Ground Beef Carbonara
Ground Beef Carbonara is a flavorful twist on the Italian classic, combining ground beef, crisp bacon, garlic, and onions with creamy eggs, Parmesan cheese, and al dente pasta. This comforting, protein-rich dish delivers a rich, savory flavor and a silky sauce, perfect for an easy, satisfying weeknight dinner.
Ingredients
- 1 pound 16 oz spaghetti or bucatini
- 1 pound ground beef 80/20 fat content recommended for flavor
- 4 large eggs room temperature
- 1 cup freshly grated Pecorino Romano cheese Parmesan works as alternative
- 1/2 cup freshly grated Parmesan cheese
- 4 garlic cloves minced
- 1-2 tablespoons olive oil
- 1 tablespoon freshly ground black pepper plus more to taste
- 1/2 teaspoon red pepper flakes optional
- Salt to taste
- Fresh parsley chopped (for garnish)
Instructions
- Bring a large pot of generously salted water to a boil for the pasta. The water should taste like seawater for proper pasta seasoning.
- Whisk eggs and cheese together in a medium bowl until well combined. This mixture is your carbonara sauce base—set it aside at room temperature while you prepare the rest.
- Cook pasta according to package directions until al dente (usually 1-2 minutes less than indicated). Reserve 1½ cups of pasta water before draining.
- While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add ground beef and break it apart with a wooden spoon.
- Brown the beef thoroughly until it develops a deep caramelization in spots, about 5-7 minutes. This browning creates essential flavor for the dish.
- Add minced garlic and black pepper to the beef and cook for 30-60 seconds until fragrant. Be careful not to burn the garlic.
- Lower heat to medium-low and add drained pasta directly to the beef mixture. Toss thoroughly with tongs to coat pasta with the flavors.
- Remove the pan from heat completely and let it cool for 30 seconds. This crucial step prevents scrambling the eggs in the next step.
- Quickly pour the egg and cheese mixture over the pasta while continuously tossing. The residual heat will cook the eggs into a silky sauce.
- Add reserved pasta water a little at a time while stirring constantly until you reach your desired creamy consistency (usually 1/4 to 1/2 cup).
- Season with salt to taste and add additional black pepper if desired. The cheese is salty, so taste before adding more salt.
- Serve immediately garnished with additional grated cheese, fresh parsley, and a final crack of black pepper.
Notes
- The key to perfect carbonara is working quickly once the pasta is done—have all ingredients ready before you start cooking.
- Room temperature eggs create a smoother sauce that’s less likely to scramble.
- For extra flavor, add 1/2 teaspoon of Italian seasoning to the beef while browning.
- This dish doesn’t reheat well due to the egg-based sauce, so it’s best enjoyed fresh.
- If the sauce looks too thick, add more pasta water; if too thin, add more cheese.
- Traditional carbonara uses pork, but this beef version offers a wonderful alternative flavor profile.