Description
This classic Spaghetti Carbonara recipe combines crispy bacon, creamy eggs, and Parmesan cheese to create a rich and satisfying Italian pasta dish. With simple ingredients and quick preparation, it’s perfect for a comforting dinner any night of the week.
Ingredients
Scale
Meats
- 3 oz. bacon
Produce
- 2 cloves garlic
- handful fresh parsley (optional)
Pasta
- 12 oz. spaghetti
Dairy
- 3 large eggs
- 3/4 cup grated Parmesan (divided)
Seasonings
- 1/2 tsp freshly cracked black pepper (or to taste)
- 1/2 tsp salt (or to taste)
Instructions
- Boil the pasta: Fill a large pot with water and season with salt. Place a lid on and bring to a boil over high heat.
- Cook the bacon and garlic: While waiting for the water to boil, cut the bacon into small pieces and cook it in a large skillet over medium-low heat until brown and crispy. Remove bacon, turn heat down to low, mince garlic cloves, add to skillet, and sauté until fragrant and softened for about one minute. Turn off the heat.
- Prepare egg and cheese mixture: In a medium bowl, whisk together the eggs, 1/2 cup Parmesan, and a generous amount of freshly cracked black pepper until well combined.
- Cook spaghetti: Add pasta to boiling water and cook until al dente. Reserve one cup of pasta cooking water, then drain the pasta in a colander.
- Sauté pasta in bacon liquid: Add 1/4 cup reserved pasta water to the skillet used for bacon. Stir to dissolve browned bits. Add hot drained pasta and toss to coat in bacon liquid.
- Toss pasta with egg mixture: Pour egg and Parmesan mixture over hot pasta and immediately stir or toss continuously to cook the eggs gently with the residual heat and form a creamy sauce.
- Combine remaining ingredients: Add remaining Parmesan, more freshly cracked pepper, and bacon bits. Toss again, adding more reserved pasta water if sauce is too thick or sticky.
- Season and serve: Taste and adjust salt, Parmesan, or pepper as needed. Top with roughly chopped parsley leaves and serve immediately.
Notes
- My handful of fresh parsley measured about 1/4 cup, approximately 1/6 of a bunch minced.
- Avoid adding too much salt to the pasta water to prevent the final dish from becoming overly salty; you can adjust seasoning at the end.
- Work quickly when tossing the egg mixture with hot pasta to prevent the eggs from scrambling and to ensure a smooth, creamy sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 180 mg
