Four-Bacon Pasta Carbonara

Rating: 0.00
October 8, 2018

A plate of pasta with mushrooms and meat.

Four-Bacon Pasta Carbonara

Nothing says "I love you" like carbs.  At least that's my opinion!  And there's nothing like a classic carbonara to make you feel warm inside and just plain 'ol content.  Classic Pasta Carbonara is made with pancetta.  Pancetta is Italian-style bacon that is not smoked like American-style bacon.  It is delicious and a wonderful accompaniment to pasta dishes and various appetizers.  But y'all know me!!  When Carbonara meets Calibama, you get FOUR types of bacon.  I loaded this dish up with thick-cut bacon, pepper bacon, prosciutto and, of course, pancetta.  The result is better than words can describe.  I also added a lot of herbs and some sauteed mushrooms.  The result was unbelievable and I have a new favorite dish.  Hope you'll enjoy it, and make this dish your own with your favorite bacon!!
Servings 6 people


  • 1 lb spaghetti
  • 1 cup reserved pasta water
  • 4 slices pepper bacon
  • 4 slices thick cut bacon
  • 8 ozs prosciutto, cut up
  • 8 ozs pancetta, cooked in cubes
  • 1 cup baby bella mushrooms, sliced
  • 2 shallots, diced
  • 4 cloves garlic, chopped
  • 2 Tbsp freshly ground pepper
  • 1 Tbsp chopped rosemary
  • 1 tsp thyme leaves
  • 1 tsp chopped basil
  • 1 bunch fresh parsley
  • 5 eggs
  • 1 1/4 cup grated Pecorino Romano cheese
  • grated Parmesan cheese for the top


  • Cook spaghetti in salted boiling water. Reserve 1 cup of pasta water.
  • Over medium-high heat cook all bacon.
  • When bacon is half done, add mushrooms, shallots and garlic.
  • Add rosemary, thyme, basil and 1 Tbsp of black pepper. Cook until fragrant and mushrooms begin to turn light golden brown. Remove from heat.
  • In a separate bowl, combine eggs, grated cheese and remaining Tbsp of black pepper. Use a fork or whisk to combine well.
  • Place cooked pasta directly in the pan with the cooked bacon mixture. Be sure the pan is not on the heat.
  • Add 1/2 cup of reserved pasta water.
  • Slowly pour in the egg, cheese and pepper blend, stirring constantly so the eggs do not scramble.
  • Add fresh parsley and continue stirring.
  • Stir until the cheese and egg mixture has incorporated the pasta water and forms a silky smooth sauce. Add additional pasta water if you want a looser sauce.
  • Top with freshly grated Parmesan cheese.


Keyword: Quick Meal

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