutesCreamy Carbonara （Japanese Style）Ingredients
Block Bacon: 120g (about 4 oz)
Recommended: Thick-cut bacon for a meaty bite. If unavailable, use regular bacon strips or pancetta.Eggs: 2
Grated Parmesan or Pecorino Cheese: 6 tablespoons (~36g)
Note: You can use a blend of hard Italian cheeses.Spaghetti (dry): 160g (~5.6 oz)
Substitute: Linguine or fettuccine also works.Olive Oil: 1 tablespoon
Butter: 1 tablespoon
Milk: 1/2 cup (about 120ml)
Substitute: Light cream or half-and-half for a richer taste.Freshly Ground Black Pepper: to taste (optional, but highly recommended)
Reserved Pasta Water: ~1/2 cup (use as needed to adjust sauce consistency)
Creamy Carbonara （Japanese Style） Directions
- Cut the Bacon
Block or Thick-Cut Bacon: Slice into 1 cm (~0.4 inch) strips, then further into ~1 cm x 4 cm “sticks.”This gives you satisfying, bite-size pieces that release plenty of flavor when cooked. - Prepare the Egg-Cheese Mixture
Crack Eggs: In a medium bowl, whisk the 2 eggs thoroughly.
Add Cheese: Stir in 6 tablespoons of grated cheese until fully combined.This forms the creamy base that will coat the pasta. - Start Boiling Pasta
Large Pot: Fill with plenty of water, bring to a rolling boil.
Salt (optional, about 1% ratio to water) and drop in 160g spaghetti.
Cook following package instructions but 1–2 minutes shorter (to ensure al dente).The pasta will continue cooking slightly when mixed with the sauce. - Sauté the Bacon
Pan & Heat: While the pasta boils, add 1 Tbsp olive oil to a frying pan over medium heat.
Add Bacon: Cook until crispy, about 4–5 minutes.If it browns too fast, reduce heat slightly. - Add Butter, Milk & Some Pasta Water
Melt Butter: Stir 1 Tbsp butter into the pan with the bacon.
Pour Milk: Add 1/2 cup milk; warm gently without boiling.
Pasta Water: Keep about 1/2 cup from the boiling pot in case you need to loosen the sauce later.Heat everything to just below boiling; milk can separate if it’s boiled vigorously. - Combine Pasta & Turn Off Heat
Drain Spaghetti: Lift from the pot slightly firm (al dente).
Add to Pan: Stir gently in the warm bacon-milk mixture.
Turn Off Heat: Once the pasta is well-coated, remove pan from the stove.If your pasta cooled down, you may lightly re-warm it but avoid boiling the milk. - Emulsify with Egg Mixture
Add Egg-Cheese: Pour the whisked eggs and cheese into the pan, quickly tossing the pasta with tongs or a spatula.
Prevent Curds: Since the pan’s off the heat, the residual warmth thickens the sauce without scrambling the eggs.
Check Consistency: If sauce seems thick or the pan has cooled too much, briefly place over very low heat, stirring constantly. If it’s too thick, add a bit of reserved pasta water. - Serve & Garnish
Plate the creamy Carbonara.
Crack Black Pepper generously on top if desired (Carbonara is traditionally peppery).
Enjoy immediately for best texture and flavor.
Notes
- Tips & Points
Prevent Scrambled Eggs: Always remove the pan from heat before adding the egg mixture. Warmth from the pasta does most of the cooking.
Adjust Creaminess: If you prefer a richer sauce, replace milk with half-and-half or light cream.
Parmesan vs. Pecorino: Use whichever you prefer, or a blend. Pecorino is saltier and sharper; Parmesan is mellower.
Bacon Choice: Thick bacon releases more flavorful fat. You can also use guanciale or pancetta for an Italian twist.
Leftover Pasta: Carbonara is best eaten fresh. If you reheat, do so gently with a splash of milk or pasta water to avoid dryness.