If you’re a fan of creamy pastas and bold flavors, prepare to meet your new favorite dish: Three-Cheese Bacon Carbonara. This indulgent twist on the classic Italian recipe is a dream come true for cheese lovers and pasta enthusiasts alike.
Think silky noodles coated in a sauce made from a trio of cheeses—Parmesan, mozzarella, and blue cheese—balanced by the smoky crunch of crispy bacon. Each forkful is creamy, savory, and just the right amount of salty, making this a must-try for your next pasta night.
A Decadent Twist on a Classic
Carbonara is traditionally made with eggs, cheese (usually Parmesan or Pecorino), and pancetta. This version stays true to its roots while dialing up the richness with heavy cream and two additional cheeses: mozzarella for meltiness and blue cheese for that unmistakable tang.
The bacon adds that irresistible crisp and smoky flavor, making this pasta dish feel fancy without the fuss.
Ingredient Notes & Tips
- Pasta: Spaghetti is classic, but feel free to substitute fettuccine, bucatini, or even penne.
- Cheeses:
- Parmesan offers sharp, salty depth.
- Mozzarella brings a gooey melt.
- Blue cheese adds bold, tangy richness (feel free to reduce if you want a milder version).
- Egg yolks: These give the sauce its traditional silkiness—just make sure to stir off-heat to avoid scrambling.
- Heavy cream: Not traditional, but adds a luxurious, velvety texture that blends all the flavors beautifully.
How to Make It
Three-Cheese Bacon Carbonara
This creamy Three-Cheese Bacon Carbonara takes the classic Italian pasta dish to the next level with the addition of Parmesan, mozzarella, and bold blue cheese. Crispy bacon and a silky cheese sauce make this carbonara a rich, satisfying meal that's perfect for pasta lovers.
Prep: 10 min | Cook: 20 min | Total: 30 min
Servings: 4 servings
Ingredients
- 8 oz (225g) spaghetti
- 6 strips thick-cut bacon
- 1/2 cup (120ml) heavy cream
- 1/2 cup (50g) grated Parmesan cheese
- 1/2 cup (50g) shredded mozzarella cheese
- 1/4 cup (25g) crumbled blue cheese
- 3 large egg yolks
- 2 cloves garlic, minced
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish
Instructions
- Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
- In a large skillet over medium heat, cook the bacon until crispy, about 5–7 minutes. Remove and drain on paper towels. Reserve the bacon fat in the skillet.
- Add minced garlic to the skillet with the bacon fat and sauté for 1 minute until fragrant. Be careful not to burn it.
- In a mixing bowl, whisk together the heavy cream, egg yolks, Parmesan, mozzarella, and blue cheese. Season with salt and pepper.
- Add the drained pasta to the skillet with the garlic and toss to coat in the bacon fat. Remove the skillet from heat, then slowly pour in the cheese mixture, tossing continuously to combine. Add reserved pasta water as needed to loosen the sauce.
- Crumble the cooked bacon and toss into the pasta. Mix well. Serve hot, garnished with chopped parsley.
Nutrition
- Calories: 620 kcal
- Fat: 42 g
- Carbs: 35 g
- Protein: 26 g
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Facebook PinterestVariations and Serving Ideas
- Lighter option: Swap heavy cream for half-and-half or whole milk.
- Add veggies: Toss in some sautéed mushrooms, peas, or baby spinach.
- Make it spicy: Add red pepper flakes or a dash of hot sauce to the sauce for a kick.
- Serve with: A crisp green salad and a slice of garlic bread for the full experience.
Wrap-Up
This Three-Cheese Bacon Carbonara is everything you want in a pasta dish: rich, creamy, cheesy, and packed with smoky bacon goodness. It’s perfect for a date night in, a cozy family dinner, or when you simply want to treat yourself.
One bite and you’ll see—it’s pasta perfection.
❓ FAQ
Q: Can I make this ahead of time?
A: Carbonara is best served fresh, but you can prep the sauce and bacon ahead. Reheat gently on the stove with a splash of pasta water.
Q: What if I don’t like blue cheese?
A: Just reduce or omit it. You can substitute with cream cheese or more mozzarella for a milder flavor.
Q: Is it safe to use raw egg yolks?
A: Yes, as long as you mix the sauce off the heat with hot pasta, the yolks cook gently into a creamy sauce.
