Carbonara au Bacon (Style Américain)

Name: Bacon Carbonara (American Style)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 400 g spaghetti; 200 g thick-cut bacon; 3 large egg yolks; 2 whole eggs; 100 g Parmigiano-Reggiano or Pecorino Romano; to taste black pepper

Carbonara style américain au bacon à la place du guanciale. Une adaptation délicieuse avec des ingrédients plus faciles à trouver, bien que ce ne soit pas la version traditionnelle.

Total time: 30 min
Servings: 4 servings
Difficulty: easy

Uses bacon instead of guanciale—an acceptable, high-quality swap born of necessity. While not Roman authentic, this is a legitimate adaptation when guanciale is unavailable.

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Prep

10 min

Cook

20 min

Total

30 min

Serves

Ingredients

400 g spaghetti
200 g thick-cut bacon
Choose less-smoky bacon if possible
3 large egg yolks
2 whole eggs
100 g Parmigiano-Reggiano or Pecorino Romano
Where to buy

Parmigiano is milder and pairs well with bacon
to taste black pepper

Preparation

Comment Faire la Carbonara au Bacon

1. Faites Dorer le Bacon

200g en lanières, poêle froide, 6-8 min.

2. Cuisez les Pâtes

400g de spaghetti al dente.

3. Sauce

3 jaunes, 1 œuf, 80g de Pecorino, poivre.

4. Assemblez

Hors du feu, mélangez tout.

5. Servez

Pecorino et poivre.

Nutrition (per serving)

Calories 680 Protein 26g Carbs 65g Fat 35g

Grocery list — Carbonara au Bacon (Style Américain)

400 g spaghetti
200 g thick-cut bacon — Choose less-smoky bacon if possible
3 large egg yolks
2 whole eggs
100 g Parmigiano-Reggiano or Pecorino Romano — Parmigiano is milder and pairs well with bacon
to taste black pepper

Cette carbonara au bacon est une adaptation américaine.

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Ingredient Checklist

Check off items as you gather them

400 g spaghetti ✓ 200 g thick-cut bacon Choose less-smoky bacon if possible ✓ 3 large egg yolks ✓ 2 whole eggs ✓ 100 g Parmigiano-Reggiano or Pecorino Romano Parmigiano is milder and pairs well with bacon ✓ to taste black pepper ✓