Chipotle Bacon Carbonara is a smoky take on the classic Italian-inspired dish–well, at least my version of it! Al dente spaghetti is tossed with a creamy parmesan-egg sauce, crispy bacon, and a hint of chipotle powder for a bold, flavorful upgrade—I absolutely love it! If you enjoy the creamy richness of this carbonara, try a more traditional version with my Spaghetti Carbonara or switch it up with my Chicken Carbonara for a heartier dish.
Ingredients & Substitutions
- Pasta: Spaghetti is typically used in carbonara recipes, but feel free to use whatever pasta you have on hand! After boiling, keep the pasta in the water and reserve both for later.
- Eggs: The eggs in carbonara help create a creamy sauce that coats the pasta. When mixed with parmesan cheese, they thicken and add richness without using cream. The eggs also help bring everything together, giving the dish a smooth and velvety texture.
- Parmesan Cheese: Freshly grated Parmesan, like Parmigiano-Reggiano, makes a big difference in a recipe like this. It has a richer flavor and melts better, creating a smooth and creamy sauce. I like to have extra on hand for serving, too! Avoid pre-grated Parmesan, as it doesn’t melt as well or taste as fresh.
- Seasonings: The seasonings—chipotle powder, paprika, kosher salt, and black pepper—add smoky heat, mild sweetness, and depth of flavor, enhancing the overall taste of the dish. If you don’t have chipotle powder, you could use smoked paprika or a small amount of cayenne pepper (if you want more heat). Smoked paprika could also be used instead of paprika as well.
- Bacon: I prefer thick-cut bacon so it stands out in the sauce and pasta! But, regular bacon works fine, or try it with turkey bacon for a lighter option. Pancetta is another delicious option!
- Red Pepper Flakes: Red pepper flakes, or crushed red pepper, add even more heat to each bite. This is totally optional, but I like to have it as an option for those who like a little extra spice in each bite!
Why Reserve Pasta Water For Carbonara
Don’t forget to reserve pasta water for this carbonara recipe! I have you leave the cooked pasta right in the water until you add the spaghetti, so that should help. But why reserve pasta water? It contains starch, which helps make the sauce creamy and smooth. If the sauce gets too thick, just add a little pasta water to loosen it up and make it stick to the pasta better.
How To Prevent Eggs From Scrambling In Carbonara
To prevent the eggs from scrambling in carbonara, make sure the skillet is off the heat before adding the egg mixture. Then, toss the pasta quickly with tongs to use the leftover heat to cook the eggs gently into a creamy sauce.
Best Side Dishes To Serve With Chipotle Bacon Carbonara
Here are some delicious sides that I think would go well with chipotle bacon carbonara:
- Garlic Breadsticks (for soaking up all of that creamy sauce)
- Focaccia Breadsticks–my go-to for breadsticks these days!
- Garlic and Parmesan Roasted Asparagus
- Roasted Brussels Sprouts
- Caprese Baguettes
- Wedge Salad
How To Store and Reheat Chipotle Bacon Carbonara
To store Chipotle Bacon Carbonara, first, let it cool to room temperature. Next, place any leftovers in an airtight container and refrigerate for up to 2-3 days. When ready to reheat, warm it gently on the stovetop over low heat, adding a splash of pasta water or milk to help loosen the sauce. Avoid microwaving it too quickly, as the eggs can become rubbery.
Chipotle Bacon Carbonara
Ingredients
- 12 ounces spaghetti, uncooked
- 4 large eggs, room temperature, beaten
- 2 cups (200 g) parmesan cheese, grated
- 1 teaspoon chipotle powder
- ½ teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 6 slices thick-cut bacon, diced
- 1 teaspoon garlic, minced
- salt, to taste
- fresh parsley, chopped for garnish
- red pepper flakes, for garnish
- parmesan cheese, grated for garnish
Instructions
- Bring a large pot of salted water to a boil. Add spaghetti and cook al dente (about 8-10 minutes). Turn off the heat. Do not drain the pasta water; you will use it again.
- In a bowl, mix the beaten eggs with parmesan cheese, chipotle powder, paprika, salt, and pepper. Set aside.
- In a large skillet over medium heat, cook bacon until crisp. Transfer bacon to a plate lined with paper towels, reserving 1 tablespoon of bacon grease in the pan.
- To the skillet with bacon grease, add garlic. Cook for 1 more minute.
- Add the cooked bacon back to the skillet.
- Remove the skillet from heat. Using tongs, transfer the spaghetti directly from the pot to the skillet with bacon.
- Slowly pour in the egg mixture, constantly tossing with tongs. The residual heat from the pasta and pan will create a creamy sauce. If it thickens too much, gradually add reserved pasta water, a little at a time, until smooth and silky. (I used about ½ cup pasta water.)
- Garnish with parsley, red pepper flakes, and additional parmesan cheese. Serve immediately.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
I love the smoky kick from the chipotle powder! It makes it enough different, and delicious for those of us who like a little heat in a dish. I did have to add a little salt to my portion.
Elizabeth
This was pretty good. I am not a huge fan of the smoky flavor, so I will stick to the more traditional carbonara. I wouldn't turn this away, though!
Annabelle
This has a subtle kick from the chipotle powder that is noticeable. So, if you like that, you will love this pasta!
Stephanie
Delicious! I like the creamy sauce with the crispy bacon!
Bella
I added red pepper flakes to my pasta, and that did the trick. It was really good!
