The Secret to Perfectly Cut Bacon for Creamy Carbonara

Bacon. Onion. Garlic. Pinon nuts. Eggs. Pasta. Parmesan cheese. Oh my goodness, what a divine collection of wonderful things! They all come together quickly and easily to make my version of Pasta Carbonara, which I’m about to share with you. And bonus, I’m passing on a great way to make bacon! I know, right? Let’s get started!.

A pile of crispy bacon bits is one of the key ingredients that makes carbonara pasta so insanely delicious. When that smoky, salty pork combines with eggy pasta and cheese, it’s pure Italian comfort food heaven. However, not all bacon is cut equal when it comes to getting the ideal texture in carbonara Proper slicing technique makes a huge difference in how the bacon crisps up and mixes into the pasta. Follow this guide to learn the secrets of cutting bacon for the creamiest, most flavorful carbonara possible

Why Cutting Matters for Bacon Carbonara

With carbonara, you want diced bacon pieces that provide little bursts of flavor in each bite. Big hunks or strips don’t distribute evenly or crisp up properly when tossed with hot pasta. The size and shape of the cut impacts:

Even cooking – Small, uniform pieces cook at the same rate so everything crisps up perfectly.
Ideal crunch – Bite-size bits get deliciously crispy all over No chewy pieces
Flavor distribution – Small bits mix into the pasta instead of clumping up so you get bacon in every mouthful.
Fat rendering – More cut surfaces means more opportunity for fat to render and flavor the dish.
Texture – Diced bacon gives carbonara a pleasing varied consistency versus strips.

Proper knife skills ensure your bacon is the perfect size to cook up crispy, render fat evenly, and combine flawlessly when tossed with hot pasta.

Selecting the Right Bacon for Dicing

Not all bacon is created equal. Look for a high-quality thick cut artisan bacon when making carbonara. Features to look for:

Thicker cut – At least 1/4 inch thick. Thinner bacon overcooks too quickly.
Natural wood smoke – Opt for real wood smoked versus “naturally smoked” (smoke flavoring).
Minimal processing – Look for humanely raised pork minimally processed without excess water, sugar, etc.
Heritage breed – Pasture-raised heritage hog varieties like Berkshire or Duroc have more fat.
Uncured – Contains just pork, salt, and spices without potentially risky nitrates/nitrites.
Artisanal – Support local bacon makers for premium quality and flavor.

For dicing, stay away from paper-thin breakfast bacon or overly lean/chewy mass-market bacon. The best carbonara comes from thoughtfully sourced, properly smoked, thick, meaty bacon.

Key Equipment for Dicing Bacon

Having the right tools makes cutting bacon for carbonara much easier:

Sharp chef’s knife – A quality 8 to 10 inch knife slices cleanly without shredding.
Large cutting board – Give yourself lots of surface to work with. Wood or plastic are fine.
Bacon press – Optional but helps bacon stay flat for clean cuts. Any heavy pan works.
Paper towels – For blotting bacon grease and keeping your workspace tidy.
Tongs – Helpful for moving cut bacon from board to the pan.

With these supplies on hand, you’re all set to start cutting bacon like a pro!

Step-By-Step Guide to Cutting Bacon

Follow these steps for perfectly diced bacon ready to make the creamiest carbonara:

Start with cold bacon – Right from the fridge. Cold bacon firms up for easier slicing.
Cut bacon widthwise – Slice long strips lengthwise into 1-inch widths.
Stack 2-3 strips – Line up and press together for stability.
Dice the stacks – Cut crosswise into 1/4 to 1/2 inch pieces.
Separate the bits – Use your fingers to break up stuck-together sections.
Spread in a single layer – On a parchment-lined pan ready for crisping.
Cook until crispy – Fry until browned and sizzling then drain on paper towels.

Some tips for this process:

Cut strips perpendicular to the white fat lines for even dicing.
Keep your knife steady and take your time for clean cuts.
Cook in batches to avoid crowding the pan and uneven cooking.
Save the rendered bacon fat for cooking the pasta or eggs!

Follow this method every time for perfectly cooked, crispy bacon ready to transform your carbonara.

Other Ways to Prep Bacon for Carbonara

If dicing isn’t your thing, here are a couple other options:

Chop into chunks – Cut bacon crosswise into 1/2-inch bits instead of stacking.
Use pre-diced bacon – Look for uncured artisan bacon sold pre-chopped into lardons.
Crisp up bacon strips – Break into 1-inch lengths after cooking and toss with pasta.

The key is keeping the bacon pieces small and uniform in size. This helps everything blend together into creamy carbonara perfection.

Tossing Bacon Bits with Carbonara Pasta

Once your bacon is perfectly crispy, follow these tips for folding it into hot pasta:

Drain bacon on paper towels before tossing to remove excess grease.
Reserve bacon fat in the pan and toss pasta in it for extra flavor.
Add bacon early when mixing pasta with eggs so bits don’t overcook.
Save some bacon to sprinkle on top for garnish (optional).
Work quickly to evenly distribute bacon before the pasta cools.
Use tongs for gentle folding to keep ingredients emulsified.

With properly cut and cooked bacon, you’ll get little salty, porky bursts in every creamy, eggy, cheesy bite of your homemade carbonara, just as it should be!

FAQs About Cutting Bacon for Carbonara

What size should I cut bacon?

The ideal size is 1/4 to 1/2 inch diced bits. This provides the right balance of crispy outsides with tender, meaty centers.

Should bacon be room temp before dicing?

No, it’s best to start with cold, firm bacon right from the fridge. Warm bacon gets too slippery and soft to dice cleanly.

Can I use a food processor?

It’s not recommended since the bacon won’t cut uniformly. Dicing by hand gives you more control.

Is thick cut bacon better than thin?

Absolutely! Thin bacon overcooks and doesn’t provide enough rich pork flavor. Get the thickest cut possible.

How small should bacon chunks be?

Bits should be small enough to distribute throughout the pasta and coat each strand, but not so small they disintegrate.

With the right technique, you can cut bacon into perfect little morsels ready to make the creamiest, porkiest carbonara imaginable. A sprinkle of crispy bacon elevates any pasta, but for carbonara it’s absolutely essential to use high quality, properly diced bacon. Master the art of cutting bacon and you can enjoy restaurant-worthy carbonara in your own kitchen anytime.

how to cut bacon for carbonara

Here’s a great bacon trick for cooking it with a minimum of shrinkage and grease splatter:

I wish I could take credit for this but I heard about this method on America’s Test Kitchen and it’s brilliant –

Put bacon in a cold pan and add just enough water to cover it.
Set the heat to medium-high and cook until the water is gone. This keeps the bacon from getting too small and cooks it mostly “under water,” so there is no splattering.
Once there is no more water in the pan, let the bacon begin to brown. Then, flip it over and brown the other side. When the bacon is done, take it off the heat and spread it out on paper towels to drain.
NOW THIS IS WHAT I DO RIGHT: Use clean kitchen scissors to cut the bacon into small pieces that are easy to eat. Then follow the steps above. This makes it easier to turn and makes sure that all the bacon fits in the pan. You can use the extra bacon to make scrambled eggs, salads, chicken dishes, or, my personal favorite, just sprinkle it on top of food and eat it.

Just wait until you try the method above. You’re going to thank me. In advance, you’re so welcome! Now, onto the recipe….

Break up 1 pound of bacon into small pieces (see above for an easy way to do this). Dice 1/2 white or yellow onion. Chop 4 cloves of garlic. 1 pound of spaghetti. 1/4 cup of pinon nuts. Whisk 3 eggs with a fork. Add 1/2 cup of Parmesan cheese.

Set a large pot of salted water on the stove to begin boiling while you make the food.

Brown the bacon according to the method above. Remove the cooked bacon to a paper towel-lined plate. Brown the onion in the same pan. As soon as it starts to look clear, add the garlic. Be very careful not to let it brown, especially the garlic, which turns bitter if it’s cooked too long. With a slotted spoon, remove the onion and garlic to another bowl.

Lightly brown the pinon nuts in the same pan (do we hear one-pan meal?!). Keep stirring them around so they brown evenly. Quickly remove them to the dish with garlic and onion.

By now, the pasta water has probably started boiling. Right after you add the pasta, give it a good stir to separate the noodles and get them cooking.

Once the pasta is done, scoop out about 1/2 cup of pasta water. Drain the pasta, but don’t worry about getting all the water off because it will be added to the sauce. Return the cooked pasta to the pot.

Add 1/2 of the Parmesan choose to the egg mixture and quickly pour it over the pot of noodles, stirring and lifting (use tongs or a pasta server) it quickly so that the egg/cheese mixture gets distributed over the pasta as much as possible. The heat from the pasta is cooking the egg.

If you add too much pasta water, it will ruin the dish. Instead, add just the right amount so that the starchy water can mix with the pasta, egg, and cheese and help spread everything out.

Next, add the onion/garlic/pinon nut mixture and the bacon and toss everything around until it’s pretty evenly distributed.

Serve up the pasta and sprinkle the remaining Parmesan cheese over the top.

It’s not likely that you’ll have any leftover Pasta Carbonara, so make extra. It tastes great the next day (or two) with just a drizzle of olive oil. Just sayin’.