Description
A simple recipe for classic spaghetti carbonara made with bacon.
Ingredients
Scale
- 4 ounces spaghetti
- 4 ounces bacon, diced
- 2 large eggs
- 1/2 cup grated Pecorino Romano cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon black pepper, freshly ground
- Salt to taste
Instructions
- Cook spaghetti according to package directions until al dente. Reserve about 1/2 cup of the pasta water before draining.
- While the pasta cooks, cook the diced bacon in a skillet over medium heat until crisp. Remove the bacon pieces with a slotted spoon and set aside, leaving the rendered fat in the skillet. Turn off the heat.
- In a medium bowl, whisk together the eggs, Pecorino Romano cheese, Parmesan cheese, and black pepper.
- Drain the pasta and immediately add the hot pasta to the skillet with the bacon fat. Toss quickly to coat.
- Working quickly off the heat, pour the egg and cheese mixture over the hot pasta, tossing constantly. Add a small amount of the reserved pasta water as needed to create a creamy sauce that coats the pasta. Do not let the eggs scramble.
- Stir in most of the cooked bacon.
- Serve immediately, topping each portion with the remaining bacon and extra black pepper or cheese if desired.
Notes
- Use the heat from the pasta and the skillet to cook the eggs gently; direct heat will scramble them.
- If the sauce seems too thick, add more reserved pasta water, one tablespoon at a time.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 2
- Sodium: 850
- Fat: 35
- Saturated Fat: 14
- Unsaturated Fat: 21
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 3
- Protein: 30
- Cholesterol: 250
Keywords: bacon, carbonara, spaghetti, pasta, Italian, egg sauce